Red Velvet Ombre Wedding Cake
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
1118 kcal
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Course
Dessert
Red Velvet Ombre Wedding Cake
Description
The recipe for Red Velvet Ombre Wedding Cake starts by preparing a cocoa and dark muscovado sugar mixture combined with boiling water to create a rich, deeply flavored base. The cake batter is made by creaming butter and caster sugar until fluffy, then gradually adding eggs, followed by alternating additions of dry ingredients and the cocoa mixture.
The batter is divided into cake tins and baked until a skewer comes out clean. After cooling, tops are leveled to ensure even layers. The frosting is a classic buttercream made by creaming butter with powdered sugar, vanilla, and milk until smooth, then tinted with gel food coloring to create an ombre effect that adds visual appeal.
This cake is suitable for weddings or special occasions where layered red velvet with gradient frosting creates a striking presentation. Proper cooling and leveling are key to achieve neat, even layers. While no specific assembly steps are provided, stacking and frosting each layer evenly will complete the cake.
Ingredients
- 100 g cocoa powder sifted
- 200 g dark muscovado sugar
- 500 ml water boiling
- 250 g butter room temperature, unsalted
- 300 g caster sugar
- 450 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbs vanilla extract
- 4 egg
- OMBRE FROSTING
- 500 g butter room temperature, unsalted
- 1 kilogram icing sugar powdered
- 1 tbs vanilla extract
- ¼ cup milk
- Gel food coloring
Instructions
- Preheat the oven to 180 celsius (355 Fahrenheit). Grease 4 20cm non-stick spring form cake tins or of you only have 2 tins prepare the 2 tins and bake in batches.
- Combine the cocoa and dark muscovado sugar in a bowl and cover with the boiling water. Whisk to combine, ensuring there are no lumps of cocoa and set aside.
- In an electric mixer cream the butter and caster sugar until pale and fluffy. Switch the mixer to low and add the eggs 1 at a time, beating well between each addition.
- Add the flour, baking powder and bicarbonate of soda alternately with the cocoa mixture and mix until combined.
- Divide the mixture between the cake tins and bake for 25 to 30 minutes. Place the tins on a wire wrack and cool in the tins for 10 minutes before removing the cake from the tins to cool completely.
- Once the cakes have cooled use a knife to level the top of each cake.
- To make the frosting add the butter to the bowl of a stand mixer and cream the butter until it is well mixed. Gradually add the sugar and beat until very light and fluffy, about 5 min. Add the vanilla extract and mix through. Slowly stream in the milk until the frosting is soft, smooth and spreadable.
- Remove ⅓ of the frosting from the bowl and divide between 2 smaller bowls. Place a few drops of red colouring in one bowl and a few drops of the purple colouring into the other bowl. Mix the frosting until well mixed and add more colouring if you want a more intense colour.
- In the mixing bowl add the pink food colouring and mix until well combined.
- Place one layer of cake a cake stand and using an offset spatula spread with frosting. Top with the next layer of cake and repeat until you reach the final layer of cake. Coat the top of the cake with frosting and lightly coat the sides of the cake. Smooth and remove any excess and refrigerate for 30 minutes to set.
- Remove the cake from the refrigerator and starting at the bottom, spread the red frosting around the bottom third of the cake. You will need it relatively thick to start with so it's best to sort of dollop it on. Don't smooth it yet. Next add the lilac frosting to the middle third of the cake and again dollop it on, making sure it doesn't drip into the red frosting. Finally, coat the top and the remaining top third of the cake with the pink frosting.
- Use the offset spatula to smooth the sides and tops of the cake, scraping off any excess frosting as necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1118 kcal
% Daily Value*
| Calories | 1118kcal | 56% |
| Carbohydrates | 158g | 53% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 189mg | 63% |
| Sodium | 585mg | 24% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 123g | 246% |
| Vitamin A | 1650IU | 33% |
| Calcium | 78mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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