How To Decorate Red Velvet Cake With Crumbs
Red velvet cake is a classic dessert served by many. If you plan to make it, you will want to know how to decorate a red velvet cake with crumbs. This not only gives it a beautiful appearance, but it will also taste amazing.
Equipment
- Cooking spray
- 3 9-inch cake pans
- Sifter
- Large mixing bowl
- Wire rack
- Serrated knife
Ingredients
Ingredients for the Cake
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 2 large eggs at room temperature
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 1 pound cream cheese room temperature
- 4 cups confectioners’ sugar sifted
- 2 sticks unsalted butter room temperature (1 cup)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Grease Cake Pans - Preheat the oven to 350 degrees Farenheit. Lightly grease all three of the pans.
- Together The Dry Ingredients - Using a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set the bowl aside.
- Mix the Wet Ingredients - In a medium bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, white distilled vinegar, and vanilla.
- Mix Together with the Wet and Dry Ingredients - Using your electric mixer, mix the wet and dry ingredients together. Beat the mixture until just smooth.
- Bake the Red Velvet Cakes - Divide the batter evenly among your three cake pans. Bake for around 30 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes before carefully turning them onto a wire rack.
- Make the Frosting - While the cakes are cooling, mix the cream cheese, confectioners’ sugar, and butter at low speed with a mixer using a paddle attachment. Once incorporated, mix the frosting at high speed for around five minutes. Reduce the speed to low, then add in the vanilla extract.
- Prepare the Cakes - Using a serrated knife, trim the top of the cakes off to make them level. Set the trimmings aside in a bowl and crumble them into fine pieces, using your hands.
- Decorate Your Cake - Place the first layer of cake down and use an offset spatula to frost the top. Then, add your next cake layer and frost the top. Next, add the final cake layer, frosting the sides and the top.
- Take your red velvet crumbs and gently stick them to the side of your cake using your hands. Add the crumbs until the sides are completely covered.
Notes
If you can’t get the crumbs as fine as you’d like using your hands, you can also use a food processor. Simply place the crumbs in the processor and pulse until they reach your desired consistency.
Store the cake in the fridge in an airtight container for up to a week. Let the cake reach room temperature before serving. In addition, any leftover cream cheese frosting from the red velvet can be stored in an airtight container in the fridge for up to a week.
You may also freeze the cake as well. Place the cake uncovered in the freezer for one hour. After the hour, cover the cake in plastic wrap and then also aluminum foil, freezing for up to six months. When ready to serve, let the cake sit at room temperature for two hours or place it in the fridge overnight to thaw it out.
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