Red Velvet Cream-Filled Cakes

By á-4202

Ingredients

• Cake:
• 2 1/2 cups all-purpose flour, sifted
• 3 TBS unsweetened cocoa powder
• 1 tsp baking soda
• 1 cup buttermilk, shaken
• 1 tsp white wine vinegar
• 1/4 cup water
• 8 oz butter, softened
• 1 1/2 cups granulated sugar
• 1 tsp kosher salt
• 3 eggs
• 1 tsp vanilla extract
• 1 TBS plus 1 tsp red food coloring
• Filling:
• 1 1/2 cups powdered sugar, sifted
• 4 oz (1 stick) unsalted butter, softened
• 1 tsp vanilla extract
• 2 TBS heavy cream or 1 TBS whole milk, as needed
• Dip:
• 1 lb semisweet chocolate
• 2 TBS vegetable oil

Details

Servings 24
Adapted from azcentral.com

Preparation

Step 1

Cake:

1) Preheat oven to 350 degrees. Prepare a 15x10" sheet pan by oiling and lining with parchment paper cut to fit in the pan. Set aside. In a med bowl, whisk together flour, cocoa and baking soda; set aside. In a separate bowl, combine buttermilk, vinegar and water; set aside.

2) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and salt until light and fluffy. Add eggs, vanilla and food coloring, mixing to thoroughly incorporate. Alternating, add the flour mixture and the buttermilk mixture, stirring only until no lumps are visible. Do not overmix.

3) Transfer batter to prepared cake pan. Bake until cake is firm to the touch and a toothpick inserted into the center comes out clean. Cool completely before continuing. It is best to chill the cake overnight.

Filling:

1) In the bowl of an electric mixer fitted with the paddle attachment, cream together the powdered sugar, butter, vanilla and cream or milk until creamy.

Assembly:

1) Once the cake has chilled, invert it onto a parchment-lined cutting board. Cut the cake in half widthwise. Spread the filling on one half, then place the other cake half on top of the filled half. Return filled cake to the refrigerator and allow to chill for an hour before cutting and dipping. Once the cake has chilled, cut it into shapes with a favorite cutter or any shape you like. Chill again until ready to dip.

Dip:

1) Melt chocolate and oil in the microwave in short bursts of 20 secs, stirring after each time until chocolate is melted completely and smooth. Dip each cake in chocolate, shake off excess, and transfer to a parchment-lined sheet pan. Allow to set in the refrigerator before serving. Refrigerate any leftovers.

Makes about 2-3 dozen cakes, depending on the size.