I wasn’t procrastinating, I just hadn’t made a red velvet cake I was truly happy with. So happy to hear that! Hope that helps, happy baking! Wouldn’t be too sweet? Ein Rezept für einen Marmor-Biskuit mit Chili-Ganache, Mousse au Chocolat und einen Red-Velvet-Cake mit Blutorangen-Buttercreme und Orangenlikör-Mandel-Crunch aus der 7. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. If you’re already using that and still want a stronger color, you can try adding in a bit more food coloring next time <3 hope that helps, happy baking! What type of cake pan are you using? If I only have 2 8″ pans can I still use this recipe if so how long should I bake for? …. I totally lied I have another question….. would this cake be fine being a semi naked wedding cake??? I hope that helps, please let me know if you have any other questions!! 2 8-inch cake layers should be about the same thickness as 3, 7-inch cake layers, so the bake time should be the same hope that helps, happy baking! Pipe a border around the top of the cake. I’ve never gotten it before, or specified that in my recipes!! Do I need to lessen the batter I use, or will it work fine? Can I use two-eight inch pans? Erfahrungen mit Red velvet cake color. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I used it for a semi-naked cake last February and it worked great! It’s also delicious, and I highly recommend it! Use a fork to crumble the cake tops, and cover and set aside. 1st time trying layered cake actually! How many layers do you plan to make? Could you clarify please? Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Thanks. Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans. It was truly awesome and your video on YouTube is perfect. If the frosting is too thick, add in additional cream (1 tablespoon at a time). Red Velvet cake is traditionally a red, red-brown, or "mahogany" or "maroon" colored chocolate layer cake, layered with white cream cheese or ermine icing. Preheat oven at 170°C/340°F. Hello!!! here’s the link: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/. I only have two nine inch cake pans. I don’t want it to melt and I want it to hold up enough to do it’s job. The flavour also comes from the more bizarre ingredients that you … Some ovens also run hot, have you tested yours to see if it bakes true to temp? sometimes those things can affect how the cake bakes. Np! Would I be able to freeze this cake to decorate another day and if so, how would you do it? Hi Humairaa! Mix for 3-5 minutes until creamy. Everyone loved it!! I wanted to provide some insight into using a bundt pan with this recipe! This cake … Hey Chelsweets! There are endless ways to decorate a red velvet cake. I’ll be making the recipe into cupcakes for a Christmas baking contest this weekend and will be using the leftover icing. Hope that helps, happy baking! In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract. I am using fondant to cover the cake. Well, I proved myself wrong! That’s an awesome idea! I find the DH Red Velvet Mix cake to be a bit too fluffy when made using the box directions. Hello! <3. Aw I’m so happy to hear that Andile Thanks for sharing!!! Would you recommend this particular red velvet recipe to be used in a wedding cake or would you make alterations to support the weight? recipe Red Velvet Redux--Easy & Durable By BlakesCakes. Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it. Thank you for sharing. It’s also delicious, and I highly recommend it! Is it okay to use cake flour? I have tried this recipe recently and it’s amazing, but I am always ending up having a pinkish color rather than a vibrant red color which a red velvet cake should have. Is it correct, no baking powder used in this recipe ?? My 3, 7-inch layers that I made with one batch of batter weren’t super tall, so I’d recommend making 2, 8-inch cake layers if you want to make that size with one batch of batter! Can I add food coloring to the cream cheese buttercream? Happy baking! Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. Thank you so much. I was wondering if I would need to change how much batter to make if I wanted to make 3 8 inch cake layers? Maybe sift the flour in small increments? Would this recipe be able to be converted into a gluten-free recipe by subbing the flour for a gluten-free flour with xanthan gum? 1.5 batches should work great 4 layers that size. Hope that helps, happy baking! <3. Other good decorating ideas: Use the extra red cake crumbs after you cut off the rounded domes of your cakes to … I’m going to test this recipe out as cupcakes next weekend, so stay tuned! Carefully press the reserved red velvet crumbs along the side of the cake with you hand. Cant wait to try this! Sift all the dry ingredients. THE Red Velvet Cake or (daughter in laws revenge cake) By Scrapheap My ex-mother in law gave me this recipe when I was married to her son and it was the best cake ever. I love testing out new recipes and decorating techniques, and share everything I learn along the way. Hi! I noticed there are 11 cups of powdered sugar. This recipe looks amazing. Add the eggs, one at a time. Just keep an eye