Red Velvet & Cinnamon Layer Cake {and Red Velvet Link Love!}

Red Velvet & Cinnamon Layer Cake via Sweetapolita

It’s a Red Velvet Cake craze, my friends! I may be a little late to the Red Velvet party, but I’ve arrived, outfitted in a quintessential vintage red polka dot 50′s dress, of course, and with a cake in tow — a Red Velvet Layer Cake with Whipped Cinnamon filling and Rich & Fluffy Cream Cheese Frosting, no less — just in time for Valentine’s Day. Are you gearing up for the big day? I certainly was, as I had so many fun Valentine’s ideas to share with you, and then, bam!, earlier this past week I became super ill and was out of commission. I didn’t even see it coming — it was kind of crazy. The good news is that I had just made and began to photograph this cake that day, so at least I can share my red velvet love with you now.

As you may likely know, Red Velvet Cake is an old-fashioned, chocolate buttermilk cake, of sorts, that is known for its deep red or red-brown colour, typically achieved by a generous dose of red food colouring, or in many cases, cooked beets, or both. Most traditional versions of this cake are paired with either white cooked flour frostings or classic cream cheese frosting, or slightly tweaked variations of them. I would almost say that this cake keeps us loving and respecting the past more than any other cake out there–it appears that most bakers keep tradition close inside their apron pockets when recreating this red gem (when making it in cake form, that is–there are all sorts of incredible & innovative red velvet desserts out there now!).

Red Velvet & Cinnamon Layer Cake via Sweetapolita

I haven’t made this ever-popular (again) cake in quite some time, and there’s a reason: I simply couldn’t find a recipe for the cake layers that I loved. To be totally honest, I made 3 different recipes, and it was hard choosing one that I even really liked. I love the idea of the cake, and I love the flavours it’s known for, but when I tried the most popular recipes floating around the web, they were all standard butter cakes that ended up on the dry side once ready to eat. Then I tried a few alternatives that opted for oil-based cakes, which, with chocolate cakes I usually love, but I just found the ones I tried were too oily for the limited amount of cocoa in the Red Velvet Cake. I finally decided that the best recipe out there is likely a butter cake version, so back on the search I went . . .

That’s when I tried this perfectly moist and classically made cake layer recipe from baking911.com, and I loved it! Sarah worked hard to create a recipe that wasn’t dry at all, but rather really flavourful and moist, while staying really true to the traditional version.  I decided to switch it up just slightly, by filling the cake with a whipped cinnamon frosting and then frosting the outside with a fluffy cream cheese frosting — the yummiest.

Since any day is a great day to share pretty and love-y treats, I look forward to sharing my other posts with you next week (and stay tuned for a Love Day Roundup post!). In the meanwhile, let’s make one killer Red Velvet & Cinnamon Layer Cake! But first . . .

A few random-but-riveting Red Velvet Cake facts:

  • In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton (source). Incidentally, my mom worked at Eaton’s department store during my childhood; this fact is in no way related to Red Velvet Cake, just thought I’d share that exciting tidbit.
  • It is often said that Red Velvet Cake was first popularized at the Waldorf Astoria hotel in New York (where Grant and I spent our engagement weekend, but what? never had the cake!) during the 1920s, although, it seems that it had been popular for many years before then throughout the southern states. The famous Waldorf Red Velvet Cake recipe can be found, among other incredible recipes, in the fabulous The Waldorf-Astoria Cookbook.
  • Red Velvet Cake makes a special appearance (likely one of the reasons the cake regained popularity!) inside the perfectly unusual armadillo groom’s cake in the 1989 movie, Steel Magnolias.

Red Velvet & Cinnamon Layer Cake          {click to print}

 

 

 

 

Yield: One 4-layer (or two thicker layers), 9″ round cake. Serves 12-16

*August 2013 Update: Since I’ve written this post, baking911.com is structured differently–you must be a member to view the recipes. If you aren’t a member, you can try my more recent Red Velvet Cake recipe here.

