Red Velvet and Strawberry Mini Cakes

Red Velvet and Strawberry Mini Cakes

Red Velvet and Strawberry Mini Cakes

Happy Valentine’s Day!! I hope you are all enjoying your day, whether you’re spending it with a loved one, or treating yourself to something special.

Today, I thought I would share with you the special treat I made for my sweetie this year – Red Velvet and Strawberry Mini Cakes. I love how cute these little cakes look, with their layer of red velvet and layer of pink strawberry cake. I purposely decided against frosting the entire cake, so the red and pink colors could stand out.

These mini cakes do take a bit of time to prepare and assemble, but they are definitely worth all the hard work. I did however find myself running out of time, and I had to cheat a bit and use a boxed cake mix for the strawberry layer, but I don’t think my guy will mind.

I was able to sneak a small taste while I was assembling these pretty little cakes, so I can tell you that they are incredibly delicious and incredibly rich. This is one Valentine’s Day dessert that is sure to get my sweetie’s taste buds dancing.

~Enjoy~
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Red Velvet and Strawberry Mini Cakes

Strawberry Cake:
1 (18.25 oz) box strawberry cake mix
1 cup water
1/3 cup canola oil
3 eggs

Directions:
Preheat oven to 350 degrees. Grease and flour one large cookie sheet or sheet pan.
Blend cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Pour batter into prepared baking sheet.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan to wire rack and cool completely.

Red Velvet Cake:
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon lemon juice
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ounce red food coloring

Directions:
Preheat oven to 350 degrees. Grease and flour one large cookie sheet or sheet pan.
In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a glass measuring cup, combine milk and lemon juice. Set aside.
In a large bowl, beat butter and sugar with an electric mixer on high speed until fluffy. Beat in eggs, vanilla, and water.
Reduce mixer speed to low. Add flour mixture and milk alternately to butter mixture; beat until combined. Stir in food coloring until color is evenly distributed. Pour batter into prepared baking sheet.
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan to wire rack and cool completely.

Buttercream Frosting
1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk.

Directions:
In a large bowl, beat butter with an electric mixer until smooth.
Add 2 cups of the powdered sugar, one cup at a time, beating after each addition.
Add vanilla and 1 tablespoon of milk; continue beating.
Add the remaining 2 cups of powdered sugar, one at a time.
Add an additional 1-2 tablespoons of milk, until desired consistency is reached.

Chocolate Glaze
6 tablespoons butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon light corn syrup

Directions:
Combine butter, milk and cocoa powder in a small saucepan; bring to a boil stirring constantly. When mixture begins to boil, remove from heat. Gradually stir in powdered sugar and mix until well combined. Stir in vanilla and corn syrup.
Let glaze cool slightly before drizzling over dessert.

Assemble the mini cakes:
With a cookie or biscuit cutter, cut circles from cooled strawberry and red velvet cakes.
Place red velvet cake circles on a sheet of parchment or wax paper.
Spread top of red velvet cake circle with buttercream frosting.
Place strawberry cake circles on top of frosting, pressing down slightly.
Spread a thin layer of buttercream frosting on top of strawberry cake circles.
Drizzle chocolate glaze over top of mini cakes.

Makes approximately 15 mini cakes.

Cream Cheese Pound Cake with Strawberries and Chocolate Glaze

Cream Cheese Pound Cake with Strawberries and Chocolate Glaze

This has got to be one of the best pound cakes I’ve ever tasted! The outside crust has the light crunch that we all enjoy, and the inside is so moist, it practically melts in your mouth.

I’d like to offer a couple of suggestions for those who may be considering making this cake – to help ensure success. The first, is to make sure that the butter, cream cheese, and eggs are at true room temperature. This is what helps give this cake its wonderful moistness and will also help the ingredients to mix properly for even baking. The second suggestion, is to make sure you place the cake in a cold oven – do not turn the oven on until you pop the pan in. This will help to give this cake it’s golden brown, crisp crust.

This really is a very delicious pound cake…one that I have no problem enjoying plain – but it sure is extra tasty with the strawberries and chocolate glaze. 🙂

~Enjoy~




Cream Cheese Pound Cake

1 (8 ounce) package cream cheese, softened (at room temperature)
1 1/4 cups butter, softened (at room temperature)
3 cups granulated sugar
1/4 cup buttermilk
6 eggs (at room temperature)
3 cups all-purpose flour
1 1/2 teaspoons vanilla extract

Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and cream cheese together until smooth. Gradually add sugar and beat until fluffy. Add buttermilk and mix well.
Add eggs one at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla extract; mix until combined.

Pour batter into prepared pan. Place in a COLD oven, do not preheat, and bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. You can check for doneness at 1 hour by inserting a toothpick into center of cake. If toothpick comes out clean, the cake is done.

Cool in pan for 15 minutes, then invert onto serving plate and cool completely. Cut into slices.

Before serving, top each slice with strawberries and chocolate glaze; if desired.

Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2-3 tablespoons hot water

Combine all ingredients in bowl. Mix with spoon until smooth.



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