Halloween is approaching fast, so get caught short and show off a little this holiday with this devils red velvet cake.
This isn’t a million miles different to my usual red velvet cake but it is different and perfect for making this halloween, especially if you’re having a party or going to a get-together.
Consisting of 3 layers of classic red velvet cake, sandwiched and finished with a red cream cheese icing – which really makes this cake perfect. Its so red and pretty but great for sharing, so red the devil approves of it himself.
I’m not usually one for making big deal for halloween but this year I have been feeling particularly festive, so you’re getting a few themed bakes.
Anyway, lets get started, shall we?
Red Food paste/gel.
20g Cocoa powder.
1 tsp Vanilla extract.
300g Golden caster sugar.
190g Plain flour.
1/4 tsp Salt.
1/2 tsp Bicarbonate of soda.
1 1/2 tsp White vinegar.
Cream cheese icing:
400g Icing sugar.
300g Soft cheese, chilled (room temp willl also work).
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, grab a mixing bowl place the butter and golden caster sugar, then beat together until they are lighter and fluffier in colour and consistency.
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.
You can then go ahead and add in the red food colouring and cocoa powder. give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
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 30-35 minutes or until they are well risen (and a tester comes out clean when inserted into the centre).
Cream Cheese Icing:
To start on the cream cheese icing, grab a clean mixing bowl and place in the icing sugar and butter – mix the two together until they come together and the mixture is lighter and fluffier.
Then you can go ahead and add in the soft cheese, I like to add mine is around 3 increments. Start the mixer on a low-medium speed just to allow that cream cheese to incorporate. Once it has been incorporated, crank the speed up to high speed and mix for as long as needed to achieve the perfect consistency – which is when the icing holds its shape.
If your cream cheese icing seems a little too thin, theres two things you can do about it. The first, whisk on a high speed until thickened or secondly, place in the fridge for a while.
Add the red food colouring and mix well until everything is bright and colourful.
Once your icing is made, you can then set that in the fridge until you need it later on.
Now that your cakes are made, you will want to allow them to cool fully before you do anything with them – this gives you time to get washed and cleaned, ready to ice and decorate the cake in a little while.
A couple of hours later, you should be more than ready to finish the cake off. You should start by removing the cakes from the tins and levelling them off.
Take your cake stand/plate/board and spread a small amount of cream cheese icing into the centre of it and place on top your first layer of cake (pressing down slightly to secure in place) and top that with a good amount of the cream cheese icing and then sandwich the second layer of cake on top, repeat until you have no cake layers left.
Usually for cake Is like to do a crumb coat but I hardly ever do it with this cake. I just take my icing and generously pipe it on to the sides and top of the cake and roughly smooth it out – it doesn’t have to be perfect. You’ll want to make sure theres enough icing on top to do the swirl… This is commonly seen on a lot of bakery style cakes (its a simple and professional way of finishing the cake).
around the bottom of the cake, I used some red sanding sugar to create a boarder or collar. I finish by pipng shells around the top outer edge and then using edible spray glitter to add a little glimmer.
That’s how I make my red velvet cake – easy right? Why don’t you try it soon – its always a crowd pleaser whenever I make it!
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.