Red Velvet Marble Cake With Red Velvet Oreo Cream Cheese Bavarian Filling Recipes

RED VELVET MARBLE CAKE WITH RED VELVET OREO CREAM CHEESE BAVARIAN FILLING

Steps:

• For the Cake:
• Preheat oven to 350F (or what the box recommends).
• Prepare two 8 or 9-inch baking pans
• You should have two prepared cake batters; one red velvet and one white. I placed my batter into two separate squeeze bottles. If you don't have bottles you can just divide the white cake batter evenly among the two pans.
• If you do have squeeze bottles do you best to evenly divide out the batter between the two pans in any pattern you want.
• Bake according to the time
• For the Bavarian:
• Using a paddle attachment, blend the cream cheese, sugar, salt, and vanilla bean until smooth.
• Soften gelatin in cold water.
• Heat water once gelatin is soft until dissolved.
• Whip heavy cream to soft peaks.
• Fold gelatin mix into cheese mix.
• Fold whipped cream into mix.
• Fold Red Velvet Oreo's into the mixture.
• For the Ganache:
• Place chocolate and corn syrup in a medium sized bowl.
• Heat cream just until it starts to boil.
• Remove from heat and pour over chocolate and corn syrup and let sit for a minute.
• Whisk until smooth.
• To assemble the cake:
• Place one of the cake layers on a cake plate or cake circle.
• Top with as much of the Bavarian as you like, I used about ¾ of it in the cake (and may or may not have just eaten the rest of it with a spoon).
• Place the second cake layer on top of the Bavarian cream and smoosh down a little to get the cream to come to the sides. Smooth with a spatula.
• Pour ganache on top and make sure to cover the top of the cake, some will go down the sides, that is fine.
• Add more Oreo's for décor if desired.

RED VELVET MARBLE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer half the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
• Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
• Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
• Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
• Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
• Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.