Red Velvet Cake with Cream Cheese Frosting: Tips & Tricks

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Discussion Overview

The thread centers around experiences and tips related to making red velvet cake with cream cheese frosting, as well as discussions about lava cake preparation using different Pampered Chef products.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant inquires about the cooking time and egg usage for red velvet cake, seeking additional tips.
  • Another participant shares their experience of making the whole cake recipe and dividing it to cook two cakes.
  • One participant mentions a demonstration of lava cake using a smaller cake mix and half a can of frosting, expressing hope that it helps others.
  • Several users discuss cooking times for lava cake in the Round Covered Baker (RCB) and Deep Covered Baker (DCB), with times ranging from 4 to 12 minutes.
  • One participant notes that they prefer to bake with the lid on the RCB to allow steam to escape after cooking.
  • Another participant shares a successful experience making chocolate cake with cream cheese frosting in the DCB.
  • One participant requests a detailed process for making the cake, including frosting application and cooking times for both RCB and DCB.

Areas of Agreement / Disagreement

Views differ on the best cooking times and methods for using the RCB and DCB, with no clear consensus on the optimal approach.

Contextual Notes

Participants share personal experiences and variations in their cake-making processes, reflecting a range of preferences and techniques.

Who May Find This Useful

Consultants looking for insights on cake preparation methods and tips for using Pampered Chef products may find this discussion beneficial.

bakinwithbacon
Gold Member
Messages
24
For those of you that have made this. I'm making red velvet with cream cheese frosting. Cook for 4-6 minutes??

Use:
1/2 cake mix & 5 small scoops of icing??

I had to divide the cake mix, and I will mix that with the suggested ingredients, but what do you do about the eggs, it called for 3?

Any other tips, suggestions?

Thanks in advance!
 
I make the whole cake recipe and then divide to cook two cakes.
 
Bakin,My hospitality director showed me how to do a Lava Cake in the RCB last week. She used one of the smaller Duncan Heinz cake mixes that makes 12 cupcakes. Then used 1/2 of the can of creamy frosting. Hope this helps,
Loretta
 
WOW. I have never heard of this. Is the actual receipes associated with the RCB baker out anywhere.
 
How long did the lava cake using the RCB take in the microwave?
 
Pcmamabear, she told us 5 or 6 minutes. I made one the other day in my 1100 watt microwave for 6 minutes, then let it set about 30 minutes in the RCB. It was very good. :-p
 
  • Thread starter
  • #7
I cooked mine 6 minutes, turned out great!
 
I use the Deep Covered Baker, the whole cake mix and full can of icing and cook for 10-12 minutes. This is a huge success at all my shows and I have sold so many DCB's just on this 10 minute demo. Top it with a scoop of vanilla ice cream and they will be begging to buy!!
 
mine only takes 4 min use either the jiffy mixes or the cupcakes sizes for basic flavors
 
I've yet to make a Lava Cake in anything. Do I put the lid on when I make it in the Round Covered Baker? I want to do one at my party tomorrow night.
 
Some do it with the lid, some do without. I prefer to bake with the lid and then take it off when I remove it from the microwave. This way it lets the steam escape and lets the cake cool down. Let it sit about 20 min before serving.
 
Since this cake is not usually flipped is there another creative name we can call the recipe since we do not get the lava effect??
 
Is it possible to flip it?
 
I did a chocolate cake with cream cheese frosting the other day at a party in the DCB and it was delicious.
 
Can someone post this entire process for me?

I understand that I use small cake mix boxes or 1/2 of a normal size (RCB), you do the whole box for (DCB)

When or how do you put the frosting in?

Cook 6 minutes for the (RCB) but how long do you cook for the (DCB)?

Let it stand for 20-30 minutes?

Any help would be appreciated.

Missy
 
Missy, I have not tried the RCB yet, but done this many times in my DCB. Here is the process. 1. mix box cake mix of your choice (i like devils food) according to box directions in classic batter bowl.
2. pour cake mix into DCB (or RCB).
3. using medium scoop, scoop out frosting from can and just glob it on top of the batter. do not try to spread the frosting, you'll just have globs of it on top of the raw batter.
4. cover and microwave 10 min (DCB).
voila! everyone is always impressed. Serve with vanilla ice cream!
 

Frequently Asked Questions

What are the key ingredients for Red Velvet Cake with Cream Cheese Frosting?

The key ingredients for Red Velvet Cake include all-purpose flour, cocoa powder, baking soda, salt, sugar, vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring. For the cream cheese frosting, you'll need cream cheese, butter, powdered sugar, and vanilla extract.

How do I achieve the perfect red color in my Red Velvet Cake?

To achieve the perfect red color, use a high-quality red food coloring. You can also enhance the color by using a combination of cocoa powder and vinegar, which reacts with the baking soda to deepen the red hue. Make sure to mix the food coloring thoroughly into the batter for an even color.

What tips can I follow to ensure my cake is moist and fluffy?

To ensure your Red Velvet Cake is moist and fluffy, use room temperature ingredients, especially eggs and buttermilk. Be careful not to overmix the batter; mix until just combined. Also, avoid overbaking the cake; check for doneness a few minutes before the recommended baking time.

How can I make my cream cheese frosting smooth and creamy?

To make your cream cheese frosting smooth and creamy, ensure both the cream cheese and butter are at room temperature before mixing. Beat them together until well combined and fluffy before gradually adding powdered sugar. Mixing on low speed initially can help prevent a sugar cloud and achieve a smoother texture.

Can I make Red Velvet Cake ahead of time, and how should I store it?

Yes, you can make Red Velvet Cake ahead of time. Bake the cake layers and let them cool completely before wrapping them tightly in plastic wrap. Store them in the refrigerator for up to 3 days or freeze for longer storage. Frost the cake just before serving to maintain the freshness of the cream cheese frosting.

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