Summer’s warmth calls for visually striking red velvet desserts that offer delightful flavor and vibrant color. Options include classic Red Velvet Cupcakes topped with cream cheese frosting and an elegant Layer Cake with chocolate ganache. For a fun twist, try Cheesecake Swirl Brownies or rejuvenating Ice Cream Sandwiches. Pudding Parfaits, Milkshakes, and Funnel Cakes add variety, while Cake Pops bring easy, portable enjoyment. Discover creative ideas like Red Velvet Pavlova, and explore even more delicious options.
Red Velvet Cupcakes With Cream Cheese Frosting
Red velvet cupcakes are a classic dessert that combines the rich flavors of cocoa and vanilla with a vibrant red color, making them as visually appealing as they are delicious. Topped with a luscious cream cheese frosting, these cupcakes are perfect for summer gatherings, birthdays, or any celebration that calls for something special. The total preparation time is about 30 minutes, with an additional 20 minutes for baking and cooling.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, blend the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid over-mixing.
- Pour the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or a piping bag.
Variations & Tips:
- For an extra burst of flavor, consider adding a teaspoon of almond extract to the frosting.
- You can also sprinkle some cocoa powder or chocolate shavings on top of the frosted cupcakes for added decoration.
- If you’re looking to enhance the visual appeal, try using colored sprinkles or edible glitter on top of the frosting.
- For a twist, you can incorporate crushed cookies or seasonal fruits into the frosting to give the cupcakes a unique flavor profile.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste.
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Red Velvet Layer Cake With Chocolate Ganache
Red Velvet Layer Cake with Chocolate Ganache is a stunning dessert that’s perfect for special occasions or summertime celebrations.
This cake features soft, velvety layers of red velvet cake paired with a rich chocolate ganache that contrasts beautifully with the bright color. Ideal for dessert lovers, it serves as a show-stopping centerpiece at birthdays, weddings, or festive gatherings.
The total preparation time is approximately 2 hours, including baking and cooling.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream (for ganache)
- 8 ounces semi-sweet chocolate, chopped (for ganache)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well until all ingredients are thoroughly combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and stir in the chopped chocolate until completely melted and smooth. Let the ganache cool to room temperature before assembling the cake.
- Once the cake layers are completely cool, place one layer on a serving platter. Spread a layer of chocolate ganache on top, then add the second cake layer and repeat the process. Top with the final layer and spread ganache over the top and sides of the entire cake.
- To decorate, you may use chocolate shavings, berries, or nuts as desired. Allow the ganache to set slightly before slicing.
Variations and Tips:
- For added flavor, substitute some of the vanilla extract with almond extract.
- You can use cream cheese frosting between the layers for a classic red velvet flavor.
- To make individual servings, bake the cake in muffin tins and adjust bake time accordingly.
- Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving to soften the ganache.
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Red Velvet Cheesecake Swirl Brownies
Red Velvet Cheesecake Swirl Brownies are the perfect indulgent dessert that blends the richness of chocolate brownies with the creamy tang of cheesecake, all accented by the iconic red velvet flavor.
Ideal for special occasions, gatherings, or simply as a sweet treat for yourself, these brownies are sure to impress anyone with a sweet tooth! The preparation time is about 25 minutes, while the baking time takes approximately 30-35 minutes.
Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons red food coloring
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 large egg (for the cheesecake layer)
- 1 teaspoon vanilla extract (for the cheesecake layer)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add in the 2 large eggs, one at a time, mixing well after each addition. Then stir in the 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the butter mixture, stirring until fully combined. Finally, stir in the red food coloring.
- In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 1 egg, and the additional teaspoon of vanilla extract, mixing until creamy and well combined.
- Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Next, spoon dollops of the cheesecake mixture on top of the brownie layer. Use a knife to swirl the cheesecake into the brownie batter gently. Pour the remaining brownie batter over the cheesecake layer and swirl again.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting them into squares.
Variations & Tips:
- For a more decadent treat, consider adding chocolate chips to the brownie batter or the cheesecake layer.
- You can substitute some of the all-purpose flour with almond flour for a gluten-free version.
- Top the finished brownies with whipped cream or a sprinkle of cocoa powder for an extra touch before serving.
- These brownies can be stored in an airtight container in the refrigerator for up to a week, making them perfect for meal prep or parties!
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Red Velvet Ice Cream Sandwiches
Red Velvet Ice Cream Sandwiches are a fun and indulgent summer treat that combines the rich, velvety flavors of red velvet cake with creamy ice cream.
