How To Turn a Round Cake Into A Heart ❤️ BEST Red Velvet Cake Recipe

Let’s make a red velvet cake see how to transform a round cake into a heart-shaped cake.❤️ #emmymade

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🖨️ Printable recipe and instructions: https://www.emmymade.com/the-most-delicious-red-velvet-cake/

This recipe was inspired by divascancook: https://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

Find Princess Pancake blog: https://www.thepancakeprincess.com/

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Chapters:
0:00 Introduction
0:43 Why is red velvet cake red?
1:22 Turning a round cake into a heart.
2:09 Combining dry ingredients.
2:25 Blending wet ingredients.
3:30 🔴🔴🔴
4:53 Combing wet and dry.
4:46 Preparing the egg wash.
5:17 Dividing the batter into the pans.
6:19 Making the cream cheese frosting.
7:39 How to make a heart out of a circle.
9:19 Frosting the layers.
9:39 Crumb coat.
10:25 Piping the flowers.
12:15 Slicing the cake.
12:46 Taste test.

Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Where’s my slice?”

– Greetings my beautiful lovelies. It’s Emmy. How are you? It’s great to see you, and welcome back. Today, I’m going to be making a red velvet cake. I have never had a slice of red velvet cake. I’ve tasted red velvet cake flavored things before,

But I’ve never actually had a slice of bright red cake. So with Valentine’s Day fast approaching, I thought this might be an appropriate time to make a red tinted cake. Red velvet cake was a chocolate cake and it had a red tinge to it from the cocoa powder,

Especially if you use natural cocoa powder, it’s supposed to have like a red tinge. Well, that tinge developed into a bright screaming red color with the use of food coloring. There is a lot of food coloring, so I’m excited to try that as well,

Because I’ve never used this much red food coloring before. If my 1980s, 1970s mom saw this cake, she probably would not let me have a bite, ’cause I was not allowed to have anything that had red food dye. That was of the time. And this recipe contains entire bottle. So interesting, right?

Can’t wait to see what the batter looks like. I’m also very interested in testing out something I saw where you can take a round cake and transform it into a heart with a couple simple cuts. So we’re gonna be testing that one out too. So enough chitchat. Let’s go ahead and get started.

The recipe I’m going to be adapting today comes from Divas Can Cook, and I’ll put a link to the original recipe down below. By the way, I found this recipe from the Pancake Princess. I’ll put a link down below to their website, and I love it

Because they test lots of recipes for one thing. So it might be chocolate chip cookie recipe test. And there’ll be nine different recipes all baked on the same day, and lots of people taste and give their opinions, and then recipes are ranked. So, super cool idea. Love it.

And I’ve learned about so many wonderful recipes from that blog, so be sure to check it out. Premeasured, this is just all-purpose flour. Cocoa powder, salt, baking soda, baking powder, and whisk that around. It would be interesting to make a red velvet cake without the red. Would it just be velvet cake then?

In a large bowl, our sugar, oil. That’s gonna be the fat in this recipe. So we don’t have to cream any butter or deal with any shortening like that, just oil. We’re gonna take our mixer and just combine that together. Now we’re gonna add our eggs. Add these one at a time. Buttermilk. This will react with the baking powder and soda, and leaven our cake. Plus, give it some nice richness. So traditionally, buttermilk is what is leftover after you’ve churned butter. That liquid is called buttermilk. These days I think it’s mostly just cultured milk. Two bloops of vanilla,

Along with one or two ounces of red food coloring. One bottle is one ounce, and that’s plenty of food coloring for me. So I’m gonna go with that. You could also use paste food coloring if you like, but I’ve always wanted to try this

And somehow pour an entire bottle of red food coloring just seems like you’re breaking the rules somehow. I love that. Here we go. One bottle into… Wow! Whoa! Look at this. I’ve learned from my days of making homemade Play-Doh with my kids, if you get food coloring stains on your hands, try using a bit of toothpaste and rubbing it into the stain. And then wash your hands as paranormal, and it should come out. It’s a really wonderful thing.

‘Cause we play it with a lot of food coloring. Now we’re going to add some coffee and some white vinegar. That too will react with the baking soda and baking powder to make our cakes rise. And now we’re gonna add our dry. My mixer is very overpowered on the low settings,

So I’m opting to use my whisk so I don’t fling this red batter everywhere. So here are my baking pans lined with parchment. We’ll just use some scraps around the sides. You can eyeball this, but I’m gonna go ahead and use a measuring cup to kinda get an estimate

So that my two layers will be pretty equal. Wow, it’s so red, it’s amazing. Now we’re gonna pop these into a preheated 325 degree oven and bake them for 30 to 40 minutes or until a toothpick inserted comes out with a few wet crumbs. We don’t wanna over bake this.

We want to make sure our cake is moist, and then we’re gonna let them cool on a rack until the pans are warm before we remove the parchment and invert them and allow them to cool on a rack completely before we frost them. That’s super important. You don’t want the frosting to ooze

And melt all over the place. All right, my lovelies, we will be back once these have been baked up and we’re ready to frost things. Okay, see you a little bit. And now it is time to make the cream cheese frosting. Now this is the clastic pairing with the red velvet cake.

