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Buddy Valastro's Red Velvet Cake with Cream Cheese Frosting
"I wanted to celebrate the actual magazines," says Buddy Valastro, star of TLC's reality show Cake Boss, when asked about his cake, a trompe l'oeil tower of his favorite issues of O, The Oprah Magazine.

"I wanted the cake to be whimsical, so I stacked the cake issues at an offset angle," says Valastro, a fourth-generation baker from Hoboken, New Jersey. "The result is crazy and fun." It's also delicious—layers of red velvet cake with classic cream cheese frosting, a beloved combination that appealed to everyone on staff who tasted it.

This cake is one of 10 sweet creations in celebration of O's 10th birthday.
Buddy Valastro's cake for O Magazine
Photo: Sang An
Makes two 9-inch cakes

Ingredients


For cakes:
  • 1 1/4 cups vegetable shortening
  • 2 cups granulated sugar, plus more for sprinkling the parchment paper
  • 1 Tbsp. unsweetened Dutch-process cocoa powder
  • 4 1/2 tsp. (2 tubes) red food coloring gel
  • 3 cups cake flour, plus more for flouring the cake pans
  • 1 1/4 tsp. fine sea salt
  • 1 1/4 tsp. pure vanilla extract
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. distilled white vinegar
  • 3 extra-large eggs
  • 1 1/4 cups buttermilk
  • 2 Tbsp. unsalted butter (approx.), nonstick spray or vegetable oil, for greasing the cake pans
For frosting:
(Makes about 3 cups, enough to fill and ice one 9-inch cake)
  • Two 8-ounce packages cream cheese
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tsp. pure vanilla extract
  • 2 cups powdered (10X) sugar, sifted

Directions


To make cakes:
Position a rack in the center of the oven and preheat to 350˚F.

Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.

Grease two 9-inch cake pans (2 inches deep) with the butter and flour them.

Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.

Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes.

Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking.

Refrigerate or freeze until ready to decorate with cream cheese frosting.

To make frosting:
Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until creamy, approximately 30 seconds.

With the motor running, pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time and mix until smooth, approximately 1 minute after the last addition. Use right away or refrigerate in an airtight container for up to 2 days.

More Delicious Cakes

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    Grandmother Paul's Sour Cream Pound Cake
    Food Network cook Paula Deen shares her recipe for Grandmother Paul's Sour Cream Pound Cake—a treat her grandma used to make!

    Watch Paula and Oprah make this recipe! Watch
    Grandmother Paul's Sour Cream Pound Cake
    Created by Paula Deen
    Servings:  
    Ingredients
    • 1/2 pound (2 sticks) butter
    • 3 cups sugar
    • 1 cup sour sour cream
    • 3 cups all-purpose all-purpose flour
    • 1/2 teaspoon baking baking soda
    • 6 eggs
    • 1 teaspoon vanilla
    Directions
    Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.

    FROM: Moms Who Made Millions
    Published on January 01, 2006

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      Buddy Valastro's Red Velvet Cake with Cream Cheese Frosting
      "I wanted to celebrate the actual magazines," says Buddy Valastro, star of TLC's reality show Cake Boss, when asked about his cake, a trompe l'oeil tower of his favorite issues of O, The Oprah Magazine. "I wanted the cake to be whimsical, so I stacked the cake issues at an offset angle," says Valastro, a fourth-generation baker from Hoboken, New Jersey. "The result is crazy and fun." It's also delicious—layers of red velvet cake with classic cream cheese frosting, a beloved combination that appealed to everyone on staff who tasted it.

      This cake is one of 10 sweet creations in celebration of O's 10th birthday.
      Buddy Valastro's Red Velvet Cake with Cream Cheese Frosting
      Recipe created by Buddy Valastro
      Servings: Serves 12–16
      Ingredients
      • 2 1/4 cups sifted cake cake flour (not self-rising)
      • 1/4 cup Dutch-process Dutch-process cocoa powder
      • 1/2 tsp. salt
      • 8 Tbsp. (1 stick) unsalted unsalted butter , at room temperature
      • 1 1/2 cups sugar
      • 2 large eggs , at room temperature
      • 2 Tbsp. liquid liquid red food coloring
      • 1 tsp. vanilla extract | Get the recipe!
      • 1 cup buttermilk , at room temperature
      • 2 tsp. distilled white distilled white vinegar
      • 1 tsp. baking soda
      • 2 packages (8 ounces apiece) cream cheese , at room temperature
      • 8 Tbsp. (1 stick) unsalted unsalted butter , at room temperature
      • 2 1/2 cups confectioners' confectioners' sugar , sifted
      • 1 tsp. vanilla extract | Get the recipe!
      • Pinch of salt
      Directions
      To make cake: Preheat oven to 350°. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.

      Sift flour, cocoa, and salt into a bowl.

      In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

      To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

      To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.

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        Ghostly White Cake
        This very white cake is a suitable background for the fluffy white frosting and the squashy little frosting ghosts dolloped on top, and a nice contrast to the surprise filling. Seven-minute frosting, stabilized with a bit of help from corn syrup or cream of tartar, has just enough body to let each ghost stand up straight if you don't make them too tall.

