Recipes..Spiderweb Naked Red Velvet Cake
This Spiderweb Naked Red Velvet Cake has nine layers of awesomeness with a bit of spooky webbing allowing you to see each beautiful layer.
Ingredients
For the Red Velvet Cake:
21 oz all-purpose flour 5 cups
21 oz granulated sugar 3 cups
2 tsp baking soda
2 tsp salt
3/4 oz unsweetened cocoa powder 1/4 cup
2 cups vegetable oil
3 cups buttermilk at room temperature
4 eggs at room temperature
2 tbsp red gel food coloring or 4 tbsp red liquid food coloring
2 tsp white vinegar
2 tsp vanilla extract
For the Frosting:
2 1/2 cups morello cherries
8 oz semi-sweet or bittersweet chocolate
24 oz cream cheese 1 1/2 lbs, at room temperature
12 oz unsalted butter at room temperature
2 tbsp vanilla extract
1/4 tsp salt
2 1/4 lbs powdered sugar
3 tbsp milk
US Customary - Metric
Instructions
To Make the Red Velvet Cake:
Preheat oven to 350 F. Line five 8-inch cake pans with parchment rounds, and spray the pans with nonstick cooking spray.
In a medium bowl, sift or whisk together the flour, sugar, baking soda, cocoa, and salt. In a separate mixing bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla, and mix on medium speed with a paddle attachment until everything is smooth.
Stop the mixer, add the dry ingredients, and mix on low until the flour streaks disappear. Turn the speed to medium and continue to mix until any lumps are gone and the batter is smooth, 1-2 minutes. Divide the batter between the five cake pans. If you have a kitchen scale, each pan will get about 18 oz of batter.
Bake the red velvet cakes for 30-35 minutes, until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean.
Cool the cakes completely on a wire rack, then turn them out of the pans and wrap them well in plastic wrap. Place the cakes in the freezer to chill for at least 1 hour before assembling the cake. They shouldn't be frozen solid, but it will be much easier to assemble if they are partially frozen and firm. If you do want to make them in advance and freeze them for several days or several weeks, that�s fine�they will keep well. Just let them sit at room temperature for 10-15 minutes before trying to slice them so they�re easier to cut.
To Make the Frosting:
Drain the cherries and chop them coarsely. Line a baking sheet with several layers of paper towel, spread the chopped cherries on top, and then place another few layers of paper towel on the cherries. Press down gently to soak up excess liquid from the cherries, then let them sit while you prepare the rest of the frosting.
Finely chop the chocolate, and place it in a microwave-safe bowl. Microwave the chocolate, stirring after every 30 seconds, until it is melted and smooth. Set aside for it to cool to room temperature while you prepare the rest of the frosting.
Combine the cream cheese and butter in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they�re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla and salt, and mix it in.
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they�re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla and salt, and mix it in.
Add the powdered sugar and milk, and mix on low speed until the sugar is moistened. Turn the speed to medium and beat until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture. Remove about 1 1/2 cups of cream cheese frosting, transfer to a storage container, and refrigerate until you're ready to decorate the cake.
Once the melted chocolate is no longer warm to the touch, add it to the large bowl of frosting and mix them together until you have a smooth, rich chocolate frosting. Add the chopped cherries and gently stir them in by hand. Frosting can be made in advance and stored in the refrigerator. Allow the frosting to come to room temperature before using.
To Assemble:
It's easiest if you're working with partially frozen cakes. Place a red velvet round on a cardboard cake circle, and top it with about a quarter of the chocolate cream cheese frosting. Use an offset spatula to spread the frosting to the very edge of the cake. Place a second red velvet round on top, and top it with more frosting.
Continue to layer the cakes and frosting until you have stacked all 5 cake layers. Use a large offset spatula or a bench scraper to scrape around the outer edge of the cake, smoothing any frosting that has squirted out between the layers so that the sides of the cake are completely smooth.
Refrigerate the cake until the frosting is firm, for at least 1-2 hours.
Transfer the reserved white cream cheese frosting to a piping bag fitted with a small round tip (I used an Ateco #2 tip). Pipe a spiderweb pattern all over the top and sides of the cake to finish it. Top with a fondant spider, if desired. For the best taste and texture, serve this cake at room temperature.