I paired the fabulously moist & yummy Red Velvet Cake layers from my friends over at baking911.com with my own frosting and filling to create an old-fashioned favourite with a bit of a twist. My Whipped Cinnamon Filling/Frosting and Rich & Fluffy Cream Cheese Frosting recipes are below, and you can find the fabulous baking911.com Red Velvet Cake recipe, HERE (if you are a member of baking911.com).

Whipped Cinnamon Filling/Frosting

Yield: enough to fill a 9″ round, 4-layer cake

Ingredients

3 sticks + 2 tablespoon (370 g/13 oz) unsalted butter, softened and cut into cubes

3 cups sifted (480 g/1 lb + 1 oz) confectioners’ sugar (icing, powdered)

3 tablespoons (45 mL) whipping cream (heavy cream 35%)

2 teaspoon (10 mL) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

2 teaspoons (10 mL) ground cinnamon, or to taste

pinch of salt

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency) and stirred occasionally during the cake-frosting process.

Rich & Fluffy Cream Cheese Frosting

Yield: enough to frost (only frost, not fill) a 9″ round cake, with piped decorations (above)

Ingredients

1/3 cup  (75 g/2.5 oz) unsalted butter, room temperature

1 1/2 lbs (5 1/2 cups/685 g) confectioners’ sugar

1 1/2 packages (8 oz packages) cream cheese (12 oz/345 g), cut into cubes, cold

1/4 cup (60 ml) whipping cream (heavy cream 35%)

2 teaspoons (10 ml) pure vanilla extract (I use Nielsen-Massey Pure Vanilla Extract)

pinch of salt

Method

1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.

2. Add cold cream cheese, all at once, and beat on medium speed for about 5 minutes.

3. Add whipping cream and vanilla, and beat at medium high speed for about 1 minute. Frosting will be fluffy. Be sure to not overbeat, or the frosting will start to become too thin.

Assembly of the Red Velvet & Cinnamon Layer Cake

1. With a long, sharp serrated knife, slice both cooled cake layers in half horizontally, so you now have 4 cake layers (this is optional–you can certainly leave it as 2 thicker layers with one layer of filling).

2. Spread a small dollop of either frosting onto desired cake plate or cake board (this keeps cake from shifting).

3. Place 1 cake layer on it, cut-side up. Place ~1 cup of cinnamon frosting on top, and spread evenly with a Medium Sized Offset Spatula
leaving about a 1″ rim unfrosted (around the edges).

4. Repeat step 3 until you come to your final layer, which you will place cut side down.

5. Pile a generous amount of Fluffy Cream Cheese Frosting on top of the cake and using a clean Medium Sized Offset Spatula
working outward from the top center, adding more frosting to the sides and smooth, using a Medium Sized Straight Spatula, until cake is covered and smooth.

6. Place remaining Fluffy Cream Cheese Frosting in a large Pastry Bag fitted with your preferred large decorating tip. For this cake I used Ateco Decorating Tip 887, and swirl rosettes around the top of the cake. Top with candy heart or anything your little heart desires!

Sweetapolita’s Notes

  • This cake is best enjoyed day 1 or 2. Because of the cream cheese frosting, you will need to refrigerate the cake, but it should always be served at room temperature.
  • For Red Velvet & Cinnamon Cupcakes, you could bake in cupcake liners (24-36) and top with a swirl of each frosting, or even just one or the other.
  • Ready to rock your cake baking? Check out my 50 Tips for Baking Better Cakes post.
  • To learn more about my favourite baking tools, check out Baking Supplies I Love.

As always, I’d love to hear about your experiences and results making this cake, so come on back and let me know!

Does Red Velvet excite you? Here is a serious dose of Red Velvet love from friends around the web:

Happy Weekend!

 

P.S. No, I’m not really wearing a quintessential vintage red polka dot 50′s dress.

PPS. I don’t even own a quintessential vintage red polka dot 50′s dress, but ooh I wish I did!


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