Perfect for parties, family gatherings, or just a warm summer day, these sandwiches are sure to impress both kids and adults alike. The preparation time for this delightful dessert is around 25 minutes, plus additional chilling time for the cookie and ice cream layers.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 cup vegetable oil
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 2 cups vanilla ice cream (or any flavor of your choice)
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Prepare wet ingredients: In a separate bowl, combine the egg, vegetable oil, red food coloring, and vanilla extract. Whisk until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until a soft and sticky dough forms.
- Scoop cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, ensuring there’s enough space between each to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies begin to set around the edges. They should remain soft in the center.
- Cool down: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble sandwiches: Once the cookies are completely cool, take one cookie, dollop a generous scoop of ice cream on the flat side, and top it with another cookie. Gently press together to form a sandwich.
- Chill: Place the assembled ice cream sandwiches in the freezer for at least 1 hour to firm up before serving.
Variations and Tips:
- Ice Cream Flavors: Experiment with different ice cream flavors like cream cheese, chocolate, or mint for a unique twist.
- Decorate: Roll the edges of the ice cream sandwiches in sprinkles, crushed nuts, or chocolate chips for added texture and flavor.
- Serving Suggestions: For a more elegant presentation, dust the iced cookies with powdered sugar before serving.
- Make Ahead: You can prepare the cookies in advance and assemble the sandwiches shortly before serving, keeping them frozen until needed.
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Red Velvet Pudding Parfaits
Red Velvet Pudding Parfaits are a delightful twist on the classic red velvet cake, presented in a fun and elegant parfait form. This dessert is perfect for summer gatherings, birthday parties, or simply to satisfy your sweet tooth.
With a preparation time of approximately 30 minutes, these luscious parfaits will impress your guests while being easy to whip up in no time.
Ingredients:
- 1 box red velvet cake mix (plus ingredients as per package instructions)
- 1 box instant vanilla pudding mix
- 2 cups milk
- 1 cup whipped cream (store-bought or homemade)
- 1 teaspoon vanilla extract
- ½ cup cream cheese (softened)
- ½ cup powdered sugar
- Fresh berries (for garnish)
- Chocolate shavings (optional, for garnish)
Cooking Steps:
1. Bake Red Velvet Cake: Prepare the red velvet cake mix according to package instructions. Once baked, allow it to cool completely, then crumble the cake into small pieces.
2. Make Pudding: In a mixing bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes until it thickens.
Refrigerate for 5 minutes to firm up.
3. Prepare Cream Cheese Mixture****: In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
Blend until smooth and creamy. Fold in the whipped cream gently until fully incorporated.
4. Assemble the Parfaits: In a clear glass or dessert cup, layer the ingredients starting with a layer of crumbled red velvet cake, followed by a layer of vanilla pudding, and then a layer of the cream cheese mixture.
Repeat the layers until the glasses are full, finishing with a layer of whipped cream on top.
5. Chill and Serve: Refrigerate the assembled parfaits for at least 20 minutes before serving to allow the flavors to meld together.
Variations & Tips:
- Flavor Variation: For a different flavor twist, consider using chocolate pudding instead of vanilla or add a splash of almond extract to the cream cheese mixture.
- Garnishing: Top the parfaits with fresh berries such as strawberries or raspberries for a pop of color and added freshness.
You can also include a sprinkle of nuts for crunch or chocolate shavings for a more decadent touch.
– Serving Size: This recipe can be scaled up easily; simply increase the amounts of cake, pudding, and cream cheese mixture.
Enjoy your delightful Red Velvet Pudding Parfaits as a sweet, summery treat that captures the essence of classic flavors in a new presentation!
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Red Velvet Trifle With Berries
Red Velvet Trifle With Berries is a delightful dessert that combines layers of rich, moist red velvet cake, luscious cream cheese frosting, and fresh seasonal berries.
This stunning dessert is perfect for summer gatherings, birthday parties, or any special occasion that calls for a touch of elegance. Preparation time is approximately 30 minutes, with an additional chilling time of about 2 hours to allow the flavors to meld beautifully.
Ingredients:
- 1 red velvet cake (store-bought or homemade), cooled and cut into cubes
- 2 cups of mixed fresh berries (strawberries, blueberries, raspberries)
- 1 cup heavy whipping cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy frosting.
- In a large trifle dish or individual cups, begin layering. Start with a layer of red velvet cake cubes at the bottom, followed by a layer of the cream cheese frosting mixture, and then a layer of mixed berries.
