I show you how to replace a classic bouquet of red roses with a lovely Red Velvet Cake as a sweet surprise for your darling on Valentine's Day or any other day of the year!
Did you know that red velvet cake originally didn't contain any red food colouring? It developed a nice mahogany colour as a result of the chemical reaction of anthocyanin-rich cocoa powder, buttermilk and baking soda.
So now you know why it's red, but what about the velvet part? The buttery sponge with cocoa, buttermilk gives the silky consistency and the acid plus bicarbonate of soda makes the whole sponge extremely airy.
Let's see how to prepare it!
- 60 g butter - softened
- 160 g sugar
- 1 egg
- 2 tbsp cocoa powder - sieved
- 150 g flour
- 100 ml buttermilk
- 1 tsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 1 tsp cider vinegar
- red gel food colouring
Cream cheese frosting
- 100 g butter - on room temperature
- 100 g cream cheese
- 150 g icing sugar - sieved
- Buttercream icing
- Red gel food colouring
- Edible pearl sprinkles
- Cream the butter and sugar.
- Add the egg then mix in the cocoa powder, vanilla extract and the food colour.
- Gradually incorporate the flour and buttermilk.
- Mix together the bicarbonate of soda and the vinegar and stir into the cake batter.
- Divide the mixture between 3 small lined sandwich tins. Use your scale for the perfect result.
- Preheat the oven to 160°C and bake the sponge layers till they pass the toothpick test. Remove from the oven and place the sponge layers on a cooling rack.
Cream cheese frosting
- Mix the butter and cream cheese together.
- Then incorporate the icing sugar.
- Spread some frosting on one of the sponges.
- Place the second sponge on top. Spread some more icing on the second layer and close it with the last sponge layer.
- Spread the remaining icing over the top and sides of the cake.
Rose bouquet shape cake
- Cut 3 different diameter circles out from the 3 sponge layers.
- Use a nice glass bowl lined with clingfilm and place the smallest sponge on the bottom. Spread some cream over it then place the middle sponge circle on the top, spread some cream on it and close it with the large sponge layer.
- Place the serving cake stand on the top of the bowl and turn it upside down.
- Remove the cling film and spread the leftover icing on the top.
- Place it into the fridge for an hour.
- In the meantime prepare the buttercream icing ← for the recipe click on the link. Let's colour it to the desired shade of red or any other lovely colours.
- Pipe buttercream roses all around the cake then decorate them with edible pearls.