Red Blush Cake Recipes
REINDEER CAKE
Whether you turn this cake into a reindeer or decorate it with your own creative vision, it's a three-layer stunner that will command center stage at your next holiday get-together. Embrace your baking prowess! -Lauren Knoelke, Des Moines, IA
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment paper; grease and flour parchment and sides of pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, one at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in melted chocolate mixture and vanilla extract. Gradually beat in cocoa through a sifter., Spread frosting between layers and over top and sides of cake. Reserve remaining buttercream for decorating. Decorate as desired. Store in refrigerator.
Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RED BLUSH CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk rice flour, oat flour, teff flour, buckwheat flour, baking soda, and cream of tartar together in a bowl.
- Puree beets in a blender or food processor until smooth; transfer to a bowl.
- Stir pineapple with juice, orange juice concentrate, raisins, walnuts, agave nectar, flax seeds, orange zest, vanilla extract, xanthan gum, and liquid stevia into pureed beets. Add pineapple mixture to flour mixture and stir until batter is just-combined. Spoon batter evenly into two 9-inch round nonstick cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the pans for 20 to 30 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.8 g, Fat 4.1 g, Fiber 3.5 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 155.8 mg, Sugar 13.2 g
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