Red Velvet Cake

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Select cake size below to scale recipe.

{80 g} 4

{40 g} 2

{31 g} 158/100

{25 g} 32/25

24

72 - 96

minicakes from 2cm molds

{608 g} 1.65

Prep

Preheat Oven to 350F/176C

Grease then place parchment paper disc on bottom of 2 baking pans.

Surround baking pans with baking strips to create even layers.

Place pans on sheet pan.

Dry

Sift all dry ingredients together well.

3 L 0 g

Mixing Bowl

324 g

Cake & Pastry Flour (10% protein) or all purpose.(!100.0% !)

5 g ( 1 tsp )

Baking Soda(!1.5% !)

6 g ( 1 tsp )

salt, fine non iodized(!1.9% !)

24 g

cocoa powder, unsweetened(!7.4% !)

Wet

In separate smaller bowl whisk together until sugar is dissolved.

2 L 0 g

Mixing Bowl

300 g

sugar(!92.6% !)

100 g ( 2 )

eggs [1](!30.9% !)

1 When scaling, recipe is flexible with regards to eggs. You can round quantities. Use yolk if 1/3, whites if 2/3.

160 g / 175 ml

vegetable oil(!49.4% !)

245 g / 237 ml

buttermilk or see substitute below(!75.6% !)

3 tsp ( 15 g )

red food coloring (water based)(!4.6% !)

1 tsp {5.0 g}

vinegar(!1.5% !)

1 tsp {4.3 g}

vanilla extract(!1.3% !)

Add liquid to dry and mix briefly but thoroughly (there should be no dry pockets or lumps ~15 whisk strokes). Muffin/pancake method.

Divide and pour into pans.

1188 g 4070 Calories

Total(!343 Calories/100g !)(!367%!)

594 g

Total / 2 — per pan

Buttermilk substitute:

185 g

yogurt

60 g

milk

or

122 g

sour cream

122 g

milk

Bake

  • Bake until done approximately 25-35 minutes.

  • Remove from oven, place on cooling rack for 5 minutes.

  • Depan upside down on to cooling rack, remove paper, cool for 10-15 minutes.

  • Remove top and split cakes, cut alignment notches to ease reassembly.

Reserve and pulse tops in food processor for decoration.

  • Transfer to freezer for 15-30 minutes to simplify decorating.

  • Seal tightly with plastic wrap and tin foil if freezing for extended period (~1 month). If freezing place nice edges sandwiched in middle to protect.

Cake Frosting Quantities and levels.

Cake Size

6"

8"

9"

Each Layer (x3)

75 g

134 g

170 g

Top+Side

480 g

700 g

820 g

Total + 10%

800 g Frosting

1200g Frosting

1600g Frosting

Prepare required amount of frosting. (Click on links above).

  • Extra can be frozen.

  • Assumes 4 layer cake (3 fillings) of ~5mm each. Top and sides are 10 mm thick.

  • Add more frosting if you want to add borders or decorations.

  • Frost first layer on scale to get sense of the amount filling required.

  • For alternate calculations see here

Assembly

Transfer frosting to piping bag with plain tip.

Cut tops of cake to even if necessary, split each cake into two layers. Reserve tops into food processor to create crumbs.

Fill and crumb coat 4 layer cake, place into freezer for 10 minutes.

Finish frosting or decorating the cake.

Pulse cut cake tops in food processor to create crumbs that you can use to decorate base and top of. the cake

Store in fridge but warm to room temp before eating.

Note
 2015/07 - Could probably try increasing oil to equal buttermilk quantities to get moister result.

Source

Note

2017-02-06

Ratio of 3:1 sour cream milk mix for buttermilk is too dense, try 1:1
Note

2017-07-25

Mini cakes (silicone 2.5 cm mold) approx 10 minutes.
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