I’m treating you to another Valentines themed bake this week. This red velvet layer cake is the perfect way to treat the ones you love at this time of year. But don’t just save it for Valentines, its delicious all year round and a firm favourite with my friends. So what better way to share the love than with a delicious red velvet layer cake covered in cream cheese frosting, topped with Valentines hearts and a sprinkle of love of course.
I baked this cake in my new 6″ cake tins. I recently won a competition with Renshaw for my Gingerbread Christmas Tree. The prize was a £50 giftcard for The Cake Decorating Company. I bought the 6″ tins and lots of other lovely things with my prize. I went a bit over board with gold and glittery things… as I am sure you will see in future bakes.
My red velvet layer cake includes buttermilk. I know some people struggle to find buttermilk but you tend to have to go to bigger supermarkets to get it, I know my locals don’t sell it. But if you can find it, it’s worth it. The buttermilk’s tangy flavor adds depth to the bake and also gives a softer, fluffier bake.
I used the same cake recipe I used for my red velvet cupcakes, but divided the mix into 2x 6″ cake tins. Once the cakes were cooked and cooled, I cut them in half to produce 4 layers. Happy Valentines xx
- 250g plain flour
- 2 tablespoons cocoa powder (sifted)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100g softened unsalted butter
- 200g caster sugar
- 1 teaspoon Sugarflair extra red food colouring
- 2 teaspoons vanilla extract
- 2 large eggs
- 175ml buttermilk
- 100g unsalted butter, soft
- 160g cream cheese
- 560g icing sugar, sifted
- Preheat the oven to 170 degrees C. Line your cake tins with baking paper.
- Mix together the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
- In another bowl, cream the butter and sugar together. A stand mixer is great for this but if you don’t have one, a hand held mixer will be fine. Beat until the mixture turns pale and creamy, 3 or 4 minutes in a stand mixer. Add the food colouring and the vanilla, mix well.
- EEEEKKKKK look at the colour!! I love it!!
- Add the eggs to the gorgeously red mixer one at a time with a spoonful of the dried ingredients to stop the mixture from curdling. Using a spatula or wooden spoon, mix in the rest of the dried ingredients and finally beat in the buttermilk. Divide the batter between the cake tins. Bake in the oven for about 35 minutes. Leave them to cool on a wire rack.
- Whilst the cakes are cooling, make the frosting. Beat the butter and cream cheese frosting together in a stand mixer until well combined. Add the sieved icing sugar in two batches, beating together each time. Once the frosting has come together stop beating, you don't want to over beat it at this stage as it becomes too wet and runny.
- To assemble, level the cakes by cutting off the domed tops. You will need these domes for later.
- Place the first layer on cake on a cake board/ turntable if you have one.
- Spread the first layer with about 1/5 of the cream cheese frosting. I filled a piping bag with frosting and pipped it on so I got a nice thick, even layer.
- Repeat with the other layers until you have all 4 layers sandwiched together.
- Cover the entire cake with a thin layer of cream cheese frosting. This is where the cake smoother comes in handy. Use this to get an even layer all around the cake. I like mine to look a little rustic but you can keep going until the finish is as smooth as you want.
- Crumble the domes of spare cake using your fingertips until they resemble breadcrumbs. Sprinkle over the top and gentle push into the sides of the cake.
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