Best 3 Buddy Valastro Cakes Recipes

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In the realm of baking, few names shine as brightly as Buddy Valastro, better known as the "Cake Boss." His charisma, talent, and captivating television shows have made him an icon in the culinary world. If you're looking to create delectable cakes that are both visually stunning and bursting with flavor, this article will guide you through some of the best recipes inspired by Buddy Valastro's expertise. From the iconic red velvet cake to the indulgent chocolate ganache, these recipes will satisfy your sweet tooth and impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a delicious journey into the world of Buddy Valastro cakes.

Here are our top 3 tried and tested recipes!

CARROT CAKE



Carrot Cake image

Provided by Buddy Valastro

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

Butter, for pans
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 tablespoons canola or vegetable oil
4 large eggs
4 to 6 carrots, grated

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans.
  • In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ITALIAN CHEESECAKE



Italian Cheesecake image

Provided by Buddy Valastro

Categories     dessert

Time 2h30m

Yield one 9-inch cheesecake

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
Zest of 1 lemon
Zest of 1 orange
1 tablespoon milk
1 whole large egg
2/3 cup all-purpose flour, plus more for dusting
2 3/4 cup ricotta cheese, drained
2/3 cup granulated sugar
1/3 cup vanilla custard (or vanilla pudding)
Zest of 1 lemon
Zest of 1 orange
2 tablespoons semolina flour
2 tablespoons vanilla extract
1/2 tablespoon orange blossom water
4 whole large eggs
6 large egg yolks
Nonstock cooking spray
Powdered sugar, for dusting
1 cup fresh cranberries, for garnish
Fresh rosemary sprigs, for garnish

Steps:

  • For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
  • Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
  • Preheat the oven to 325 degrees F.
  • For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
  • Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
  • Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
  • Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.

FUNNEL CAKES



Funnel Cakes image

Anybody who's ever lived in or near an Italian-American neighborhood and attended a street fair has seen funnel cakes: hot discs of fried dough, crunchy on the outside and soft and warm inside. Powdered sugar is the most popular finishing touch, but I prefer to top them with cinnamon sugar. Whichever you choose, be sure to hit the funnel cakes with it the moment they come out of the oil, so that the sugar melts onto the pastry.

Provided by Buddy Valastro

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 cups packaged pancake mix, such as Hungry Jack
2/3 cup milk
2 tablespoons canola oil, or other neutral oil, plus about 3 cups, for frying
1 large egg plus one large egg yolk
1 teaspoon pure vanilla extract
1/2 cup confectioner's sugar, or cinnamon sugar (1/2 cup granulated sugar stirred together with
2 tablespoons ground cinnamon)

Steps:

  • Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of the oil, the egg, yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
  • Line a plate with paper towels. Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat to a temperature of 325 degrees F to 350 degrees F.
  • Hold a funnel over the oil, a couple of inches from the surface.
  • Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter. It's desirable to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over.
  • When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
  • Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
  • Repeat with the remaining batter, letting the oil reheat between cakes, and serve immediately.

Tips for Baking Cakes like Buddy Valastro

  • Mise en Place: Before starting, ensure all ingredients are measured and ready. This helps prevent scrambling during the baking process.
  • Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. Fresh eggs, butter, and milk make a big difference.
  • Room Temperature Ingredients: Bring ingredients like eggs, butter, and milk to room temperature before mixing. This helps them blend more smoothly and evenly.
  • Proper Pan Preparation: Grease and flour your pans thoroughly to prevent sticking. Parchment paper can also be used for easy removal.
  • Accurate Measurements: Use a kitchen scale for precise measurements of ingredients, especially for baking powder and baking soda.
  • Avoid Overmixing: Mix ingredients just until combined. Overmixing can result in tough, dense cakes.
  • Bake Cakes in the Center of the Oven: This ensures even baking and prevents hot spots.
  • Use a Thermometer: Insert a toothpick or cake tester into the center of the cake to check for doneness. It should come out clean or with just a few moist crumbs attached.
  • Let Cakes Cool Completely Before Frosting: Allow cakes to cool completely before applying frosting. This prevents the frosting from melting and sliding off the cake.

Conclusion

Baking cakes like Buddy Valastro requires attention to detail, patience, and a passion for creating delicious treats. By following these tips and practicing regularly, you can master the art of cake baking and impress your friends and family with your culinary skills. Whether you're making a classic vanilla cake, a decadent chocolate cake, or a festive red velvet cake, always remember to bake with love and let your creativity shine through.

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