They’re Lovin’ It! Here’s what They’re Sayin’:

“Baked this cake for Christmas and received requests for more! So delicious!”

—REBECCA

It’s the most wonderful time of the year!!!  My Christmas music is on full blast with my fave Christmas music (hey Jackson 5) on repeat, and my house is feeling so festive and holiday ready.  My baking is also in full throttle.  Tis’ the season to holiday bake for your boos, and this red velvet marble cake is the ultimate treat to bake up.

This red velvet marble cake is the perfect twist on the classic.  In fact, I think it is easier to make even though the stunning swirls throughout make it seem like a true revelation.

The Lowdown of This Red Velvet Marble Cake

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Vanilla and delicate chocolate flavors are swirled together for a perfectly tender, moist and absolutely decadent pound cake.

Skill Level: Intermediate (working with two different batters boos!)

Ingredients to make a red velvet marble pound cake

• Butter: I prefer using a European unsalted butter for this cake. The butter really creates the most sensational rich flavor because of its higher fat content.  I love that richness so much.
• Cream Cheese: Adds a lot of richness and more complex flavors to the cake.
• Oil: Adds amazing moistness to the cake as well.
• Eggs: Gives the cake it’s stability and they’re essential to the cake’s texture.
• Cake Flour: Using cake flour all-purpose flour keeps the gluten from developing too much creating a tougher cake texture.
• Sugar: Granulated sugar sweetens and tenderizes the cake while powdered sugar is used to make the creamy glaze because it more easily dissolves into the liquid making the glaze nice and smooth.
• Vanilla: Pure vanilla extract works best for adding warming aromas and flavors to your cake!
• Unsweetened Cocoa: Adds the delicate cocoa flavor to the red velvet swirl.
• Red Food Coloring: I suggest using red food coloring paste rather than liquid for a more intense red color that won’t affect the consistency of the cake batter.
• Milk: Just a touch to give the icing its pourable consistency. Any type of milk works.

How to Make a Red Velvet Marble Cake

Step 1: Mix the Cake Batter

1

Combine the butter and cream cheese in a mixing bowl or the bowl of your stand mixer. Beat for two minutes at high speed. 

2

Add the sugar and oil to the bowl and continue beating on high speed for an additional five minutes until the mixture is a very pale yellow and fluffy.

3

Add the eggs, one at a time, combining well after each addition and scraping down the sides to incorporate everything into the batter. 

4

Finally add the flour to the cake batter in two increments and then add salt. Mix on low and be careful not to over beat. Add in the vanilla extract and scrape down sides.

Step 2: Create the Red Velvet Batter

5

Mix the batter one final time.

6

Split the cake batter evenly between two separate bowls.

7

Add the cocoa powder, red food coloring, and hot water into one bowl. 

8

Whisk together until the batter is completely well mixed.

Step 3: Bake it Up!

9

Alternate dollops of vanilla and red velvet cake batter into a Bundt cake pan.

10

Swirl the batter with a skewer to create the marbled look.

11

Bake the cake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.

12

Invert the cake onto a serving plate and let it cool for at least an hour or until the cake is cool to the touch.

Step 4: Ice it Up!

13

Combine the cream cheese, powdered sugar, milk and vanilla extract in a bowl.

14

Mix together until it’s smooth.

15

Pour it over the top of the cooled cake.

16

Allow the glaze to drip down the sides of the cake.

What to Serve with Red Velvet Swirl Cake

• Other bundt cakes. Why not create a dessert table for a party that’s all bundt cakes! Give your guests a bit of variety by serving it alongside this Gingerbread Bundt Cake and Peppermint Chocolate Pound Cake or this Buttered Rum Eggnog Cake Recipe for the holidays. Other times of the year enjoy it with other classics like a Sour Cream Pound Cake or a Strawberry Pound Short Cake!
• Enjoy with a hot beverage. Serve up this cake for after dinner with an espresso or your favorite coffee drink, peppermint hot chocolate, apple cider, or creamy eggnog.
• After your holiday dinner. This cake is perfect for holidays and special occasions following a special dinner with Steak au Poivre, Fried Turkey, or Honey Glazed Ham.
• Summer picnics. Indulge on Fried Chicken, Southern Hush Puppies, Fried Catfish, Vinegar Coleslaw, and all your picnic favorites before ending the meal with this spin on a traditional Southern cake.

Meal Plan: Holiday Menu with Red Velvet Marble Cake Dessert

Prime Rib is the ultimate main to serve for an epic holiday dinner.

Classic potato gratin is cheesy, comforting and absolutely delish for the holidays.

Creamed spinach is the best way to serve your veggies for the holidays.

Easy Christmas punch is perfectly flavorful and sweet.

Expert Tips and Tricks for Making the Best Marble Red Velvet Cake

• Alternating the Batters. Use two different utensils to keep the colors from bleeding into each other. This will ensure a more distinct and striking marbled pattern.
• Create Swirls. Use a skewer or toothpick to carefully create swirls. Begin with big swirls and then go back in to make smaller adjustments after looking at the big picture.  Just don’t overswirl so the colors don’t blend too much.
• A Perfectly Tender Cake. To make sure your cake cooks with a light and tender texture it’s important to measure your ingredients properly and to avoid over-mixing the batter. Scoop your flour into the measuring cup with a spoon and level it off and make sure to mix the flour into the batter using low speed. This applies for all my bomb cakes too.
• Room Temperature Ingredients. Your ingredients will mix together more easily with creamier results when you start with room temperature butter, cream cheese, eggs, and milk.
• Cool the Cake In the Pan. Just for a short time to prevent the cake from breaking when you flip it. As the cake cools down it will continue to cook a bit and will be less delicate when you give it a slight cool in the pan before inverting it onto the serving plate.

Popular Substitutions & Additions

• Cake Flour: If you don’t have cake flour you can easily make cake flour using all-purpose flour and cornstarch.
• Garnish: Sprinkle some cake crumbs, finely chopped nuts, chopped chocolate, or even some toasted coconut over the top of the glaze for a bit of decoration and additional flavor.
• Swap the Glaze: While a cream cheese icing or frosting is the traditional pairing for red velvet cake you can leave it off and simply sprinkle with powdered sugar, add a chocolate glaze, or a simple vanilla glaze instead.
• Red Food Coloring: You can swap it for any color of food coloring to make the cake fit a holiday or special occasion! Who says you can’t have a Green Velvet Cake or Blue Velvet Cake!
• Chocolate Chips: Add some mini chocolate chips to the red velvet batter for more intense chocolate flavor!

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Frequently Asked Questions

Y’all, if you wanna dazzle everyone with an epic dessert, this is the one that you serve up. This red velvet marble cake is jaw-dropping with an irresistible mix of vanilla and chocolate flavors. Get into it!

Favorite Bundt Cake Recipes

• Cream Cheese Pound Cake
• Brownie Swirl Pound Cake
• Chocolate Swirl Bundt Cake
• Red Velvet Bundt Cake
• Blueberry Orange Bundt Cake
• Strawberry Pound Cake

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Red Velvet Marble Cake

Red Velvet Marble Cake Recipe is holiday perfection with its combination of both vanilla and red velvet flavors swirled together in a perfectly tender, moist and absolutely decadent pound cake.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 553kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For the Cake:

• 1 ½ cups unsalted Butter room temp, 3 sticks
• 8 ounces cream cheese room temp, 1 block
• 3 cups granulated sugar
• 1 tablespoon vegetable or canola oil
• 6 large eggs room temperature
• 3 cups cake flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

For the Swirl:

• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 tablespoon hot water

For the Icing:

• 4 oz cream cheese room temperature
• 2 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

For the Cake:

• Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray.
• In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
• Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
• Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
• Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

For the Cream Cheese Icing:

• Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.

Video

Notes

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Nutrition

Calories: 553kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 245mg | Potassium: 98mg | Sugar: 53g | Vitamin A: 925IU | Calcium: 45mg | Iron: 0.7mg

The post Red Velvet Marble Cake Recipe appeared first on Grandbaby Cakes.

Y’all there is something super special about red velvet cake boos. It has subtle chocolate flavor in a melt-in-your-mouth package. Then it’s topped off with a smooth and creamy cream cheese buttercream that makes red velvet the ultimate Southern treat. Whether you make it for a holiday, birthday or any special occasion you can think of, it is guaranteed to wow anyone who is at the table. Let’s get into it!

The Lowdown on The Best Red Velvet Cake Recipe

Cuisine Inspiration: Southern classic

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Velvety smooth rich cake with just a whisper of chocolate wrapped in tang creamy frosting

Skill Level: Intermediate (Bring on those cake icing skillz)

Velvety Texture and Flavors

This super moist cake practically melts in your mouth with just a hint of chocolate flavor that isn’t overpowering. And when you add that frosting? Baby it sets the whole thing off!

Straight Showstopper

This cake is a head-turner boos. That red color just pops and stuns with each glance. It’s perfect for pulling out for any holiday or special occasion you can dream up!

As Authentic As They Come

Red velvet cake is a whole Southern mood, and it must be done correctly. This straightforward recipe helps you nail this recipe the right way.

Ingredients you’ll need to make authentic red velvet cake

• Flour and Cocoa Powder: All-purpose flour provide the cake structure, while just a touch of cocoa powder brings in that signature red velvet chocolate vibe ya dig?
• Sugar: Granulated sugar helps sweeten the package while balancing out the tanginess from the buttermilk and vinegar.
• Leavening and Vinegar: Baking soda teams up with apple cider vinegar for the perfect rise, giving you that fluffy texture and light rise.
• Oil and Buttermilk: Vegetable oil is neutral so the rest of the ingredients shine but it keeps the cake super moist while the buttermilk adds richness and a slight tang to the batter.
• Eggs: These are the ultimate binders bringing everything together as well as good ole fashioned richness.
• Coffee: We deepen that cocoa flavor with a bit of strong coffee. But don’t worry, you won’t taste the coffee boos.
• Vanilla: Just a little brings warmth and aromatic essence to the cake batter and cake frosting.
• Red Food Coloring: Can’t have red velvet without the bold, vibrant hue. Feel free to use liquid, gel or even some bomb natural versions in the market.
• Butter and Cream Cheese: Unsalted butter and cream cheese are the ultimate combo for creating a rich, creamy, and perfectly tangy frosting.
• Confectioner’s Sugar: This sweetens and stiffens up the frosting giving that silky-smooth finish.
• Salt: Just a pinch balances out the sweetness and enhances all those flavors in the mix

How to make Red Velvet Cake

Step 1: Bake the Cake

1

Add flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed in your stand mixer.

2

Slowly add the oil and buttermilk.

3

Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

4

Slowly add the coffee, vanilla extract, vinegar, and food coloring.

5

Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

6

Evenly pour the batter into prepared pans with a nonstick method.

7

Bake in a 325°F preheated oven for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.

Step 2: Make the Frosting

8

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

9

Next, slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

10

Add salt and vanilla extract and continue whipping until it is smooth.

Step 3: Assemble

11

Spread just the top of one layer (chilled) with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.

12

Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature.

What to serve with Moist Red Velvet Cake

• Dollop or Scoop it Up: Lighten up the flavors with a little fresh homemade whipped cream or a scoop of vanilla ice cream.
• Drink it Up: Serving a slice with some warm French hot chocolate, wassail and homemade eggnog.
• Classic Southern Supper: Fry up some fried chicken gizzards, make some chitlins, black-eyed peas and fried okra and definitely save room for dessert.

Menu Option: Christmas Soul Food Menu With the Best Red Velvet Cake

Fried turkey is perfectly seasoned and juicy. Slice it up and serve it on a plate as your holiday main dish.

Southern cornbread dressing on deck from my auntie. We make it for every single holiday without fail especially for Christmas.

Mama’s collard greens are the ultimate veggie and necessary for your holiday table.

Candied sweet potatoes better always be on my holiday soul food table for reals. Just make sure you save room for the red velvet cake at the end of the meal.

Recipe Substitutions

• All-Purpose Flour: While this cake is super duper tender, you can change the texture to be even softer with a homemade cake flour.
• Vegetable Oil: You can use another neutral oil like canola. You just don’t want a super strong oil like olive oil used here.
• Buttermilk: You can make your own if you ran out. Just add a tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5-10 minutes until ready to go!
• Apple Cider Vinegar: Replace with white vinegar.
• Confectioner’s Sugar: If you ran out, you can make your own with homemade powdered sugar with granulated sugar and a blender.

Recipe Variations and Additions

• Vegan: You can swap out the butter, buttermilk and cream cheese with your fave plant-based milk options. For the eggs, flax eggs or unsweetened applesauce work well.
• Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still taste so bomb y’all.
• Go Nutty: Add chopped pecans into the frosting for some nice crunchy texture.
• Spice it Up: Add some warm spice to the batter with some cinnamon or nutmeg.

