Apple and walnut tea loaf

Ingredients :

• 125g butter, melted
• 3/4 cup SPLENDA® Granular
• 2 cups self-raising flour
• 2 eggs, lightly beaten
• 1 medium granny smith apple, cored, grated
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 teaspoon mixed spice
• 1 cup walnuts, chopped

  Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
  2. Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add SPLENDA®, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan.
  3. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices.
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Carrot and Apple Cake Recipe

Ingredients:  Makes one 23 cm/9 in cake

250 g/9 oz/2.25 cups self-raising (self-rising) flour 5 ml/1 tsp bicarbonate of soda (baking soda) 5 ml/1 tsp ground cinnamon 175 g/6 oz/0.75 cup soft brown sugar Finely grated rind of 1 orange 3 eggs 200 ml/7 fl oz/scant 1 cup oil 150 g/5 oz eating (dessert) apples, peeled, cored and grated 150 g/5 oz carrots, grated 100 g/4 oz ready-to-eat dried apricots, chopped 100 g/4 oz/1 cup pecan nuts or walnuts, chopped

Method: Mix together the flour, bicarbonate of soda and cinnamon, then stir in the sugar and orange rind. Beat the eggs into the oil, then stir in the apple, carrots and two-thirds of the apricots and nuts. Fold in the flour mixture and spoon into a greased and lined 23 cm/9 in cake tin (pan). Sprinkle with the remaining chopped apricots and nuts. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out on to a wire rack to finish cooling.

Passionfruit melting moments

Preparation Time

25 minutes

Cooking Time

15 minutes

Makes

about 25

Ingredients

• 125g butter, softened
• 3/4 cup (115g) plain flour
• 1/4 cup (45g) pure icing sugar
• 1/3 cup (50g) cornflour
• 1 tsp finely grated lemon rind

• Passionfruit filling

• 60g butter, softened
• 1 cup (150g) pure icing sugar
• 1 passionfruit
• 2 tsp lemon juice

Method

1. Preheat oven to 160°C. Line an oven tray with baking paper. Use an electric mixer to beat butter until pale and creamy. Add flour, icing sugar, cornflour and lemon rind; stir with a wooden spoon until well combined.
2. Hand-roll teaspoonfuls of mixture into balls. Place on lined tray, about 3cm apart. Use a fork dusted with cornfl our to gently flatten to 2cm diameter. Bake for 15 minutes or until lightly golden and cooked through. Set aside on the tray to cool.
3. To make the filling, use an electric mixer to beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined.
4. Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit. Sandwich with a second biscuit. Repeat with remaining biscuits and filling.

Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Banana & rolled oat muffins

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

12 persons

Ingredients

• 2 cups (260g) self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 1 cup (100g) rolled oats
• 1/2 cup (100g) brown sugar
• 2 eggs
• 3/4 cup (185g) plain low-fat yoghurt
• 1/4 cup (60ml) canola oil
• 2 bananas, mashed (250g)

Method

1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.
2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.
3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

Macadamia biscuits

Ingredients

• 250g butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups White Wings Plain Flour
• 1 teaspoon baking powder
• 3/4 cup macadamia nuts, roughly chopped
• 180g white chocolate, roughly chopped
  Method

  1. Preheat oven to 180°C. Line 3 baking trays with baking paper.
  2. Using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift flour and baking powder over butter mixture. Add nuts and chocolate. Stir with a large metal spoon until well combined.
  4. Drop heaped tablespoonfuls of mixture onto baking trays. Bake, 1 tray at a time, for 12 to 15 minutes or until light golden and firm to the touch (not crisp). Repeat with remaining trays. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Chocolate Cake

Ingredients

¼ cup vanilla

2/3-cup water

¾ cup unsweetened cocoa powder 1-pound sweet butter, at room temperature

2 1/3 cups sugar

12 large eggs

11 ½ ounces unsweetened chocolate, melted

2 ½ cups cake flour

1-tablespoon baking soda

Equipment

Measuring cups

Measuring spoons

Flour sifter

One 4 ½ -quart mixing bowl

Beater attachment

Wire whisk

Small saucepan

One small bowl

Rubber spatula

Parchment

Two 8 x 3 inch baking pans or one 12 x 3-inch round or square pan

How to make The Chef's Kitchen-Chocolate Cake

This is delicious, and will stay fresh and moist for up to 6 days. The key to this cake is the double hit of chocolate, a cocoa-powder fudge, and additional melted chocolate. This cake will bake at 300 degrees for a long time- it is dense and requires a slower oven. Make sure the fudge mixture is at room temperature before you add it to the rest of the recipe.

Preheat the oven to 300 degrees. Butter the baking pans and line them with parchment. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder and the vanilla, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let mixture cool to room temperature. In a standing mixer, cream the butter on medium speed for 3 minutes. Add sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is incorporated. Sift the flour and baking soda together. Reduce the mixer speed to low, and alternate adding the flour and the cocoa mixtures. Pour into the prepared pans. Bake an 8-inch cake for 60 to 70 minutes at 300 degrees; a 12-inch cake may take two hours. This cake is dense and bakes more evenly in a slower oven. Test for doneness with a skewer inserted in the center of the cake- it should come out clean.

Mini Pineapple Upside-Down Cupcakes

Ingredients:

• 1 20-ounce can pineapple, crushed, chunks or tidbits
• 1/3 cup butter, melted
• 2/3 cup brown sugar, packed
• 24 maraschino cherries
• 18-19 ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
• 1/2 cup butter, melted and cooled or vegetable oil
• 3 eggs
• water*

Preparation:

Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.

