Crafting The Perfect Red Velvet Wedding Cake

Red velvet cake is a beloved dessert that has been enjoyed for many years. Its origins are somewhat murky, but it is believed that the cake was first popularized in the United States during the mid-20th century. The cake's distinctive red colour is often achieved through the use of food colouring, although natural ingredients such as beets can also be used to achieve the same effect.

Red velvet cake is typically made with a combination of cocoa powder, buttermilk, and vanilla extract, giving it a complex and delicious flavour profile that is sure to satisfy your sweet tooth. The addition of cream cheese frosting is a classic pairing, creating the perfect balance of sweet and tangy.

Making a red velvet wedding cake typically involves baking multiple tiers of cake, which can be stacked and decorated to create a stunning presentation. The process begins with mixing the dry and wet ingredients separately, before combining them to form a smooth batter. The batter is then divided into cake pans and baked until done. Once the cakes have cooled, they can be layered with frosting and decorated as desired.

Red velvet wedding cakes are a romantic and eye-catching choice for any special day. With their unique flavour and striking colour, they are sure to impress and delight your guests.

Choosing the right ingredients

The ingredients you use for your red velvet wedding cake will make all the difference in achieving that perfect red velvet flavour and texture. Here's a detailed guide on selecting the best ingredients for your cake:

Flour

The type of flour you use will impact the texture of your cake. Most recipes for red velvet cake call for either cake flour or all-purpose flour. Cake flour has a lower protein content than all-purpose flour, resulting in a lighter and fluffier cake. If you opt for cake flour, be sure to follow the measurements specified in your chosen recipe. Alternatively, if you prefer to use all-purpose flour, you can create a lighter flour mixture by combining it with cornstarch.

Cocoa Powder

Natural cocoa powder is essential for achieving the signature flavour and colour of a red velvet cake. Make sure to use natural cocoa powder, not Dutch-processed cocoa powder, as it won't react with the baking soda to create the desired rise in your cake. The amount of cocoa powder used should be just enough to provide a subtle chocolate flavour without overpowering the other ingredients.

Buttermilk

Buttermilk is a key ingredient in red velvet cake, providing moisture and a tangy flavour. It also helps to activate the baking soda, aiding in the leavening process. If you don't have buttermilk on hand, you can create a substitute by mixing regular milk with lemon juice or vinegar and letting it curdle slightly. Alternatively, plain yogurt or sour cream can be used as substitutes.

Eggs

Always opt for large-size eggs when baking a red velvet cake, as the size of eggs can vary. Using larger eggs will ensure your cake rises adequately and has the desired texture.

Oil and Butter

The combination of oil and butter in red velvet cake is what sets it apart from chocolate cake. Using both ensures a moist texture, a soft and cakey crumb, and a rich buttery flavour. If you prefer a lighter, fluffier texture, you can use only oil, but you may lose some of the buttery flavour. On the other hand, using only butter may result in a drier cake, and it requires proper creaming to avoid becoming dry and tough.

Sugar

Fine-grain sugar is recommended for red velvet cake. It melts easily into the whipping eggs, ensuring a smooth batter and even baking.

Food Colouring

While some bakers prefer to use natural colouring agents like beet juice or pomegranate juice, red food colouring is typically used to achieve the vibrant red colour associated with red velvet cake. Gel food colouring is more concentrated, so you'll need less of it. However, if you prefer a darker red, you can increase the amount of food colouring used.

Baking Strips or Towels

To prevent your cake from "doming" in the middle, which would require levelling before filling and frosting, consider using baking strips or old towels soaked in water and wrapped around your cake pans before baking. This will help your cake bake more evenly and result in flatter tiers.

Preparing the batter

Dry Ingredients:

Before you begin, preheat your oven to 325-350°F (depending on your recipe). Grease and line your cake pans with parchment paper. For a wedding cake, you'll likely need multiple pans of different sizes to create a tiered effect.

Sift and combine the dry ingredients in a large bowl. This typically includes flour, cocoa powder, baking soda, and salt. Set this mixture aside.

Wet Ingredients:

In a separate bowl, combine the wet ingredients. This includes eggs, oil, buttermilk, vanilla extract, red food coloring, and vinegar. Mix these ingredients well.

Combining Wet and Dry Ingredients:

Slowly add the wet ingredients to the dry ingredients while mixing. Continue mixing until you have a smooth batter. The batter should be silky and slightly thick.

Baking:

Divide the batter evenly between your prepared cake pans. Tap the pans on the counter a few times to remove large air pockets.

Place the pans in the preheated oven and bake for 20-40 minutes, depending on the size of your pans. The cakes are done when a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 20-30 minutes before transferring them to a wire rack to cool completely.