Expert Tips and Tricks for making the best red velvet chocolate cake

1. Go Room Temp: Make sure the buttermilk, eggs, butter and cream cheese are brought to room temperature before using so your batter is consistent and your frosting is smooth.
2. Don’t Overmix: Once you mix your batter, don’t overwork it or the cake will end up tough and dense from over-activating the gluten.
3. Chill the Layers: These cake layers are super tender so they can be very soft to work with when frosting your cake. I like to stiffen them by popping them in the freezer to get a little hard before frosting the cake.
4. Use Gel: If you want that super nice vibrant hue, go with gel food coloring versus liquid. Also beet juice is a nice option if you want a natural color that isn’t as bold but still gives some color.

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

Absolutely boos! I love to freeze individual slices by adding them to a baking sheet to freeze initially for about an hour. Then I wrap them tightly in plastic wrap followed by a layer of foil. When you’re ready to get into it again, let a slice thaw in the fridge overnight and bring it to room temp before serving.

Frequently asked questions

Y’all this red velvet cake recipe is straight up Southern authenticity. It has all of the flavors you know and love in this classic. The subtle chocolate flavor with the mix of buttermilk and vinegar creates the ultimate texture. And that cream cheese frosting is absolutely perfect with this cake. Boos, this is the one you have been waiting for.

More Southern layer cake recipes

• Banana Cake
• Caramel Cake
• Banana Pudding Cake
• Hummingbird Cake
• Best Carrot Cake

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Red Velvet Cake

Y'all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It's got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that's tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!

Course Dessert

Cuisine Southern

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 22 servings

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Piping Bags and Tips
• Offset Spatulas
• 9 inch round cake pans

Ingredients

For the Cake:

• 2 1/2 cups sifted all-purpose flour
• 2 cups granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cups vegetable oil
• 1 cup buttermilk room temperature
• 2 large eggs room temperature
• 1/4 cup coffee strong and hot
• 1 tablespoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1 ounce liquid red food coloring

For the Cream Cheese Whipped Frosting:

• 1 cup unsalted butter room temperature
• 32 oz cream cheese somewhat softened but still a little stiff
• 7 cups confectioner's sugar to stiffen more, go up another cup
• 1 tsp salt
• 2 tsp vanilla extract

Instructions

For the Cake:

• Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
• In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
• Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.

For the Cream Cheese Frosting:

• Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
• Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
• Add salt and vanilla extract and continue whipping until it is smooth.

To Assemble:

• Before you start: The cake layers can be quite tender, so feel free to refrigerate them (20 to 30 minutes should do it) to firm them up and make them easier to work with when frosting.
• Once the layers are completely cooled, place 1 layer on a serving plate.
• Spread just the top with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.
• Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature. Store in the refrigerator or freezer.

Notes

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

Absolutely boos! I love to freeze individual slices by adding them to a baking sheet to freeze initially for about an hour. Then I wrap them tightly in plastic wrap followed by a layer of foil. When you’re ready to get into it again, let a slice thaw in the fridge overnight and bring it to room temp before serving.

The post Red Velvet Cake appeared first on Grandbaby Cakes.

Let’s talk cake, boos! Holiday cake recipes are what I live for and today’s recipe is a true Christmas miracle. Y’all, this cake would even make the Grinch’s heart grow a couple more sizes!

This Red Velvet Cake Roll is light and tender but doesn’t fall apart when you roll it into a log. It’s a showstopping, flavorful dessert made in less than an hour! With each bite you’re transported to a Winter wonderland. Well, only if that wonderland includes moist red velvet cake and fluffy cream cheese frosting of course!

The Lowdown on This Red Velvet Cake Roll

Cuisine Inspiration: Southern with a Twist

Primary Cooking Method: Baking

Dietary Info: Vegetarian, Gluten Options Available

Key Flavor: Sweet, Tangy, and Berry-licious!

Skill Level: Intermediate

Red Velvet Vibes

This red velvet Swiss roll cake ain’t playin’ around, boos! We’re going full-on red velvet with buttermilk, a hint of cocoa, and that signature red color. Flavorful, moist, and ready to impress.

Showstopper Presentation

When you slice into this beauty and see those red velvet swirls with that raspberry buttercream, it’s pure cake roll goals! Fancy without being fussy.

Easy Make-Ahead Dessert

Roll it up, wrap it tight, and pop it in the fridge. It needs to chill anyway, so this is perfect for when you wanna get ahead of holiday madness!

Ingredients you’ll need to make Red Velvet Cake Roll

For the Cake

• Powdered Sugar: This sweet stuff is gonna keep your cake from stickin’ when you roll it up.
• Cake Flour: The secret behind the most tender, delicate crumb you’ve ever tasted.
• Unsweetened Cocoa Powder: Adds that subtle cocoa flavor we love in red velvet.
• Baking Powder: Helps the cake rise up nice and fluffy. Make sure it’s fresh so you don’t end up with a flat cake.
• Salt: A pinch here keeps things balanced and brings out all the flavors.
• Buttermilk, Vinegar, & Vanilla Extract: The trinity of tang, twang, and a touch of aromatic sweetness. 
• Eggs: These babies give structure and richness to your red velvet cake roll.
• Brown and Granulated Sugars: Adds sweetness and depth and helps whip those eggs up fluffy.
• Vegetable Oil: Keeps the cake nice and moist without adding any extra flavor.
• Red Food Coloring: Gives us that classic red velvet look.

For the Buttercream

• Fresh Raspberries: Brings that bright, tangy flavor to the buttercream.
• White Chocolate: Adds a creamy, sweet vibe to the filling.
• Cream Cheese: Keeps the filling tangy and smooth.
• Unsalted Butter: Because what’s a buttercream without BUTTER? It helps make it smooth and fluffy.
• Powdered Sugar: Sweetens up the buttercream without making it gritty. Make sure you sift it so it gets nice and smooth.
• Pinch of Salt: Just a lil’ to bring out the sweetness and balance all that raspberry goodness.

How to make Red Velvet Cake Roll

Step 1: Mix the Cake Batter and Bake

1

Prep a 10 x 15-inch jelly roll pan by greasing it, lining with parchment paper, and greasing the paper again. Dust a large parchment paper or thin kitchen towel with powdered sugar. Mix dry ingredients (cake flour, cocoa powder, baking powder, salt) and wet ingredients (buttermilk, vinegar, vanilla extract) in separate bowls. In a stand mixer or using a hand mixer, beat eggs for five minutes, then gradually add brown sugar and oil. Incorporate the buttermilk mixture and red food coloring, followed by the dry ingredients, beating until smooth.

2

Pour the batter into the pan, bake for 11-13 minutes, then immediately roll the warm cake with the sugared paper or towel, starting at the narrow end, and let cool on a rack. Prepare the filling while the cake cools.

Step 2: Make the Raspberry White Chocolate Filling

3

Blend ½ cup of raspberries until smooth, strain to remove seeds, and heat the puree in the microwave until hot. Mix in white chocolate until smooth, cool completely, then beat cream cheese in a stand mixer until smooth. Add the raspberry-chocolate mixture and beat until fully incorporated. Add butter and beat for 2 minutes, then gradually mix in powdered sugar and salt until fluffy. Refrigerate the mixture until ready to use.

Step 3: Assemble the Roll!

4

Unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end.

5

Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.

6

Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.

7

Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

What to serve with red velvet Swiss roll cake

• Classic Christmas Dinner: Make it a feast with glazed ham, prosciutto wrapped beef roast, and creamy garlic mashed potatoes.
• Thanksgiving Spread: Pair this beauty with roasted turkey legs, cornbread stuffing, and honey-glazed carrots.
• Holiday Dessert Spread: Keep the sweets rollin’ with some classic pecan pie bars, rich orange white chocolate truffles, and soft eggnog cookies.
• Southern Comfort Bake Sale: Stack your table with homemade raspberry lemon bars, gooey butterfinger brown butter cookies, and a batch of banana pudding cheesecake bars.

Menu Option: Complete Meal With Red Velvet Cake Roll

This boneless prime rib is crusted in a rosemary, thyme garlic herb crust and cooked until tender. Pair with au jus, creamy horseradish or both!

This white cheddar mac and cheese is a luscious, decadent side you and the family deserve to treat yourselves to!

My honey cornbread is tender, moist and almost cake-like. Made with brown butter this recipe is irresistible!

This homemade eggnog is incredibly easy to make and so dang tasty! Wonderfully thick, creamy and spiced, this recipe is gonna give that store-bought option a run for its money!

Recipe Substitutions

• White Vinegar: Go with apple cider vinegar or even lemon juice. Either one will give you that tangy kick.
• Red Food Coloring: Want a natural option? Try beet juice instead. It won’t be as bright, but you’ll get that pretty pink hue!
• Fresh Raspberries: Frozen raspberries work just fine! Just make sure to thaw and drain them before mixing them in, or your filling will be watery.
• Homemade Buttermilk: Mix 1 cup of milk (whole milk works best) with 1 tablespoon of white vinegar or lemon juice. Stir it up and let it sit for about 5-10 minutes until it thickens up a bit and gets a lil’ curdled.

Recipe Variations and Additions

• Chocolate Overload: Add some mini chocolate chips to the batter for extra bursts of chocolate. You could even add them into the buttercream for double the chocolate love!
• Berry Bonanza: Swap the raspberries with fresh strawberries, blackberries, or blueberries.
• Boozy Cake Roll: Add a splash of raspberry liqueur to the buttercream for a grown-up red velvet cake roll.
• Cream Cheese Whipped Cream: If you want a lighter cake, try replacing the buttercream with a cream cheese whipped cream. It’s less rich but still super tasty!

Expert Tips and Tricks for making the best red velvet cake roll recipe

1. Cleaner Ends: If you’d like the ends of your roll cake to look cleaner, use a sharp knife to slice off about ½ an inch of cake off each side. Do this AFTER refrigeration to avoid the filling squeezing out.
2. Use the Correct Sized Pan: A 10×15 jelly roll pan is necessary for this recipe. This ensures that the cake is the perfect thickness, which prevents breaking or cracking while rolling. 
3. Make Ahead: Make the frosting while the cake bakes, then refrigerate it as the cake cools. This will give the filling time to firm up before spreading. 
4. Fix It Dot Com: If the cake cracks a little, don’t worry, it’s fixable. Once the filling is added and you roll the cake back, it’ll sort of “glue” back together. Plus, any additional imperfections can be covered with a sprinkle of powdered sugar or cocoa powder! 
5. Frosting Too Loose? Pop it in the fridge and let it firm up a bit more.

How to store Red Velvet Cake Roll

This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.

How long will Red Velvet Cake Roll last in the fridge?

This cake roll will stay delicious in the fridge for about 3-4 days. But let’s be real y’all… If it’s still hangin’ around after a few days, you must have more willpower than me!

Can I freeze red velvet cake roll with cream cheese filling?

Sure, boo! If you’d like to freeze a prepared cake roll, wrap it in plastic wrap and add an extra layer of heavy duty foil or place it in a zip top freezer bag. It will freeze for 2-3 months. Thaw in the fridge overnight before slicing and serving. 

Frequently asked questions

This Red Velvet Cake Roll is a holiday classic that’s sure to impress! With every bite, you’ll get that perfect combo of red velvet goodness and creamy raspberry filling. It’s a crowd-pleaser, so slice it up and watch it disappear. I know you’re gonna love it!

More Red Velvet Recipes

Let the good times roll! After you’ve made this delicious cake, go ahead and stir up more of GBC’s most ravishing red velvet recipes: 

• Red Velvet Lava Cake
• Red Velvet Marble Cake
• Red Velvet Bundt Cake
• Blue Velvet Cake
• Red Velvet Ice Cream
• Red Velvet Cake with Blackberry Cream Cheese Frosting

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Red Velvet Cake Roll

This Red Velvet Cake Roll starts with a tender moist red velvet cake that's wrapped with a white chocolate raspberry buttercream filling.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 386kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• jelly roll pan
• Sieve

Ingredients

For the Red Velvet Cake Roll

• powdered sugar
• 3/4 cup cake flour sifted
• 1/4 cup unsweetened cocoa powder sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp buttermilk
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 4 large eggs room temperature
• 3/4 cup light brown sugar
• 1 tbsp vegetable oil
• 1 oz red food coloring

For the Raspberry White Chocolate Buttercream

• 1 1/2 cup fresh raspberries divided
• 4 oz white chocolate chopped
• 4 oz cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 2 cups powdered sugar sifted
• pinch of salt

Instructions

For the Red Velvet Cake

• Preheat oven to 350°F. Line10x15 inch jelly roll pan with parchment paper then grease with butter or shortening.
• Sprinkle a large rectangle of parchment paper or a thin kitchen towel with powdered sugar and set aside.
• In a small bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
• In another small bowl, combine the buttermilk, vinegar, and vanilla extract.
• In the bowl of a stand mixer fitted with a whisk attachment or using a large bowl and an electric hand mixer, beat the eggs with brown sugar for five minutes until fluffy and aerated. Next add in the oil then buttermilk mixture and red food coloring beating again.
• Add the flour mixture in two increments and beat on low speed until well combined, about 2 minutes.
• Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 11-13 minutes, or until the top of the cake springs back when touched.
• Immediately turn the cake out onto the previously prepared parchment paper or kitchen towel and peel off the attached paper on the cake. Very carefully roll up the cake and paper (or towel) together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool to room temperature, about 45 minutes.
• While you wait for the cake to cool, prepare the filling.

