Creating A Rich Red Velvet Wedding Cake

Red velvet cake is a popular dessert in the Southern United States. It is said to have originated during the Great Depression with the popularization of red food colouring. The cake is typically made with a small amount of cocoa powder, buttermilk, vinegar, and red food colouring. It is also often paired with cream cheese frosting.

To make a red velvet wedding cake, you will need the following ingredients:

- Flour

- Baking soda

- Butter

- Cocoa powder

- Buttermilk

- Vinegar

- Red food colouring

- Cream cheese

- Powdered sugar

The process involves mixing the dry ingredients, such as flour, salt, and baking soda, and creaming the butter and sugar separately. The wet ingredients, including eggs, buttermilk, vinegar, and food colouring, are then added to the butter mixture. The cake batter is baked and then cooled before being assembled and frosted.

For a detailed, step-by-step guide on how to make a red velvet cake, including measurements and baking times, refer to the sources provided.

Choosing the right food colouring

The modern take on the cake uses red food colouring to enhance the natural redness and turn it into a bold red colour. The type of food colouring you use will determine the intensity of the red. For a more vibrant red, opt for gel food colouring instead of liquid food colouring. You will need at least 3 teaspoons of gel food colouring, and possibly more depending on the brand, so don't buy just one small bottle.

If you want to avoid using artificial food colouring, you can use beet powder or beet juice to achieve a natural red colour. However, you may need to experiment with the amount to get the desired shade of red. Another option is to leave out the food colouring altogether. The cake will not be very red on the inside, but it will still have the same flavour and texture.

Getting the right texture

Achieving the right texture for a red velvet wedding cake is essential. The cake should be dense yet soft, with a moist and velvety crumb. Here are some tips and techniques to ensure you get the perfect texture:

• Use cake flour: Cake flour is lighter than all-purpose flour and will create a softer, more delicate crumb. It's the secret to achieving that signature velvety texture.
• Don't skip the buttermilk: Buttermilk is crucial for both flavour and texture. It adds tanginess and moisture to the cake, and it also reacts with the baking soda to help the cake rise, resulting in a light and fluffy crumb.
• Whip the egg whites separately: Separating the eggs and whipping the egg whites before folding them into the batter will incorporate air and guarantee a smooth, velvety texture.
• Bring ingredients to room temperature: Using room temperature ingredients is important. Ensure your eggs, butter, and buttermilk are at room temperature before starting. This will help create a uniform and cohesive batter.
• Sift the dry ingredients: Be sure to sift or whisk together the flour, baking soda or powder, cocoa powder, and salt to remove any lumps and ensure a consistent texture.
• Don't overmix the batter: Overmixing the batter can lead to a dense and tough cake. Mix until the ingredients are just combined, and be gentle when handling the batter.
• Don't overbake: Red velvet cake is done when a toothpick inserted into the centre comes out clean, and the cake springs back lightly when touched. Overbaking will result in a dry and crumbly texture.
• Allow the cake to cool completely before frosting: A warm cake is more delicate and harder to handle. Let the cake layers cool completely on a wire rack before frosting and assembling.
• Refrigerate the cake: Once the cake is frosted, refrigerate it for about an hour to let the frosting set and to allow the cake to firm up slightly. This will make it easier to handle and serve.

Baking tips

Ingredients

Before you start, ensure you have all the necessary ingredients. For a red velvet wedding cake, you will need the following:

• Flour
• Sugar
• Cocoa powder
• Salt
• Baking soda
• Butter
• Eggs
• Buttermilk
• Vinegar
• Red food colouring
• Cream cheese
• Powdered sugar

Preparation

• Ensure all your ingredients are at room temperature before you start. This will ensure they mix together properly and create a uniform batter and cake.
• Weigh your ingredients using a kitchen scale for accuracy. Baking is a science, and precision is key!
• Practice mise en place. Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• If you are using butter, take it out of the fridge 1-2 hours before you start baking to allow it to come to room temperature. Do not use the microwave to soften the butter, as it may melt and affect the consistency of your frosting.
• If you don't have buttermilk, you can create your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk. Alternatively, you can use whole milk or vegetable oil instead, but note that this will alter the final taste and texture of your cake.
• If you don't want to use red food colouring, you can use beet juice or natural food colouring. However, this will result in a less vibrant red colour.

