Happy Mother's Day: White Velvet Cake with Frangelico Frosting recipe

 Happy Mother's Day to all the moms,
grannies, aunties, big sisters,
and mom-equivalents!
I hope your day is cake! 
Or you get to eat cake!

And from our favorite Pagosa Springs Bakery, The Wild Anemone, here is the Valtini family's favorite cake.

White Velvet with Frangelico Cake (Valtini family favorite)

Preheat oven to 325 degrees F. Prepare two 9-inch cake pans; oiled and floured with parchment circle lined bottom. Wrap a strip of parchment around edge of pan 3 inches higher than edge to prevent top of cake from getting too dark. This cake must also cook cooler and slower, so it doesn’t darken.

Ingredients

Cream together

2 cups granulated sugar

2/3 cup Unsalted sweet cream butter

1/3 cup shortening

1 Tablespoon colorless vanilla extract

Then stir in

2  cup buttermilk 

 

Sift in together while mixing in slowly

2 1/4 cup cake flour

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Carefully fold in until completely incorporated.

6 whites of large eggs (room temp, whipped to soft peak)

 

Divide between two 9-inch cake pans; oiled and floured with parchment circle lined bottom. Wrap a strip of parchment around edge of pan 3 inches higher than edge to prevent top of cake from getting too dark. This cake must also cook cooler and slower so it doesn’t darken.
( I know I am repeating but worth the extra work)

Bake for 35-40 minutes at 325-330 degrees F until toothpick comes out clean.        

Remove from oven and rest in pan for 10 minutes then remove from pan, remove parchment carefully and cool completely on wire rack before trimming. You may lightly brush the cake layers with Frangelico for a more decadent cake, before frosting.

 

Frosting : Frangelico Cream Cheese

1 teaspoon hazelnut extract  or 2 teaspoons Frangelico

1/2 cup shortening

8 ounces pkg soft cream cheese

4 cup confectioners’ sugar

Whip until creamy but be very careful not to over whip or it will separate and chill slightly but not until stiff.

 

Or if you want to make it like Dom Valtini likes

White chocolate Frangelico Ganache

1 cup white chocolate chunks or chips

1 tablespoon unsalted butter

1 tablespoon Frangelico or 1 tea Hazelnut extract.

Brush the cake rounds with Frangelico then pour a simple white chocolate ganache between the cake layers then frost with above recipe.

 Toasted, crushed Hazelnuts are an excellent garnish.

IF you are not a fan of Hazelnut flavors then you can easily make this with Almond flavors. Switching Hazelnut extract with Almond Extract and using Disaronno Amaretto in place of Frangelico. Then toasted Almond slices for garnish. 

Pro-tip : add 1 Tablespoons all-purpose flour above 3,500 feet above sea level and for every additional 1,000 feet. Decrease oven temp 15 Degrees F above 4,000 feet. 

Here is my May vlog from the hospital.