Creating A Delicious Red Velvet Wedding Cake

A three-tier red velvet wedding cake is an impressive centrepiece for any celebration. This guide will take you through the steps to make a three-tier red velvet cake, from baking the layers to assembling and decorating the cake.

Red velvet cake is a popular dessert in the Southern United States, known for its distinctive red colour and unique flavour. The cake is typically made with buttermilk, vinegar, and red food colouring as staple ingredients, and is characterised by its soft, velvety texture.

To make a three-tier red velvet cake, you will need the following ingredients: butter, sugar, eggs, vanilla extract, flour, cocoa powder, baking powder, red food colouring, and ready-to-roll white icing. You will also need cake tins in three different sizes (15cm/6in, 23cm/9in, and 30cm/12in) and some additional equipment such as cake boards and dowelling rods.

The first step is to prepare the cake tins by greasing them with butter and lining them with greaseproof paper. For each tier, you will beat the butter and sugar together until light and fluffy, then gradually add the eggs, vanilla, and dry ingredients. Finally, mix in the food colouring to achieve the desired shade of red.

Bake the cakes according to their size, with the smallest tier baking for 40-45 minutes, the medium tier for 1 hour 15 minutes, and the large tier for 1 hour 30 minutes. Allow the cakes to cool completely before assembling.

To assemble the cake, you will need to make a buttercream by creaming together softened butter and icing sugar. You can then use this buttercream to sandwich the layers together and create a thin layer over the top and sides of each cake. Refrigerate the cakes until the icing is set.

To cover the cakes in ready-to-roll icing, work with one cake at a time as the icing can dry out quickly. Knead the icing until it is warm and pliable, then roll it out to a large enough circle that is 0.4cm/⅙in thick. Carefully lift the icing over the cake and use a sharp knife to trim the edges.

Finally, stack the cakes on top of each other, using dowelling rods to provide support. The three-tier red velvet wedding cake is now ready to be served and enjoyed!

Preparing the cake pans and preheating the oven

To prepare the cake pans, you'll need three round cake tins in different sizes: 15cm/6in, 23cm/9in, and 30cm/12in. You will also need cake boards in the same sizes as the tins. Take the smallest cake tin and draw around it twice on greaseproof/parchment paper. Cut out both circles. Measure the circumference of the tin with a piece of string, then cut a long strip of paper the length of the string and fold it in half lengthways. Repeat this process for the other two tins. Grease the smallest tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this process with the other two tins.

Preheat the oven to 350°F/180°C.

Combining the dry ingredients

To make the three-tier red velvet wedding cake, you'll need to combine the dry ingredients first. Here's a detailed, step-by-step guide on how to do that:

Before you begin, preheat your oven to 350°F/180°C. This is a crucial step, as it ensures your oven is at the right temperature when you're ready to bake your cake.

Now, let's gather the dry ingredients:

• All-purpose flour or a combination of all-purpose flour and cornstarch
• Unsweetened cocoa powder (natural or Dutch-processed)
• Baking powder or baking soda
• Salt (optional)

For a three-tier cake, you'll need to prepare the batter in different quantities for each tier, as specified in the recipe. The following instructions will guide you through combining the dry ingredients for each tier:

For the small (6-inch) tier:

• In a medium-sized bowl, measure out and add 125g/4.5oz of plain flour. You can use a kitchen scale to ensure accurate measurements.
• Add 25g/1oz of cocoa powder.
• Include 1.5 teaspoons of baking powder.
• If desired, add a pinch of salt to enhance the flavour.
• Using a whisk or a fork, gently mix the dry ingredients together until they are well combined. This ensures a consistent distribution of ingredients throughout your batter.

For the medium (9-inch) tier:

• In a separate medium-sized bowl, measure out and add 300g/10oz of plain flour.
• Add 50g/2oz of cocoa powder.
• Include 1 tablespoon of baking powder.
• Optionally, add a pinch of salt to enhance the flavour.
• Mix the dry ingredients gently until they are well combined.

