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.
- 300g soft unsalted butter
- 40ml vegetable or light olive oil
- 450g caster sugar or coconut sugar
- 4 eggs
- 30g cocoa powder
- 160ml buttermilk
- 460g spelt white flour
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 3x 6 inch sandwich tins
- 40ml beetroot juice or natural red colouring
- Cream Cheese icing:
- 175 g soft Butter
- 350g cream cheese (I use Philadelphia)
- 400g icing sugar, sifted
Preheat the oven to 180˚C.
Beat the butter and oil together in a large bowl until smooth. Add the sugar and beat until light light and fluffy.
Add the eggs one at a time beating between each addition.
Sift the flour into a bowl. Sift the cocoa powder into a separate bowl.
Add half the flour to the butter and sugar mixture with half the buttermilk and beat until well combined. Repeat with the remaining flour and buttermilk.
In a small bowl mix the cider vinegar and baking soda. Add to the cake mixture and mix until smooth.
Divide the mixture into 3 separate bowls.
For the bottom mixture add 15g of cocoa powder with half the beetroot juice or red colouring.
For the middle mixture add 10g of cocoa powder with beetroot juice or colouring.
For the top mixture add 5g of cocoa powder with the beetroot juice or colouring. You can add as much or as little colouring as you like depending on the colour you want. Mix until well combined.
Place each mixture in lined or greased tins and bake in the oven for 25-35 minutes until a skewer comes out clean. Leave to cool before icing.
To make the icing, place the butter, cream cheese and sifted icing sugar into a food processor. Mix until well combined.
Divide into 3 separate bowls, allowing more in one bowl for the top of the cake. Colour keeping the bottom colour a deep pink, the middle colour lighter and the top colour pale.
If the icing is too soft leave in the fridge for an hour. Place the cake layers on a cake board.
Ice between each layer. Using a palette knife smooth around the edge of the cake starting at the bottom with the deeper colour and working your way up with the 2 remaining colours. Decorate with edible or sugar paste flowers.
Leave in the fridge and remove an hour before serving.
For a large one colour cake then keep the cake mix as one cake with the same quantities. I make my own beetroot juice using fresh beetroot in the juicer.