Red Velvet Ice Box Cake Recipes

RED VELVET ICE BOX CAKE

Red Velvet Ice Box Cake image

This easy-yet-impressive cake layers red velvet cookies, sweet cream cheese and shaved milk chocolate. The cookies soften up nicely as the cake sits overnight.

Provided by Food Network Kitchen

Categories dessert

Time 10h20m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

12 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
Fine salt
1 cup heavy cream
1 tablespoon pure vanilla extract
24 to 28 Red Velvet Cookies, recipe follows
1 cup shaved milk chocolate plus 1 tablespoon for garnish (from a 4-ounce bar)
1 1/4 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking soda
Fine salt
6 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 1/2 teaspoons red food coloring
1 teaspoon pure vanilla extract

Steps:

Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours.
Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly. Spread 3/4 cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight.
To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic. Top with the reserved chocolate and serve immediately.
Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

RED VELVET CAKE III

Red Velvet Cake III image

Moist and delicious easy cake!

Provided by Mary

Categories Desserts Cakes Red Velvet Cake Recipes

Yield 18

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
½ cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 36.6 g, Cholesterol 56.7 mg, Fat 18.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 407.2 mg, Sugar 24.2 g

RED VELVET JAR CAKE

Red Velvet Jar Cake image

I love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don't forget to tie a spoon to the jar; everyone likes to dig right in! -Lillie Collier, Mobile, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 package red velvet cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3 cups miniature semisweet chocolate chips
ICING:
2 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon 2% milk
16 half-pint jars

Steps:

Grease a 13x9-in. baking pan., Prepare cake mix batter according to package directions, adding pudding mix before mixing batter, and folding 1 cup chocolate chips into prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in confectioners' sugar and milk until smooth., In each of 16 half-pint jars, layer 1/2 cup cake cubes, 1 tablespoon icing and 1 tablespoon remaining chocolate chips. Repeat layers. Refrigerate leftovers.

Nutrition Facts : Calories 530 calories, Fat 28g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

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