RED velvet floral cake

This super moist and delicious red velvet floral cake is a perfect cake for any formal occasion!!
I made this floral cake for my aunt's wedding!!

Preparation:30 min to 1 hour


Serves:6


Ingredients:

red velvet cake:


  • 2½ cups (12½oz/ 375g) all-purpose flour
  • 1½ cups (12oz/ 360g) white sugar
  • 1 tsp cinnamon
  • 3 tablespoons unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1½ cups (12 fl oz/ 360g) vegetable oil, or any flavorless oil
  • 1 cup (8 oz/ 240g) buttermilk
  • 4 tablespoons red food coloring (good quality)
  • 2 teaspoons vanilla extract

frosting:

(You can use whipping cream to frost this cake or buttercream any will do!!)


METHOD:


  1. Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
  2. In a large bowl, sieve together flour, sugar, cinnamon, cocoa powder, baking soda, and salt.
  3. In a separate jug, whisk together eggs, oil, buttermilk, food coloring and vanilla.
  4. Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
  5. Prepare the frosting,
  6. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it in the refrigerator for 30 minutes to "set" the frosting.
  7. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in :). Decorate, as desired.  Keep this cake refrigerated.
  8. ADD real flowers on the cake as desired after the cake is frosted!!
  9. ENJOY!










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