Red Velvet Snowball Cake

Submitted by gailanng

"A little bit different recipe for Red Velvet. The frosting is white chocolate cream cheese with a coconut topping. From Hearst publishing."

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 16

ingredients

• CAKE

• 2 1⁄2 cups cake flour (not self-rising)
• 1⁄4 cup unsweetened cocoa powder
• 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate, grated
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 1 (1 ounce) bottle red food coloring
• 2 teaspoons distilled white vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1⁄2 cup unsalted butter, softened
• 1 1⁄2 cups sugar
• 2 large eggs

• FROSTING

• 4 ounces white chocolate, chopped
• 1⁄4 cup heavy cream
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 1⁄2 cups confectioners' sugar
• 1 1⁄2 cups shredded coconut

directions

1. For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3. In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4. In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5. For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6. In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7. To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

Reviews

[twixxy]

I first saw this recipe in Red Book magazine. It is DELICIOUS!!!! Flavors are exceptional throughout. Whatever you do, do not overbake the cake. The frosting is delicious, however....it is on the runny side. You will need to frost, apply the coconut, and get it into the fridge quickly or you will have a coconut slide to deal with. Store this cake, covered and in the fridge. Even though I hate dealing with the running frosting, I always love making this cake because it just tastes SO good. A special occasion fave and better tasting than my local bakery's--not kidding!