Description
Create a stunning extravagant wedding cake red with our step‑by‑step guide, tips, and variations for a show‑stopping celebration.
Ingredients
Scale
- 2 ½ cups (315 g) all‑purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups (340 g) unsalted butter, softened
- 2 ¼ cups (450 g) granulated sugar
- 6 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cups (300 ml) whole milk, warmed
Instructions
- Prepare the pans. Preheat your oven to 350°F (175°C). Grease three 8‑inch round cake pans, line the bottoms with parchment, and lightly dust with flour.
- Mix dry ingredients. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. Using a stand mixer on medium speed, beat the butter and granulated sugar until pale and fluffy, about 4‑5 minutes.
- Add eggs and vanilla. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine wet and dry. With the mixer on low, alternately add the flour mixture and warm milk, beginning and ending with the flour. Mix just until incorporated; over‑mixing will make the cake dense.
- Bake. Divide the batter evenly among the three pans. Smooth the tops with a spatula. Bake 25‑30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the cakes cool in the pans 10 minutes, then turn out onto wire racks to cool completely. This step is crucial for a smooth frosting finish.
- Make the buttercream. In a large bowl beat the softened butter and cream cheese together until creamy, about 2 minutes. Gradually add sifted confectioners’ sugar, beating on low until incorporated. Increase speed to medium‑high and beat for 3‑4 minutes until light and airy.
- Color the frosting. Add 2 tbsp beet juice (or red food coloring) and mix. If you desire a deeper hue, add the third tablespoon. The color should be a rich, wedding‑ready red.
- Assemble the cake. Place the first layer on a cake board or plate. Spread a generous dollop of red buttercream, smoothing to the edges. Top with the second layer and repeat. Finish with the third layer on top.
- Crumb coat. Apply a thin layer of buttercream over the entire cake to lock in crumbs. Chill for 20 minutes in the refrigerator.
- Final frosting. Using an offset spatula, spread a thick, even coat of the red buttercream over the cake. For a sleek finish, dip a bench scraper into warm water, wipe excess, and smooth the sides.
- Decorate. Roll white fondant thin and cut into elegant ribbons; drape them around the base and cascade down the sides. Shape marzipan into rose buds, tint pink if desired, and place them strategically. Add a few edible gold leaf pieces for sparkle and scatter fresh berries around the base for a pop of color.
- Final chill. Refrigerate the finished cake for at least 30 minutes before serving to set the frosting and decorations.
Notes
- Use room‑temperature butter, cream cheese, and eggs; this ensures a smooth batter and frosting.
- Beet juice gives a natural red hue without the metallic taste of some artificial colors.
- If the buttercream becomes too soft while frosting, pop it back in the fridge for 10 minutes.
- For ultra‑smooth sides, run a hot, damp towel over the bench scraper before smoothing.
- When stacking layers, place a thin sheet of parchment between them to prevent the frosting from sliding.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: extravagant wedding cake red