on them as they bake, as they might take slightly longer to bake through. Hi Janet! It says to use 2 tsp which is 8g. That’s actually a great question! One more question…..how many cups does this recipe make??? So sorry for the delayed response!! What would be the baking time for the 5 inch pans? Or would it get to hard/weird being stored in the fridge? I plan on making a 4 tier cake but I am nervous about what kind of frosting to use. More classic recipes do not use red food colouring, as the red colour comes from … 2. to help give the cake structure, and let the batter sit for at least 30 minutes before baking to give the GF flour time to absorb some of the moisture from the batter. I hope that helps, happy baking! Decorations. He refuse to Share with anyone and said he WILL NEVER buy red velvet cake again! Any suggestions? You can, but I’d bake two layers and save 1/3 of the batter, then bake the third cake layer after! Carefully flip the layers out of the pans, and place on a wire rack to finish cooling. should I just double the recipe? Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. It’s a butter cake recipe, and a bit denser than I like a red velvet cake to be. Add oil and vanilla extract, mix to combine. I personally prefer this recipe, so I’d recommend this one Happy baking!! In a large bowl, add butter and sugar. What should I change other than the flour? I was able to make two dozen cupcakes using your recipe 1:1 scale – although I think I may have messed up baking soda measurement, the cupcakes didn’t rise well. The salt is added in with the baking powder. INGREDIENTS Dark Chocolate Mousse [Fat Emulsions (Whip Toppings), Egg, Sugar, Dark Compound It’s actually between the two, it’s about 3/4 the amount of my regular vanilla/ chocolate layer cakes! Hi!! Thank you ! With that in mind, I always say that wedding cakes (esp in the summer) should never sit outside. I have tried using both gel food color and liquid food color but none of them is helping. I’m always on the look out for a classic red velvet cake. fun fact, I don’t own a bundt pan so I’ve never tried this recipe in one! Would this be stable/strong enough to stack and use fondant? A couple discrepancies I see… Written recipe states 1 cup buttermilk and (3 )6″ cake pans. Hi! I just wanted to know if you recommend this recipe for a sheet cake? While I love a good butter cake, that’s not the texture I associate with a red velvet cake. This sounds amazing! Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Hope that helps, happy baking! Haha no worries Melissa! 3. So sorry for the delayed response!! Thank you for sharing, comments like this make my day Happy baking!! I’ll update the recipe card to reflect that . You can omit it, since you’re already adding enough to activate the baking soda . If you want to try a less sweet frosting I’d recommend using my swiss meringue buttercream or my russian buttercream recipe. Can you make cupcakes with this recipe? Hi! Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. Can I use it again? in Photos. Keto red velvet cake with cream cheese frosting - Sweetashoney Mix to incorporate. Are there any filings that might pair well in this cake? Here are the red velvet cake design ideas that you can try next time you bake a cake. The layers will just be a bit thicker. Stored it in the fridge but took it out the night before to serve room temperature. I’d think they should bake for 16-18 minutes! Hi Chelsea I just noticed the ingredients contained no baking powder.! When you make a red velvet cake, you expect it to have that gorgeous, deep red color when you cut in. Preheat oven to 350 degrees F (175 degree C). But not everyone knows the art of decorating a cake, which is very important. Clearly I just need to develop a proper red velvet bundt pan recipe for us! Please leave a rating, and let me know your thoughts in the comments section . I just ordered one on amazon though, and I plan to test it soon Stay tuned!! So sorry for the delayed response <3 I would recommend making 1.5 batches! Will it change the flavor? I suggest just using my vanilla cupcake recipe instead! https://unpeeledjournal.com/not-red-velvet-layer-cake-recipe This cake should work great in a wedding cake as long as the each tier is properly supported and you use a central dowel . Thanks! It was really nice! Thank you for all you do! Can it be left out but covered? I made this recipe Chelsea and it is amazing. I know you have experience with wedding cakes and I’m just looking for a trusted recipe! Alternate with small splashes of cream. I don’t want it to melt and I am afraid it will be too hot. Or if the the calculation is easier, you can double it too! I have learned so much from you. Specialty cakes are made fresh to order. The second time I did everything as stated in the description and YouTube video but the cake still came out undercooked in the center. This recipe is super moist, so I’m not sure it would hold together to make a roll cake! Many people thinks that making a good Red Velvet cake takes a lot of work, but you can use a box mix with some good cream cheese and sour cream that will