- Repeat the layering process until you run out of ingredients, finishing with a layer of frosting topped with fresh berries.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours to let the flavors blend and the dessert set.
- Before serving, garnish with fresh mint leaves if desired.
Variations & Tips:
- For added flavor, consider drizzling the layers with a berry compote or chocolate sauce.
- Substitute the mixed berries with your favorite seasonal fruits, such as peaches or cherries, for variety.
- You can use store-bought whipped topping instead of whipping your own cream for a quicker version.
- To make it gluten-free, use a gluten-free red velvet cake mix or recipe.
- For an extra touch of elegance, add chocolate shavings or sprinkles on top before serving.
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Red Velvet Cookies With White Chocolate Chips
Red Velvet Cookies with White Chocolate Chips are a delightful twist on the classic red velvet cake, transforming it into an irresistible cookie form. Perfect for summer gatherings, tea parties, or simply to satisfy your sweet tooth, these cookies boast a rich crimson hue and a soft, chewy texture, complemented by the luxurious sweetness of white chocolate chips.
With a preparation time of around 30 minutes, plus baking, these cookies are easy to make and bound to impress!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
Cooking Steps
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well blended. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Flavoring: Beat in the egg, vanilla extract, and red food coloring, mixing until combined.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations and Tips
- Add Nuts: For added texture, consider folding in chopped pecans or walnuts along with the white chocolate chips.
- Different Chips: Swap out white chocolate chips for milk chocolate or dark chocolate if you prefer a different flavor profile.
- Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Serving Suggestions: Serve these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for an extra special treat.
- Storage: Store cookies in an airtight container at room temperature for up to one week, or freeze for longer preservation.
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Red Velvet Milkshake
Red Velvet Milkshake is a delightful dessert that combines the rich flavors of red velvet cake with the creaminess of ice cream, creating a luscious treat perfect for summer gatherings, birthday celebrations, or simply when you’re in the mood for something sweet.
This indulgent milkshake is ideal for those who love the iconic red velvet flavor and want a revitalizing drink to cool down during the hot months. Preparation time is around 10 minutes, making it a quick and easy treat to whip up any time.
Ingredients:
- 2 cups vanilla ice cream
- 1 cup milk
- 1/4 cup red velvet cake crumbs (baked and cooled)
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
- Red sprinkles (for garnish)
Instructions:
- In a blender, combine the vanilla ice cream, milk, red velvet cake crumbs, and vanilla extract. Blend on medium speed until smooth and creamy.
- If you prefer a thicker milkshake, add more ice cream; if you like it thinner, add a little more milk until you reach your desired consistency.
- Once blended, pour the milkshake into tall glasses.
- Top each milkshake generously with whipped cream.
- Drizzle some chocolate syrup over the whipped cream and sprinkle with red sprinkles for a festive touch.
- Serve immediately with a straw and enjoy your delicious Red Velvet Milkshake!
Variations and Tips:
- For an extra indulgent version, you can blend in a few pieces of red velvet cake instead of just cake crumbs.
- You can make it a chocolate version by adding chocolate ice cream instead of vanilla.
- Add a few teaspoons of cocoa powder for a richer chocolate flavor.
- If you’re feeling adventurous, consider adding a splash of peppermint extract for a revitalizing twist.
- Use a gourmet cake mix for the red velvet cake to save time, or make a homemade cake for a more personal touch.
- Always serve the milkshake immediately after preparation for the best texture and flavor.
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Red Velvet Funnel Cake With Whipped Cream
Indulging in a Red Velvet Funnel Cake is like bringing an amusement park favorite right into your kitchen! This delightful dessert is perfect for summer gatherings, barbecues, or simply when you want to treat yourself to something extraordinary.
The striking red color and rich cocoa flavor, combined with airy whipped cream, make it a vibrant centerpiece for any occasion. Preparation time is around 30 minutes, with an additional 10-15 minutes for frying.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- Powdered sugar (for dusting)
- Whipped cream (for serving)
Cooking Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- In another bowl, beat the egg and then mix in the buttermilk, vegetable oil, vanilla extract, and red food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
- Heat oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Once the oil is hot, pour the batter into a funnel or squeeze bottle. If using a funnel, cover the hole with your finger to fill it with batter.
- Release the batter in a circular motion over the hot oil, creating spiral patterns as you go.
- Fry each funnel cake for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Dust with powdered sugar and serve warm, topped with whipped cream.
