10 to 12 servings
YouTube instructional video is at the bottom.
What you’ll need
All Purpose Flour
Sugar
Unsalted Butter (Room Temp)
Sweetened or Unsweetened Cocoa Powder
Baking Powder
Baking Soda
3 Large Eggs (Room Temp)
Buttermilk (Room Temp)
Vegetable Oil
Vanilla Extract
Vinegar
Gel Paste Red Food Coloring
Gel Paste Black food coloring
Bakers joy non-stick baking spray
For Cake frosting
Confectioners Sugar
Cream Cheese
Whole milk
Tools you’ll need
Two 9 inch round cake pans
3 piping bags. One Large and one small
Wilton # 21, 5 and 2A tips.
Preparation of ingredients
Step 1-Add 2 1/2 Cups All-purpose flour, 1 Teaspoon baking powder and 1/4 Cup Sweetened or Unsweetened Cocoa. Sift all ingredients into a large bowl and stir.
Step 2- In a separate bowl Add 1 Cup Buttermilk (Room Temp) and 2 Teaspoons Gel Paste Red Food coloring. Mix until well combined.
Step 3- Add 1 stick unsalted butter, 1/2 cup vegetable oil and 1 2/3 Cups Sugar. Mix all ingredients on high speed for 4 minutes. Don’t forget to scrape down the sides of your mixing bowl.
Step 4- Add 3 large eggs (Room temp) into your batter one at a time and mix until well combined. Once done add 2 teaspoons vanilla extract and mix all ingredients together until combined.
***Spray both of your baking pans with non-stick baking spray***
***Preheat oven to 325 degrees***
***Alternate your red buttermilk and all-purpose flour mixture into your batter into 3 separate intervals
Step 5- Add 1 Cup of your All-purpose flour mixture and 1/3 Cup of your red buttermilk. Mix all ingredients together until well combined
Step 6- Add 1 Cup of your All-purpose flour mixture and 1/3 Cup of your red buttermilk. Mix all ingredients together until well combined
Step 7-Add 1 Cup of your All-purpose flour mixture and 1/4 Cup of your red buttermilk. Mix all ingredients together until well combined.
Secret Step
Step 8- In a small bowl add 1 teaspoon baking soda and 1 teaspoon vinegar. Stir. Add into bake batter right away and mix all ingredients together until well combined.
Step 9- Add Cake batter into both baking pans ad evenly as possible. Once done shake each pan slightly and lightly tap each baking pan on to your table. This will make the batter in your pans more even.
Step 10- Place into a preheated 325-degree oven and bake for 40 minutes.
Step 11- Once done baking remove cakes out of oven. Insert a toothpick in the middle of each cake layer and it should come out clean. If not quickly place both pans back into to the oven and bake for an additional 5 minutes. Let cakes cool completely before frosting.
Step 12- Once cooled Take a sharp knife and cut along the top of each cake layer. You can use the portion you cut off to make cake crumbs to decorate your cake.
Making the Cream Cheese Frosting and your buttercream
Step 13-Add 2 Sticks Unsalted butter (Room temp) and 4 ounces of cold cream cheese. Mix all ingredients together until well combined.
Step 14- Add 2 Cups confectioners’ sugar and mix. Then add 2 additional cups of confectioners’ sugar and 1 teaspoon vanilla extract. Mix all ingredients together until well combined.
***If you don’t want to decorate your cake with borders or the balloons then you can skip making the buttercream and just frost your cake and don’t forget to add your cake crumbs along the sides and top of your cake***
Step 15-Add 1 Stick Unsalted Butter (Room temp) and 2 cups confectioners’ sugar. Mix all ingredients together until well combined.
Step 16- Add 1 teaspoon whole milk and 1 teaspoon vanilla extract. Mix until well combined.
Step 17- Take a small amount of buttercream and place in a small bowl.
Coloring your buttercream
Step 18- In your mixing bowl with the largest amount of buttercream add 1 teaspoon of Gel paste red food coloring. Mix until well combined.
Step 19- In the small bowl with buttercream add 1 teaspoon of gel paste black food coloring. Mix until well combined.
Preparing your piping bags for decorating
Step 20- Add couplers into each piping bag. You should have two medium sized couplers (For piping out your borders and another for writing) and 1 large sized coupler for piping out your balloons. For your two medium couplers Add Wilton # 5 tip on to one coupler and Wilton #21 tip on to the other coupler. Screw both into place on coupler with the coupler nut.
Step 21- Add large coupler into piping bag. Make sure the bag fits on to the coupler. Add Wilton #2A tip and screw into place using the coupler nut.
Step 22- Add Red buttercream in the piping bags fitted with the Wilton # 21 tip and 2A Tips.
Step 23- Add black buttercream into the piping bag fitted with the Wilton #5 tip. This will be used to write on your cake.
Decorating your Red Velvet cake
Step 24- Add Cream cheese frosting on top of your bottom layer of cake. Using a spatula, Spread frosting around the cake layer as evenly as possible.
Step 25-Apply a crumb coat on the top and sides of cake. A crumb coat is used to seal in all the crumbs. This will also prevent any crumbs from appearing on your final coat of cake.
Step 26-Place cake into freezer for 20 minutes. After 20 minutes remove cake out of freezer.
Step 27- Apply final coat of frosting my adding all of the cream cheese frosting on top of your cake. Using a spatula, spread frosting around the top of the cake. As you are spreading the frosting you will notice that some of the frosting will start to slowly free fall along the sides of the cake. Allowing you to frost the sides of your cake as well.
Step 28- Using your spatula Smooth out the top and sides of your cake the best way you can. Example- Lightly place the spatula on top of your cake and just simply glide it along the top and sides.
Step 29- Using a decorating cake comb. Place on to your cake’s side and glide it going all around the sides of your cake.
Step 30- Pipe top border on to the top edge of your cake using the piping bag fitted with Wilton #21 tip.
Step 31- Pipe bottom border on to the bottom corner of your cake using the piping bag fitted with Wilton #21 tip.
Step 32- Write on the top of your cake using the piping bad fitted with the Wilton # 5 tip. It can be for any occasion. Examples Happy Birthday John or Congrats John.
Step 33- Pipe balloons along the side of the writing portion of your cake using piping bag fitted with the Wilton #2A tip. You can pipe as many as you like.
Step 34- Pipe strings for the balloons using the piping bag fitted with the Wilton #5 tip.
Step 35-Serve 30 minutes after frosting your cake or you can wait until whenever your occasion calls for the cake to be cut. Enjoy!
YouTube instructional video