For the Raspberry white chocolate filling

• Blend ½ cup of raspberries until smooth in a heavy duty blender or food processor. Press through a sieve to remove the seeds.
• Pour the raspberry puree in a small microwave safe bowl and heat until hot but not boiling. Add the white chocolate and stir until smooth and combined. Allow to completely cool.
• In your stand mixer, beat the cream cheese until smooth.
• Add the raspberry white chocolate mixture until fully incorporated. Be sure to scrape the sides of the bowl at least once.
• Add the butter and powdered sugar, in intervals of half a cup at a time, along with the salt and beat until the mixture is smooth and fluffy.
• Cover and refrigerate filling until ready to use.

To Assemble

• Once cake is completely cooled, unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end. Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.
• Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
• Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

Notes

How to store Red Velvet Cake Roll

This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.

How long will Red Velvet Cake Roll last in the fridge?

This cake roll will stay delicious in the fridge for about 3-4 days. But let’s be real y’all… If it’s still hangin’ around after a few days, you must have more willpower than me!

Can I freeze red velvet cake roll with cream cheese filling?

Sure, boo! If you’d like to freeze a prepared cake roll, wrap it in plastic wrap and add an extra layer of heavy duty foil or place it in a zip top freezer bag. It will freeze for 2-3 months. Thaw in the fridge overnight before slicing and serving. 

Nutrition

Calories: 386kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 194mg | Potassium: 190mg | Fiber: 2g | Sugar: 41g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg

The post Red Velvet Cake Roll appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Absolutely delicious! Chewy edges and soft in the middle… Have tried several brownie recipes and I was always disappointed. I will never search for another recipe.”

—KIM

After countless years of testing (and who am I kidding, tasting) brownies, I finally developed the perfect chewy brownie with a texture that is just unreal. It is super easy to pull together and doesn’t require multiple trips to the grocery store for “speciality” ingredients. We keep it simple and no-fuss but the results are anything but. When you want a chewy brownie that straight up delivers, make this one.

They are insanely decadent and delicious!  This is indeed a one bowl recipe that takes the convenience to another level.

The Lowdown of This Chewy Brownie Recipe

Cuisine Inspiration: American Comfort!

Primary Cooking Method: Baking!

Dietary Info: A Sweet Indulgence! Can be made gluten-free with ingredient swap

Key Flavor: Deep Chocolate, Rich and Fudgy

Skill Level: Easy y’all (No Sweat Fam!)

Addictive Chewiness

These brownies have a chewy, fudgy character that’s truly irresistible. Warning – one batch of these chewy brownies never lasts long because they are so dang on good!

Simple Perfection

These are no fuss, no frills y’all. Their just classic chewy brownies done right.

Crowd-Pleaser

Perfect for get-togethers, parties, bake sales or anything else you can dream up, delighting everyone from kids to grandparents.

What Makes a Brownie Chewy?

Here are some unique choices I made during my recipe testing that truly make these brownies beyond chewy:

• I added more brown sugar because it increases moistness due to the addition of molasses.
• The addition of oil helps keep the brownies super moist.
• This recipe has fewer eggs which helps create a fudge-like texture.

Ingredients You’ll Need To Make Chewy Brownies

• Unsalted Butter: In this recipe, the butter is melted for ease and a bomb final texture. 
• Granulated Sugar and Brown Sugar: I add both to my brownies.  However the ratio is slightly different.  I add almost equal amounts of sugar with the granulated sugar taking a slight edge. It helps to stabilize the brownie but that molasses not only adds more of that chewy deliciousness we love but it also adds an incredible depth of flavor!
• Large Eggs: Eggs are the stabilizers in this recipe plus they add more richness to your final recipe. Also if you whip them long enough, you will get that signature shiny cracked top we love in a brownie.
• Oil: Just the smallest touch of neutral oil to this recipe increases that fudgy chewy factor!
• All-Purpose Flour: This helps build the structure for our batter without causing them to be too dense or dry.
• Cocoa Powder: I opted for cocoa powder because it is so easy to keep on hand in your pantry and so easy to add right into a one bowl batter.  No need to perfectly melt down chocolate to get that deliciousness here. 
• Vanilla Extract: Vanilla adds an extra element of aromatic flavor that complements the chocolate perfectly y’all.
• Baking Soda: This is optional. If you prefer your brownies have a little bit of height, this will help however if you like a compact more dense texture, leave it out.
• Salt: Just a little helps to enhance the sweetness and balance all of the flavors.

How to Make Chewy Brownies

Step 1: Mix Your Brownie Batter

1

In a medium bowl, get that hand mixer vibing on medium speed with melted butter, granulated sugar, and brown sugar.

2

Add in eggs one at a time, giving ample attention. This gets you that perfect crackled topping.

3

Add your oil and vanilla extract to the mix.

4

Slow down your mixer then mix in the cocoa and flour mixture.

Step 2: Prep Your Pan and Bake

5

Pour that gorgeous gooey batter into your prepped pan; it’s bake time! Bake at 350 for about 25-30 minutes.

6

Once the brownies are done baking, let them cool completely then cut into squares and serve them up!

What to Serve with Chewy Chocolate Brownies

• Powder it Up: Add a sprinkling of homemade powdered sugar over the tops.
• Drizzle It Up: Drizzle caramel sauce over the top of a brownie and indulge in those flavors.
• A La Mode: Ain’t nothing like a slightly warmed chewy chocolate brownie with a scoop of ice cream but switch it up with a different fun flavor like raspberry ice cream, mocha ice cream, corn ice cream or banana pudding ice cream.

Meal Plan: The Perfect Sundae with Chewy Brownies

Homemade vanilla ice cream is such a classic flavor that perfectly compliments the chocolate fudgy brownie flavors.

Chocolate ganache is the perfect drizzle on top of this brownie sundae.

Homemade strawberry sauce is a must for a brownie sundae boos.

Finally, whipped cream dollops with a cherry or some sprinkles create the perfect chewy brownie sundae feast!

Recipe Substitutions

• Unsalted Butter: Feel free to swap in salted butter. Just remember to leave out the salt in the recipe.
• Neutral Oil: Any oil like canola, vegetable or peanut oil will work here.
• Sugars: Feel free to use only brown sugar or granulated sugar if you don’t want to use both. If you don’t have brown sugar but have granulated and molasses, you can make your own homemade brown sugar.

Recipe Variations

• Gluten-Free: Swap in your fave 1:1 ratio gluten-free baking flour here. The texture might change up just slightly but they will still taste terrific boos.
• Add a Frosting: Add additional flavor by icing your brownies with a caramel frosting or a cream cheese frosting.
• Salted Caramel: Swirl homemade caramel through the batter and bake then sprinkle some flaky salt on top before serving.
• Add Ins: Fold in a 1/2 cup of chocolate chips, chopped nuts like pecans or some oreos for a fun mix in that adds texture.

Expert Tips and Tricks for Making the Best Chewy Brownie Recipe

• Whisk Those Eggs Well: The eggs deliver that perfect shiny brownie top.  Make sure you whisk vigorously and really get it going!  Don’t skimp on this!
• Don’t Over Mix: Once the flour is added to your brownie mix, gluten immediately begins to develop.  The more you mix or overmix, the more your brownies will toughen and turn into a texture you don’t want!
• Slight Underbake: The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.
• Cool Completely: I know how tempting it is to want to dig into these but chill out, literally. Let them cool all the way so they retain their moisture and are easier to cut.

How to Store Chewy Fudgy Brownies

Seal the deal by keeping those scrumptious squares in an airtight container at room temperature; they’ll hold the fort for 4-5 days. Just make sure they are cooled completely before storing them.

Wanna enjoy them slowly? Slide leftovers into the fridge if you need them to last longer. Just let them come back to room temp before relishing!

How Long Will They Last in the Fridge?

They will last in a fridge for up to 6 days.

Can I Freeze?

For sure boos. Wrap them individually with plastic wrap then toss into a freezer bag and label with the date. They should last up to 3 months this way.

Frequently Asked Questions

Y’all the stellar reviews speak for themselves. These chewy brownies are the best ones you will ever taste. Make sure you follow all of the steps and you will come out with a perfect batch that’s beyond fudgy and downright addictive. Get into it boos.

More Amazing Brownie Recipes

• Salted Caramel Popcorn Brownies
• Raspberry Brownies
• Cosmic Brownies
• Peppermint One Bowl Brownies
• Gluten Free Vegan Brownies
• Skillet Brownie
• Mississippi Mud Brownies

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Fudgy Chewy Brownies

Throw the box mix away immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with each bite!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 servings

Calories 280kcal

Author Jocelyn Delk Adams

Equipment

• hand mixer
• 8×8" baking pan

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 large eggs room temperature
• 1 tbsp neutral oil like vegetable oil
• 2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4-1/2 tsp baking soda optional – SEE NOTE BELOW
• 1/2 tsp kosher salt

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
• Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
• Mix in oil and vanilla extract.
• Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
• In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
• Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
• Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
• Remove brownies and cool on cooling rack. Cut and serve.

Video

Notes

How to Store Chewy Fudgy Brownies

Seal the deal by keeping those scrumptious squares in an airtight container at room temperature; they’ll hold the fort for 4-5 days. Just make sure they are cooled completely before storing them.

Wanna enjoy them slowly? Slide leftovers into the fridge if you need them to last longer. Just let them come back to room temp before relishing!

How Long Will They Last in the Fridge?

They will last in a fridge for up to 6 days.

Can I Freeze?

For sure boos. Wrap them individually with plastic wrap then toss into a freezer bag and label with the date. They should last up to 3 months this way.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 210mg | Potassium: 118mg | Fiber: 2g | Sugar: 29g | Vitamin A: 368IU | Calcium: 27mg | Iron: 1mg

The post Chewy Brownies (The BEST!) appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my dad for Father’s Day and it was so delicious!!!”

—KATIE

Y’all there is something so special about a black forest cake. It’s one of those gorgeous desserts that is perfect for special occasions. If you make this beauty for your family and friends, they will definitely feel all the love. It’s such a unique flavor profile that gives you an upgrade on the classic chocolate layer cake. That cherry filling is something special boos. And frosting anything with whipped cream is always a boss move. Let’s get into it!

The Lowdown of This Black Forest Cake Recipe

Cuisine Inspiration: German

Primary Cooking Method: Baking

Dietary Info: Contains dairy and gluten. Can be made alcohol free and gluten-free with ingredient swaps.

Key Flavor: Rich, moist chocolate with tart juicy cherries and fluffy whipped cream.

Skill Level: Intermediate

A Complete Showstopper

This cake is as impressive as they come. It’s a stunner y’all! When you present this for your next special occasion or holiday supper, guests will definitely say “wow”!

Rich and Indulgent

This will definitely be the best chocolate cake you have ever tried. It’s moist, indulgent and beyond tender. When you sandwich that with my homemade sweet cherry sauce and top with homemade whipped cream, the whole thing is straight up addictive.

Straight-Forward Instructions

While this recipe definitely has more steps than an easier recipe, you can easily master this with my no-fuss instructions and step-by-step photos that will walk you through the whole dang on thing.

Ingredients You’ll Need To Make A Moist Black Forest Cake

• Butter: Rich and creamy, the essence of real butter makes such a huge difference in the flavor of this cake.
• All-Purpose Flour: This creates structure making sure our cake is nice and sturdy.
• Buttermilk: The acidity in buttermilk is what makes this cake so incredibly moist y’all. I’d recommend using a full-fat variety if you can find it.
• Vanilla Extract: Grab pure vanilla for a more concentrated and fragrant aromatic essence.
• Cocoa Powder: This cake relies on cocoa powder to create a deeply rich chocolate flavor.
• Instant Coffee: Coffee helps make chocolate taste even more chocolatey. Don’t worry; you don’t taste the coffee at all.
• Cherry Liqueur: Sweet and rich like a delish cherry jam, this liqueur really brings depth to that cherry filling.
• Cherries: This cake is not only filled with cherries but it’s also topped with fresh ones as well. Their bright, sweet, slightly woody flavor uplifts the cake and pairs with the chocolate perfectly. 

