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.
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.
Reduce speed to low, and alternate adding the dry ingredients and buttermilk.
In a small dish, combine the baking soda and vinegar. Add to the batter, and mix on high speed for 10 seconds.
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.
Tomorrow I’ll post pictures of decorating and assembly!