Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
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Step 1
For the red velvet cake layers:
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For
16
M
I
For the red velvet cake layers:
240
g
All-purpose flour
21
g
Dutch process cocoa powder
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Per Serving
Calories
633kcal
Fat
41g
Saturates
22g
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Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
For the red velvet cake layers:
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the red velvet cake layers:
240
g
All-purpose flour
21
g
Dutch process cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
633kcal
Fat
41g
Saturates
22g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it's thick enough, while room temperature butter will ensure all of the ingredients cream together properly. Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the frosting is so worth it! If you don't sift it, you'll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.
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Made it?
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