This layered red velvet cake recipe would be great for a special occasion.
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Red Velvet Cake
Using a 9-inch cake pan as a guide, cut out 3 circles of parchment paper and use it to line the bottom of 3 9-inch round cake pans. Then spray the pans with baking spray.
Preheat oven to 350ºF
Combine the egg whites, red food coloring, and vanilla, in a medium bowl and whisk until well combined.
Mix together the flour, sugar, baking powder, cocoa powder, and salt in a separate bowl and set aside.
Using a stand mixer fitted with a paddle attachment, cream together the oil and butter. Mix for 1 minute or until mostly combined.
In one addition, pour in the flour and buttermilk. Mix on low speed until just combined.
Increase the speed to medium and continue to mix for another 1 1/2 minutes, stopping to scrape down the sides of the bowl a few times.
Reduce the speed to low and mix in the egg white mixture in two parts, beating between each addition for 30 seconds.
Pour the batter into the prepared cake pans.
Put the cakes into the oven and bake for 25-35 minutes, or until a cake tester inserted in the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before frosting.
White Chocolate Frosting
Using a microwave-proof bowl, heat the white chocolate in the microwave for 15 second at a time, stirring after each interval, until the chocolate has melted.
Remove the chocolate from the microwave and allow it to cool to room temperature.
Using a stand mixer fitted with the whisk attachment, whisk the cream cheese, butter, and greek yogurt until smooth, scraping down the sides as you go.
Pour in the white chocolate and almond extract and whisk until well combined.
Red White Chocolate Frosting (Optional)
The red frosting is optional and only necessary if you want to pipe the red icing around the top outside edge of the cake.
To make the red frosting, follow the directions for the white frosting, adding the red food colouring along with the white chocolate and almond extract.
Spoon red icing into a piping bag and set aside.
WHITE CHOCOLATE CURLS
Melt white chocolate over double boiler, or in a bowl that can fit over a pot (filled with water). Use low heat and stir constantly, until all the chocolate is melted.
Line a cookie sheet with parchment paper, and pour chocolate over parchment. Let the chocolate set.
Once set, using a long straight edged knife drag over chocolate. For smaller curves use the back end of the knife.
For best results if you have a smaller container (like a little Tupperware) line that with parchment, and make a little brick of chocolate.
This is easier to make curls, but takes longer for chocolate to set.
To assemble the cake, start by placing one cake on a serving plate or card.
Spread a 1/4 inch layer of the white chocolate frosting over the top of this layer.
Gently place the second cake on top of this first and repeat icing by gently spreading a 1/4 inch thick layer of white icing over the top of the second layer.
Repeat this process with the third cake.
Apply a 'crumb coat' of icing over the entire cake by spreading a thin layer of white icing over the top and side of the cake. This will help to control any crumbs from showing in the final layer of icing.
Next, apply another layer of icing over the top and sides of the cake, spreading gently and evenly. This is the layer of icing that will be seen.
Apply the chocolate curls using your hands by gently pressing them into the icing on the sides of the cake.
Finally, if you desire, pipe the red icing in a decorative style on the top of the cake as a garnish.