How to Make Black Forest Cake 

Be sure to check the full instructions in the recipe card for more details.

Step 1: Make Your Chocolate Cake Layers

1

Add the eggs and sugar to the bowl of your stand mixer and beat on high speed for 2-3 minutes.

2

Combine cocoa powder, instant coffee, and hot water in small bowl and mix until smooth.

3

Once dissolved, add the mixture to the mixing bowl with the eggs and sugar.

4

Next, slow down the mixer and add flour, baking soda, and baking powder. Finally add the butter, oil, buttermilk, and vanilla extract to the mixer and beat until just combined. The batter will be sort of thin but this is totally normal boos.

5

Evenly divide the cake batter into all three greased and parchment lined pans.

6

Bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean.

7

Allow the cakes to rest for 10 minutes before removing them from the pans to cool completely on cooling racks.

Step 2: Make Cherry Filling

8

Stir together the sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.

9

Next, add the cherries and coat them with wet sugar. Continue cooking until the cherries begin to release juices and soften.

10

Remove the cherry mixture from the heat and brush some of the warm cherry juice over the tops of the cake layers as they cool, allowing it to soak in. After brushing, let the cherries thicken and come to room temp.

Step 3: Whip the Cream and Assemble

11

Whip the heavy whipping cream on medium-high speed in a cold bowl with a cold whisk until medium peaks, then add powdered sugar and vanilla and whip until you have stiff peaks.

12

To assemble, put your first cooled layer on a serving plate. Spread about one cup of the whipped cream over the top, then spoon 1/3 of the cherry filling. Repeat with the remaining layers.

13

Frost the outside of the cake with the remaining cream, then garnish with chocolate ganache, whole cherries, and shaved chocolate.

PRO TIP: I’d recommend refrigerating the cake for about an hour before serving. Once the cake is set, slice and serve! 

How to Serve Forest Cake

• With Extra Cherries: Make some additional cherries jubilee to serve on the side with more whipped cream.
• Scoop it Up: If you are celebrating, you might as well scoop up some vanilla ice cream to serve along with your slices.
• Elegant Dinner Party: Get sophisticated with it. Serve up this stuffed flank steak, make a wonderful brown gravy, get these garlic mashed potatoes on the table and add these glazed brussels sprouts on the side before your forest cake makes its appearance.

Meal Plan: Holiday Dinner with Black Forest Cake for Dessert

These pomegranate short ribs scream celebration for the holidays.

These scalloped potatoes are super cheesy, creamy and perfect for this holiday meal.

This creamed spinach is the most indulgent veggie side ever!

Finally, cheddar and rosemary rolls round out the meal before you get to the dessert of black forest cake.

Recipe Substitutions

• Cherries: If fresh cherries aren’t available, frozen or canned cherries can be swapped in. In a serious pinch, you can grab cherry preserves for the filling.
• Cherry Liqueur: Substitute with pomegranate liqueur, maraschino liqueur, brandy, or a non-alcoholic cherry syrup for an alcohol-free version.
• Buttermilk: If you don’t have any, I highly recommend making your own. Use a mixture of 1 cup of milk and a tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using.
• Vanilla: Vanilla bean paste is also a great option. 

Recipe Variations and Additions

• Adding Nuts: Add chopped toasted almonds or hazelnuts to the black forest cake batter for added texture and a nutty flavor.
• Add More Chocolate: You can add a layer of ganache in between the cherries and cream to make it beyond rich.
• Swap the Layers: You can make a white forest cake version by replacing the chocolate layers with white cake instead.
• Swap the Frosting: Add a tangy rich substitution by replacing the whipped cream with cream cheese frosting.

Expert Tips and Tricks For making The Best Traditional Black Forest Cake

• Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
• Be sure to allow the cherry mixture to cool completely before spreading it over the cream. 
• Use the spoon and level method when measuring. Or weigh the flour to ensure that the measurement is as exact as possible. And if you really want to get fancy, sift the flour for an extra-tender, lump-free batter. 
• Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use. 
• After assembling the cake, allow it to chill in the refrigerator for one hour before serving.

How To Store A Black Forest Cake

For best results, this cake should be stored in the fridge in an airtight container. If properly stored, this cake will keep for up to 3 days. 

Don’t freeze this black forest cake since the whipped cream frosting won’t hold up (it separates after thawing). However you can freeze the layers and even the cherry filling separately. Check out the notes below boos.

Can I make a traditional black forest cake ahead of time?

Not totally boos. I do not recommend assembling the full forest cake recipe ahead of time, but you can do a couple of things in advance.

First, bake the chocolate cake layers and freeze them. Be sure to wrap them up well in plastic wrap and then in foil and store them in the freezer for up to one month.

Second, prepare the cherry filling. After it is completely cooled, transfer it to an airtight container and freeze for up to one month.

When you are ready to assemble the cake, defrost the layers on the countertop for 1-2 hours and the cherry filling in the fridge overnight, and then proceed with making the whipped cream and assembling the cake.

Frequently Asked Questions

It’s time for you to level up your celebration cake vibes with my black forest cake recipe. It is everything you could ever dream of and more boos. Get into these abundant indulgent flavors y’all.

More of my Best Layer Cake Recipes

• German Chocolate Cake
• Chocolate Birthday Cake
• Chocolate Turtle Layer Cake
• Banana Pudding Cake
• Hummingbird Cake Recipe
• Lemon Layer Cake

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Black Forest Cake Recipe

Black forest cake is a wonderfully rich German dessert made with layers of tender, moist chocolate cake, tart yet sweet cherry filling, and fresh whipped cream.

Course Dessert

Cuisine European

Prep Time 1 hour hour 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 18 servings

Calories 561kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• 9 inch round cake pans
• Piping Bags and Tips

Ingredients

For the Chocolate Cake

• 2 large eggs room temperature
• 2 cups granulated sugar
• 1/2 cup cocoa powder
• 1 tsp instant coffee powder
• 1/2 tsp salt
• 1 cup hot water
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter melted
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 tbsp pure vanilla extract

For the Cherries

• 1/2 cup granulated sugar
• 4 tbsp cornstarch
• 1/4 cup cherry liqueur
• 3 1/4 cups pitted and quartered cherries

For the Whipped Cream

• 3 cups Heavy Whipping Cream cold
• 1/4 cup powdered sugar sifted
• 1 tsp vanilla extract

For the Ganache

• 1/2 cu Heavy Whipping Cream
• 1/2 cup bittersweet chocolate

Instructions

For the Chocolate Cake

• Preheat oven to 350 degrees and spray 3, 9-inch round pans with non-stick baking spray.
• Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
• While mixture beats, add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.
• Next slow down mixer and add flour, baking soda, and baking powder then add butter, oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
• Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
• Allow to rest for 10 minutes before removing from the pans to cool completely.

For the Cherries

• Stir together sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
• Next add cherries and coat with wet sugar. Continue cooking until the cherries begin to release juices and soften.
• Remove from heat then using a brush, take some of the warm cherry juice and brush over the tops of the cake layers as they cool, allowing it to soak in.
• After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.

For the Whipped Cream

• In a cold bowl using a cold whisk, whip heavy whipping cream on medium-high speed until medium peaks, then add powdered sugar and vanilla and whip until stiff peaks.

For the Ganache- if desired

• Find the recipe HERE.

To Assemble

• Once cakes are completely cooled (must be room temperature with no warmth still), place one layer of cake on a cake stand or serving plate.
• Top with approximately 1 cup whipped cream and spread evenly. You can now pipe a dam around the outside of the layer and then top with ⅓ of the cherries and juice and gently press them into the whipped cream.
• Repeat with remaining layers and if desired, frost the outside of the cake. If desired, garnish with whole cherries and chocolate ganache and enjoy.

Notes

• Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
• Make sure the tops of your cake layers are level before assembling your cake.
• Be sure to allow the cherry mixture to cool completely before spreading it over the cream. 
• Use a chilled bowl and whisk to make the whipped cream.
• Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use. 
• After assembling the cake, allow it to chill in the refrigerator for one hour before serving.

How To Store A Black Forest Cake

For best results, this cake should be stored in the fridge in an airtight container. If properly stored, this cake will keep for up to 3 days. 

Don’t freeze this black forest cake since the whipped cream frosting won’t hold up (it separates after thawing). However you can freeze the layers and even the cherry filling separately.

Nutrition

Calories: 561kcal | Carbohydrates: 55g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 247mg | Potassium: 214mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1062IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg

This post was originally published in October 2021. It has been updated for content and some images.

The post Black Forest Cake appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I made this delicious cake for Christmas 2023 and once again your recipe did not disappoint. All of the die hard Red Velvet cake lovers in my family said this was the best cake there. ”

—GLORIA K.

Y’all know I love me a pound cake all year round so I had to make one that looks absolutely gorgeous for special occasions. While it looks super fancy, this red velvet pound cake is easy to make, and even the most beginner baker should easily be able to bake this showcase cake! And y’all its sooo GOOD!

If you’re new to baking, be sure to check out all the tips before the recipe card, which will give you plenty of guidance to help you along the baking of this cake.

The Lowdown of This Red Velvet Bundt Cake Recipe

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Mild chocolate flavor in a tender, melt-in-your mouth pound cake topped with a tangy cream cheese glaze.

Skill Level: Easy y’all (No Sweat Fam!)

Holiday Showstopper

This red velvet pound cake is just perfect for serving for any special occasion you can dream up from Christmas to Valentine’s Day. Folks absolutely love this recipe so you know when you bake it up, it will be the ultimate crowd-pleaser.

Easy Peasy

I love this red velvet bundt cake recipe because it’s seriously so no fuss. From the straightforward steps and simple ingredients to the ease of just drizzling on the glaze at the end instead of staking and icing layers, this is a whole win!

Unique Flavor

Not quite chocolate but not quite vanilla. It’s got an identity all its own. And that tangy rich icing sets the whole thing off!

Ingredients to Make Red Velvet Bundt Cake

• Unsalted butter: This adds richness and creaminess. It’s gotta be room temp to mix well boos. I recommend setting the butter out for 30 minutes before prepping.
• Granulated sugar: White granulated sugar is used in this recipe to sweeten and tenderize the cake.
• Eggs: These are the binders in our cake structure. Room-temperature eggs are ideal for mixing.
• Cake flour: I love me some cake flour y’all. It’s the best flour to use for baking cakes that are soft and tender.
• Salt: This helps enhance flavor and balance out the sweetness.
• Baking soda: Baking soda combined with acidic sour cream helps your cake rise.
• Sour cream: It keeps the cake super moist and delish boos. Make sure it’s room-temp.
• Unsweetened cocoa powder: This brings a slight chocolate flavor to the mix.
• Red food coloring: Use whatever red food coloring you prefer. Gel food coloring is more concentrated than liquid food coloring, so you’ll need to use less. Powder food coloring is even richer and more concentrated, so start with a little bit at a time until you’ve reached your desired red color.
• Pure vanilla extract: We add some in for that irresistible aromatic essence.
• Cream cheese: That undeniable richness and tang comes from this. Make sure you start with it at room temp.
• Powdered sugar: This blends perfectly into our cream cheese making the icing sweet and smooth.
• Milk: This thins out our icing until it’s the perfect drizzle consistency.

How to Make Red Velvet Bundt Cake

Step 1: Mix It Up

1

Beat the butter and sugar with an electric mixer for 3-4 minutes on high speed until very pale yellow and fluffy.

2

Add the eggs one at a time. Mix well after each one and scrape down the sides of your bowl as needed. It should look like this.

3

Slowly add the flour into the batter in two increments using the lowest speed on your mixer.

4

Add the salt, baking soda, and cocoa powder.

Step 2: Make It Red Velvet, Bake it Up and Glaze It Up!

5

Mix the cocoa powder into the cake batter gently. Be careful not to over beat the cake batter especially after you’ve added the flour.

6

Add the sour cream and vanilla extract to the bowl and mix until just combined.

7

Whisk in the red food coloring and hot water until it’s evenly mixed together.

8

Pour the cake batter into the prepared bundt pan, and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert the cake onto a serving plate to finish cooling.

9

Beat the cream cheese, powdered sugar, milk, and vanilla extract until it’s smooth. Pour the icing over the top of the cooled cake and serve.