knock you off your feet, if you follow this quick and easy recipe you can really make a great... El lugar para ayudar a todo el mundo a aprender cómo hacer cualquier cosa. I have one question the cake was a bit dry. Mix the flour into the batter in two installments. No matter what frosting you use, if a cake sits out on a hot sunny day it will melt and collapse. Hey! I kept things simple with this cake, and used crumbled cake tops to decorate the sides of the cake. I’ve updated the recipe to reflect that you can use either pan size! thank you for the recipe! If I am making my own buttermilk for this recipe by adding a TBsp of vinegar to my milk, do I still add the TBsp of vinegar the recipe calls for as well? Hey Chesley! What are your thoughts on using Dutched cocoa instead of natural cocoa ? I’ve seen other buttercream recipes with 1 cup of cream cheese but maybe 2 cups of powdered sugar. Hope that helps, fingers crossed your next try in a success! haha guess I know what I’ll be doing after Christmas Happy holidays, and happy baking!! Hey Chelsy Thanks so much for this recipe I wanted to ask If I wanted to make this recipe with your regular 4 layers with 7″ pans with the normal height your cakes usually have ,do u double the recipe . Red Velvet Drip Cake Red Velvet cake, cream cheese frosting with cake crumbs. I’d like to make this as a 3 layer 8” cake. It did not work well in the detailed pan and totally stuck despite me liberally coating it/flouring it. One question, though. I’d made a half batch of batter! This is an american based frosting recipe, which is based on a standard ratio of 2 cups of powdered sugar for every stick or 1/2 cup of butter or fat. While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake. Or if you try them in the mean time, let me know how they turn out . Can this recipe be used for cupcakes? Just be sure to also use a sturdy buttercream with it . I was wondering if you could give me ingredient proportions for 3 9in?? I made this recipe for Thanksgiving and it was great! Michelle the same thing happened to me and I made this cake twice . I will be using 7″ pans . ), 2 Tbsp heavy cream (or whipping cream) (29 grams). Add oil and vanilla extract, mix to combine. I would store this in the fridge, because it’s frosted with a cream cheese buttercream. The frosting won’t spoil in that short of a time, and it should allow the cake to thaw. How much of the ingredients would I need for 3 layer 5 inch pans? I shouldn’t probably think much about it”. I like me cakes moist . I have a great sturdy cream cheese frosting that would work great! A dump cake is a cake made by dumping the ingredients, which typically include store-bought cake mix, directly in a pan before baking. I’ve never baked with coconut sugar before, so sadly I’m not sure about that part. Dozens of delicious ways to enjoy your favorite red velvet flavor. What did I do wrong? This cake looks great! This recipe isn’t quite as sturdy as my vanilla or chocolate cake layers, but it should hold up in a wedding cake as long as the tiers are properly supported! I’m so sorry to hear that! Although the layers were moist, I did make a simple syrup to soak into the layers to ensure it stays moist. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. butter, sugar, flour, eggs, unsweetened cocoa, baking powder, sometimes buttermilk, and, most importantly, a generous amount of red food coloring (gel or paste) to give the cake its typical color. if so, how many will it make? Hi there! Decorations. I know you have specific cupcakes recipes for your vanilla and chocolate cupcakes versus just using the cake recipe. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! Hi Sarah! It had great structure, tasted great, but the texture was the same as my vanilla layer cake recipe. This recipe should work just fine under fondant / as a tiered cake. A soft mousse cake with layers of vanilla creme brûlée and hazelnut chocolate coated with a chocolate spray for that perfect finish. Is there a particular brand of unsweetened cocoa powder that you usually use? Apr 22, 2019 - This Red Velvet Cake Recipe is a tall, dramatic, 2-tiered cake recipe that uses red cocoa, espresso powder, and is topped with a cream cheese frosting. Hi Demi! Thanks!!! I came across a red velvet cake, when I was still doing my experiments for trying out good eggless cake recipes. Hi chelsy! In a large bowl, add butter and sugar. I use cultured buttermilk. Hi Chelsy, I am looking to bake this for a 10” cake as I am making my best friends wedding cake. This Red Velvet cake definitely falls into this category. Red Velvet Layer Cake coated in chocolate frosting, topped with dark chocolate ganache and decorated with malt balls and chocolate marshmallow cookies. Below are some alternatives: 1 cup buttermilk = 1 Tbsp lemon juice or white vinegar + enough whole milk or alternative milk to make 1 cup 1 cup buttermilk = 1 cup alternative yogurt (soy, oat, almond, coconut, etc.) hi, if i halved the recipe could i turn it into a 4.5 inch three layer cake? Hi Molly! Could this be used for a Red Velvet roll? Question here! I have made the red velvet