Red Velvet really is a delicious cake and a great treat for anytime of the year. For a more festive version, try printing off more Christmas looking tree templates for piping, then decorating them with anything from dried cranberries and pistachios to edible metallic balls to look like baubles. Just make sure you add your decorations before the chocolate as set so they will stick. Another quick tip is try piping your chocolate onto acetate and leave it to set at room temperature for the shiniest finish to your chocolate.
Hope you enjoy the video, the written recipe is below or can be found here at Aldi’s Taste Kitchen recipe page. And as always…
Happy Baking! 🙂
Halloween Red Velvet Cake Recipe
3 x 8 inch round cake tin
250g unsalted butter, room temperature
600g caster sugar
6 large free range eggs
2 tbsp red liquid food colouring
375g plain flour, sifted
3tbsp cocoa powder, sifted
1tsp vanilla extract
½ tsp salt
250g buttermilk = 1 tbsp of lemon juice + 250ml of whole milk
1 tsp bicarbonate of soda
1 tbsp vinegar
Cream Cheese Icing
400g unsalted butter
500g icing sugar, sifted
400g cream cheese, drained of any liquid
Zest of 1 lemon
250g dark chocolate 70%
- Grease, flour and line the bottom of three, 8 inch cake tins and preheat the oven to 180C/160C fan/gas 4.
- Make the buttermilk by stirring the lemon juice into the milk and leaving for 5 minutes
- Cream together the butter and sugar until light and fluffy
- Crack the eggs into a bowl and add one at a time, beating between each then mix the food colouring with the cocoa and beat through
- Alternate adding the flour and buttermilk till mixed in then add the vanilla and salt
- In a small bowl, mix together the bicarb and cider vinegar (it will fizz up), add immediately to the batter and fold in carefully with a large spoon
- Divide the mixture between the three prepared cake tins and level out to the edges. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
While the sponges are baking, make the cream cheese icing. **Set a timer for the sponges so you don’t forget!
- Beat the butter and lemon zest in a food mixer till pale then add the icing sugar and beat for another five minutes until even paler in colour
- Add the cream cheese and mix until just smooth. Do not over beat at this point or the cream cheese may split
- Cover and store in the fridge until needed.
Remove the sponges from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely
- Once cool, slice the risen tops off so each layer is level and blitz the excess sponge in a food processor to make crumbs.
- Fill a piping bag with a medium/large star tip nozzle with enough icing to pipe rosettes around the top of the cake then assemble the cake by adding fairly generous, even layers of icing between each sponge and smoothing a layer around the sides and on top so the sponge isn’t showing. If the sponge is crumbly around the sides, smooth on a thin layer first then chill the cake until the icing is firm and a smooth, a clean top layer can then be added with a palette knife to finish.
- Pipe fairly large rosettes all the way around the inside the edge of the cake – start with the tip in the middle and piping out in a circle.
- Fill the gap in the centre with the blitzed red velvet crumbs and save the rest to create a border around the base of the cake after adding thechocolate trees. Keep in the fridge.
- Print or draw templates of gothic-style tree silhouettes that quite a lot taller than the height of your finished cake stack. Lay on a tray with baking paper on top and fix with a little tape so it doesn’t move while piping.
- To temper the chocolate for piping, chop it into small pieces and add to a microwaveable bowl. Heat the chocolate 10 seconds before stirring well then repeat the process heating for no more than 10 seconds each time until the chocolate has all just melted.
- Pour into a piping bag, cut a small hole in the end and follow the tree lines, making sure the branches etc are not too thin so they don’t break easily. You’ll need about 5 trees.
- Once piped leave in the fridge or a cool place till the chocolate is firm and the trees can be carefully transferred to the side of the cake. Try to do this quickly or the chocolate will start melting in your hands!
- Add the red velvet border crumbs so they spill onto the plate then store in the fridge to keep the trees firm until serving. Bring out a little while before serving to bring to room temperature.