Hi everyone! Happy New Year! 🙂
I know it’s been a while since I’ve posted anything, but hopefully this post makes up for it if you’re searching for something fun to make. How cute is the Tintin and Snowy figurine? It’s from Brussels’ Comic Museum in Belgium!
I made this cake to celebrate my brother’s birthday! 🙂 As you’ll see further down this post, the cake part of the er….cake is red, just like a red velvet cake is meant to be. But having said that, thinking about it now, I’m not sure this cake can really be called a ‘red velvet cake’ because such cakes are meant to be topped and filled with a white coloured frosting and my frosting is clearly not white. Not that it really matters to me. The whole point of making a cake at home is so then you end up making something that you can’t just go out and buy, right? It’s all about experimenting and making something that fits the tastes of who you’re baking for. Quite honestly, I think this turned out great and I’m happy with my final effort.
As with many of the things I’ve baked at home, many of them find foundation in the recipes shared by Stephanie Jaworski of Joy of Baking. I especially love her recipes (and her videos) because her instructions, method and ingredients required are fuss free but the end result gives you something that is flavoursome and aesthetically pleasing. I have used her Red Velvet Cake Recipe so many times and it hasn’t failed me once, even this time when I slightly deviated from her original.
The Oreo cream cheese frosting came about after my attempt at vanilla bean cream cheese frosting went well. After adding in powdered sugar to taste I simply just folded in the finely crushed Oreo cookies into the mixture. Et voilà! Cake!
I didn’t encounter any huge problems whilst making this cake, although I was nervous about my decision to split the batter into three 8 inch pans (as opposed to two 9 inch pans), mainly because of cooking time. But it all worked out fine! All three pans came out at different times (after testing each with a toothpick in the centre), the first at 25 minutes, the second at 27/28 and the last one at 30 minutes; I put this down to my old oven’s slightly uneven heat distribution.
So this is the interior of the cake! This picture was taken a day later. As you can see from the state of the honeycomb, the weather is currently exceedingly hot here in Australia. It was 38 degrees yesterday(!!!) so the moment my family had all cut slices of cake for themselves, I put the cake back into the fridge. Because I used full fat cream cheese, my frosting wasn’t particularly soft to begin with, but the hot weather meant I had to work pretty quickly. In this hot dry weather, crumb coating the cake makes a world of difference when it comes time to frosting. But even then, crumb coating a cake before you properly frost the cake will make it much easier.
At a little over 1 cup of powdered sugar for this frosting, I don’t think I add all that much in, especially when there are frosting recipes out there that call for 3 to 4 cups of sugar. As much as cakes are meant to be sweet I also strongly believe in moderation and for my family, 1 cup is plenty (especially when you factor in that the rest of the cake contains sugar as well). As you can see from the picture above, the amounts listed below for the Oreo cream cheese frosting is just enough to decorate a 3 layer 8 inch cake (I actually had about 1/4 cup left over).
As for the decorating the top of the cake, you can put whatever you fancy on it, just like I did! I find particularly with fruit (especially within the berry family) the sharp fresh taste from the juice balances out the cake’s sweetness.
Final verdict was that my family really enjoyed the cake—most importantly the birthday boy did! Yay!
Red Velvet Cake with Oreo Cream Cheese Frosting
For the red velvet cake:
Slightly adapted from Joy of Baking
Makes 3 8-inch layer cake layers
- 2 1/2 cups (250 grams) sifted cake flour
- 1/2 teaspoon salt
- 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk
- 2 tablespoons liquid red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F (175 degrees C) and place rack in centre of oven. Line 3 8-inch (20 cm) round cake pans with parchment paper.
- In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
- In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Combine the sugar with butter and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
- In a measuring cup whisk/stir the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz, stir quickly to combine before quickly folding it into the cake batter.
- Quickly divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to allow cakes to cool completely.
For the Oreo Cream Cheese Frosting:
(Please note that the amounts listed here manage to just frost a 8 inch 3 layer cake. Please refer to pictures on blog for frosting thickness.)
Adapted from: Our Best Bites
- 1 8-oz/approx. 225g cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
- 1/2 cup salted butter at almost room temperature
- 1 cup sifted powdered sugar (or to taste)
- 12/13 Oreo cookies, crushed finely
- 1 teaspoon vanilla extract (optional)
Method: Whip together the cream cheese, butter until smooth. If adding in vanilla extract, add in now and beat until combined. Add in the powdered sugar to taste and whip until smooth and fully incorporated. Fold in the Oreo crumbs until well incorporated. Refrigerate any frosting left over.
To assemble cake:
Place first cake layer on your serving plate or stand. Placing a bit of frosting onto the centre of plate can help keep the cake from moving.
Spread a layer of frosting over each layer of cake, remember to leave enough frosting to fully coat the cake later.
Crumb coat cake with Oreo cream cheese frosting and chill cake for 15 minutes. This will make the final frosting of the cake much easier.
Cover cake with remaining frosting, smoothing with an offset spatula. Decorate the top of the cake however you’d like!
If you think there are any mistakes I might have made within the recipe instructions or ingredients, I’d be very grateful if you told me! Additionally if you had any questions or comments for me, you can email me at firstname.lastname@example.org or leave a comment below and I’ll get back to you as soon as possible. Thanks for stopping by!