Baking

• Preheat your oven to 325-350°F (168-177°C).
• Grease your cake pans generously with shortening and dust them with flour to ensure the cake doesn't stick.
• If you are making a multi-layer cake, use cake strips to help your cake layers bake evenly. Cake strips keep the outside edge of the pan cooler, ensuring that the entire cake rises at the same rate and prevents a dome from forming in the middle.
• Bake your cake for 30-40 minutes, or until a toothpick inserted in the centre comes out clean.
• Allow the cake to cool for about 10 minutes before removing it from the pan.
• Refrigerate your cake for at least 30 minutes before slicing or serving to help it hold its shape.

Making the cream cheese frosting

Ingredients:

• Cream cheese: Use full-fat blocks of cream cheese, ensuring it is at room temperature to achieve the desired consistency. Avoid cream cheese sold in tubs, as it may lead to a runny frosting.
• Butter: Unsalted butter is preferred, allowing control over the amount of salt added. Similar to the cream cheese, bring the butter to room temperature to facilitate easy mixing.
• Vanilla extract: This ingredient enhances the flavour and aroma of the frosting.
• Salt: A pinch of salt is added to offset the sweetness of the other ingredients.
• Powdered sugar: Using powdered sugar is essential, as it dissolves quickly into the frosting, creating a creamy and sweet texture. Sift the powdered sugar before adding it to the mixture to remove any lumps.

Instructions:

• In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer with a paddle attachment or a stand mixer, beat the butter and cream cheese together on medium-high speed. Continue mixing until the mixture is smooth, light, and creamy, which should take around 3 minutes.
• Add the vanilla extract and salt to the cream cheese and butter mixture. Continue beating until the ingredients are well combined and smooth.
• Gradually add the sifted powdered sugar to the mixture. Use a low speed setting on the mixer to avoid any mess, and gradually increase the speed as you incorporate more sugar. Scrape down the sides and bottom of the bowl occasionally to ensure a clump-free, homogeneous mixture.
• Once all the ingredients are combined, mix until the frosting is fluffy. Be careful not to over-mix, as it may cause the frosting to curdle and separate.
• If the frosting is too thick, a small splash of milk or cream can be added to adjust the consistency.

This cream cheese frosting is now ready to be used on your red velvet wedding cake! It can be spread on the cake layers, used for piping decorative borders, or even chilled to hold its shape for more intricate designs.

Storing and serving

Once your cake is baked and decorated, it's important to store it properly to ensure it stays fresh and looks its best for the big day. Here are some tips for storing and serving your red velvet wedding cake:

Storing your red velvet wedding cake:

• If you've used cream cheese frosting, it's best to store the cake in the fridge, especially if you want to keep it for more than two days. Place it under a cake dome or loosely cover it with plastic wrap. It will keep for up to five days in the fridge.
• If you've made the cake in advance, you can freeze it. Wrap the unfrosted cake layers completely in several layers of plastic wrap and place them in an airtight container. The cake can be stored at room temperature for up to four days or frozen for up to two months.
• To thaw the cake, remove it from the freezer and let it thaw overnight in the fridge. Do not thaw it at room temperature, as this can cause the cake to become mushy.
• If you've decorated the cake with cream cheese frosting, it's best to refrigerate it until the frosting is set. This will help the cake hold its shape when you cut it.

Serving your red velvet wedding cake:

• Bring the cake to room temperature before serving. This will ensure the cake is soft and moist, and the flavours will be at their best.
• Use a sharp knife to cut the cake, and wipe the knife clean between slices to ensure a neat presentation.
• If you've made a multi-tiered cake, you can cut and serve each tier separately, or you can assemble the tiers before serving and cut them together as one large cake.
• Serve the cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries also pair well with the tangy cream cheese frosting.

Transporting your red velvet wedding cake:

• If you're transporting the cake to the wedding venue, package it carefully to avoid damage. Place the cake box in a larger box or container with plenty of padding, such as bubble wrap or crumpled newspaper, to prevent the cake from sliding around.
• Keep the cake box level during transport and avoid exposing it to extreme temperatures.
• If possible, assemble and decorate the cake at the venue to reduce the risk of damage during transport.

Frequently asked questions