        The only color will be from their mournful little chocolate eyes—and the lurid red raspberry jam inside! If you like, sprinkle a thick layer of sweetened, shredded coconut over the top of the cake before you add the ghosts. (Note that you must have a hand-held electric mixer to make the frosting and cake flour to keep the cake white.)
        Ghostly White Cake
        Recipe created by Sharon Bowers
        Servings: Serves 12
        Ingredients
        • 3 eggs , separated
        • 1 cup (2 sticks) butter , at room temperature
        • 1 1/2 cups sugar
        • 2 tsp. vanilla extract
        • 3 cups cake cake flour
        • 1 Tbsp. baking powder
        • 1/2 tsp. salt
        • 1 1/3 cups milk
        • 1 1/2 cups sugar
        • 1 Tbsp. white white corn syrup or 1/4 tsp. cream of tartar
        • 1/8 tsp. salt
        • 1/3 cup water
        • 2 egg whites
        • 1 1/2 tsp. vanilla extract
        • 1 1/2 cups (12 ounces) seedless seedless raspberry jam (or other red jam)
        • chocolate chocolate sprinkles
        Directions
        To make the cake: Preheat the oven to 350°. Grease 3 round 9-inch cake pans and line with parchment or wax paper; grease the paper and set the pans aside. Use an electric mixer to beat the egg whites until they are stiff but not dry. Transfer the beaten egg whites to a medium bowl and set aside. In the used mixing bowl (no need to wash), cream the butter and sugar with the egg yolks until light and fluffy. Beat in the vanilla.

        Sift the flour, baking powder, and salt into a medium bowl. With the mixer on low, add half of the flour mixture to the butter and sugar. Mix to combine, and then add half of the milk. Repeat with the remaining flour mixture and milk, combining well after each addition. Gently fold in the beaten egg whites with a rubber spatula and divide the batter among the prepared pans.

        Bake for 18 to 20 minutes, until the cakes just turn a very pale gold and a cake tester or toothpick inserted into the center comes out with a few crumbs clinging to it. Cool in the pans for 10 minutes, and then turn the cakes out onto wire racks to cool completely.

        To make the frosting: Bring 1 inch of water to a boil in the bottom of a double boiler. Put the sugar, corn syrup, salt, water, and egg whites in the top section of the double boiler and beat for 1 minute to combine before placing the top section over the inch of boiling water. Watch the clock or set a timer, and beat on high, keeping the water just at a boil over medium heat, for exactly 7 minutes. The frosting will be fluffy, puffy, and white. Remove the pan from the heat (and take the top of the double boiler off the boiling water) and stir in the vanilla.

        To assemble the cake: Place 1 layer on a large serving plate (ideally large enough that you can dollop a few ghosts around the rim of the platter as well as on top of the cake). Briskly stir the jam in a small bowl, and then spread half of it over the bottom layer and top with a dab of frosting. Place the second cake layer on top and spread with the remaining jam and a bit of frosting. Cover with the final layer and frost all over, using about three-quarters of the frosting. Use a spoon to dollop ghosts with the reserved frosting on the top and around the edges of the cake, using the spoon to twist and twirl a head on each one. (You can also pipe ghosts with a round tip on a frosting bag, or through a small hole cut in the corner of a Ziplock bag.) Use 2 chocolate sprinkles per ghost to make eyes.


        Reprinted with permission from Ghoulish Goodies, published by Storey Publishing, LLC., September 2009.

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          Art Smith's Hummingbird Cake
          This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two.
          Servings: Serves 12
          Ingredients
          • 3 cups all-purpose all-purpose flour
          • 2 cups granulated granulated sugar
          • 1 teaspoon baking baking soda
          • 1 teaspoon ground ground cinnamon
          • 1/2 teaspoon salt
          • 2 cups chopped ripe ripe bananas
          • 1 cup drained crushed pineapple
          • 1 cup vegetable vegetable oil
          • 2 large large eggs , beaten
          • 1 1/2 teaspoons vanilla vanilla extract
          • 1 cup (4 ounces) finely chopped pecans
          • 8 ounces cream cream cheese , at room temperature
          • 1/2 cup (1 stick) butter , at room temperature
          • 1 pound confectioners' confectioners' sugar (about 4 1/2 cups sifted)
          • 1 teaspoon vanilla vanilla extract
          Directions
          To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

          Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

          Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

          To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

          Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
          FROM: Halle Berry's Having a Baby
          Published on January 01, 2006

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            Lemon-Olive Oil Cake
            Lemon-olive oil cake is denser and moister than butter cakes, and it stays fresh longer. With a lemony taste hovering in the background and a surprising infusion of sweet white wine, it's a simple recipe with fascinatingly complex flavors.
            Lemon-Olive Oil Cake
            Created by Colleen McGlynn
            Servings: Serves 8
            Ingredients
            • Vegetable Vegetable oil , for brushing pan
            • 1 cup all-purpose all-purpose flour
            • 1/2 teaspoon salt
            • 5 large large eggs , separated, plus 2 large egg whites
            • 3/4 cup sugar
            • 2 tablespoons fresh lemon fresh lemon zest
            • 1/3 cup Gewurztraminer (or similar sweet white wine)
            • 1/2 cup DaVero Meyer-lemon olive DaVero Meyer-lemon olive oil or extra-virgin olive extra-virgin olive oil
            • 1 pint fresh fresh berries (blackberries, blueberries, or raspberries), plus additional for garnish
            • 2 to 4 tablespoons confectioners' confectioners' sugar (depending on desired sweetness)
            Directions
            Preheat oven to 325°. Brush a 9-inch spring form pan with vegetable oil; line bottom with parchment paper.

            Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.

            In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.

            Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring. Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and fresh berries.

            Recommended ingredients: DaVero extra-virgin olive oils are available from www.davero.com.

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