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.