Red Velvet Cake Recipe (FOR CARVING) | sculpting | shaped cakes | decorating - TASTE BAKERY

Описание: Are you making a heart shaped cake? dog shaped cake? pumpkin shaped cake? dome cake? sphere cake? This “carvable” classic red velvet cake recipe is the best cake recipe for stacking and carved cakes, sculpted cakes and for shaping cakes because it is strong so it holds together while also delicious, flavorful, moist and tender. The pores are simply closer together so it doesn’t fall apart when cut and carved.

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This moist & fluffy cake is DELICIOUS! This smooth and buttery cake is romantic and elegant and a popular flavor for wedding cakes. Red Velvet cake is an excellent choice all year round but because of it’s color and romantic vibe it is very popular as a Valentine’s Day cake. Because of it’s colour, red velvet cake is also very popular for a Christmas cake, 4th of July cake because of the red and white stripes, and is even a great choice for Halloween because of it’s blood red color.

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Classic Red Velvet Cake Recipe (for carving) - Easy:

*makes two 10” rounds

9 oz unsalted butter (ROOM TEMPERATURE)
3 cups & 2 Tablespoons (22 oz) granulated sugar
4 cups & 1/2 cup & 3 Tablespoons (22 oz) all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 Tablespoons cocoa powder
5 large eggs (ROOM TEMPERATURE)
2 1/2 cups (20 oz) buttermilk (ROOM TEMPERATURE)
1 Tablespoons pure vanilla extract
1/4 cup & 3 Tablespoons (3 oz) vegetable oil
2 1/2 teaspoons white vinegar
1 Tablespoon Wilton “no taste Red” icing color - red icing color can have a bitter taste so I use Wilton “no taste Red” color.

1. Preheat oven to 335 degrees Fahrenheit.

2. Take out buttermilk, eggs and unsalted butter to warm to room
temperature.

3. Add butter to mixing bowl and beat on medium-high speed with the paddle attachment on the stand mixer (or you can use an electric hand mixer) until smooth. Gradually add in sugar beating on medium-high speed until fluffy and lighter in color (approximately 3-5 minutes).

4. Add eggs one at a time, not adding the next egg until the prior egg is fully incorporated.

5. Add no taste red icing color mixing on low speed and then scraping and folding with a rubber spatula to fully incorporate the red color.

6. Mix rest of dry ingredients (flour, baking soda, salt & cocoa powder) in a separate bowl with a whisk and set aside.

7. Lightly whisk (just until combined) the rest of wet ingredients (eggs, buttermilk, pure vanilla extract, vegetable oil & white vinegar) in a liquid measuring cup and set aside.

8. On lowest speed add about 1/3 of the dry ingredients mixture (approximately 1 1/2 cups) to the batter then immediately add about 1/3 of the wet ingredients mixture (approximately 1 cup) to the batter and mix until just moistened. Repeat this process 2 more times. Stop mixing when batter is fully incorporated. Scrape the bowl with a rubber spatula and fold together a few times.

9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.

10. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs. (Should take around 35-40 minutes.)

11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake.

12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.

13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap.

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