Best Ever Red Velvet Layer Cake Recipe! | Cupcake Jemma

hi guys I'm here at my home it's ready to show you a super trade secret this is a recipe that I use crumbs and doilies classic and you guys have asked for it so many times it is my recipe for red velvet cake before I get started I just want to remind you that I have launched my range of merch I did it back just before Christmas it's going really super well and lots of you have been collecting and there's some of the stuff that I sell like this badge and we've got this amazing tea towel which I use all the time and there's loads and loads of cool stuff on there we worked really hard to get the designs really cool fits with my brand awesome colors and awesome pictures and so go and check that out if you haven't already everything that you buy helps to support this channel and helps me keeping keep making videos for you so it's brill so thank you in advance and now i'm gonna get on with making the cake so this is a recipe that we've used it crumbs and doilies for many many years i've already shared our cupcake recipe with you guys and it's been watched over two million times which is kind of annoying because I look really horrendous in that video but it's kind of too late to do anything about it so do you go and check out that video if you haven't seen it already I'll put a link to that in the description box below it is the best red velvet cupcake you'll ever ever find and this is gonna be the best red velvet cake recipe and so it's super simple I'm gonna start by serving 355 grams of plain flour along with 25 grams of good quality cocoa powder and half a teaspoon of salt which I'm just gonna shuffle through my sieve and I'm just gonna give it a whisk as well just to make sure the ingredients are well combined and then put that to one side and now I'm gonna get my wet ingredients together starting with 70 grams of buttermilk and I'm also going to add 3/4 of teaspoon of good quality vanilla extract and now it's time for the food coloring and obviously it's red because red velvet and rumor has it that this recipe was invented by a Texan man who had a food coloring factory and he needed a way of getting people to buy more food colouring so original recipes would have quite a lot of liquid red food coloring sometimes recipes I found had like half a cup which is such an awful lot so when I started baking I didn't really want to use that much food coloring so I adapted recipes to fit with my style of baking and also to take into account that I would be using color paste rather than liquid and this is the perfect amount so I've got 3/4 of a teaspoon of the very concentrated red color paste which I'm going to add to the wet mix and then whisk that all together and make sure you whisk it really well so that you don't have little nuggets of red food coloring in your batter needs to be all completely incorporated okay I'm going to put that to one side until I'm ready to use it and then the first thing we're gonna do to make this batter is to beat the butter and the sugar together I've got 375 grams of soft unsalted butter and 405 grams of caster sugar and that needs to be beat together on quite a high speed for about 5 minutes 5 to 8 minutes to get it really pale and fluffy all right that's had a few minutes and it's looking really good so it's now ready to have the eggs added and I've got six large free-range eggs I'm gonna add them one at a time and beat them for about 30 seconds and after each one [Music] that's all combined it's ready to have the dry and the wet ingredients mix together but I'm gonna add them alternately and it's important to add the dry ingredients first and last and the reason for this is because all you've got in here is basically fat and if you start adding the liquid first it's not going to absorb anything it's just going to kind of separate and you're gonna end up with a really heavy cake this way giving it a bit of dry ingredients to kind of help absorb the liquid is going to make it much better so I'm gonna start by putting about a third of my dry ingredients in and that just needs to be folded at quite a slow speed now once that starts to come together you can then add about half of your red mixture and then keep adding your dry ingredients in your wet ingredients one after the other until you end up with the dry folding them in slowly that's all the ingredients mixed together except for the last two ingredients apple cider vinegar and bicarbonate of soda and the vinegar is one of the things which gives the red-velvet its unique flavor it gives a little bit of Tang and the bicarbonate of soda gives it a bit of a lift so I'm going to add the soda to the vinegar I've got two teaspoons of apple cider vinegar and one teaspoon of soda and you need to do this bit quite quickly so add the soda to the vinegar give it a little stir and then add it to your batter and once I've had