Red Velvet Cake

Red Velvet "O Tannenbaum" Cake | Butter and Sprinkles

Words cannot even begin to describe how much I learned over the course of ten weeks in my Basic Cake Decorating class!

Red Velvet "O Tannenbaum" Cake | Butter and Sprinkles

I started out as someone who had helped with a few star-tip decorated cakes, and I was lucky enough to pipe on a shell border. If someone had told me I would be creating a cake like this, I would have laughed hysterically. I’m still my own worst critic and could tell you everything I did wrong, but that top piece makes me pretty proud!

Red Velvet "O Tannenbaum" Cake | Butter and Sprinkles

The cake is a two tier oval red velvet cake with vanilla buttercream frosting. The components include a color flow piece featuring a scroll-work tree with red royal icing poinsettias (design credit goes to Christine Blain!), a fondant banner brushed with red food coloring, and hand-piped scrollwork, holly leaves, and berries around the sides. And from the little bit I tasted after leveling the layers, you want to make this recipe!

Red Velvet Cake
Source: The Way The Cookie Crumbles
Makes: three 8-inch cake layers


2 & ½ cups cake flour
1 & ½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 cup vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar


1. Preheat oven to 350°.
2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
4. Divide batter evenly between 3 greased and floured 8″ round cake pans.
5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

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