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Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts


BLACK VELVET CAKE

INGREDIENTS:

Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup red food coloring
Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract.
INSTRUCTIONS:

Cake:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beating until just combined. Stir in the food coloring until the batter is a deep red color.
  5. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely before frosting.
Frosting:
  1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cocoa powder, milk, and vanilla extract until smooth.
  2. Frost the cooled cakes and enjoy!
TIPS:

  • For a richer flavor, use dark cocoa powder.
  • To make the cake even more moist, soak the layers in a simple syrup made with equal parts water and sugar.
  • For a fun twist, top the cake with cream cheese frosting or ganache.

portion of black velvet cake

VARIATIONS:

There are many variations of the black velvet cake recipe, but some of the most popular include:

  • Chocolate ganache frosting: This rich and decadent frosting is made with chocolate ganache, which is a mixture of heavy cream and melted chocolate.
  • Cream cheese frosting: This classic frosting is made with cream cheese, butter, powdered sugar, and vanilla extract.
  • Lemon buttercream frosting: This tangy and refreshing frosting is made with lemon juice, butter, powdered sugar, and vanilla extract.
  • Ermine frosting: This light and fluffy frosting is made with flour, butter, powdered sugar, and milk.
  • Vegan frosting: There are many different recipes for vegan frosting, but some popular options include buttercream frosting made with vegan butter and powdered sugar, or ganache frosting made with vegan chocolate and coconut milk.
BENEFITS:

Black velvet cake is a relatively healthy cake option, as it is made with cocoa powder, which is a good source of antioxidants. Cocoa powder has also been linked to improved heart health and reduced risk of stroke. Additionally, black velvet cake is often made with buttermilk, which can help to improve digestion.

NUTRITIONAL VALUE:

The nutritional value of black velvet cake will vary depending on the recipe used, but a typical slice of black velvet cake made with the recipe above will contain approximately:

  • Calories: 350
  • Fat: 15g
  • Saturated fat: 9g
  • Cholesterol: 65mg
  • Sodium: 250mg
  • Carbohydrates: 50g
  • Fiber: 1g
  • Sugar: 35g
  • Protein: 5g

black velvet cake

Overall, black velvet cake is a relatively healthy cake option, as it is made with cocoa powder, which is a good source of antioxidants. However, it is important to be aware of the high sugar content of black velvet cake and to consume it in moderation.


Enjoy! 😋😋 

BLACK VELVET CAKE RECIPE

 

LEMON RASPBERRY CAKE

INGREDIENTS:

  • For the cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened

  • 3 cups granulated sugar

  • 4 large eggs

  • Zest and juice of 2 lemons

  • 3 cups cake flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 1/2 cup sour cream

  • For the raspberry filling:

  • 1 cup fresh or frozen raspberries

  • 1/4 cup sugar

  • 1 tablespoon cornstarch

  • For the lemon buttercream frosting:

  • 1 1/2 cups (3 sticks) unsalted butter, softened

  • 3 cups powdered sugar

  • 2 teaspoons lemon zest

  • 1/4 cup lemon juice

  • 1/4 cup heavy cream

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and juice.

  3. In a separate bowl, whisk together the flour, baking powder, and salt.

  4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

  5. Stir in the sour cream.

  6. Divide the batter evenly between the prepared cake pans.

  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

  9. To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the berries are thickened and the sauce is bubbly. Let cool completely.

  10. To make the lemon buttercream frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the lemon zest, lemon juice, and heavy cream until smooth.

  11. To assemble the cake, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Top with the second cake layer.

  12. Frost the top and sides of the cake with the lemon buttercream frosting.

  13. Garnish with fresh raspberries, if desired.

  14. Slice and serve.

TIPS:

  • For a more intense lemon flavor, add 1 tablespoon of limoncello to the batter.

  • If you don't have fresh raspberries, you can use frozen raspberries. Just be sure to thaw them completely and drain off any excess liquid before using.

  • To make the frosting even smoother, sift the powdered sugar before using.

  • If you don't have heavy cream, you can use milk instead. However, the frosting will not be as thick and creamy.


PORTION OF LEMON RASPBERRY CAKE


VARIATIONS:

  • Lemon Poppy Seed Cake: Add 1/4 cup poppy seeds to the batter for a nutty flavor and texture.

  • Lemon Raspberry Cake with White Chocolate Ganache: For a richer frosting, make a white chocolate ganache by heating 1 cup heavy cream until just simmering, then pouring it over 12 ounces white chocolate chips. Let sit for a few minutes, then stir until smooth.

