With Valentine’s Day tomorrow my recipe today for Red Velvet Ombre Cake comes at the perfect time. Instead of flowers why not make your loved one a cake? This cake is deliciously moist and topped with a luxurious cream cheese icing it is the perfect show stopper cake.
This cake isn’t only perfect for Valentine’s Day but is also ideal for birthdays and special occasions. Valentine’s Day was always a special occasion when I was young as it was my mum’s birthday. While my beautiful mum is no longer around to celebrate it, this day will always hold a special place in my heart and not just because it’s Valentine’s Day but the memories it instills.
Made with buttermilk for moistness it is also as light as a feather. This red velvet ombre cake will definitely have you coming back for more! I colour the cake with different amounts of beetroot juice to give varying degrees of colour in both the sponge and the icing. It gives a lovely element of surprise when you cut into that first piece. You may also colour it with red food colouring if you want it more enhanced, but I prefer to use beetroot juice as not only is it natural but improves the flavour of the cake. You may use coconut sugar instead of refined sugar but it darkens the colour of the cake.
Icing on the Cake
To ice the cake make 3 different colour icings and start at the bottom of the cake with a palette knife and the darkest colour. Bit by bit, work your way up the cake and end with the lightest colour on top. Decorate with edible or homemade icing flowers. I made this flower by colouring sugar paste and cutting out 2 flower shapes. Leave to dry in a flower shaper or small cup to keep its shape. Add icing to the centre and fill with edible pearls.