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Tips on making a Red Velvet Cake. (1 Viewer)

Red velvet cake can be a bit of a conundrum for some people; effectively, it's a chocolate cake with a vanilla flavour that's bright red in colour and sometimes contains vinegar! So once you've got your head and taste buds around that one, it's good to know that it should be paired with some cream cheese or mascarpone type frosting to help elevate this beautiful velvet cake.

red velvet - Copy (Medium).jpg

To help you achieve the overall look and texture of the cake, here are a few tips to help get you started.

Tips on making a great Red Velvet Cake​

  1. Use room temperature ingredients for the cake batter.
  2. Sift all your dry ingredients to get rid of any lumps.
  3. When dyeing the cake, use concentrated/gel food dye to minimise the amount of dye used.
  4. Don't overdo the red food colouring; if you add too much, the cake will go dark.
  5. The use of Buttermilk, Bicarb and Vinegar give the cake a distinct tangy flavour.
  6. Acid from the Vinegar/Buttermilk + Bicarb = Fizz and Bubbles - This makes magic within your cake batter.
  7. Once the buttermilk/vinegar (or both) and the bicarb are mixed in your batter, ensure you put it straight into the oven as this is where the magic reaction happens within your cake, thus creating beautiful bubbles, and you want to make sure this is locked into your cake.
  8. Depending on the thickness of each layer, try to ensure that you have a good amount of cream cheese filling between each layer to balance out the cake.
  9. You can use cream cheese, mascarpone, or a mixture of both as part of your frosting.
  10. Ensure you keep some cake crumbs to one side so that these can be used on the frosted parts of your cake.

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