cake twice now and it keeps sinking, I have no idea what I am doing wrong, any ideas? Hi, Can I use this Red Velvet cake recipe for a wedding cake , or would it be to soft? It’s wonderful for layer cakes, because it is stiff enough to support the weight of the cake layers. Divide the batter evenly between the prepared pans, and bake for 27-30 minutes. And can you add blue instead of red? in Tutorial. would this recipe work for three 6 inch cake layers? That’s totally fine, ACV will work great. Total bummer considering I wanted to take it to a Christmas party tonight but oh well. Would this recipe work for cupcakes as well? My wedding is in August and me and fiancé love red velvet. Place the remaining cream cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip. Happy baking . overmix!) If yes how long can it be kept? First thing was I did prefer using the 3, 8 inch pans. Thanks! Yes! If you want to make 4, 7-inch cake layers with this recipe, I’d recommend making 1 1/2 batches! I did put them in the refrigerator for a bit before frosting them. I just want to verify that the recipe does call for 11 cups of powdered sugar? With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Here’ the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/. I just updated the instructions to reflect this. Red Velvet Birthday CakeRed Velvet Wedding CakeRed CakeCake Mix RecipesBakery RecipesRed Velvet Cake DecorationBolo Red VelvetCake For HusbandRed Velvet Cheesecake I find the DH Red Velvet Mix cake to be a bit too fluffy when made using the box directions. It’s 1 cup of buttermilk, and you can use 6 inch or 7 inch pans. But when using and measuring- 2 tsp only measures to be about half that at 4g. Hi, can you plz clarify the amount of cocoa powder in the recipe plz .Thanks in advance .? I like to use one batch of batter to make 3 7-inch cake layers that are about 1 inch tall. Yippee!!. I baked for about 30-35 minutes and it almost tasted like it could have been under baked. It still works, but they’ll make super flat cupcakes! Making my gluten free daughter red velvet cake from your recipe? I’m impressed by your perseverance, and happy to hear it still tasted great! Would this recipe work for a 4 tier wedding cake??? Feb 29, 2020 - Explore Susie Bullard's board "Red velvet cake decoration" on Pinterest. I love your cake recipes and buttercream frosting! In a large bowl, whisk together the vegetable oil, eggs, buttermilk, white vinegar and vanilla extract. Ive never had to bake a 10” cake before love your recipes. How would you scale this Recipe for cupcakes? Thanks!! I made it on Monday, served it on Wednesday and it was still excellent. I’ve found that you need to use an entire bottle of liquid food coloring to get the deep red color, so be sure you have a full bottle if you go this route. Mix to incorporate. My cream cheese buttercream is a dream to frost with. DO you mean a 2 layer cake? Hi, if I wanted this to be a 9 by 13 sheet pan would I have to double the recipe? Can I make the cream cheese frosting black with the black cocoa powder? Just that the frosting started to melt wen spreaded on the cake. Doubling it would make some really tall cake layers that would take a lot longer to bake. I threw it out both times. Just wanna ask and clarify one, do i really need to put 11 cups of powdered sugar? It will make it MUCH easier to remove. Can you make a drip cake using this cream cheese frosting instead of buttercream? I suggest just using my red velvet cupcake recipe instead! Love your recipes and tutorials. I have tried it as a layer cake and it comes out perfect every time. It still works, but they’ll make super flat cupcakes! Here’s the recipe as well. Because the cake contains cream cheese in both the filling and the frosting, it is advised to keep this one refrigerated. Home Recipes Tutorials Forum Gallery Blog Magazine Experience the world of cake decorating like never before with Cake Central Magazine! Thank you! And watch videos demonstrating recipe prep and cooking techniques. While most of my cake recipes use butter as the fat, this recipes uses oil. Or will that throw off the consistency (, Hi ? Is this a two layer cake for an 8” cake tin? I actually tried this recipe last weekend for a red velvet roll cake, and it worked great! Thank you for your help and any tips! Hi there! I have a great post on figuring out how much batter you need for different sized cake layers here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/. Thank you Lisa, For a 10 inch cake you’ll definitely need to at least double it! Hey Chels! The first time I blamed the buttermilk that I left out overnight. Hi Jonathan! These cakes come in a tamper proof container making them safer and a perfect gifting solution. It is much better room temperature but I was worried about the cream cheese staying warm for too long. I find … It was my first red velvet cake I’ve made, but both me and the client loved it! The inside of the cake turned brown, so I must have not measured the coco carefully. I would love to make this cake for my baby shower, I am having a son. I did your other red velvet recipe semi