What to Serve with this Red Velvet Pound Cake

• Create a bundt or pound cake dessert table: This red velvet pound cake would pair perfectly with this peppermint chocolate pound cake and buttered rum eggnog pound cake for a Christmas holiday party.
• Enjoy with a hot beverage. Serve up this cake after dinner with your fave drink like French hot chocolate, white chocolate hot chocolate, or creamy eggnog.
• Holiday Supper dessert: This cake is perfect for holidays and special occasions following a special dinner with honey chicken, or roasted turkey legs.

Meal Plan: Elegant Holiday Entertaining with Red Velvet Bundt Cake

Harvest salad is a great salad to begin an elegant holiday dinner with.

This prosciutto wrapped beef roast is the ultimate showstopper main dish to pull out for company.

Balsamic glazed brussels sprouts are a delightful pairing for this meal.

Potato stacks are fun and also beautiful when served for entertaining. Ending this meal with the red velvet pound cake is chef’s kiss.

Recipe Substitutions

• Unsalted Butter: This swap will work well but you might want to slightly reduce or omit the salt added to the batter. If you use unsalted, sprinkle in some salt.
• Cake Flour: If you don’t have any, you can easily make your own cake flour using flour and cornstarch.
• Milk: Any milk or milk substitute can be used here. This is also a good place to switch up your icing flavors with other delicious liquids.
• Sour Cream: You can use a plain greek yogurt here as a great swap.

Recipe Variations and Additions

• Chocolate Chips: Add chocolate chips to your red velvet bundt cake batter to increase that bomb chocolate flavor.
• Garnish It Up: Pretty this cake up by sprinkling some mini chocolate chips, chopped chocolate, or red velvet cake crumbs on top of your cream cheese icing.
• Skip the Cream Cheese Icing: Serve up your red velvet pound cake with a sprinkle of powdered sugar for a less sweet and more simple cake. It still hits y’all.
• Add Nuts: Add a bit of crunchy texture by sprinkling some chopped pecans, almonds, pistachios, or walnuts into the batter.

Expert Tips for Making the Best Red Velvet Bundt Cake

• Room Temperature Ingredients: Make sure your butter, cream cheese, eggs, and sour cream are all at room temperature before mixing. These items can be taken out of the fridge 30 minutes before preparing the recipe to give them time to warm up.
• Prep Your Bundt Pan: This will keep your cake from sticking. I suggest greasing it well and also dusting it with flour before pouring in the cake batter. Or use my cake goop y’all.
• Don’t Over-Mix the Batter: After adding the flour to the stand mixer, it’s important to mix using the lowest speed on your mixer and only until the ingredients are just mixed. Too much mixing may cause the gluten to overreactive and make the cake tough y’all.
• Cool Your Cake Before Glazing: If the cake is too warm, the glaze may simply melt right off the cake.
• Icing Consistency: You want it thinned just slightly so that it will pour over the cake and create the beautiful drips down the sides of the cake. If it’s too thin it may simply run off the cake.

How to Store this Red Velvet Pound Cake Recipe

Store leftovers in the fridge because of the cream cheese icing. It shouldn’t be left out at room temperature longer than a few hours. To keep it from drying out, store it in an airtight cake container.

When you want to serve slices up again, make sure you bring them to room temp for the best texture and tenderness.

How long will this red velvet bundt cake last in the fridge?

It should last for up to 6 days in the fridge.

Can I freeze?

For sure boos! You can freeze the whole bundt cake before icing it or individual slices of cake. I don’t recommend freezing the icing since it won’t keep the same consistency during the thawing process.

To freeze, allow your bundt cake to cool completely. Wrap the plain cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the refrigerator before icing and serving up.

Frequently Asked Questions

This red velvet bundt cake with cream cheese Icing is the kind of cake that’ll have folks lining up for seconds before they even finish their first slice! With that subtle chocolatey goodness and moist texture, paired up with the cream cheese icing – it’s pure bliss. And honey, let me tell you, this cake isn’t just for any old day. Its fabulous red hue makes it the star of the holiday season, bringing cheer to every table!

More Red Velvet Dessert Recipes

• Red Velvet Cake Roll
• Red Velvet Ice Cream
• Red Velvet Lava Cake
• Red Velvet Cake with Blackberry Cream Cheese Frosting
• Red Velvet Trifles
• Red Velvet Cheesecake

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Red Velvet Bundt Cake

Strikingly red and delicious, this red velvet bundt cake is a moist cake covered in tangy cream cheese frosting with a slightly chocolatey flavor.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 493kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For The Cake

• 1 ½ cup Unsalted Butter room temperature
• 3 cups Granulated Sugar
• 6 large eggs
• 2 ¾ cups Cake Flour sifted
• 1 teaspoon Salt
• ¼ teaspoon Baking Soda
• 2 tablespoons unsweetened cocoa powder
• 1 cup Sour Cream room temperature
• 2 tablespoons Pure Vanilla Extract
• 1 tablespoon Red Food Coloring
• 1 tablespoon Hot Water

For The Icing

• 4 ounces Cream Cheese room temperature
• 1 cup Powdered Sugar
• 2-4 tablespoons Milk
• 1 teaspoon Pure Vanilla Extract

Instructions

For The Cake

• Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
• In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
• Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt, baking soda and cocoa powder. Be careful not to overbeat.
• Add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer. 
• Whisk in red food coloring and hot water until completely well mixed.
• Pour cake batter into the prepared bundt pan, and bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for at least an hour or until the cake is cool to touch.

For The Icing

• Using a hand-held mixer, mix cream cheese, powdered sugar, half of the milk and vanilla extract until smooth. If you need more milk to make it more pourable then check. Once ready, pour over top of cooled cake and serve.

Notes

How to Store this Red Velvet Pound Cake Recipe

Store leftovers in the fridge because of the cream cheese icing. It shouldn’t be left out at room temperature longer than a few hours. To keep it from drying out, store it in an airtight cake container.

When you want to serve slices up again, make sure you bring them to room temp for the best texture and tenderness.

How long will this red velvet bundt cake last in the fridge?

It should last for up to 6 days in the fridge.

Can I freeze?

For sure boos! You can freeze the whole bundt cake before icing it or individual slices of cake. I don’t recommend freezing the icing since it won’t keep the same consistency during the thawing process.

To freeze, allow your bundt cake to cool completely. Wrap the plain cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the refrigerator before icing and serving up.

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 221mg | Potassium: 99mg | Fiber: 1g | Sugar: 46g | Vitamin A: 824IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

The post Red Velvet Bundt Cake appeared first on Grandbaby Cakes.

Red Velvet Cheesecake!  Yes, there is a thing called red velvet cheesecake and it is BOMB! Red velvet cake is so fun and just WOW and when you combine the flavors into a cheesecake it might even be better than the original.. just sayin’.

The Low Down on This Red Velvet Cheesecake Recipe

Cuisine Inspiration: Southern elegance meets classic cheesecake.
Primary Cooking Method: Baking
Key Flavor: Velvety red velvet, rich chocolatey crust, and tangy cream cheese.
Skill Level: Intermediate

• Stunning Elegance. The brilliant red color makes this dessert a true showstopper and it tastes great too!
• Winning Combination. Red velvet cheesecake has all the tanginess you expect from cheesecake with the subtle cocoa essence you want in a red velvet dessert. It’s like the cake and frosting are baked into one delicious dessert.
• Perfect for Special Occasions. It’s stunning look and delicious flavor makes this the perfect dessert to serve for a special occasion but that certainly doesn’t mean you can’t enjoy it whenever the craving strikes.
• Simple Ingredients. Making cheesecake requires basic ingredients which are all easy to find any most grocery stores.
• Step by Step. If you’re intimidated by making homemade cheesecake, well worry no more! I’m sharing all my top tips, detailed instructions with photos, and much more to walk you through the process of making this dessert.

Ingredients to Make Red Velvet Cheesecake

• Crushed Chocolate Cream Sandwich Cookies: The base of all good things, bringing that crunchy, chocolatey goodness.
• Cream Cheese: The heart and soul of any cheesecake, bringing that creamy, tangy flavor. We’re also infusing our whipped cream with it for more tangy goodness.
• Heavy Whipping Cream: The higher fat content in heavy cream gives the cheesecake that luxurious, rich texture.
• Large Eggs: The binding force that gives structure to our creamy dream.
• Sour Cream: Adds a subtle tang and extra creaminess to the cheesecake.
• Cocoa Powder: A hint of chocolate because red velvet and cocoa are besties.
• Red Food Coloring: This is where the magic happens – turn that batter into a ravishing red!
• Granulated Sugar: Just a bit for sweetening up our topping just right.
• Heavy Whipping Cream: Whipped into fluffy perfection to create a cloud-like topping.

How to Make Red Velvet Cheesecake

Step 1: Make the Crust

Before you get going, preheat the oven to 350°F and thoroughly spray a 10-inch springform pan with non-stick baking spray.

1. Combine the chocolate cookie crumbs and sugar with melted butter in a medium bowl.
2. Whisk them together.
3. Press the mixture into the bottom of the springform pan.
4. Bake in the preheated oven for 10 minutes.

Step 2: Make the Cheesecake Filling

1. Mix the cream cheese and sugar at medium speed until completely blended and smooth.
2. Add in the heavy cream, and then add in eggs one at a time. Mix after adding each one until it’s incorporated.
3. Pour in the sour cream, vanilla extract, cocoa powder, red food coloring, and flour.
4. Mix until the entire batter is smooth. Be sure to scrape down the sides as needed.
5. Pour the batter into the prepared pan with the cookie crust. Place the cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan. This step isn’t necessary because the cheesecake bakes up nicely with no cracks without it but if you want extra assurance, you should add the water bath.
6. Bake the cheesecake for an hour. Turn the oven off and let the cake cool in the oven with the door closed for 4 additional hours. Remove the cheesecake from the oven after 4 hours and let it rest on the counter until it is completely room temperature. Chill the cheesecake by placing it in the refrigerator and chilling overnight.

Step 3: Make the Whipped Cream

1. Add the cream cheese to a medium mixing bowl and mix on high speed.
2. Slowly add the sugar and beat for 5 minutes until completely smooth.
3. Add the heavy whipping cream to the mixture.
4. Beat on high speed until the cream cheese is fluffy and high peaks have formed.

Step 4: Assemble the Cheesecake

1. Top cheesecake with whipped cream in a decorative pattern and serve.

Tips for Making the Best Cheesecake

• Plan and Review the Recipe. This is not a difficult recipe but it does require time to make. There’s no way to rush things and end up with good results. I highly recommend reading through the recipe a few times and figuring out how early you need to start the dessert to meet your plans for serving.
• Use a Water Bath. While it’s totally optional if you are worried about your cheesecake cracking on top, a water bath will make that less likely to happen.
• Do Not Substitute with Low Fat. I highly recommend sticking with the full-fat cream cheese, heavy cream, and sour cream for the best outcome.
• Refrigerate Overnight: The cheesecake needs to set up and letting it sit overnight works best.
• Room Temperature Ingredients: It’s important that you allow all the ingredients to come up to room temperature before mixing. This ensures everything mixes together without any lumps.

Popular Substitutions & Additions

• Different Crust: You can replace the chocolate cookies with a different cookie such as vanilla cookies or graham crackers if you prefer.
• Change the Color: While red food coloring is the traditional color you can also change it to a different color to match a theme for a party.
• Add Some Chocolate Drizzle: For a more decadent topping add a drizzle of chocolate over the top.

What to Serve with Homemade Cheesecake

• Its brilliant red color makes it look like Christmas so enjoy a slice of cheesecake after your holiday meal of fried turkey, slow cooker mashed potatoes, turkey gravy, and cranberry sauce.
• Enjoy with your favorite hot coffee drink, tea, or for a truly decadent treat, this white chocolate hot cocoa.
• Serve with a sauce to take it over the top. It pairs great with this homemade strawberry sauce or caramel sauce.
• For Valentine’s Day indulge in other treats as well such as raspberry brownies and strawberry cupcakes.

How to Store Red Velvet Cheesecake

Store leftover cheesecake well covered in the fridge. I like to store it in a plastic container or wrapped up in plastic wrap. You can stick a few toothpicks on the top of the cheesecake to keep the plastic wrap from smushing the whipped cream. Make sure not to leave an uncovered cheesecake out at room temp for longer than 2 hours. 

How long will red velvet cheesecake last?

When covered well it will last in the fridge for up to five days.

Can I freeze cheesecake?

Yes, you can. Place it in the freezer without the whipped cream until it’s frozen solid. Wrap the cheesecake with a layer of plastic wrap and a layer of heavy-duty aluminum foil. It will keep frozen for 2-3 months. You can also freeze individual slices on a parchment-lined baking tray until frozen solid and then transfer them to a container.