Sour cream banana cake

Ingredients (serves 8)

• 125g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 3/4 cup sour cream
• 1 cup mashed banana (you will need 2 large, very ripe bananas)
• 2 1/4 cups self-raising flour
• 1/4 teaspoon bicarbonate of soda

• Icing 

• 180g white chocolate, chopped
• 1/4 cup sour cream

Method

1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.
3. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
4. Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.

Notes

• Sour cream banana cake (without the icing) can be made a day in advance. Store at room temperature in an airtight container. To warm, place un-iced cake on a microwave-safe plate lined with baking paper. Heat, uncovered, on MEDIUM-LOW DEFROST (30%) for 4 to 6 minutes or until warm to the touch. Ice while warm.

Step-by-step chocolate cake

                                                     Ingredients (serves 12)

• 125g butter, chopped
• 2 tsp instant coffee powder
• 3/4 cup (185ml) water
• 100g good-quality dark cooking chocolate, chopped
• 1 cup (200g) brown sugar
• 1/2 cup (75g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/4 cup (30g) cocoa powder
• 1/4 cup (30g) almond meal
• 1 egg, lightly whisked
• Pink and silver cachous, to decorate

• Chocolate ganache icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup (125g) creme fraiche

  Method

  1. Preheat oven to 160°C. Grease and line the base and side of an 18cmround (base measurement) cake pan.
  2. Place the butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
  3. Transfer mixture to a bowl. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture. Add the egg and stir to combine.
  4. Pour cake mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes before turning on to a wire rack to cool completely.
  5. To make the chocolate ganache icing, place the chocolate and creme fraiche in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 3-4 minutes or until chocolate melts and mixture is smooth.
  6. Use a large, serrated knife to split cake in half. Place bottom half on a serving dish. Spread half the ganache over the cake. Replace other cake half and spread remaining ganache over the top. Sprinkle with cachous to decorate. Set aside for 30 minutes to set. Cut into wedges to serve.

  Notes

• It is important to cool the warm chocolate mixture before adding the remaining dry ingredients and egg. Adding egg to a hot mixture can cook it before it has been mixed through - the result is a cake containing scrambled egg.
• It is best to use a bamboo skewer to check if a cake is ready - the mixture will easily stick to the bamboo if the cake is not yet cooked, or slip off if ready. A metal skewer can be too slippery for raw cake mix to stick to, so you won't be able to tell if the cake is cooked through.
• This cake is best left in its pan to cool before turning on to a rack. Densely textured cakes, such as this, are more delicate when hot and can easily split if turned out too early.
• Make sure the cake is completely cooled before splitting. Use a ruler to mark an even line at regular points around the middle of the cake, then use toothpicks or kitchen string to mark this line. Use a large, serrated knife to split in half, using the toothpicks or string as a guide.

Berry and almond cake

Ingredients (serves 8)

• 2/3 cup (100g) plain flour
• 100g ground almonds
• 1 1/3 cups (300g) caster sugar
• 1 tsp vanilla extract
• 8 eggwhites
• 150g butter, melted, cooled
• 120g punnet raspberries
• 150g punnet blueberries
• 50g flaked almonds
• Icing sugar, optional, for dusting
  

  Method

  1. Preheat oven to 200°C. Place flour, ground almonds, sugar and vanilla in a large bowl and mix well to combine. Using an electric mixer, beat eggwhites and a pinch of salt in a large bowl until stiff peaks form. Fold eggwhites into almond mixture then gently stir in butter.
  2. Grease and line a 20 x 30cm slice tin. Spoon cake mixture into prepared tin. Scatter with combined berries, followed by flaked almonds. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool and transport in tin. Dust with icing sugar just before serving. Cake is best made on day of eating.

  Notes

• Hint: You could make this cake using 270g mixed frozen berries.
• Variation: For an apple, cinnamon and walnut cake, follow the recipe but omit berries and flaked almonds. Peel and core 1 golden delicious apple then cut into thin slices. Place over cake batter then sprinkle with a little caster sugar, ground cinnamon and 2 tbs chopped walnuts.

Chocolate Cupcakes Recipe

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

 

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Mexican Wedding Cakes Recipe

Mexican Wedding Cakes Recipe:

2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)

1 cup (227 grams) unsalted butter, room temperature

1/4 cup (30 grams) confectioners' (powdered or icing) sugar

1 teaspoon (2 grams) pure vanilla extract

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

Topping:

1 cup (110 grams) powdered (icing or confectioners) sugar, sifted

 

Mexican Wedding Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm. 

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Yellow Butter Cake with Chocolate Frosting Recipe

Yellow Butter Cake Recipe:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

3/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C).  Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup (180 ml) milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.  

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, reinvert cakes so that tops are right side up.  Cool completely before frosting.

Chocolate Frosting:  In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter.  Stir until the chocolate has melted and the mixture is smooth.  Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract.  If the frosting is lumpy, strain through a strainer to remove any lumps.  Cover and place the frosting in the refrigerator until it is firm (this may take a few hours).  Once the frosting is firm remove from refrigerator and place in your mixing bowl.  Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Assemble:  Place one cake layer on your serving plate and spread with about 3/4 cup of frosting.  Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting.  Cover and refrigerate the cake until serving time.

Carrot Cake Recipe

Carrot Cake Recipe:

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin)

Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans

Marzipan Carrots

Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

Red Velvet Cake Recipe

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups heavy whipping cream

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Vanilla Cupcakes Recipe

                                                                   Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

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

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

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