Half-Baked by Liz  recipes, crafting, & other fun things

Red Velvet Cake | Wedding Cake Part I

August 6, 2013 / by Liz


I recently made a simple wedding cake for a friend’s wedding. She requested that the whole cake be red velvet – yum yum! I like to use a modified version of the red velvet cake recipe from Magnolia Bakery. Here’s my version, but check out this book if you’d like the original.

3 ¹/3 cups cake flour
3 tablespoons cocoa powder
1 ½ teaspoons salt
1 ½ sticks (3/4 cup) unsalted butter, room temperature
2 ¼ cups sugar
3 large eggs, room temperature
1 ½teaspoons vanilla extract
1 oz red gel-paste food colour
1 ½ cups buttermilk, room temperature
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar


Preheat oven to 350F.

Combine the flour, cocoa powder, and salt in a large bowl, and set aside.

1 - Dry Ingredients

In the bowl of en electric mixer, combine the butter and sugar. Add eggs one at a time, mixing on medium speed, until light and fluffy (5 to 10 minutes). Add the vanilla and food colouring and mix until combined.

2 - Wet Ingredients

Reduce speed to low, and alternate adding the dry ingredients and buttermilk.

3 - Batter

In a small dish, combine the baking soda and vinegar. Add to the batter, and mix on high speed for 10 seconds.

4 - Baking Soda Vinegar

This recipe makes 36 cupcakes, or one 9″x13″ cake, or one 10″ round cake. To make the 14″ bottom layer of the wedding cake, I doubled this recipe.

Baking time will depend on what you’re making. The 14″ cake baked for about an hour, and the 10″ cake for about 45 minutes. It’s done when a toothpick is inserted into the center and comes out clean.

Finally, once the cakes were cooled, I levelled them so that I’d have a nice flat surface to work with for decorating.

5 - Leveling

Tomorrow I’ll post pictures of decorating and assembly!

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