Classic Red Velvet Cake Step by Step

 This was a request from my fan, Nathan, and my colleague, Anna. So, I decided to go over every step.

Let's start with the cake.

Red Velvet Cake:
2 cups (450 mL) buttermilk
2/3 cup (150 mL) oil
1 tbsp vinegar
1 1/2 cups (300g) sugar
3 tbsp cocoa powder
1 tbsp vanilla extract
dash salt
1 1/2 tsp baking soda
2 cups (250g) flour
red food coloring

The nice thing about this recipe is that you just add all the ingredients to a bowl and mix them together with a whisk. The batter will be quite thin. 



Add to greased and lined cake pan and bake at 350°F or 180°C for 35-45 minutes or until a toothpick inserted into the center comes out clean.


If you've ever wondered why red velvet cake is red, it's historical. Around the time the recipe was developed, cocoa powder was refined with alkali, which reacted with vinegar to make a mild red color. Today, cocoa powder is no longer refined this way, so the red color can't come from a chemical reaction. We have to use food coloring today.
Cream Cheese Frosting:
1 cup (220g) full fat cream cheese
1/2 cup (125g) butter
1/2 pkg or 1/2 tbsp vanilla sugar or 1/2 tsp vanilla extract
750g (about 6 cups) powdered sugar

Cream butter.
Add cream cheese and beat until smooth and combined.
Add vanilla and about 1/3 of the powdered sugar. Beat until combined. Mixture will be wet. Add next third of powdered sugar. Beat until combined. Add last third. Beat until combined. Scrape the bowl as needed. Frosting will be fairly thick and spreadable.


 Cream cheese frosting pairs very nicely with red velvet cake. Because of the buttermilk and vinegar of the cake, it has a bit of a tang to it. So, frostings that pair well with red velvet cake also have a bit of a tang. My kids also really love white chocolate ganache with red velvet cake.

For this particular cake, I made two recipes of red velvet cake baked in round 7-inch cake. I stacked it with a generous amount of cream cheese frosting.

Then I crumb coated the cake.
At this point, I had used all the cream cheese frosting crumb coating the cake, so I mixed up another recipe and placed it into a piping bag with a large open star tip.
I piped one big rosette on the top of the cake and lined it with stars.
And I sprinkled red velvet crumbs over the top.
This is a total classic.
I kept the sides semi-naked because that was the request of my colleague, Anna, who got this cake for her wedding reception.
Happy birthday, Nathan. Congratulations, Anna.

Watch us make this classic cake on YouTube here: https://youtu.be/a4caSlqosZs
Schaut zu wie wir diese klassische Torte auf YouTube machen hier: https://youtu.be/C-r42qCgFqc

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with ...
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h...
Read more

Tutorial: How to Make a 2D Simba Cake Topper

Image
 I tried to make this character 3D. I really did. But it was so terrible I just couldn't bring myself to use it.  I eventually decided to try making a 2D figure. Then I could use a template. So first, here's the image I used: First, I cut out a yellow circle to use as a background. Then I added some brown to yellow fondant and rolled it out. I cut around the template and cut out the paws. Then I added the paws cut out of white fondant. Then I used a pointed scuplting tool to press the lines of the template into the fondant. Then, removing the template, I deepened the lines to make them more visible. I added a white muzzle and a pink nose. I painted some brown food coloring mixed with alcohol into the shadows of the face and ears. Finally, I added some undiluted black food coloring to the ears, eyebrows and eyes. How adorable is this? And so clearly Simba. This is a great method for those who can't accurately draw the characters themselves. In other words, perfect for me. Wa...
Read more