Ingredients
For the Red Velvet Cake:
21 oz all-purpose flour 5 cups
21 oz granulated sugar 3 cups
2 tsp baking soda
2 tsp salt
3/4 oz unsweetened cocoa powder 1/4 cup
2 cups vegetable oil
3 cups buttermilk at room temperature
4 eggs at room temperature
2 tbsp red gel food coloring or 4 tbsp red liquid food coloring
2 tsp white vinegar
2 tsp vanilla extract
For the Frosting:
2 1/2 cups morello cherries
8 oz semi-sweet or bittersweet chocolate
24 oz cream cheese 1 1/2 lbs, at room temperature
12 oz unsalted butter at room temperature
2 tbsp vanilla extract
1/4 tsp salt
2 1/4 lbs powdered sugar
3 tbsp milk
US Customary - Metric
Instructions
To Make the Red Velvet Cake:
Preheat oven to 350 F. Line five 8-inch cake pans with parchment rounds, and spray the pans with nonstick cooking spray.
In a medium bowl, sift or whisk together the flour, sugar, baking soda, cocoa, and salt. In a separate mixing bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla, and mix on medium speed with a paddle attachment until everything is smooth.
Stop the mixer, add the dry ingredients, and mix on low until the flour streaks disappear. Turn the speed to medium and continue to mix until any lumps are gone and the batter is smooth, 1-2 minutes. Divide the batter between the five cake pans. If you have a kitchen scale, each pan will get about 18 oz of batter.
Bake the red velvet cakes for 30-35 minutes, until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean.
Cool the cakes completely on a wire rack, then turn them out of the pans and wrap them well in plastic wrap. Place the cakes in the freezer to chill for at least 1 hour before assembling the cake. They shouldn't be frozen solid, but it will be much easier to assemble if they are partially frozen and firm. If you do want to make them in advance and freeze them for several days or several weeks, that�s fine�they will keep well. Just let them sit at room temperature for 10-15 minutes before trying to slice them so they�re easier to cut.
To Make the Frosting:
Drain the cherries and chop them coarsely. Line a baking sheet with several layers of paper towel, spread the chopped cherries on top, and then place another few layers of paper towel on the cherries. Press down gently to soak up excess liquid from the cherries, then let them sit while you prepare the rest of the frosting.
Finely chop the chocolate, and place it in a microwave-safe bowl. Microwave the chocolate, stirring after every 30 seconds, until it is melted and smooth. Set aside for it to cool to room temperature while you prepare the rest of the frosting.
Combine the cream cheese and butter in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they�re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla and salt, and mix it in.
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they�re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla and salt, and mix it in.
Add the powdered sugar and milk, and mix on low speed until the sugar is moistened. Turn the speed to medium and beat until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture. Remove about 1 1/2 cups of cream cheese frosting, transfer to a storage container, and refrigerate until you're ready to decorate the cake.
Once the melted chocolate is no longer warm to the touch, add it to the large bowl of frosting and mix them together until you have a smooth, rich chocolate frosting. Add the chopped cherries and gently stir them in by hand. Frosting can be made in advance and stored in the refrigerator. Allow the frosting to come to room temperature before using.
To Assemble:
It's easiest if you're working with partially frozen cakes. Place a red velvet round on a cardboard cake circle, and top it with about a quarter of the chocolate cream cheese frosting. Use an offset spatula to spread the frosting to the very edge of the cake. Place a second red velvet round on top, and top it with more frosting.
Continue to layer the cakes and frosting until you have stacked all 5 cake layers. Use a large offset spatula or a bench scraper to scrape around the outer edge of the cake, smoothing any frosting that has squirted out between the layers so that the sides of the cake are completely smooth.
Refrigerate the cake until the frosting is firm, for at least 1-2 hours.
Transfer the reserved white cream cheese frosting to a piping bag fitted with a small round tip (I used an Ateco #2 tip). Pipe a spiderweb pattern all over the top and sides of the cake to finish it. Top with a fondant spider, if desired. For the best taste and texture, serve this cake at room temperature.
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