Tips:

• Use cake strips or soaked towels wrapped around your pans to prevent the cakes from "doming" in the middle, which will create a flatter surface.
• Always use room-temperature ingredients, especially oil, eggs, and butter, to ensure proper mixing and a smooth batter.
• Don't overmix the batter, as it can cause the cake to become dense and dry.
• If using natural food coloring like beet juice, you may need to reduce it over gentle heat first to concentrate the color.

Baking the cake

To bake a red velvet wedding cake, you'll need to prepare your oven and pans, mix the dry and wet ingredients separately, and then combine them before pouring the batter into your pans and baking. Here's a detailed guide:

Prepare Your Oven and Pans:

Preheat your oven to a temperature between 325°F and 350°F (165°C or 177°C). Grease and flour two 10-inch or 8-inch cake pans, or three 6-inch pans. You can also line the bottoms of the pans with wax paper or parchment paper to ensure the cake doesn't stick.

Mix the Dry Ingredients:

In a medium bowl, whisk together the dry ingredients: flour, baking soda or baking powder, salt, and cocoa powder. You can also add a pinch of kosher salt.

Mix the Wet Ingredients:

In a separate bowl, combine and mix the wet ingredients using a hand mixer on medium speed for about 3 minutes. This includes sugar, oil or melted butter, eggs, vanilla extract, vinegar, red food colouring, and buttermilk. Scrape the sides of the bowl with a spatula as you mix.

Combine Dry and Wet Ingredients:

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in 2-3 additions, alternating with the buttermilk. Beat the mixture until it is well combined and smooth.

Prepare the Pans and Bake:

Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a few times to remove large air pockets. Bake the cakes for 25-40 minutes, or until a toothpick inserted into the centre comes out clean. Check the cakes a few minutes before the expected baking time to avoid over-baking.

Cool the Cakes:

Allow the cakes to cool in the pans for 5-30 minutes before turning them out onto a wire rack to cool completely. Ensure the cakes are completely cooled before frosting and assembling.

Making the cream cheese frosting

Ingredients:

• 8 ounces (one package) of cream cheese, softened
• 4 sticks of unsalted butter, softened
• 3 to 5 cups of confectioner's sugar
• 1 teaspoon of vanilla extract

Method:

• In a large mixing bowl, combine the softened cream cheese and butter. Use a hand mixer or a stand mixer with the whisk attachment to beat the ingredients together for 3 to 5 minutes, until they are fully incorporated and the mixture is light and fluffy. Make sure both the cream cheese and butter are properly softened to avoid lumps.
• Add 3 cups of confectioner's sugar to the mixture and combine well. The amount of sugar can be adjusted to achieve the desired consistency. If the frosting seems too thin or soupy, gradually add more confectioner's sugar until it reaches a spreadable consistency.
• Add the vanilla extract and mix well. This will enhance the flavour of the frosting.
• Once the frosting is smooth and creamy, it's ready to be used. However, if you plan to pipe decorations, it's best to chill the frosting in the refrigerator for about 20 minutes first. Chilling will help the frosting hold its shape when piped.

This cream cheese frosting is the perfect complement to a red velvet wedding cake, adding a delicate tanginess that balances the sweetness of the cake. It's important to note that the frosting should be made just before using it, as cream cheese frosting doesn't store well at room temperature.

Decorating the cake

Now for the fun part: decorating your red velvet wedding cake! Here are some tips and ideas to make your cake look as good as it tastes.

Frosting

A classic pairing with red velvet cake is cream cheese frosting. You can spread a generous layer on top of the cake and use it to cover the whole cake. Alternatively, you can serve the frosting on the side. If you want to try something different, ermine frosting is the traditional frosting for red velvet cake.

Keep it simple

You don't need to be a professional baker to create a stunning cake. Sometimes, less is more. A simple dusting of powdered sugar or a few fresh berries can be all you need to make your cake look beautiful.

Use frosting sparingly

While frosting is a must-have, it's important not to go overboard. Too much frosting can overpower the flavour of the cake and make it look messy. Stick to a thin layer, and add a few decorative swirls if you wish.

Get creative with toppings

Consider adding some crushed nuts, chocolate shavings, or even edible flowers to your red velvet cake for a pop of colour and texture.

Use piping bags

If you're feeling extra ambitious, try using a piping bag to create fun and intricate designs on your cake. Practice on a piece of parchment paper first to perfect your technique.

Add some fresh fruit

Red velvet cake pairs well with fresh fruits like strawberries, raspberries, or cherries. Arrange sliced fruit on top or around the cake for a colourful and refreshing touch.

Dust with powdered sugar

For a simple but elegant touch, use a sifter or fine-mesh strainer to dust powdered sugar evenly over the cake.

Add some edible flowers

If you want to take your presentation to the next level, try adding some edible flowers to your cake. Choose food-safe flowers like roses, pansies, or violets to add a pop of colour.

Frequently asked questions