Growing Chefs! Ontario Dead Velvet Cake
Dead Velvet Cake
Share on:
For the cake:
Ingredients
For the cream cheese frosting:
Ingredients
For the raspberry coulis
Ingredients
Equipment
Directions
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure the dry ingredients for the cake; the pastry flour, baking soda, cocoa powder, and salt together in a bowl.
Crack the eggs, separating the whites from the yolks into different bowls.
Measure the sugar, butter, oil, vanilla, white vinegar, and buttermilk into different containers.
Measure the ingredients for the icing; the cream cheese, butter, icing sugar, and vanilla into separate bowls and set aside.
To make the coulis, add the raspberries, sugar, and juice of 1 lemon into a pot and cook for about 10 minutes over medium heat. Transfer the mixture to a blender and blend until very smooth. If desired, press the mixture through a fine mesh strainer to remove and seeds.
Get Cooking!
Preheat the oven to 350°F.
In the bowl of the stand mixer, add the egg whites and whisk until they have stiff peaks, about 5 minutes. Scrape out into a bowl and set aside for now.
Add the butter and sugar into the bowl of the stand mixer and whisk until the butter is light and fluffy, about 4 minutes. Add the oil, egg yolks, vinegar, and vanilla and mix for about 2 minutes until well combined.
Add the buttermilk and about 1 – 2 teaspoons of gel food colouring, until you get a nice bright red colour. Slowly add in the dry ingredients and mix until just combined.
Fold in the egg whites with a spatula, making sure that they are fully incorporated.
Line two cake pans with parchment paper and spray with non-stick baking spray. Divide the batter evenly between the two pans and cook for 30 – 35 minutes until a toothpick inserted comes out clean.
While the cakes are baking you can make your icing. In a clean stand mixer bowl add the butter and cream cheese and whisk together until smooth. Turn down the speed of the mixer and add the icing sugar and vanilla until all of the sugar is incorporated.
Transfer the icing to a piping bag with your desired tip attached, and set aside for now.
Once the cake is finished baking and is cooled completely, it is time to decorate the cake.
Trim the top of your cakes so they are level. Place one cake onto a pedestal or a cake board. With the piping bag, make a circle in the middle of the cake about 4 inches in diameter. Add icing all around this to the edges of the cake, leaving the middle empty. Add a good amount of raspberry coulis in the middle of the cake in the circle, and place the next cake on top. When you cut into the cake, the raspberry coulis will ooze everywhere!
Continue to ice the cake as desired, and decorate.
Growing Chefs! Ontario Recipe
Dead Velvet Cake
For the cake:
Ingredients
For the cream cheese frosting:
Ingredients
For the raspberry coulis
Ingredients
Equipment
Directions
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure the dry ingredients for the cake; the pastry flour, baking soda, cocoa powder, and salt together in a bowl.
Crack the eggs, separating the whites from the yolks into different bowls.
Measure the sugar, butter, oil, vanilla, white vinegar, and buttermilk into different containers.
Measure the ingredients for the icing; the cream cheese, butter, icing sugar, and vanilla into separate bowls and set aside.
To make the coulis, add the raspberries, sugar, and juice of 1 lemon into a pot and cook for about 10 minutes over medium heat. Transfer the mixture to a blender and blend until very smooth. If desired, press the mixture through a fine mesh strainer to remove and seeds.
Get Cooking!
Preheat the oven to 350°F.
In the bowl of the stand mixer, add the egg whites and whisk until they have stiff peaks, about 5 minutes. Scrape out into a bowl and set aside for now.
Add the butter and sugar into the bowl of the stand mixer and whisk until the butter is light and fluffy, about 4 minutes. Add the oil, egg yolks, vinegar, and vanilla and mix for about 2 minutes until well combined.
Add the buttermilk and about 1 – 2 teaspoons of gel food colouring, until you get a nice bright red colour. Slowly add in the dry ingredients and mix until just combined.
Fold in the egg whites with a spatula, making sure that they are fully incorporated.
Line two cake pans with parchment paper and spray with non-stick baking spray. Divide the batter evenly between the two pans and cook for 30 – 35 minutes until a toothpick inserted comes out clean.
While the cakes are baking you can make your icing. In a clean stand mixer bowl add the butter and cream cheese and whisk together until smooth. Turn down the speed of the mixer and add the icing sugar and vanilla until all of the sugar is incorporated.
Transfer the icing to a piping bag with your desired tip attached, and set aside for now.
Once the cake is finished baking and is cooled completely, it is time to decorate the cake.
Trim the top of your cakes so they are level. Place one cake onto a pedestal or a cake board. With the piping bag, make a circle in the middle of the cake about 4 inches in diameter. Add icing all around this to the edges of the cake, leaving the middle empty. Add a good amount of raspberry coulis in the middle of the cake in the circle, and place the next cake on top. When you cut into the cake, the raspberry coulis will ooze everywhere!
Continue to ice the cake as desired, and decorate.