about 30 seconds mixing it is ready now I'm gonna be using 7-inch cake tins they are 7 inch round ones and they've got loose bottoms and I've already greased and floured the edges simply putting flour and then tapping out the excess and I've also lined the bases and that's going to make sure that these cakes come out really easily and really smooth on the sides so very carefully and as evenly as possible distribute your batter among the four tins and once all your batters in you just need to level out with a palette knife [Music] once you've done that you just need to bake them at 170 degrees C for about 20 to 22 minutes until a skewer comes out clean from the middle while my cakes are baking I'm gonna make the cream cheese icing and I've obviously made this before and a few recipes I've even done a cream cheese icing masterclass video which you should check out just a little warning there is a bit more sugar in this recipe than there is on that recipe and that is because I'm gonna be building my cake up and the cake is quite heavy and the cream cheese icing that I normally make is quite sort of loose so I want to stiffen up a tiny bit so I've just added a little bit more sugar and just to make that happen so that doesn't smash out the sides when I build it so first things first I'm gonna start by beating my butter and cream cheese together and I've got 150 grams of soft unsalted butter and 240 grams of cream cheese and I'm gonna beat that for a couple of minutes [Music] and now I can add the icing sugar and I've got 960 grams of that I've sifted it already so it's ready to go I'm going to put it in in two stages beating really well after each one [Music] mmm yummy cream-cheese icing and this is the traditional icing to put on your red velvet cake and it is really good it adds a nice creaminess to the whole affair and so my cakes are still baking I obviously need to wait for them to cool down in the meantime I'm gonna cover my icing so that it's airtight otherwise it's going to go a bit crispy [Music] I'm back to decorate my cake so my cakes came out of the oven and they are completely cool now and I've also trimmed them just using my trusty cake leveler I'm not trimming the edges this time because I'm going to make this a naked cake and I want the sides to be intact so now I'm gonna start building and I'm gonna first start off with a little blob of icing and that's just gonna help to stick the first layer of cake down so I'll just spread that out a little bit don't have to be neat so then I'm going to start by putting my first layer of cake onto my cake board and I've got all of my cream-cheese icing in a big old piping bag with a big round nozzle on it and I'm going to use that to fill each layer of cake of course but I want to be careful around the outside because the edges are going to be visible when we build this cake so that needs to be nice and neat and then just keep layering up and filling it until you reach the top [Music] once we put the last layer on you then need to just pop that into the fridge for about half an hour to an hour just to make sure it sets so it doesn't squish down all right that's had an hour in the fridge and it is settled in it's not going to smush out when I put any pressure on the top which is brilliant so now I'm just going to finish the top by doing a very neat layer of the cream cheese icing and I'm going to finish that off by smoothing out with a palette knife and you can decorate this however you want I'm gonna put some crumbs that I saved from the tops of my cakes just in the middle and then finally finish it off by putting a few blobs of cream cheese icing around the outside and that is the finished red velvet cake a delicious combination of fluffy tangy creamy bit of salty bit of sweet not quite a vanilla cake not quite a chocolate cake not even something in between it's all its own thing it's a very special cake and I hope you make it and I hope you has tagged cupcake Jenna on Instagram and Twitter so that I can see that you've made it and I'll be back next week with another recipe in the meantime head over to my merch website cupcake jammer com2 check out all the fabulous things that you can buy oh my and um also don't forget to subscribe to my channel and click on the notification bar so you never miss an upload I'll see you next week I [Music] you

Channel: CupcakeJemma

Views: 846,422

Rating: 4.937242 out of 5

Keywords: cake, cakes, cupcake, cupcakes, cupcake jemma, jemma wilson, gemma, baking, baked, bake, how to make, how to bake, the perfect, the best, red velvet, red, velvet, fluffy, sponge, layer cake, 4 layer, how to, recipe, crumbs and doilies, cream cheese icing, cream cheese frosting, red food colouring, colur, color, blue velvet, crumbs, decorating, decoration, piping, piped frosting, crumbs coat and chill

Id: eZzBgIuLdHA

Length: 10min 20sec (620 seconds)

Published: Thu Apr 12 2018