Variations & Tips:
- For an extra fun twist, you can add chocolate chips or nuts to the batter.
- Consider drizzling chocolate sauce or cream cheese icing over the top for additional flavor.
- Be sure to keep the oil at a consistent temperature to achieve that perfect crispy texture.
- If you don’t have buttermilk, a mix of regular milk and vinegar can be a great substitute.
- Enjoy your Red Velvet Funnel Cakes fresh, as they are best eaten warm!
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Red Velvet Cake Pops
Red velvet cake pops are delightful bite-sized treats that beautifully combine the rich flavors of traditional red velvet cake with creamy frosting, all coated in a vibrant chocolate shell. They are perfect for summer gatherings, birthday parties, or any festive occasion, appealing to both kids and adults alike.
With a preparation time of about 1 hour and a chilling time of 30 minutes, these cake pops are a fun and creative way to enjoy the iconic red velvet flavor in a portable form.
Ingredients:
- 1 box red velvet cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup cream cheese frosting (store-bought or homemade)
- 1 cup white chocolate or dark chocolate chips
- Lollipop sticks
- Sprinkles or edible glitter (optional)
Instructions:
- Preheat your oven and prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the red velvet cake batter according to the package instructions using the eggs, oil, and water. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool and crumble the cake: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, crumble the cake into a large mixing bowl.
- Mix in the frosting: Add the cream cheese frosting to the crumbled cake. Use your hands or a spatula to mix until fully combined. The mixture should be moist and hold together when rolled into balls.
- Roll into balls: Using your hands, scoop out about a tablespoon of the cake mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat until all the mixture is used.
- Chill the cake pops: Place the baking sheet in the refrigerator for about 30 minutes to help the cake pops firm up.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.
- Assemble the cake pops: Dip the end of a lollipop stick into the melted chocolate, then insert it halfway into each cake ball. This will help secure the stick in place. Once done, dip each cake pop into the melted chocolate, ensuring it is fully coated. Gently shake off any excess chocolate.
- Add decorations (optional): If desired, decorate the wet chocolate coating with sprinkles or edible glitter before it sets.
- Allow to set: Place the cake pops back onto the baking sheet or insert them into a cake pop stand or Styrofoam block to keep them upright while the chocolate hardens.
- Serve and enjoy: Once the chocolate has set, your red velvet cake pops are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.
Variations and Tips:
- For a fun twist, try using white chocolate and tinting it with red or pink food coloring.
- Experiment with different types of frosting for unique flavor combinations, such as vanilla or chocolate.
- If you’re short on time, you can use leftover red velvet cake instead of baking a new one.
- If you’re feeling adventurous, consider adding flavor extracts like vanilla or almond to the cake batter for additional depth.
Red Velvet Pavlova With Fresh Fruit
Red Velvet Pavlova is a delightful twist on the classic dessert, combining the airy, delicate texture of pavlova with the rich, velvety flavor of red velvet.
This stunning dessert is perfect for summer gatherings, birthdays, or any occasion where you desire a showstopper that’s also light and invigorating. The preparation time is about 30 minutes, plus baking time, and it’s ideal for a group of 8 to 10 people.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit for topping (e.g., strawberries, blueberries, kiwi, and raspberries)
- Mint leaves for garnish (optional)
Cooking Steps:
1. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide for your pavlova.
2. In a mixing bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar, about one tablespoon at a time, continuing to whisk on high speed until the mixture holds stiff, glossy peaks, and the sugar has dissolved.
4. Sprinkle the cornstarch, vinegar, and cocoa powder over the meringue, then add the red food coloring and vanilla extract.
Gently fold in with a spatula until just combined, being careful not to deflate the meringue.
5. Spoon the meringue onto the prepared parchment circle, creating a slight well in the center to hold the toppings later.
6. Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely in the oven with the door slightly open.
7. Once cooled, whip the heavy cream with the powdered sugar until soft peaks form.
8. Carefully transfer the pavlova to a serving platter and top with the whipped cream and an assortment of fresh fruit.
9. Garnish with mint leaves if desired.
Variations and Tips:
- For added flavor, consider infusing the whipped cream with a teaspoon of almond or coconut extract.
- You can experiment with different food coloring to create various themed pavlovas, such as blue or green for different occasions.
- If fresh fruit isn’t available, canned fruit or a drizzle of chocolate or berry sauce can also work wonderfully.
- Verify that the egg whites are free of any yolk and that the bowl is clean and dry for the best results while whipping.