  • Lemon Raspberry Cake with Cream Cheese Frosting: For a tangy frosting, make a cream cheese frosting by beating together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups powdered sugar, and 1 teaspoon vanilla extract.

  • Lemon Raspberry Layer Cake: For a more impressive presentation, make a three-layer cake by baking the batter in three 9-inch round cake pans.

  • Lemon Raspberry Cupcakes: For individual servings, make cupcakes by baking the batter in muffin tins.


BENEFITS:

  • Lemons are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Raspberries are a good source of fiber, which helps keep the digestive system healthy.

  • Butter is a good source of vitamin A, which is important for vision and skin health.

  • Eggs are a good source of protein, which is important for building and maintaining strong muscles.

  • Cake flour is a lower-protein flour than all-purpose flour, which results in a softer and more tender cake.

  • Sour cream adds moisture and tanginess to the cake.

  • Heavy cream adds richness and creaminess to the frosting.

  • Powdered sugar is a type of sugar that is finely ground, which makes it easy to blend into frostings and other desserts.

  • Vanilla extract adds a subtle flavor to the frosting.


NUTRITION VALUE:

A serving of lemon raspberry cake (approximately 1/8 of a cake) contains approximately:

  • Calories: 300
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 35 grams
  • Sugar: 20 grams
  • Fiber: 2 grams
  • Protein: 3 grams
  • Vitamin C: 15% of the Daily Value (DV)
  • Vitamin A: 10% of the DV
  • Calcium: 5% of the DV
  • Iron: 5% of the DV


LEMON RASPBERRY CAKE


Please note that these are just estimates and the actual nutrition value of your cake will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

LEMON RASPBERRY CAKE RECIPE

 

PORTION OF DING DONG CAKE

INGREDIENTS:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (11 tablespoons) unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk at room temperature
  • ½ cup hot coffee

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk and coffee, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely before assembling the Ding Dong Cake.

Cream Filling:

  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted butter, softened
  • 1 cup powdered sugar

Instructions:

  1. In a medium saucepan, whisk together the milk and flour. Bring to a simmer over medium heat, stirring constantly, until the mixture has thickened. Remove from the heat and stir in the vanilla extract.
  2. Allow the milk mixture to cool completely.
  3. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cooled milk mixture until combined.

To assemble the Ding Dong Cake:

  1. Place one cake layer on a serving plate. Spread with the cream filling.
  2. Top with the second cake layer and frost the top and sides of the cake with the remaining cream filling.
  3. Cut the cake into individual Ding Dong slices and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache frosting, heat 1/2 cup heavy cream and 1/2 cup chocolate chips in a saucepan over low heat, stirring constantly until melted and smooth. Allow the ganache to cool slightly before frosting the cake.
  • To decorate the cake, you can drizzle with melted chocolate, sprinkle with chocolate shavings, or top with mini marshmallows.

DING DONG CAKE WITH DARK CHOCOLATE


VARIATIONS:

  • Chocolate Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder to the cake batter.
  • Vanilla Ding Dong Cake: Omit the cocoa powder from the cake batter and add 1 teaspoon vanilla extract.
  • Strawberry Ding Dong Cake: Add 1/2 cup mashed strawberries to the cake batter.
  • Lemon Ding Dong Cake: Add 1/4 cup lemon juice and 1 teaspoon lemon zest to the cake batter.
  • Chocolate Mint Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder and 1 teaspoon peppermint extract to the cake batter.

BENEFITS:

  • Ding Dong Cake is a good source of energy and carbohydrates, which can provide the body with fuel.
  • It also contains protein, which is essential for building and repairing tissues.
  • Ding Dong Cake contains a variety of vitamins and minerals, including calcium, iron, and vitamin A.
  • It also contains antioxidants, which can help to protect the body from damage.

NUTRITIONAL VALUE:

A one-slice serving of Ding Dong Cake (approximately 140 grams) contains the following:

  • Calories: 350
  • Fat: 15 grams
  • Saturated fat: 9 grams
  • Cholesterol: 75 milligrams
  • Sodium: 300 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 35 grams
  • Protein: 5 grams

DING DONG CAKE WITH DARK CHOCOLATE

It is important to note that Ding Dong Cake is a high-calorie food, so it should be consumed in moderation. It is also important to choose healthy toppings and variations, such as fresh fruit or nuts, to increase the nutritional value of the cake.


Enjoy! 😋😋 

DING DONG CAKE RECIPE

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