When you are ready to serve, allow the cheesecake to thaw out overnight in the refrigerator and then decorate it. 

Frequently Asked Questions

Are you ready to indulge in a slice of red velvet cheesecake? I know I am! Y’all this truly is a magnificent creation and one I think you and your family will love! So don’t waste a minute, get to the store to gather up your ingredients so you can make it!

More Favorite Cheesecake Recipes

If you like this recipe, then I know you’ll enjoy some of my other cheesecake recipes below.

• Vanilla New York Cheesecake
• Peach Cobbler Cheesecake
• Caramel Apple Cheesecake
• Spiced Sweet Potato Cheesecake
• Oreo Cheesecake
• Maple Cheesecake

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Red Velvet Cheesecake

This Red Velvet Cheesecake recipe is perfectly, smooth, creamy and rich with the essence of chocolate flavor, tang of cream cheese, and a crisp chocolate cookie crust.

Course Dessert

Cuisine American, Southern

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Chill time 12 hours hours

Total Time 12 hours hours 45 minutes minutes

Servings 12 servings

Calories 559kcal

Author Jocelyn Delk Adams

Ingredients

For the Oreo Crust

• 1 ½ cups chocolate cream sandwich cookies crushed
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter melted

For the Cheesecake

• 32 oz cream cheese packages room temperature
• 1 ½ cups granulated sugar
• ¾ cup heavy whipping cream room temperature
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 ½ tbsp pure vanilla extract
• 3 tbsp cocoa powder
• 1-2 oz red food coloring
• 2 tbsp all purpose flour

For the Whipped Cream Cheese

• 4 oz cream cheese room temperature
• ½ cup granulated sugar
• ¾ cup heavy whipping cream

Instructions

• Preheat oven to 350°F. Thoroughly spray a 10-inch springform pan with non-stick baking spray.

For the Crust

• Whisk together chocolate cookie crumbs and sugar with melted butter. Press mixture into the bottom of the springform pan and bake for 10 minutes.

For the Cheesecake Filling

• Mix cream cheese and sugar at medium speed until completely blended and smooth. Add in heavy cream, and then add in eggs one at a time, mixing until incorporated. Lastly, pour in sour cream, vanilla extract, cocoa powder, red food coloring, and flour. Mix until entire batter is smooth, scraping down sides as needed. Carefully pour batter into the prepared pan.
• Optional) Water bath: Place cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up sides of the springform pan. This step isn't necessary because the cheesecake bakes up nicely with no cracks without it but if you want extra assurance, you should add the water bath.
• Bake cheesecake for 1 hour. Turn oven off and let cake cool in oven with the door closed for 4 additional hours.
• Remove cheesecake from oven after 4 hours and rest on the counter until it is completely room temperature. Chill the cheesecake by placing in the refrigerator and chilling overnight.

For the Whipped Cream Cheese

• In a medium-sized bowl add cream cheese and mix on high speed. Slowly add sugar and beat for 5 minutes until completely smooth. Lastly, add heavy whipping cream and beat on high speed until cream cheese is fluffy and high peaks have formed. Top cheesecake with whipped cream in decorative pattern and serve.

Notes

• Plan and Review the Recipe. This is not a difficult recipe but it does require time to make. There’s no way to rush things and end up with good results. I highly recommend reading through the recipe a few times and figuring how early you need to start the dessert to meet your plans for serving.
• Use a Water Bath. While it’s totally optional if you are worried about your cheesecake cracking on top, a water bath will make that less likely to happen.
• Do Not Substitute with Low Fat. I highly recommend sticking with the full fat cream cheese, heavy cream, and sour cream for the best outcome.
• Refrigerate Overnight: The cheesecake needs to setup and letting it sit overnight works best.
• Room Temperature Ingredients: It’s important that you allow all the ingredients to come up to room temperature before mixing. This ensures everything mixes together without any lumps.

Nutrition

Calories: 559kcal | Carbohydrates: 60g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 674mg | Potassium: 367mg | Fiber: 1g | Sugar: 51g | Vitamin A: 949IU | Vitamin C: 0.4mg | Calcium: 330mg | Iron: 3mg

The post Red Velvet Cheesecake appeared first on Grandbaby Cakes.

This Raspberry Chocolate Cake uses my #1 go-to chocolate cake recipe. It’s the one I’ve turned to time and again when I want to impress, celebrate, or simply indulge in a decadent treat. With its deep chocolate flavor, sweet-tart raspberry buttercream, and glossy ganache, it’s a guaranteed crowd-pleaser.

What I absolutely love about this Chocolate Raspberry cake is its versatility. Sure, it’s perfect for Valentine’s Day with its romantic, vibrant red raspberries and rich chocolatey goodness – it practically screams love and indulgence. But it’s also fabulous for a summer picnic, offering a refreshing berry burst that pairs beautifully with the outdoor warmth. Need a stunning dessert for a holiday gathering or a special birthday celebration? This cake brings the festive spirit, regardless of the occasion.

Why you’ll love this Chocolate Raspberry Cake

• Chocolate Lovers’ Dream: The rich, deep cocoa base paired with a glossy chocolate ganache takes chocolate indulgence to a whole new level.
• Raspberry Buttercream: The vibrant raspberry buttercream gives a delightful contrast with the chocolate, offering a refreshing, fruity note that brings a unique twist to the classic chocolate cake.
• Versatile for Any Occasion: This cake fits perfectly with any celebration – from Valentine’s Day to birthdays, from summer picnics to holiday festivities. It’s truly a crowd-pleaser that fits in seamlessly at any event.
• Gorgeous Presentation: With its beautiful layers and glossy ganache drip, this cake is sure to wow your guests. The final touch of fresh raspberries not only adds a pop of color but takes its visual appeal to the next level.
• Easy-to-Follow Recipe: Despite its luxurious look and taste, this chocolate raspberry cake is surprisingly easy to make. The recipe is straightforward, and the result is a professionally looking, mouth-watering cake that you’ll be proud to present.

Ingredients to make A Chocolate Cake With Raspberry Buttercream

Don’t be intimidated by the size of this ingredient list, it’s really not too bad, and once you get past the cake batter, it’s just a few simple things for the buttercream and the ganache.

For The Chocolate Cake

• Dry Ingredients: All-purpose flour, baking soda, baking powder, salt, and sugar together make up the base of our cake, providing the structure and sweet backbone to the raspberry chocolate cake.
• Cocoa Powder: This is the secret ingredient that gives our cake a deep and rich chocolate flavor.
• Instant Coffee Powder: Not only does this enhance the cocoa flavor, it also adds an extra layer of depth to the taste of the cake. Don’t worry, you won’t taste the coffee, it just makes the chocolate flavor more pronounced.
• Wet Ingredients: We’ve got hot water to dissolve the cocoa and coffee powder, large eggs at room temperature to bind our ingredients, pure vanilla extract to add a touch of warmth and depth to the flavors, vegetable oil to keep our cake super moist and tender, and buttermilk to add a subtle tang and create a soft and delicate crumb.

For the Raspberry Buttercream, we have:

• Unsalted Butter: This gives it a smooth and creamy texture, and a rich, buttery taste.
• Raspberry Jam: This adds a burst of fresh, fruity flavor to the buttercream, and gives it a lovely rosy color.
• Confectioners’ Sugar: This sweetens the buttercream, and helps make it light and fluffy.

And for the Chocolate Ganache:

• Bittersweet Chocolate: This provides an intense, decadent chocolate flavor.
• Heavy Whipping Cream: This helps create that silky smooth ganache that we love.
• Light Corn Syrup & Vanilla Extract: These add sweetness and shine to our ganache, making it look as good as it tastes.

Lastly, for garnish, we have:

• Fresh Raspberries: These add a touch of freshness to balance out the richness and also make our cake look extra beautiful!

How to make a Raspberry Chocolate Cake

One of the main reasons I love this cake so much is that it’s so easy to decorate! It looks like it came out of a bakery window but doesn’t require advanced baking skills to make it!

How To Make The Chocolate Cake

1. Add eggs and sugar to the bowl of your stand mixer and beat.
2. Add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.
3. Next add flour, baking soda, and baking powder then add vegetable oil, buttermilk, and vanilla extract to the mixer and beat until just combined.
4. Evenly add cake batter to all three pans and bake until a toothpick inserted in the center comes out clean.

Make The Chocolate Ganache

1. Heat heavy cream in a small saute’ pan until it just begins to boil. Remove from heat and add in chocolate.
2. Next, whisk together cream and chocolate until nice and smooth. Whisk in corn syrup and vanilla extract.

Make the Buttercream

1. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth.

Frost the Cake

1. Spread filling between 3 cake layers.
2. Ice the rest of the cake with the remaining buttercream and refrigerate.

Finish Off The Cake

• Remove the cake from the refrigerator and pour warm ganache over the middle of the top of the cake and allow it to drip down the sides. Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Tips for making the best Raspberry Chocolate Cake:

1. Quality of Ingredients: Start with good quality ingredients. Using good quality chocolate and raspberry jam can make a big difference in taste.
2. Room Temperature Eggs: Using eggs at room temperature can help ensure they mix evenly into the batter. Cold eggs can harden the fat and make the batter lumpy.
3. Sift Dry Ingredients: Always sift your flour and cocoa powder to get rid of any lumps. This results in a smoother batter and a more even texture in the cake.
4. Cool Completely: Be sure to let the cake layers cool completely before applying the buttercream. If the cake is even slightly warm, it will melt the buttercream.
5. Don’t Overmix the Batter: Once the flour is added, be sure to mix just until it’s combined. Overmixing can result in a denser, less fluffy cake.
6. Make your own raspberry jam: Consider making your own raspberry jam! It’s quite simple – all you need are fresh raspberries, sugar, and a touch of lemon juice. You can adjust the sweetness to your liking and even strain it for a smoother texture.

Popular substitutions & additions:

1. Coffee Substitute: If you do not like coffee, you can simply replace the instant coffee powder with an equal amount of cocoa powder.
2. Gluten-free Alternative: You can substitute all-purpose flour with a gluten-free baking mix for a gluten-free version.
3. Different Berries: If you’re not a fan of raspberries, you could use strawberry or blackberry jam instead for the buttercream.
4. Extra Chocolate: For the chocolate lovers, feel free to add some extra chocolate chips into the batter for more chocolatey goodness.
5. Dairy-Free: If you’re dairy-free, you can replace the buttermilk with an equal amount of almond milk mixed with 1 teaspoon of lemon juice or vinegar to mimic the acidity.

How to Store

Storing this Raspberry Chocolate Cake is straightforward. Simply cover it well with plastic wrap or place it in an airtight container to prevent it from drying out and place in the fridge. If you don’t add the fresh raspberries on top, you can store it at room temperature for 3-4 days.

How Long Will Raspberry Chocolate Cake Last in the Fridge?

When properly stored, the Raspberry Chocolate Cake can last up to 5-7 days in the fridge. Remember to keep it well-covered or in an airtight container to maintain its freshness and prevent it from absorbing odors from other food in the fridge.

Can I Freeze Raspberry Chocolate Cake?

Absolutely! If you’d like to make the cake in advance or save leftovers for later, this cake freezes well. Just ensure it’s cooled completely, then wrap the cake (or pieces of it) tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it for up to 3 months. When you’re ready to enjoy it, allow it to thaw overnight in the refrigerator and then bring it to room temperature before serving. If you’ve frozen the entire cake, remember to remove the wrappings before it fully defrosts to prevent any frosting from sticking to it.

Frequently asked questions

This Raspberry Chocolate Cake is a delicious treat that you’ll enjoy making as much as you will enjoy eating. With its layers of rich chocolate cake, tangy raspberry buttercream, and decadent chocolate ganache, it’s a dessert that’s sure to impress at any occasion.

More Cake recipes

• Southern Caramel Cake
• Carrot Cake
• Hummingbird Cake
• Black Forest Cake
• Banana Cake
• Funfetti Cake
• White Cake Recipe

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Raspberry Chocolate Cake

This Raspberry Chocolate Cake is life changing. It is a dark chocolate cake with raspberry buttercream that you will keep making over and over.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 8 servings

Calories 1553kcal

Author Jocelyn Delk Adams

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour sifted
• 1/2 cup cocoa powder
• 1 teaspoon instant coffee powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoons salt
• 1 cup hot water
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 cup vegetable oil
• 1 cup buttermilk

For the Raspberry Buttercream:

• 2 cups unsalted butter room temperature
• 1 1/2 cups raspberry jam strained and seeds discarded
• 3 cups confectioners’ sugar

For the Chocolate Ganache:

• 4 oz. bittersweet chocolate finely chopped
• ½ cup heavy whipping cream
• ¼ cup light corn syrup
• 1 tablespoon vanilla extract
• Fresh raspberries for garnish

US Customary – Metric

Instructions

For the Cake:

• Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.
• Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
• While mixture beats, add cocoa powder, instant coffee powder and salt to hot water. Add to eggs and sugar.
• Next slow down mixer and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
• Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 minutes before removing from pans to cool completely.

