How to Make a Red Velvet Birthday Cake?

What is Red Velvet Cake?

Red Velvet Cake, with its distinctive deep red or crimson colour, has a history as rich as its flavour. Originally from the United States, it gained popularity during the early 20th century. The cake’s traditional colour comes from anthocyanin-rich cocoa, which reacts with acidic ingredients to give Red Velvet its unique hue. During World War II, bakers used beet juice to enhance the colour, as food dyes were rationed. This cake has since become a beloved choice for celebrations, especially birthdays, offering a perfect blend of Southern tradition and decadent taste.

Ingredients:

•   2 1/2 cups of all-purpose flour
•   280g sugar
•   1 teaspoon of baking soda
•   1 teaspoon of salt
•   1 1/2 tablespoons of raw cocoa 
•   1/4 cup of vegetable oil
•   1/4 cup of evaporated milk
•   3 eggs, at room temperature
•   1 tablespoon of red food colouring
•   1 tablespoon vanilla extract

Frosting Ingredients:

•   550g of cream cheese, softened
•   1 cup of butter, softened
•   1 teaspoon of vanilla extract
•   1 1/2 cups of sifted confectioners’ sugar and 1 cup of powdered milk

Equipment:

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Method:

1.  Preheat your oven to 350°F (175°C).
2.  In a large bowl, mix together eggs, sugar, vanilla extract, evaporated milk and vegetable oil.  Mix until combined with an handheld mixer.  Add the food colouring.
3.  Sift in flour and cocoa and stir with wooden spoon until combined.  You make like to use the electric mixer also to remove the lumps.
4.  Line 3 round cake pans.
5.  Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
6.  Bake for about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
7.  Remove the cakes from the oven and allow them to cool completely, first in their pans, and then on a wire rack.
8.  Cut the top off the cakes with a knife, so that the cakes are level.
9.  For the frosting, in a large mixing bowl, beat the cream cheese, powdered sugar and milk until it forms a thick paste.  Add the butter until combined, then add the vanilla together until smooth and  fluffy.
10.  Frost the cake by placing one layer, flat-side up, on a plate or cake stand. Spread frosting over the top. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
11.  Decorate the sides with the leftover cake crumbs and melt white chocolate and mix with red food colouring to decorate the top of the cake and dripping down the sides. 
12.  Enjoy!

FAQ’s

1. What is a Red Velvet Cake made of?

Red Velvet Cake is made from a combination of flour, sugar, butter, eggs, cocoa powder, buttermilk, and vinegar. Its signature red colour comes from food colouring, which is often combined with the cocoa. The acidity from the vinegar and buttermilk reacts with the cocoa, giving the cake a slight tang and soft, velvety texture.

2. Is Red Velvet Cake just chocolate cake but red?

No, Red Velvet Cake is not just a chocolate cake dyed red. While it does contain cocoa powder, the amount is much less than in a traditional chocolate cake. What makes Red Velvet Cake unique is its combination of acidic ingredients like buttermilk and vinegar, which contribute to its distinctive taste and texture. The subtle cocoa flavour combined with the tanginess sets it apart from regular chocolate cake.

3. What is so different about Red Velvet Cake?

Red Velvet Cake differs from other cakes due to its unique texture and flavour profile. It has a soft, velvety crumb and a tangy taste, thanks to the buttermilk and vinegar. The slight hint of cocoa adds a mild chocolatey flavour, while the bright red colour, traditionally made with beet juice or food colouring, gives it its signature appearance. The cream cheese frosting often used with it further distinguishes Red Velvet Cake from other varieties.

4. What filling goes with Red Velvet Cake?

The most popular filling for Red Velvet Cake is cream cheese frosting, which adds a rich, tangy complement to the cake’s flavour. Other options include buttercream frosting, whipped cream, or even a chocolate ganache for those who want to enhance the cake’s cocoa notes.