Whatever frosting is left over use for spreading over the top of the cake. I made it like that and got great results, thank you very much for this great recipe! Thanks. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Thank you ? Homemade cakes aren’t quit as simple as a cookie recipe, but this homemade cake doesn’t call for any specialty ingredients. Thank you so much! I want to make a 4 layered 8 inch cake so will I need to double the recipe, Thank you. Yes, omit the flour and cornstarch, and use 375 grams of cake flour instead. These jar icing colors make it super easy to mix your own color combinations. Cake, frosting, cake, frosting and so on. I haven’t tried it with unsalted butter. If your initial base is pick, you might want to try a different type of food coloring. I want to make an Elmo from Sesame Street cake. I made this and it was absolutely my favorite cake recipe ever, and I don’t even like red velvet that much! What brand of gel food coloring are you using? The color will deepen as it sets, so a rich red will look even richer a few days later. Work the frosting slowly from side to side, and spread it across the sides of your bowl for a few minutes. Are there any tools other than a mixer with a paddle to make the frosting? My final tip helps manage the bitter flavor that bright red buttercream usually has. Your email address will not be published. I have no experience baking with beetroot food coloring, sorry! $8.50 $ 8. As I no red velvet is her favourite cake. The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny. This recipe makes about 6 cups of frosting, which is enough to frost and fill an 8-inch layer cake. To learn more about me, click here! In general though, time is truly the best thing for bright / dark colored frosting!! <3. thanks! There also are some wonderful natural red powdered food colorings. Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. I am frosting cupcakes thursday (4 days) do you think I should refigerate the frosting or leave on the counter for it to darken? Do you bring the eggs, buttermilk, and butter to room temp? Most of my cakes are frosted with an American-style buttercream frosting. Mix the red food colouring, cocoa and vanilla essence mixture well to form a paste. I want to attempt a burgundy color next. This buttercream can be made weeks in advance, and stored in the fridge until you’re ready to use it. I’m in my pre-planning process right now, so I even went to Walmart and collected ideas for the cake pan to use, all my tools I’ll need, ect. Thanks so much. View all posts by Chelsweets. After you line the pans with parchment, do you pour the batter on the dry parchment or do you grease (or grease/flour) the bottom again after lining? I’m surprised it’s not listed and it prevents overmixing and a lighter cake. And then replacing the buttermilk with just normal milk? . Make it in advance, and the color will get deeper!! I’m baking a cake and cupcakes for a bridal shower and I’m afraid I’ll have to use some other method to get the perfect burgundy! I just found out your blog and made this lovely cake for my wedding anniversary.. it turns out super moist & delicious that my hubby can’t stop eating just 1 slice.. thank you so much for sharing this recipe, love from Indonesia . I usually use white color and then add the red. Hi Sandra, if it was perfectly red before baking and it’s brown inside the cake as well, then maybe it has something to do with the food coloring you’re using. Can you link which pink gel food coloring you use as the base for a red buttercream? They are also great for creating ombre cakes (with different shades of the same colour going from light to dark across different layers of sponge). I take the frosting out a few hours before I need it, to allow it to come to room temperature. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Will it lessen the taste ? It’s not just me who’s in love with this cake. I tried out cake with the above recipe. This will really help it deepen in color, especially if you let it sit for a bit. I haven’t tried it yet but i intend to. Hi can you make cupcakes out of this recipe. Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder, cause I was about to start trying the recipe and thought I had no cocoa powder left. If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements? Hi Josie, it means not to mix too much, just until the ingredients are incorporated. Gel food coloring is much more concentrated, so you can add less and still get a deep color. I’ve also tried out beetroot powder, which doesn’t give as vibrant of a color, but is a great alternative to gel food coloring. Need a gray primer..the white primer doesn’t work bro g out the colour. I baked it as written and then a second time with cake flour instead of all purpose flour. For black frosting, I use chocolate frosting as a base (which is already dark). Hi, I want to try and make red velvet cake, tomorrow, for a friends 50th birthday. Would you be able to advise why red velvet cake turns brown? I have the No Taste Red and the Red Red. I like going the route of adding pink as the base is better in the long run. Take a pic and tag us on Instagram @WiltonCakes. Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, … Can you freeze the Red velvet cake? Maybe try adding a bit more red before putting it in the fridge. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! And the butter/oil combination worked very well… Fabulously moist yet tasty. anytime!! Hi, I’m attempting a burgundy frosting and I used the americolor burgundy…It was very mauvy and had a bitter taste. Both Dutch-process or natural cocoa powder work here. How much of the Wilton color did you use? Every time I have tried to make red buttercream frosting in the past it has Always been pink. Can I made this recipe without cocoa? A classic red velvet cake uses white vinegar or apple cider vinegar. Thank you. If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). So if I were to make the red frosting, and ice the cake on the same day, then stick it in the fridge to be eaten about two days later, do you think the color will still deepen, even though it’s exposed to the cold? It’s mentioned in the recipe for the butter. Hello! Get it as soon as Wed, Nov 25. AN ELITE CAFEMEDIA FOOD PUBLISHER. You can achieve this by using either pink gel food coloring, or a natural base like strawberry powder or beet powder. As for the eggs and buttermilk, while it’s always easier to mix the ingredients if they’re at room temperature, I don’t think it’s a must for the success of a recipe. Copyright © 2020 Broma Bakery. Hi, im from Indonesia. It came out amazing. You can order small quantities of premade fondant on amazon, like this kind made by wilton: https://amzn.to/2QEvSvI, If you don’t want to use fondant, you could also use some black buttercream! U.S. Cake Supply 2.3-Ounce Liqua-Gel Cake Food Coloring Super Red. Thanks, I’d actually suggest using a mixture of red and black gel food coloring! By nature, Red Velvet cake sponge is intended to be a vibrant, deep shade of red and this requires artificial food colouring. I just loved the texture so much I wanted to make it in a vanilla version!! You know how much I love sharing my kitchen adventures on Instagram stories, and after sharing my homemade red velvet cake that I made last week, I got so many requests for the recipe, that my inbox almost exploded. Whether I’m ordering dessert at a restaurant or I have to make it for a special occasion, I always turn to this classic. Cocoa powder: I use 2 tablespoons in my recipe, which is just right to get the color and flavor that I look for. Thank you for sharing Alison . While cake flour usually results in a softer more velvety cake, all purpose flour works just as well and this cake is still as soft. hi hi.