So we’ve got a lot of cream cheese. These packets of cream cheese have been sitting out at room temperature, and we’ve got four of them, along with a lot of booder. This has also been sitting at room temperature. Aah! I’m gonna add some vanilla to this. Bloop. Ooh, that’s a big one. Bloop.

Here we go. Whoa. It’s level one. I tell you. Time for some powdered sugar. Wow, this should be interesting. So that’s one. If I didn’t think it was gonna fly everywhere before, it’s really gonna fly now. Okay. Ooh! Well, I guess we have to taste it. Hmm. Wow, that’s really nice. Really supple, smooth, buttery, rich, sweet, but not overly so. Tangy. Delicious. So now we’re gonna do this little, make a circle into a heart hack trick. Lightly score half and then a quarter, four quadrants, right?

We’re gonna go from this point to this point. That will be part of the heart cheek. It will make more sense in a moment. Here to here, I’m gonna cut this as well. And this will be the bottom of the heart. That’s gonna be the pointy part.

And these are gonna be the top cheeky parts. Since I want these to match, I’m gonna use this one as the template so that it lines up and do the same for this cake. Place our parchment all the way around, which we will remove once we are finished decorating.

Try to center it if we can. Then these little pieces will go on the outside like this. See how it makes a heart? How cute! And glue that to this part right there. I’m getting crumbs in my frosting, which I don’t love, but I’m not a professional, right?

I am making this recipe for the very first time. And I am not a professional cake decorator. In fact, I didn’t go to culinary school. I didn’t go to baking school. I’m just like all y’all. I’m gonna cut a little divot here. So this looks a little bit more defined

In terms of being a heart, right? Yes. Sweet. A nice generous layer of the cream cheese frosting. We’re gonna add our second layer. All right, little cracking. That’s okay, we can just push it. And settle that right in. So now we’re gonna coat this with a thin layer of frosting.

This will be our crumb coat. That means, this will stick all those crumbs down. And then when we put our final coat on, it won’t be polluted with all these little red flex. That’s the plan. At least, that’s the plan. So I’m gonna get the sides, cover all the cake,

And then I’m going to chill it. And in the refrigerator, the butter will set up and give us a nice smooth surface so that when we do our final frosting, none of those crumbs or anything will move. I’ve decided I’m not gonna layer this whole thing again with another layer of frosting.

What I’m gonna do instead is I’ve got a piping bag fitted with a 1M tip, very simple tip. And I’m just gonna pipe a little rose flower things all over it and cover it all up. And I’m just gonna do a little swirly over the entire cake,

And we’ll just pray that I have enough frosting to cover the entire cake. Now that I’m doing it, I’m not sure that I will. And if we don’t, then we’ll figure something else out. I like the little farting sounds it makes. I remember in elementary school, I took a cupcake decorating class.

It was so great. I wasn’t very good at it, but I was so excited. This piping tip is very forgiving. You don’t need to have any skill whatsoever. You just swirl a circle. So my goal now is just to try to distribute frosting all over the cake.

And then we’re just gonna have to smooth this out, I think, because I don’t have enough. And then smooth out the sides. Oh my goodness, lovelies, this cake. All right, I think it’s all right. So I just smeared the sides, sort of with an old fashiony kinda swoopy thing

And left the roses on the top, rosettes, whatever you wanna call ’em. And now we’re gonna remove the the paper around the perimeter. Enough of this overrated perfection. Here is my heart shaped cake of red velvet. And let’s give it a taste. That’s a big slice. Guess I’m hungry. Wow, that’s beautiful. Many hours later, we have a homemade red velvet cake. I think if you were to make this, skip the whole heart shaped thing,

It makes it a lot harder. Just keep it round and frost it, and you’ll save yourself some heartache. But what is Valentine’s Day without a little heartache, right? Look at that. One bottle of red food coloring, in my opinion, is plenty enough for this cakes. Itadakimasu! Mm, mm. Wow!

That is one delectable cake. Oh my goodness. The cake crumb is so moist. This is a very moist, luscious cake. It’s not the least bit dry. It has a delicate kind of texture. It has a very subtle chocolate flavor, but mostly what I taste is that delicious frosting.

The tang of the cream cheese and the buttery richness of the frosting, I think is really what highlights this entire cake, along with that really beautiful, soft, delicate, yet moist crumb texture of the cake. Fan-stinkin’-tastic! Mm-hmm, the cake itself tastes rich. Vanilla with a just tinge of chocolate flavor.

But it reminds me a bit of pound cake in terms of its kind of tight crumb, but it’s not dense at all. It’s still fluffy, but incredibly moist. This is probably one of the moist cakes I’ve ever had. And this frosting, so stinking good. It’s not overly sweet.

A lot of buttercream frostings for me are just tooth achingly sweet. But this one is not. Mm-hmm. The cream cheese gives it a really nice thick body, nice frosting-like texture. But that inherent tanginess of the cream cheese goes so well with the four cups of sugar we added to it. Delectable.

Make this cake for someone you love. If you just wanna make something sweet, just wanna be romantic, just skip all the fru-fru, just make the cake. It’s delicious. And we’ll bring a smile I think to anyone’s face. All right, my lovelies, thanks so much for watching. I hope you enjoy that one.

I hope you learn something. Please share this video with your friends. Follow me on social media. Like this video, subscribe, and I shall see you in the next one. Toodaloo! Take care! Bye! Another bite, please. Mm.