Monday, February 24, 2014

Red Velvet Snowball Cake

Savory Sweet and Satisfying: Red Velvet Snowball Cake

I have had this recipe on my Pinterest desserts board for quite sometime, but just never had the right occasion to make it. That was until Valentines Day.

Savory Sweet and Satisfying: Red Velvet Snowball Cake

I was in the mood for some sweets and decided this cake was perfect to make. The cake being red velvet fits right in with Valentines and the "snowball" works because of the especially rough winter we have had and the huge amounts of snow we got. A perfect Valentines surprise for my family.

Red Velvet Snowball Cake

2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 ounce semisweet chocolate, grated
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 ounce (1 bottle) red food coloring
2 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs

4 ounces white chocolate, chopped
1/4 heavy cream
2- 8 ounce packages reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 1/2 cups confectioners' sugar
2 cups shredded coconut


Preheat oven to 350ยบ F. Grease two 9 inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper. Spray the parchment paper and dust with flour, tapping out the excess flour.

In a medium bowl combine the flour, cocoa powder, grated chocolate, baking powder and salt.

In a large glass measuring cup combine the buttermilk, food coloring, vinegar, vanilla, and baking soda.

In the large bowl of a stand mixer beat the butter and sugar on medium high speed until light and fluffy. Beat the eggs in one at a time, until well blended. Beat in a portion of the flour mixture, followed by a portion of the buttermilk mixture. Repeat this process until both mixtures are gone, ending with the flour mixture.

Pour the batter evenly between the two prepared pans. Bake for 25-30 minutes or until and inserted toothpick comes out clean. Cool in pans for 10 minutes on a wire rack. Remove cake from pans and cool completely on wire rack.

Place white chocolate and cream in a small microwave safe bowl. Microwave on high for 15-30 seconds. Whisk until smooth. Let stand for 2 minutes. Cover with plastic wrap and refrigerate.

In the large bowl of a stand mixer beat cream cheese, butter and vanilla on medium high speed until light and fluffy, about 2 minutes. Beat in cooled white chocolate mixture until blended. On low speed add confectioners' sugar in batches and beat until combined. Increase speed to medium high and beat until fluffy, about 1 minute.

Cut each cake layer in half creating 4 layers. Place one cake layer on a serving platter or cake stand and spread about 1 cup of frosting on it. Top with another cake layer and 1 cup frosting. Repeat again. Place final cake layer on top and frost top and sides of cake using the rest of the frosting. Sprinkle sides and top of cake with coconut. Refrigerate for 1 hour.


*Adapted from Delish.

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