Best 5 White Velvet Layer Cake With Strawberry Raspberry Mascarpone Buttercream Recipes

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

WHITE VELVET LAYER CAKE WITH STRAWBERRY-RASPBERRY MASCARPONE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• Special Equipment Three 8-inch by 1½- to 2-inch round cake pans Four wire cooling racks, with the fourth being used to flip cake layers right side up One 8-inch cardboard cake round, helpful but not necessary Cake Turntable, such as Ateco ®, helpful but not necessary Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary Wax paper, for lining cake plate for icing, helpful but not necessary Piping bag, coupler and/or decorating tips, not necessary if no piping is desired Preparation Arrange oven rack in lower third of oven and preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside. Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and sugar (or flour, baking powder, salt and baking soda if using White Lily® Bleached All-Purpose Flour as indicated in Notes section below recipe) on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick. In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute. Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake. Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. (I have found that 28 minutes is perfect.) Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost. To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream. To make a Rose Cake with "Rose Swirls" Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a "crumb coat" or thin coat, but not too thin. The cake should have good coverage and you should not see the cake peeking through the frosting. Next, assemble your pastry bag with coupler and tip. (I like to use my Ateco No. 846 tip because it makes gorgeous swirled roses. However, you can also use an open tip like the Wilton 1M.) Fill pastry bag and twist closed. Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses! To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. To pipe each rose, start in the center of where you want your rose to be. Then pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire. The roses don't need to be perfect! This is what is so great about piping swirled roses as they look lovely shabby and chic. It is best to end in the same place each time and I like to end at the top right side of each rose. Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning! Notes Tips: Please note that prep and cook times are for the preparation and baking of the cake. They do not include the time needed to prepare the buttercream (or the component recipe for the sauce in the buttercream recipe) or the time for frosting, filling and piping decorations. In general, prepare as many component recipes in advance for a stress-free day in the kitchen the day you assemble and frost the cake. I like to prepare each component in advance, with the exception of the buttercream, and then prepare the buttercream the day I assemble and frost the cake. By preparing component recipes in advance, it will assure you have enough time to chill the cake before slicing and serving. How to Measure Flour for this Recipe: When measuring flour by volume with measuring cups, sift the flour first onto a sheet of wax paper then spoon flour lightly into cup before leveling off with a thin metal icing spatula or straight edge of a knife. This way, you should obtain approximately 112 grams of flour per cup (the same weight as cake flour) for a total of 280 grams for 2½ cups. Substitution: White Lily® Bleached All-Purpose Flour may be substituted for White Lily® Self-Rising Flour in the same amount (2½ cups or 280 grams) in this recipe, but you will need to add and sift into the flour 2 teaspoons (9.6 grams) baking powder, 1 teaspoon (4.8 grams) kosher salt (or ¾ teaspoon regular table salt) and ¾ teaspoon (3.6 grams) baking soda. How to Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water-not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe. How To Properly Rap Cake Pans: Hold each pan a few inches above the counter (2 to 3 inches will do) then carefully drop pans flatly onto countertop 2 to 3 times. This step will expel any air bubbles and will ensure nice level baked cake layers. To Make a Rose Cake: You will need 1½ recipes of Strawberry-Raspberry Mascarpone Buttercream, about 8¼ cups. This will make just enough to frost, fill, and pipe roses as shown for a 3-layer, 8-inch round cake. Cake may be made 1 day in advance. Keep wrapped in plastic food wrap at room temperature overnight. After assembling and frosting the layered cake it is best to chill it until the buttercream is firm, about 30 minutes to 1 hour. Chilling, before slicing the cake, will yield neater cake slices for a better plated presentation. Store any leftover cake covered in the refrigerator. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.