RED VELVET ICE-CREAM CAKE RECIPE
You
are sure to set off the fireworks when you serve this eye-catching layer cake
at the Fourth of July cookout. Enjoy!
Active
Time : 30 mins
Freeze
Time : 7 hours
Total
Time : 9 hours 15 mins
Servings : 12
INGREDIENTS
Red Velvet Cake
·
3/4
cup unsalted butter, softened
·
1
1/2 cups granulated sugar
·
3
large eggs
·
3
tablespoons red liquid food coloring
·
1
tablespoon vanilla extract
·
2
3/4 cups all-purpose flour
·
1/3
cup unsweetened cocoa
·
2
teaspoons baking powder
·
1/2
teaspoon baking soda
·
1/4
teaspoon salt
·
1
1/2 cups whole buttermilk
Ice-Cream Layer
·
5
cups vanilla ice cream
Frosting
·
1
1/2 tablespoons cold water
·
1
teaspoon unflavored gelatin
·
1
1/2 cups heavy cream
·
3
tablespoons powdered sugar
·
1/4
teaspoon vanilla extract
Additional Ingredient
·
2
cups fresh blueberries
INSTRUCTIONS
1.
Preheat
oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking
cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
2. Prepare
the Red Velvet Cake: Beat butter with an electric mixer on medium speed until
light and fluffy, about 3 minutes. Gradually add granulated sugar, beating
until blended. Add eggs, 1 at a time, beating until blended after each
addition. Beat in food coloring and vanilla.
3.
Whisk
together flour, cocoa, baking powder, baking soda, and salt; add to butter
mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Fill muffin cups or
ramekins three-fourths full. Divide remaining batter between prepared cake
pans.
4.
Bake
in preheated oven until a wooden pick inserted in the center comes out with
moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake
layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes.
Transfer cake layers and cupcakes from pans to wire racks, and cool completely,
about 30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.
5. Prepare
the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing
ends to extend over edge of pan to create handles. Remove cupcakes from
freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at
medium speed until soft but not melted. Gently fold cupcake cubes into ice cream.
Spread ice cream into prepared pan. Cover and place pan in freezer until
frozen, at least 3 hours or overnight.
6. Prepare
the Frosting: Place water in a small microwavable bowl, and sprinkle with
gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture
is smooth, about 10 seconds. Let stand 5 minutes.
7.
Place
cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed
until soft peaks form. With mixer on low, gradually add gelatin. Increase speed
to high, and beat until stiff peaks form.
8. Assemble
the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using
plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake
layer. Top with remaining cake layer. Spread Frosting over sides and top.
Loosely cover with plastic wrap, and freeze at least 2 hours.
9. Let
stand at room temperature 20 minutes before serving. Top with blueberries, and
serve immediately. Freeze any leftovers.
Recipe
from southernliving.com
Delicious Food Recipes
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