Red Velvet Cake has really been in the spotlight for the past few years. When I decided to make a Brain Cake for Halloween (watch me make it on How To Cake It!), I thought it was the perfect opportunity to bake red velvet. I made sure this moist cake was a deep red, by adding a little burgundy food colouring as well. The result is a delicious, deep red velvet cake that no one can resist. Especially a zombie…
Before you get baking, gather up all your ingredients & tools. I've organized everything I used to make my red velvet cake in a Parsel collection, to make it extra simple for you to find! Find them all here. :)
Let's Bake A Deep Red Velvet Cake!
Ingredients & Tools You Will Need:
** This recipe makes 4lbs
3/4 cup unsalted butter, at room temperature
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 1/4 cups sugar
3 eggs, at room temperature
1 container red no-taste gel colour
1 teaspoon burgundy gel colour
3 cups flour
2 Tablespoons cocoa
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
How To Make The Perfect Red Velvet Cake Batter
Preheat oven to 350 degrees. Line the inside of your bowl with parchment paper and vegetable shortening.
Place butter, oil, sugar and vanilla in bowl of an electric mixer and beat at medium speed until well-blended. About 5 minutes. Meanwhile whisk flour, cocoa and salt into a bowl and set aside.
Beat in eggs one at a time. With machine on low, add red and burgundy gel food coloring.
Add flour mixture alternately with buttermilk. Add the dry ingredients in four parts, and the buttermilk in three. Scrape down bowl and beat just long enough to combine.
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
Pour your batter into prepared bowl, place in oven and bake until a cake tester comes out clean, about 1 hour 40 minutes. Let cool in bowl completely.
Tips for Baking
** I bake all my cakes at 350º. Baking times are a suggested guideline. It is important to get to know your oven, and always test cakes in the centre with a toothpick. When it comes out clean, your cake is ready. It is also important to rotate your cakes, gently, while baking. Rotate smaller cakes once, and larger cakes that have longer baking times, four times. This helps the cake to bake evenly. **
Oh, and if you're using a convection oven like mine, be sure to turn the fan OFF, or your cake may look like the one below. It's still delicious, it just looks a bit more spooky. ;)