For the Buttercream:

• Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth. Spread filling between 3 cake layers.
• Ice the rest of the cake with remaining buttercream and refrigerate for 20–25 minutes.

For the Ganache:

• Heat heavy cream in a small saute’ pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.
• Next whisk together cream and chocolate until nice and smooth.
• Whisk in in corn syrup and vanilla extract.
• Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.
• Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Nutrition

Calories: 1553kcal | Carbohydrates: 190g | Protein: 10g | Fat: 88g | Saturated Fat: 41g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 565mg | Potassium: 348mg | Fiber: 5g | Sugar: 141g | Vitamin A: 1761IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 4mg

The post Chocolate Raspberry Cake appeared first on Grandbaby Cakes.

These decadent Oreo pancakes are the perfect mash-up of dessert and breakfast to enjoy on holiday mornings, special occasions, or any time you’re craving chocolate (which for me is all the time)!

If you’re a chocolate lover, then these Oreo pancakes (or Cookies and Cream pancakes, if you will) are sure to be your new favorite!

An easy chocolate pancake recipe makes the perfect vehicle for sandwiching loads of Oreo whipped cream, chocolate sauce, and plenty of Oreo cookie bits throughout each bite! 

Yes!!!  Biting into these made me happy.  And because I am a giver, I am giving you the recipe so you can make your own Oreo pancakes and be happy too!  It is better to give than to receive, right??

Love recipes made with Oreo cookies? Then you’ve got to try these Fried Oreos, my Oreo Cheesecake, Oreo Smoothie, homemade Cookies and Cream Ice Cream, and Oreo Cake Bars.

Why You’ll Love These Cookies and Cream Pancakes

• The Best Oreo Pancakes: They’re the fluffiest pancakes you can imagine, dotted with delightful cookies and cream pieces and just the right touch of cocoa – not too chocolatey, just perfect.
• Versatile recipe: These aren’t just any pancakes, honey. They’re versatile enough for those extra-special breakfasts or brunches. Think birthdays, holidays, or any day you want to add a bit of magic to your morning routine.
• Enjoy them anytime or for a special occasion. These pancakes make the perfect addition to a birthday breakfast or holiday breakfast.
• Comfort Food at its Finest: Imagine cozying up with a stack of these Oreo-infused pancakes. It’s like a warm hug from your favorite childhood memories.
• Easily Customizable: You get to make these pancakes your own. Whether you’re all about that whipped cream or you’re craving an extra drizzle of chocolate, do you boo! Customize to your heart’s content and enjoy!

Ingredients to Make Oreo Pancakes

• All-purpose flour: The main ingredient for homemade pancakes!
• Leavener: This baby uses baking powder to make light, fluffy pancakes.
• Sugar: Granulated sugar sweetens the chocolate pancakes, while confectioner’s sugar sweetens the homemade whipped cream and makes it smooth and creamy.
• Cocoa powder: Adds chocolate flavor to the pancake batter for that pop!
• Eggs: Moistens, flavors, and adds structure to the pancakes.
• Milk: This moistens the dry ingredients to form the chocolate pancake batter. I prefer using buttermilk or coconut milk for its thicker texture and richer flavor.
• Butter: Melted butter adds fat to the pancakes. You can use a neutral flavored oil too but it won’t have the same rich flavor as the butter.
• Oreo cookies: Chopped Oreos and cream filling are mixed into the pancake and the homemade whipped cream too! Don’t forget a few extra to crumble over the top to make it cute!
• Heavy cream: Make sure you are using heavy cream, which has more milk fat than other types of dairy products. You need the higher milk fat in order to whip the cream into a light and fluffy whipped cream.
• Cornstarch: Added to the whipped cream to help thicken and stabilize it.

How to Make Oreo Pancakes

1. Whisk together the flour, baking powder, sugar, and cocoa powder.
2. Add the eggs, milk, melted butter, vanilla extract, and chopped Oreos to the bowl. Whisk just until the batter comes together.

PRO TIP: Don’t over mix!! It’s ok to leave some lumps in there. No need for a smooth batter.

3. Make the whipped cream. Add the heavy cream to your mixer bowl and mix on high speed.
4. Add in the sugar and cornstarch when you start to see soft peaks. Continue mixing until stiff peaks form. Mix in the Oreo cookies.
5. Heat a griddle or non-stick skillet over medium heat and melt extra butter. Pour about a quarter cup of batter onto the griddle surface in a circular pattern. Allow each pancake to cook without moving until bubbles form and the bottom is browned and crisp. Flip and cook on the other side!

PRO TIP: Place pancakes in a warm oven (about 225 degrees F) after they’re done cooking and repeat the process until all pancakes are done.

6. Layer up the pancakes on a plate with the whipped cream in between each pancake. Drizzle with chocolate sauce, add more whipped cream on the top pancake, and sprinkle with chopped cookies and cream.

Tips for Making the Best Cookies and Cream Pancakes

• Quality is Key: When you’re whipping up these bad boys, reach for the best cocoa powder you can find. We’re talking deep, rich, chocolatey goodness here. And those Oreos? Stick to the original for that unbeatable classic cookies and cream vibe.
• Don’t Overmix the Batter: Mix it just enough to bring it together, but don’t go too far. A few lumps? No problem! That’s your ticket to fluffy pancake heaven, not tough, rubbery flapjacks.
• Right Heat: The heat’s gotta be just right so they won’t burn or undercook. We’re aiming for that sweet spot – medium heat. You want to hear a little sizzle when those pancakes hit the pan, and when those bubbles pop up on top, you know it’s time to flip.
• Fresh Whipped Cream: Sure, the store-bought stuff is fine in a pinch, but if you really want to jazz up your stack, whip it up fresh. It’s like the cherry on top! And sprinkle those chopped Oreos on your whipped cream right before serving to keep ’em crisp and perfect.

Popular Substitutions & Additions

• Add a scoop of ice cream! For an even more scrumptious breakfast or dessert pancake!
• Skip the chocolate-flavored pancakes. Swap the cocoa powder for more all-purpose flour to make a regular pancake batter with Oreo cookie crumbles.
• Whole wheat: If you prefer your pancakes with whole wheat flour you can use a mixture of half all-purpose flour and half whole wheat or simply use all whole wheat flour. You may find your pancake batter is much thicker when using whole wheat flour so you likely will need a bit more milk.
• Add fresh strawberries to the whipped cream. Chop them up and stir them into your fresh whipped cream along with the Oreo cookies.

What to Serve with Cookies and Cream Pancakes

• Serve these Oreo pancakes as a dessert, top with caramel sauce and a scoop of vanilla ice cream or cookies and cream ice cream.
• For a family brunch or special occasion, serve it up with a sausage breakfast skillet or breakfast casserole.
• Add a side of brown sugar-baked turkey bacon or your favorite sausage or bacon side!

How to Store & Reheat Oreo Pancakes

We never have leftovers in our house when I serve up this special Oreo breakfast pancake recipe, but if you do, store the pancakes and whipped cream separately in airtight containers.

You can reheat leftover pancakes wrapped in foil in the oven at 325 degrees F for 10-15 minutes or until heated through. You can also heat up one or two at a time unwrapped in the microwave.

How long will Oreo pancakes last in the fridge?

The pancakes will last up to five days when properly stored in the fridge. The whipped cream is best enjoyed within three days of making it.

Can I freeze cookies and cream pancakes?

You can freeze the pancakes; I do not recommend freezing the Oreo whipped cream filling as it will most likely break upon thawing. The pancakes will last for about 3 months in the freezer.

Frequently Asked Questions

Oreo pancakes make a decadent breakfast treat. Whether it’s a festive holiday morning, a birthday breakfast, or just a lazy Saturday when you’re feeling a little fancy, these cookie and cream wonders are sure to bring smiles all around the table.

More Pancake Recipes

• Apple Pancakes
• Blueberry Pancakes
• Gingerbread Pancakes
• Eggnog Pancakes
• Lemon Ricotta Pancakes
• Pineapple Upside Down Pancakes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Oreo Pancakes (or Cookies and Cream Pancakes)

The best Oreo Pancakes Recipe (or Cookies and Cream Pancakes) you have ever had! Chocolate pancakes with Oreos layered with an Oreo whipped cream!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 453kcal

Author Jocelyn Delk Adams

Ingredients

For the Pancakes:

• 1 ⅓ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• 4 tablespoons granulated sugar
• 2 tablespoons cocoa powder
• 2 large eggs
• ¾ cup plus 4 tablespoons buttermilk or coconut milk
• 4 tablespoons melted butter
• 1 teaspoon pure vanilla extract
• ¼ cup Oreo cookies and cream chopped

For the Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon confectioner’s sugar
• 1 teaspoon cornstarch
• ¼ cup chopped Oreo cookies and cream
• Chocolate Sauce and additional chopped Oreos for garnish

US Customary – Metric

Instructions

For the Pancakes:

• In a large bowl, add flour, baking powder, sugar and cocoa powder and whisk together until well mixed.
• Next add in eggs, milk, melted butter, vanilla extract and chopped Oreos and whisk until batter just comes together and leave the lumps there. No need for a smooth batter.
• Heat a griddle or non stick skillet over medium heat and melt extra butter.
• Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern. Allow each pancake to sit until bubbles form and the bottom is browned and crisp.
• Flip over the pancake and cook until browned and crisp on the other side.
• Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

For the Whipped Cream:

• Add heavy cream to your mixer bowl and mix on high speed.
• When peaks begin to appear, add in sugar and cornstarch and continue mixing.
• Once stiff peaks begin to form, add in Oreos and turn off.

To Assemble Pancakes:

• Add one pancake to serving plate then top with whipped cream, then add another pancake and top with whipped cream. Do this for as many pancakes as you would like then add chocolate sauce over the stack of pancakes and finish with whipped cream on the top pancake with chopped cookies and cream for garnish.

Video

Notes

Don’t flip too early! Wait for the bubble to appear which is the best indicator for when it’s time to flip it over.

Keep pancakes warm in the oven while you cook the entire batch.

Don’t overmix the batter.

Serve fresh whenever possible!

Nutrition

Calories: 453kcal | Carbohydrates: 44g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 200mg | Potassium: 261mg | Fiber: 1g | Sugar: 16g | Vitamin A: 955IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 3mg

The post Oreo Pancakes (Cookies and Cream Pancakes) appeared first on Grandbaby Cakes.

I am a comfort food fanatic, I’m always on the lookout for dishes that elevate homestyle cooking to new, delicious heights, and this homemade lobster mac is perfect for those craving the familiar warmth of mac and cheese, but also wanting a touch of luxury in their meal.

I’m a big fan of biscuits, fried chicken, and pizza, but mac and cheese holds a special place in my heart. There’s nothing like a chilly Chicago night spent in the kitchen, whipping up a pot of molten cheesy-ness and pasta. Sweatpants on, pasta boiling, and a cozy night in? Sign me up!

But even a die-hard comfort food devotee like me enjoys switching things up occasionally. And what could be more indulgent than buttery, tender lobster? So this winter, we’re going all out. We’re trading the every day for the extraordinary, and treating ourselves to the cheesiest, creamiest, most indulgent Baked Lobster Mac and Cheese we’ve ever had!

Why You’ll Love This Creamy Homemade Lobster Mac & Cheese

If you’re in doubt about the combination of seafood and dairy and it’s holding you back, I encourage you to take a risk. I love this recipe so much that I could straight up eat it out of the pan. Bring a fork; you’ll want to do the same!

• Luxurious Twist: Lobster is often associated with fine dining, and when it’s added to mac and cheese, it brings an element of luxury to the table. It’s a dish that allows you to enjoy a touch of elegance in the comfort of your own home.
• Impressive and Crowd-Pleasing: If you’re looking to impress your family and friends, Lobster Mac and Cheese is a showstopper. Its visual appeal and incredible taste will have everyone coming back for seconds and asking for the recipe.
• Versatility: While Lobster Mac and Cheese can shine as a main course, it’s also a fantastic side dish that complements a variety of meals. It pairs well with steak, baked chicken, or even a simple salad, making it a versatile addition to any menu.
• The Ultimate Comfort Food: Mac and cheese is already a comfort food classic, but when you add succulent lobster into the mix, it takes comfort to a whole new level. It’s the perfect dish to warm your soul on a cozy evening.

