Red Velvet Meltcakes

Red Velvet Meltcakes
Red Velvet Meltcakes

PREP TIME

60

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups plus 1/3 cup sugar

  • 2

    eggs plus 3 egg whites

  • 2

    TBSP plus 1 tsp unsweetened cocoa powder

  • 1

    tsp baking soda

  • 1 1/4

    tsp salt

  • 1 1/2

    tsp vanilla

  • 1 1/4

    cups vegetable oil

  • 1

    TBSP red food coloring

  • 1

    tsp white vinegar

  • 3

    cups flour

  • 1

    cup buttermilk

  • 8

    oz cream cheese, at room temp

  • 1/2

    cup confectioners sugar

Directions

Cakes: Preheat oven to 350. Line 2 baking sheets with parchment. In a large bowl, whisk together 1 1/2 cups sugar, 2 eggs, cocoa powder, baking soda, 1 tsp salt, and 1 tsp vanilla til slightly thickened. In another bowl, briskly whisk together the oil, food coloring, and vinegar. Whisk in 1 cup flour, then 1/2 cup buttermilk; repeat. Finally, whisk in the remaining 1 cup flour. Dollop the batter 2 inches apart on the prepared baking sheets. Bake the cakes, switching the pans halfway through baking, until the tops are set and just springy, 11 to 12 minutes. Let cool. Ice cream: using an electric mixer fitted with the whisk attachment, beat the egg whites and remaining 1/4 tsp salt on low til foamy. Increase the speed to medium and gradually beat in the remaining 1/3 cup sugar til the meringue has just formed stiff peaks. Transfer the meringue to a bowl and refrigerate. Add the cream cheese, confections sugar and remaining 1/2 tsp vanilla to the mixer bowl. Switching to the paddle attachment, mix on low til combined. Increase the speed to medium-high and beat til light and fluffy, 2 to 3 minutes. Scrape down the bowl as needed. Beat about 1/3 of the chilled meringue into the cream cheese mixture on low speed. Add half of the remaining meringue and gently fold in with the spatula. Repeat with the last bit of meringue. Scrape the mixture into a container, cover and freeze overnight. Sandwich the ice cream between the red velvet cakes. Serve immediately.

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