Know How To Make A Classic Red Velvet Cake For Wedding Anniversary
Cakes are truly a blessing that make every occasion happy and joyful. While these days there are delicious cakes for every occasion, and all you have to do is order your favourite flavor for the occasion. But handmade cakes have their own vibe especially on memorable occasions like birthdays and anniversaries. Wedding anniversaries are an occasion in themselves and a wedding celebration would be incomplete without a delightful cake kept on the center table that stands out from the rest of the crowd.
Now, that we are already talking about wedding cakes, one of the most popular and loved wedding cakes are the red velvet cakes and what makes it even better is if it is baked at home. Here is the recipe for a classic red velvet cake for an anniversary that will surely add spark to your wedding celebrations.
Ingredients For Cake
2 and 1/2 cups (340g) all-purpose flour
1/4 cup (35g) cornstarch
2 tablespoons (12g) unsweetened cocoa powder (any kind works)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2 and 1/8 cups (425g) granulated sugar
1 cup (240 ml) vegetable or canola oil
3 large eggs
2 teaspoons vanilla extract
1 and 1/4 teaspoons distilled wine vinegar
2-3 tablespoons red food coloring
1 cup (240 ml) buttermilk
Ingredients For Cream Cheese Frosting
16 oz. (450g) full-fat block cream cheese (not spread), at room temperature
2 sticks/225g unsalted butter , softened to room temperature
4 cups (480g) powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt , optional
Procedure To Make The Cake
• Firstly, preheat the oven to 350°F/180°C.
• Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
• In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt and keep it aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes.
• Scrape down the sides and bottom of the bowl as necessary and beat in oil.
• The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition.
• Add vanilla and vinegar and beat until combined.
• Add red food coloring, until desired color is reached.
• With the mixer on low speed, add half of the dry ingredients and beat just until combined.
• Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
• Divide batter evenly between pans.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
To Make The Frosting
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes.
• Add sugar in 2 additions, beating well after each addition until smooth.
• Add vanilla and salt and keep beating until smooth and fluffy.
Assembling The Cake
• Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat).
• Evenly spread a thick layer of the frosting over the cake to the edge.
• Top with the second cake layer, rounded side up.
• Spread the remaining frosting over the top and sides of the cake.
And your wedding anniversary cake is ready! Decorate it according to your own preference and you can top it with strawberries to make it one of the best homemade anniversary cakes.