The classic and humble red velvet is always a crowd pleaser, thats without a doubt – when you partner that with the ermine frosting, you have a winning combination.
Seeing as its King Charles III’s coronation weekend here in the UK (as well as other areas/regions), what a better way to celebrate then with cake… This cake will really add something to your celebrations – so regardless of whether your fan of the royals or not, celebrating or not, get a cake made!
No matter where you go, they’ll have a red velvet cake, this chocolatey-vanillary cake is wonderful but usually it comes with a cream cheese icing but originally, through researching, it was with an ermine frosting and seeing as someone on YouTube wanted to see a recipe for a red velvet care with ermine frosting – so here you are!
You may know this cake for being a little different… It uses bicarbonate of soda as the raising agent and has both chocolate and vanilla flavours.
Anyway, let’s get started, shall we?
Red Food paste/gel.
20g Cocoa powder.
1 tsp Vanilla extract.
300g Granulated sugar.
190g Plain flour.
1/4 tsp Salt.
1/2 tsp Bicarbonate of soda.
1 1/2 tsp White vinegar.
200g granulated sugar.
40g plain flour.
1/4 tsp salt.
225g whole milk.
225g unsalted butter, at room temperature.
1 tsp vanilla extract.
Red, white and blue sprinkles (optional).
Before you get started on the recipe, you’ll want to do some prep. I recommend you start by weighing up all of the ingredients, lining the 6 inch round cake tins with some parchment paper (or butter and line them), preheat your oven to 180˚c/350˚f and grab any equipment you may need, such as a mixer, mixing bowl and silicon spatula.
To start on the cake, you’ll want to grab a small mixing bowl and place in the red food colouring gel/paste and vanilla extract. Mix everything together until you have a dark red thick paste and set aside until you need it later on.
Then in another bowl place the butter and granulated sugar, then beat together until they are lighter and fluffier in colour and consistency.
You can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Add in your eggs, one at a time, beating well in-between each addition. Once all of the eggs have been added and are incorporated, you will want to give the bowl a quick scraping down.
Now you can take the red cocoa powder mixture you made earlier and add all of it into the mixing bowl and mix on a medium-high speed until the mixture has become a solid red colour.
Then you can go ahead and add around a third of the flour, mixing that in until its fully incorporated then alternate with the buttermilk until you have none of either left over. One thing to note is that you should start with dry and end with dry.
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in.
Then you can go ahead and add in the bicarbonate of soda and directly on top add the white vinegar – this should fizzle and react (this is completely normal, it’s a chemical reaction. Fold those two into the cake batter until it’s been fully worked in.
Split the cake batter between your two lined cake tins and place into the preheated oven and bake for 20-25 minutes or until they are well risen (and a tester comes out clean when inserted into the centre).
Place the flour and sugar in a saucepan and toast on medium high heat for a couple of minutes to cook the flour – you will notice a change in colour, this is normal.
Add in your milk and stir to combine, bring it to simmer and reduce to medium heat. Continue to coo until the mixture thickens – make sure you stir constantly to prevent the milk from catching on the bottom of the pan.
Pour the mixture into a heat-proof bowl and cover with plastic wrap – make sure the clingfilm touches the surface of the mixture and let it cool fully. I placed mine in the fridge but you can also spread it thinly on a lined baking tray and cover with clingfilm (touching the surface of course), this will also help it cool quicker.
Place your butter in the bowl of your stand mixer with the whisk attached – whisk until lighter and fluffier in colour and consistency. Now add your flour mixture into your butter a little at a time, allow it to fully incorporate in-between additions.
Add in your vanilla and mix well, then you’re done with the frosting. This frosting is better off used straight away, if possible.
You can decorate this however you’d like, I ept it very simple by just piping the frosting in blobs around the cake, leaving the sides exposed but you can do it however you’d like.
When it came to the top of the cake, I simply layered the blobs on top of each other until it looked like a flower and the top of the cake was filled it – I also just used some red, white and blue sprinkles as this cake was made for the coronation celebrations but you can use whatever you’d like (or leave it plain).
I like to chill the cake for a little, especially if it’s slightly warm. Enjoy the cake within 2- 3 days.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.