Red Velvet Doberge Cake with Cheesecake Custard
This cake has three parts: the Cake Layers, the Cheesecake Custard filling, and the White Chocolate Frosting. We recommend breaking up the project-make the layers and the custard up to two days in advance.
Prepare the frosting and assemble the cake the day you plan to serve it.
ACTIVE 1 HOUR, 30 MIN. TOTAL 4 HOURS. 35 MIN..
PLUS 12 HOURS DRYING
SERVES 16
1. Prepare the Cake Layers: Preheat oven to 350°F with rack in center position. Coat 3 (8-inch) round cake pans with baking spray (or coat with a thin layer of softened butter, and dust with flour).
2. Sift cake flour and cocoa into a large bowl; whisk in salt, and set aside.
3. Beat oil and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until combined, about 20 seconds. Reduce mixer speed to medium, and add eggs and egg yolk, 1 at a time, beating until each is incorporated before adding the next, 1 minute total. Add vanilla and red food coloring; beat until combined.
4. Reduce mixer speed to low, and gradually add flour mixture to egg mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture. Use a spatula to scrape down sides and bottom of bowl as needed. (Batter will be very loose.)
5. Combine vinegar and baking soda in a bowl (it will fizz). Pour into batter; beat on medium speed until just combined, about 10 seconds. Stop mixer; use a spatula to scrape down the sides of the bowl and thoroughly combine the batter. Pour batter evenly into prepared pans (about 2 cups per pan).
This story is from the December 2022 edition of Southern Living.
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This story is from the December 2022 edition of Southern Living.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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