For the large (12-inch) tier:

• In another medium-sized bowl, measure out and add 575g/1lb 5oz of plain flour.
• Add 75g/3oz of cocoa powder.
• Include 35g/1.25oz of baking powder.
• Optionally, add a large pinch of salt.
• Combine the dry ingredients gently until they are well blended.

By preparing the dry ingredients for each tier separately, you can ensure that each cake layer has the correct proportions and bakes evenly. Now that you have your dry ingredients ready, you can proceed to the next step of making your three-tier red velvet wedding cake!

Beating butter and sugar together, then adding oil

Beating butter and sugar together is the first step in making the batter for a three-tier red velvet wedding cake. This process is called "creaming" and it incorporates air into the batter, creating a light and fluffy texture. The butter should be softened at room temperature before beating, and the sugar is typically granulated sugar. The mixture will become light and fluffy after a few minutes of beating.

Once the butter and sugar are creamed, oil is added to the mixture. The addition of oil to the batter is a unique characteristic of red velvet cake, as it provides moisture and a tender texture to the cake. The combination of butter and oil ensures a moist, soft, and cakey texture with a buttery flavour. The amount of oil added may vary depending on the recipe, but it is typically measured in cups or millilitres.

After the oil is added, other wet ingredients such as eggs, vanilla extract, and buttermilk are gradually incorporated into the mixture. It is important to add these ingredients slowly and beat the mixture well after each addition to ensure a smooth and well-combined batter.

The dry ingredients, including flour, cocoa powder, and baking powder, are then added to the wet mixture. The dry and wet ingredients are combined in alternating batches, starting and ending with the dry ingredients. This method ensures that the batter is evenly mixed and helps to prevent the gluten in the flour from developing too much, which could make the cake tough.

Once all the ingredients are combined, the batter is ready to be baked in the oven. The baking time will vary depending on the size of the cake tiers, but it typically ranges from 30 to 85 minutes.

Adding eggs, vanilla, vinegar, and food colouring

To make a three-tier red velvet wedding cake, you'll need to add eggs, vanilla, vinegar, and food colouring to your batter. Here's a detailed, step-by-step guide:

Adding the Eggs

Gradually beat in the eggs to your batter, one at a time, to ensure they are well combined. This technique helps to prevent the mixture from curdling.

Adding the Vanilla

Add a few drops of vanilla extract to your batter. Vanilla enhances the flavour of your cake, giving it a sweet, buttery taste.

Adding the Vinegar

Add a teaspoon of distilled white vinegar to your batter. Vinegar is an acidic ingredient that helps to activate the baking soda, giving your cake a fluffier texture. It also enhances the red colour of your cake by reacting with the cocoa powder.

Adding the Food Colouring

Use gel food colouring to achieve a rich, vibrant red hue. Add 1-2 teaspoons of gel food colouring to your batter and mix well. Avoid using "natural red" colouring if you want a strong, vibrant red colour. You can also experiment with beet powder to achieve a red hue. Start with 1/4 cup of beet powder, mixing it with your dry ingredients, and adjust as needed.

Alternating between adding wet and dry ingredients, and adding buttermilk

To make a three-tier red velvet wedding cake, you'll need to alternate between adding wet and dry ingredients, and adding buttermilk. Here's a detailed, step-by-step guide:

Step 1: Prepare the Dry Ingredients

First, you'll want to prepare your dry ingredients. For a three-tier cake, you'll need different quantities of ingredients for each tier. Here are the dry ingredients you'll need for each tier, starting with the smallest tier:

• Small Tier: In a medium bowl, sift and combine 125g of plain flour, a pinch of salt, 1.5 teaspoons of baking powder, and 25g of cocoa powder.
• Medium Tier: In a separate medium bowl, sift and combine 300g of plain flour, a pinch of salt, 1 tablespoon of baking powder, and 50g of cocoa powder.
• Large Tier: In another medium bowl, sift and combine 575g of plain flour, a large pinch of salt, 35g of baking powder, and 75g of cocoa powder.

Step 2: Cream the Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer, cream the softened butter. Gradually add in the sugar and mix on medium speed until the mixture is light and fluffy. For the small tier, you'll need 150g of butter and 150g of caster sugar. For the medium tier, use 350g of butter and 350g of caster sugar. And for the large tier, you'll need 650g of butter and 650g of caster sugar.

