Recipes | Red Velvet Crème Snack Cakes | Sur La Table
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Red Velvet Crème Snack Cakes

Serves: Makes about 18 snack cakes

Ingredients:

    • 2¾ cups of cake flour
    • 2½ tablespoons dark cocoa powder
    • 1 2/3 cup fine sugar, or use King Arthur Flour® Baker’s Special Sugar
    • 1 2/3 cups vegetable oil
    • 2½ teaspoons pure vanilla extract
    • 1½ teaspoons salt
    • 2 teaspoons of of liquid red food coloring
    • 1 1/8 cup of buttermilk (room temp.)
    • 2 teaspoons of white vinegar
    • 2 teaspoons baking soda
    • Cream cheese filling (recipe follows)


    Cream Cheese Filling

    • 8 oz of cream cheese, softened
    • ¼ teaspoon salt
    • 1 cup bakers sugar
    • 1½ cups heavy whipping cream
    • 2 teaspoons pure vanilla extract


    Procedures:

    This recipe is the perfect match for Fat Daddio’s® Crème Snack Cake Pan.

    Grease pans with nonstick spray.

    Sift flour, cocoa powder, and salt together.

    Beat sugar and oil with mixer then add eggs, vanilla, and food coloring until incorporated together.

    Add half of the buttermilk until blended, then add flour and the remaining buttermilk. Mix on low until blended.

    Mix vinegar and baking soda in a separate bowl and add to batter.

    Fill pans with batter and bake at 325°F for 12–15 minutes, or until cakes spring back when touched lightly in the center.

    Using a flexible spatula, gently remove each cake and cool flat side down on a rack. In the meantime, prepare the snack cake filling.

    Cream Cheese Filling

    Beat whipping cream until you get stiff peaks.

    Beat softened cream cheese, salt, vanilla, and sugar at a medium speed until pale and light.

    Add whipping cream and fold in by hand until well incorporated.

    Once incorporated, beat on medium speed for 2 minutes until well blended.

    Make three holes along the bottom of each snack cake with a toothpick. Hold each cake in your palm as you use a pastry filler to inject filling into the cakes through each entry point, taking care not to overfill.

    Recipe provided by Fat Daddio’s

 
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