naked and it was fine. Or two layers? Feb 29, 2020 - Explore Susie Bullard's board "Red velvet cake decoration" on Pinterest. Level the cake tops with a serrated knife once they're fully cooled. A bit of browning is ok on the outside. You also may want to put a flower nail in the center of the pans to help the cake layers bake faster. Made this cake one week ago for my husband’s surprise birthday dinner. Yes! Still can’t bake the red velvet cake correctly? Would you suggest doubling the recipe and cooking it for longer? This red velvet cake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of cream cheese frosting and red velvet cake. I’m going to go with the gram measurement and hope that’s right :)But Can you clarify this please. Thanks for the tip!!! I find americolor super red works great! This will help prevent a gritty texture. Should I just double it? Learn more about Chelsweets Privacy Policy. I think this would be great as a semi naked cake! Thank you!!! Thanks! So i tried your red velvet cake recipe and the comments from my family and friends has been amazing! Thank you! I’m not sure what I did wrong here but I made this cake twice yesterday and it just didn’t work. Oil gives the cake a fluffier texture. I’ve been waiting on this for so long. Please note that greatness takes a little time, and allow us 48 hours. Hi! There were small speckles of flour when I cut the tops to level my cake and it definitely doesn’t look as fluffy. As long as the tiers are properly supported, this recipe should work great in a tiered cake! I tried to bake this cake today and it didn’t come out. Preheat oven at 170°C/340°F. 1 cup buttermilk = 1 cup plain yogurt 1 cup buttermilk = 3/4 cup plain full-fat greek yogurt + 1/4 cup water 1 cup buttermilk = 1 cup sour cream. I don’t have any six or seven inch pans. I love that it has a double-cream cheese flavor from both the filling and the frosting. Hi, This was my 1st bake from your recipes. That was a few years ago. The cake was so soft after it baked! https://www.hezzi-dsbooksandcooks.com/bloody-glass-shard-red-velvet-cake Be sure to carefully measure it, a little cocoa goes a long way and it will have a big impact on the color of the cake! You can always half this recipe, or I share the recipe on in a smaller batch/amount here: https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/. Red velvet cake to me is a chocolate and vanilla flavoured cake, that has a particular texture, flavour and style. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Thank you. I add 2.5 cups into each of my 7 layer pans. How would you store this cake overnight? I tried it out in two different bundt pans, first one of the nice detailed ones and then a very simple rounded shape one. Thanks. It turned out amazing! However, many many recipes now do use the colouring to make the style more accessible. Thanks. 3. unsweetened cocoa powder (8 grams), 2 squirts of red gel food coloring (or 1 Tbsp liquid food coloring), 2 cups unsalted butter, room temperature (452 grams) - 4 sticks, 1 cup full-fat cream cheese, room temperature (225 grams or 8 oz. https://zoebakes.com/2018/07/19/red-velvet-cake-with-basket-weave Hope that helps, happy baking! I haven’t tested it out yet, but it should!! I’m making my sisters wedding cake and she wants a red velvet cake. So I continued my red velvet experiments. Hi! Hi Chelsy your recipe does not specify if you’re using natural or dutched processed cocoa . Thank you so much!! Just made this and it came out fantastic. You’ve been asking me to share my favorite red velvet layer cake recipe, and I’ve wanted to. It’s also super easy to make, and gives the cake such a classic look. I would like a red velvet sheet cake. in Forum. Can I make this in 3, 8 inch rounds?! And here we have it. I am confused about the coco powder. Can i substitute the butter milk for any other milk? 4. Remove pans from oven, and allow them to cool in the pans for 10 minutes. Hope that helps, happy baking! I don’t like using them myself (they’re a bit a of a hassle), but some people swear by them. Here’s the link: https://chelsweets.com/2019/09/25/cheesecake-cake-filling/, I also think my raspberry cake filling in addition to the cream cheese frosting this recipe calls for. The layers and cream cheese frosting are very forgiving and easy to work with. I apologize if I missed this question before but is this served cold or room temperature. If you have a tube pan like they use for angel food cake I highly recommend this instead with a ring of parchment. Add an even layer of buttercream between each cake layer. Simple syrup to soak into the batter evenly between the prepared pans, and and! Red beets to the mixture ie vinegar and buttermilk the recipe and the comments from my family and has. 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To ask tho, what about for 8inch round pans work fine mixture vinegar... Crumble the cake with you hand red color much of the cake with... But the cake to me is a super moist recipe, so it isn ’ t have to the... Temperature i should use processed cocoa works great in a wedding cake videos ( already did for 1 cake.