Blue Velvet

Red, White, and Blue Velvet Cake (for the Fourth of July!)

 
As mankind become more liberal they will be more apt to allow, that all those who conduct themselves as worthy members of the Community are equally entitled to the protection of civil Government. I hope ever to see America among the foremost nations in examples of justice and liberality.
— George Washington
 

Hey everyone, welcome back to A Common Kitchen this week! As you may know, the Fourth of July is next week and I couldn't wait to get this recipe out for you. I made a classic Red (and Blue) Velvet Cake with Cream Cheese Frosting. It's a very simple recipe and tastes delicious. It looks absolutely beautiful and is perfect to serve this Fourth of July. I got the recipe from one of my Youtube favorites, Cupcake Jemma. If you haven't watched her videos, you simply must! She makes incredible desserts and I watch her videos every week and get a lot of inspiration from her. Anyways, this cake is so delicious and if you need a treat to serve this year for the Fourth of July, look no further!

This cake requires simple ingredients that I'm sure you already have on hand. Flour, sugar, cocoa powder, butter, salt, baking soda, and apple cider vinegar. You do need to use gel food coloring to color the cake. You can't use regular liquid food coloring because it is extremely diluted so you have to use A TON of it to get the beautiful red and blue colors and also by adding that much liquid food coloring you can drastically alter the flavor and texture of the cake. I buy my gel food colors from Michaels or Joanns. They cost less than $3 each and last a long time since you only use a tiny amount. 

The frosting is a simple Cream Cheese Frosting, a classic pairing for red velvet cake. It only requires butter, cream cheese, salt, and powdered sugar. I love this frosting because I really enjoy the tanginess that you get with the addition of cream cheese. It's a very simple frosting that really transforms this cake into something that will leave you wanting seconds...thirds... maybe even fourths. 

As for the design of the cake, I went for a Momofuku Milk Bar style that I really like. I considered frosting the whole cake but I thought it would be a shame to cover up all of the colorful layers. I started out by baking my cake layers in 8" pans and then once they were completely cooled, I used a 6" cake ring to trim them down to 6". I then line the cake ring with clear acetate cake lining (I will link to this products below) and build my cake inside that. You then need to refrigerate the cake overnight or at least four hours. The flavors of the cake develop as it sits so this step is important. This decorating method isn't 100% necessary and you certainly can leave the layers at 8" and just decorate the cake however you prefer. 

Thanks everyone for visiting A Common Kitchen this week. I hope you have a wonderful time celebrating the founding of The United States of America this year! It is such an honor and blessing to live in the most free and wonderful country in the world. I am proud to be a citizen of the USA and am glad to celebrate it with all of you. Happy Fourth of July everyone! 

 

Red, White, and Blue Velvet Cake


Special Equipment:

Six-inch Cake Ring 

Acetate Lining

Red and Blue Gel Food Coloring

8 Inch Round Cake Board

Ingredients: 

Recipe from Cupcake Jemma

For the Cake

355 grams All Purpose Flour Flour

25 grams Cocoa Powder

1/2 Teaspoon Kosher Salt

70 grams Buttermilk

3/4 teaspoon Vanilla Extract

375 grams Butter, softened

405 grams White Granulated Sugar

6 Large Eggs

2 Teaspoons Apple Cider Vinegar

1 Teaspoon Baking Soda

3/4 Teaspoon Red Gel Food Coloring

3/4 Teaspoon Blue Gel Food Coloring

 

For the Cream Cheese Frosting

8 Ounces (16 Tablespoons) Butter, softened

One 8 Ounce Package of Cream Cheese, softened 

7 1/2 Cups of Powdered Sugar

1/2 Teaspoon Kosher Salt

 

Directions:

For the Cake

1. Preheat oven to 350ºf. Prepare four 8" round cake pans by spraying them with baking spray, coating the insides with a thin layer of flour, and then lining the bottoms with parchment paper. 

2. Prepare your dry ingredients: In a large bowl, sift together the flour, cocoa powder, and kosher salt and whisk to combine. Set aside. Prepare your wet ingredients: In a measuring cup, add the buttermilk and vanilla extract and mix to combine. Set aside. 

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, a full five minutes. 

4. With the mixer on low-medium speed, add in the eggs, one at a time, mixing for a full 20-30 seconds in between each egg. Once all of the eggs are added, stop the mixer and scrape down the sides and bottoms of the bowl. Mix on medium speed for 20-30 seconds to make sure everything is combined. 

5. Stop the mixer and add 1/3 of the dry ingredients. Turn the mixture on low and add slowly drizzle in half of your wet ingredients. Stop the mixer and add in the second 1/3 of the dry ingredients and turn the mixer on low. Slowly drizzle in the remaining half of the wet ingredients. Stop the mixer and add in the rest of the dry ingredients and mix on low for 15-20 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the mixer speed to low and working quickly, mix together the apple cider vinegar and baking soda and add it to the mixer. Mix just until combined, about 15 seconds. 

6. Divide your cake batter as evenly as possible between two bowls. Color one half of the batter red and the other half blue. Be careful to only mix the batter just enough to fully distribute the color. You do not want to over mix the batter. If you feel the colors aren't strong enough, feel free to add more gel food coloring. 

7. Divide each color of batter evenly between two of the cake pans (two red, two blue, four layers total) and bake the cakes for 23-25 minutes, rotating the pans halfway through. When the cakes are done baking, let them rest in the pans for 10-15 minutes and then carefully remove them from the pans and transfer them to cooling racks and allow the to cool completely. 

For the Cream Cheese Frosting: 

1. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and kosher salt on medium-high speed until pale in color and fluffy, a full five minutes. 

2. Add in the softened cream cheese and beat on medium-high speed until light and fluffy, five more minutes.

3. Stop the mixer and add in half of the powdered sugar. Turn the speed on to low just until the powdered sugar is incorporated then increase the speed to medium-high and whip for 30 seconds. Repeat with the second half of the powdered sugar. Stop the mixer and scrape down the sides and bottom of the bowl. Whip the frosting on high speed for another 30-40 seconds. Cover the frosting with plastic wrap until your ready to use it. 

To Assemble the Cake: 

1. Using a 6 inch cake ring, trim each of the 8 inch cake layers into to 6 inches. 

2. Place your cake ring on top of a cake board and line the inside of the cake ring with the clear acetate lining, taping in together at the top to hold it's shape. 

3. Gently place one of the cake layers (whichever color you prefer) inside the cake liner. Scoop about 1 cup of frosting on top of the cake and evenly spread it out using a spoon or offset spatula. Gently place the next cake layer color on top and repeat, alternating colors, until you have used all four layers of cake. When you get to the top layer, I smoothed out some frosting on top and used a piping bag fitted with a large star tip to pipe some frosting around the edges. I then used a microplane grater to grate some cake that I had left over from trimming the layers and sprinkled that in the middle. However, you can decorate the cake however you would like. 

 

*Disclosure:  This post does contain Amazon Affiliate Links. If you click the link and purchase an item I will get a small commission.