Step 3: Add the Eggs, Vanilla, and Dry Ingredients

Now, it's time to add the eggs and vanilla to the butter-sugar mixture. Add the eggs one at a time, beating each until well combined. Then, beat in the vanilla extract. For the small tier, use 2 eggs and a few drops of vanilla essence. For the medium tier, use 6 eggs and 0.5 teaspoons of vanilla essence. And for the large tier, use 10 eggs and 1 tablespoon of vanilla essence.

Next, you'll gradually add the dry ingredients to this mixture. For the small tier, add half of the flour mixture first, followed by the remaining flour, cocoa powder, and baking powder. For the medium and large tiers, you'll use the same process but with the corresponding quantities of ingredients. Be sure to give the mixture a final beat to ensure everything is combined.

Step 4: Add the Wet Ingredients

In a separate bowl or liquid measuring cup, combine the wet ingredients: buttermilk, vinegar or lemon juice, and red food colouring. For the small tier, use 1 tablespoon of red food colouring, 1 tablespoon of vinegar or lemon juice, and 125ml of buttermilk. For the medium tier, use 50ml of red food colouring, 1 tablespoon of vinegar or lemon juice, and 170ml of buttermilk. And for the large tier, use 100ml of red food colouring, 1 tablespoon of vinegar or lemon juice, and 240ml of buttermilk.

Step 5: Alternate Wet and Dry Ingredients

With the mixer on low speed, it's time to alternate adding the wet and dry mixtures to the batter. Start by adding half of the flour mixture, followed by half of the buttermilk mixture, and beat just until combined. Repeat this process with the remaining flour and buttermilk mixtures. Be sure to stop and scrape down the bowl occasionally to ensure even mixing.

Step 6: Divide the Batter and Bake

Now that your batter is ready, it's time to divide it among your prepared cake pans. For a three-tier cake, you'll need a 15cm/6in pan for the small tier, a 23cm/9in pan for the medium tier, and a 30cm/12in pan for the large tier. Be sure to grease and flour your pans before adding the batter.

Bake your cakes according to their size. The small tier will take about 40-45 minutes, the medium tier will take about 1 hour and 15 minutes, and the large tier will take about 1 hour and 30 minutes. You'll know they're done when a skewer inserted into the centre comes out clean.

Step 7: Cool and Assemble

Once your cakes are done, remove them from the oven and allow them to cool. After a few minutes, remove them from the pans, peel off the greaseproof paper, and let them cool completely on wire racks.

To assemble your three-tier cake, you'll need to cut each cake in half horizontally. Carefully cut the smallest cake in half using a long-bladed serrated knife. Repeat this process with the medium and large tiers.

Now, it's time to fill and stack your cakes. Spread a teaspoon of buttercream onto each cake board and place the cakes upside down, as this will give you a flatter surface for icing. For the small tier, use 3 heaped tablespoons of buttercream to sandwich the cake halves together. For the medium tier, use 6 heaped tablespoons of buttercream, and for the large tier, use 8 heaped tablespoons.

Step 8: Frost and Decorate

With your cakes filled and stacked, it's time to frost and decorate! Use half of your remaining buttercream to spread a thin layer over the top and sides of each cake. Refrigerate the cakes for about 30 minutes to let the icing set.

Once the icing has set, spread the remaining buttercream over the cakes to give them a smooth finish. You can also cover the cakes with ready-to-roll white icing if you prefer. To do this, knead the icing until it's warm and pliable, then roll it out and carefully lift and lay it over the cake. Trim any excess icing with a sharp knife.

Finally, it's time to stack your cakes! To do this, you'll need dowelling rods to provide support. Hold a rod at the side of the medium cake and mark the height of the icing with a pencil. Cut the rod and three others to the same length. Insert these rods into the centre of the medium cake, about 5cm away from the sides, to form the four corners of a square. Repeat this process with the large cake.

Now, you can carefully stack your cakes directly on top of each other. Once they're stacked, it's best not to move them, so assemble them in the location where you plan to display them.

Frequently asked questions