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Top with the second cake layer, and frost the outer layer of the cake with a crumb coating. Place the cake in the fridge to chill for 30 minutes. Finish frosting the cake with an offset spatula with the remaining cream cheese frosting until covered. Serve immediately, or put back in the fridge until ready to serve.
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2. Vanilla Buttercream Filling. Vanilla buttercream is another delicious option when it comes to fillings for red velvet cake. To make this light and fluffy filling, cream softened butter and icing sugar together until smooth. Add a bit of milk and vanilla extract for a hint of flavour.
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Cover and let stand for 5 minutes. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined.
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In a microwave-safe bowl, melt the white chocolate chips for 1 minute. Stir and heat for another 20 seconds stirring again until smooth. Add cream cheese, sugar and vanilla into melted white chips and beat until well combined. Set aside.
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Set the prepped cake rounds aside. In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently fold it together until it's just combined (don't overmix). Split the cake batter evenly between the prepared cake rounds, then bake the cakes for 27-32 minutes.
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Place 1 cake layer on a plate or cake board. Spread 1 cup of buttercream evenly over the first layer. Add the second layer and crumb coat the sides and top of the cake with a thin layer of buttercream. Add 1 to 1-1/4 cups of buttercream to the top and spread evenly to the edges. the top to the edge of the cake.
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Combine dry ingredients . To a mixing bowl add flour, baking soda, salt and cocoa powder and whisk well to combine. 3. Combine wet ingredients. In another bowl cream sugar and butter. Add oil, eggs, yolks, vanilla, vinegar and red food coloring. 4. Mix together. Add about ⅓ of the flour mixture and stir to combine.
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To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.
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Shake and tap the pans to release any air bubbles, then let sit for 5 minutes. Bake each cake on 325 F, for 25-30 minutes. Remove the cakes from the cake pans, and place them on cooling racks. While the cakes are cooling, make the frosting. In a large bowl combine the butter, and cream cheese.
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Red Velvet Cake. Preheat your oven to 350F and set out your bundt pan but don't touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside. In a large bowl, whisk together the oil, butter, and sugar.
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Pour the cream cheese mixture over the red velvet cake in the Bundt pan. Pour the remainder of the red velvet cake over the cream cheese mixture and use a knife to swirl through. Bake for one hour at 350 degrees or until a cake tester comes out clean. Allow the cake to cool before inverting. Frost the cooled cake.
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Before you begin: preheat the oven and grease/flour a 10 or 12-cup Bundt pan. Set the prepared pan aside. In a small bowl, combine the dry ingredients and set aside. In a separate mixing bowl, combine the liquid ingredients and mix until well combined. You can use an electric mixer or stir the mixture with a whisk.
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Mix in the 1 cup of buttermilk until smooth, then make a well in the mixing bowl of dry ingredients. Pour the wet ingredients into the well and mix to combine until your red velvet cake batter is smooth. Bake. Transfer the batter to your prepared cake pans and bake them in the oven at 350°F (175 °C) for 25-30 minutes.
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Custard Filling. This creamy, silky filling pairs perfectly with the cake's deep red and velvety texture. To make a custard filling, mix together egg yolks, cream, sugar, and any flavoring you want (vanilla, almond, etc.). Heat the mixture until it thickens, and voila - your filling is ready to go!
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Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside. Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.
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To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