Ingredients You’ll Need To Make Lobster Mac

Y’all know I like to make my recipes from scratch, and this lobster mac and cheese is no exception. That being said, don’t be intimidated by the size of the ingredient list. Odds are you have most of it in your pantry already!

For the Lobster:

• Lobster Tails: Fresh lobster tails are a must! Go for 5 to 6 tails depending on how meaty you want your mac and cheese to be.
• Unsalted Butter: This gives the lobster that buttery goodness and also helps the Cajun seasoning stick to the lobster. We’ll divide this, using some to cook the lobster and some in the cheese sauce.
• Cajun Seasoning: This adds a touch of warmth and depth of flavor to the lobster, complementing its natural sweetness.

For the Pasta:

• Water: The basis for cooking our pasta to al dente perfection.
• Cavatappi Pasta: I love using cavatappi pasta as its spirals and ridges are perfect for holding onto the rich, cheesy sauce.

For the Cheese Sauce:

• Cheeses: A blend of mild cheddar, Monterey Jack, Gruyère, and Parmesan cheese that melts into a creamy, dreamy cheese sauce. Each cheese brings its unique flavor, creating a well-rounded and complex sauce.
• Olive Oil: To start our sauce and to sauté the garlic.
• Minced Garlic: Brings that aromatic flavor we all know and love to the cheese sauce.
• All Purpose Flour: It’s key to making a roux, which will help thicken our cheese sauce.
• Heavy Cream & Whole Milk: They make the sauce incredibly rich and creamy.
• Spices: A mix of onion powder, garlic powder, dry mustard, paprika, and cayenne add depth to our sauce.

For the Assembly:

• Eggs: Beaten eggs help bind everything together and adds to the creamy texture.
• Panko Crumbs: Gives our baked mac and cheese that irresistible crispy top.
• Parsley: For a pop of fresh flavor and color to garnish before serving.

How To Make Lobster Mac and Cheese

Now it’s time to put your ingredients to work! I’m going to walk you through each step, from cooking the lobster to assembling the dish, so you can confidently create this luxurious Baked Lobster Mac and Cheese. Whether you’re a kitchen novice or a seasoned home cook, this recipe is totally achievable. Ready to impress yourself and your loved ones with your culinary prowess? Let’s get started!

How To Cook The Lobster

Lobster is an intimidating protein but I promise that half the battle is buying fresh, high quality tails. Investing in fresh meat that comes from your local fish market will make for the best result possible, if you don’t have access to a local market ask an attendent behind your grocery stores seafood counter to grab you some from the back.

Cold water lobsters have firm, whiter meat that makes for tastier, more tender bites. When buying your tails, ask the provider if the lobster was caught in cold or warm water. If they can’t tell you, acknowledge the warning sign and go somewhere else.

Baking is a super simple method of cooking lobster that will save you time and stress when making this lobster mac and cheese recipe. For the best results, follow these easy steps:

1. Cut your lobster tails in half vertically and place on a foil-lined baking sheet.
2. Brush melted butter on the tops of your lobster tails, then sprinkle with cajun seasoning.
3. Bake until they develop a beautiful color then remove from shells.
4. Roughly chop the lobster into large chunks and pour any remaining butter from the baking sheet over the lobster and set aside.

TIP: When your tails come out of the oven the meat should be firm and only very slightly opaque. Remember, the meat will continue to cook while resting.

How To Make The Cheese Sauce

A mac and cheese recipe is nothing without a rich, delectable cheese sauce. The sauce should be buttery, creamy, and full of perfectly balanced spice. Let me tell you how it’s done:

1. Toss all the shredded cheeses together in a large bowl and set aside.
2. Add olive oil to your pot and turn on the heat.  Add garlic and cook until fragrant, add butter to the pot, and melt.
3. Quickly whisk in flour and cook for approximately 1 minute.
4. Pour in the heavy cream and whole milk, continuing to whisk.
5. Next, add onion powder, garlic powder, dry mustard, paprika, and cayenne, and don’t stop whisking.
6. Season with salt and pepper to taste.
7. Stir in half of shredded cheeses and allow them to melt, continuing to stir.

Tips For Making The Best Homemade Mac & Cheese Sauce

• For the roux. Use room-temperature milk to avoid seizing and clumping.
• Taste as you go! Seasoning is always based on preference. A little extra paprika or garlic never hurt anyone.
• Don’t use pre-shredded cheese. It’s drier and will not melt as easily. They use an anti-caking agent to keep the cheese from sticking together. Instead, buy in blocks and shred them yourself.

Assemble And Bake Your Lobster Mac &Cheese

Okay, you’ve made it this far so the rest is smooth sailing. Let’s get this bad boy in oven!

1. Add beaten eggs and butter to cool pasta. Toss everything together.
2. Add the pasta to your baking dish. Next, pour as much of the cheese sauce as you would like (for super cheesy, use it all) and half of the lobster into the pasta and mix super well.
3. Next, spread the remaining lobster over top of the mac and cheese.  Top with remaining shredded cheese.
4. Finally, in a small bowl, melt the remaining butter and add breadcrumbs and toss together.
5. Sprinkle breadcrumbs over the top and bake.
6. Rest, sprinkle with parsley then serve.

TIP: If you like a little more bubbly, browned goodness, then use the last few minutes to broil. Watch carefully!

Tips For Making The Best Baked Lobster Mac and Cheese

1. Cook the Pasta to Al Dente: When boiling your pasta, aim for an al dente texture. Remember, it will continue cooking in the oven with the cheese sauce. If you cook it too much initially, you’ll end up with mushy pasta.
2. Avoid Overcooking the Lobster: Be mindful when baking your lobster tails the first time around. When your tails come out of the oven, the meat should be firm and only very slightly opaque. They will continue to cook in the oven once mixed into the mac and cheese, so slightly undercooking them initially can help prevent them from becoming tough or rubbery.
3. Choose Fresh Lobster: Whenever possible, opt for fresh lobster. The freshness will shine through in your dish and provide a rich and flavorful contrast to the creamy cheese sauce.
4. Let it Rest Before Serving: This could be the toughest tip to follow, but try to let your mac and cheese sit for a few minutes after taking it out of the oven. This allows the cheeses to set a bit and the flavors to meld together, making for a more delicious bite.

Popular Substitutions & Additions

• Switch Up the Seafood: Lobster not your thing or not in your budget today? No worries, this mac and cheese recipe works beautifully with other seafood like salmon, crab, scallops, or shrimp. You could even mix and match for a real seafood bonanza!
• Go Veggie-Friendly: If you’re feeding vegetarians or simply want a lighter version, replace the lobster with some tender, roasted mushrooms or other veggies you enjoy. The cheesy goodness makes it so that you won’t even miss the meat!
• Veganize It: Want to keep it completely plant-based? Substitute the butter and cheeses with your favorite non-dairy alternatives. There are so many great options available these days that it’s easier than ever to make this vegan-friendly.
• Add in Some Veggies: Who says comfort food can’t be a little bit healthy? Toss in some mushrooms, roasted red peppers, spinach, or peas to add a burst of color and extra nutrients.
• Seasoning Swap: Can’t find cajun seasoning? No problem. Old Bay or another seafood seasoning can work just as well to give that desired kick to your dish. Just remember, the best mac and cheese is the one tailored to your taste buds!

How To Reheat & Store Lobster Mac and Cheese

Store Lobster Mac and Cheese in an airtight container in the refrigerator. To reheat, bake it in a preheated oven at 375°F for 10-15 minutes or until it’s heated through.

How Long Will Lobster Mac and Cheese Last In the Fridge?

This Lobster Mac and Cheese can be stored in the refrigerator for up to 3 days.

Can I Freeze Homemade Lobster Mac and Cheese

While it’s possible to freeze Lobster Mac and Cheese, the texture of the pasta, lobster, and cheese sauce may change slightly upon thawing and reheating. It’s generally best to consume it fresh for the best flavor and consistency.

FAQs

This Baked Lobster Mac and Cheese is not just any ordinary mac and cheese. It’s comfort food that’s been given a sophisticated twist with the addition of succulent lobster. Whether you’re making this for a cozy weeknight dinner or a special occasion, it’s sure to impress and delight.

Remember, it’s versatile too. Feel free to play around with the types of cheese, pasta, or even add in some veggies. Despite the luxurious ingredients, this recipe is surprisingly easy to make. With the helpful tips and FAQs provided, you’ll be whipping up this dish like a pro in no time. So, grab that apron, let’s cook some Lobster Mac and Cheese!

Other Mac and Cheese Recipes You’re Sure To Love

Need more mac in your life like this lobster macaroni and cheese recipe? I got you. Here are a few more of my best mac and cheese recipes to get you going. I apologize to your waistline in advance!

• Slow Cooker Mac and Cheese
• White Cheddar Mac and Cheese
• Cauliflower Mac and Cheese
• Southern Baked Macaroni and Cheese
• Brisket Mac And Cheese

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Lobster Mac and Cheese Recipe

This Lobster Mac and Cheese recipe features a creamy decadent sauce made with four cheeses and tender chunks of lobster baked together with pasta to gooey perfection.

Course Main Course, Side Dish

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

0 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 14 servings

Calories 578kcal

Author Jocelyn Delk Adams

Ingredients

For the Lobster

• 5 lobster tails Go up to 6 tails if you want it super meaty
• 10 tbsp unsalted butter divided
• 1 1/2-2 tsp cajun seasoning

For the Pasta

• 8 cups water
• 1 lb cavatappi pasta

For the Cheese Sauce

• 1 1/2 cup shredded mild cheddar
• 1 1/2 cup shredded monterey jack
• 1 1/2 cup shredded gruyere
• 2/3 cup shredded parmesan cheese
• 1 tsp olive oil
• 2 tsp minced garlic
• 1/2 cup all purpose flour
• 2 1/4 cup heavy cream room temp
• 2 1/4 cup whole milk room temp
• 2 tsp onion powder
• 2 tsp garlic powder
• 3/4 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne powder

For the Assembly

• 2 large eggs beaten
• 1/2 cup panko crumbs
• Chopped parsley for garnish

Instructions

For the Lobster

• Preheat oven to 450 degrees.  Cut lobster tails in half vertically and place on a foil lined baking sheet.
• Melt 2 tablespoons of butter and brush the tops of lobster tails with butter then sprinkle with cajun seasoning.
• Bake for 10 minutes or until they develop a beautiful color then remove from shells. Roughly chop lobster into large chunks in a medium sized bowl and pour remaining butter from the baking sheet over the lobster and set aside.
• Lower temperature on oven to 375 degrees.

For the Pasta

• Next add water in a large pot along with some salt and boil pasta according to the package.  Drain and set aside.

For the Cheese Sauce

• Toss all shredded cheeses together in a large bowl and set aside.
• Add olive oil to pan and heat over medium high heat.  Add garlic and cook for 1 minute then add 3 more tablespoons of butter to the pan and allow to melt down.
• Quickly whisk in flour and cook for approximately 1 minute.
• Pour in heavy cream and whole milk continuing to whisk.
• Next add onion powder , garlic powder, dry mustard, paprika and cayenne continuing to whisk.
• Season with salt and pepper to taste.
• Stir in half of shredded cheeses and allow them to melt continuing to stir. Once cheese melts down, turn off heat.

To Assemble

• Add pasta to a 9×13 inch baking dish and stir in beaten eggs and 1 tablespoon of butter.
• Next pour as much of the cheese sauce as you would like (for super cheesy, use it all) and half of the lobster to the pasta and mix super well.
• Next spread remaining lobster over top of mac and cheese.  Top with remaining shredded cheeses leaving the lobster pieces bare so they will be seen once baked.  P.S. Add extra shredded cheese to the top of this dish if you want it to be super cheesy and have all the cheese pulls.
• Finally in a small bowl, melt remaining 2 tablespoons of butter and add breadcrumbs and toss together.
• Sprinkle breadcrumbs over the top leaving the lobster mostly bare so it peeks through and bake at 375 for 27-35 minutes.
• Rest for 10 minutes, sprinkle with parsley then serve.

Notes

• Cold water lobsters have firm, whiter meat that makes for tastier, more tender bites.
• Use room temperature milk when making the roux to avoid seizing and clumping.
• Taste as you go! Seasoning is always based on preference. A little extra paprika or garlic never hurt anyone.
• Don’t use pre-shredded cheese; it’s drier and will not melt as easily. Instead, buy in blocks and shred them yourself.

Nutrition

Calories: 578kcal | Carbohydrates: 33g | Protein: 24g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 423mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 1mg | Calcium: 484mg | Iron: 1mg

The post Lobster Mac and Cheese appeared first on Grandbaby Cakes.