Hi Bold Bakers!
So Bold Baking is my fearless approach to baking, anytime, anywhere, even if you don't
have an oven.
Now you have seen me make some crazy stuff in the microwave like microwave mug pizza,
crispy potato chips, and even a cheesecake.
Well right now I am going to show you how you can make a whole red velvet cake straight
from the microwave in under 10 minutes.
As always the recipe can be found on my website BiggerBolderBaking.com and make sure you head
over there because I've got lots of recipes that aren't up on YouTube.
Okay, let’s start out in a large bowl.
Add in your flour, sugar, cocoa powder, cinnamon, baking soda, and salt and then whisk all these
ingredients together.
So a fun fact about red velvet cake, it actually is a chocolate flavored cake, not red cake
like a lot of people think, also I like to add in a little bit of cinnamon and vanilla
just to bring out the flavor in the other ingredients.
Okay, so now we're going to move this to the side and we’re going to mix together our
wet ingredients.
So first up, our eggs.
Now if you do not eat eggs, don't worry, check out my egg substitute chart on my website
so you can know what to substitute them out for.
Then into this we’re going to add in some buttermilk, flavorless oil, vanilla extract,
and some red food coloring, and then just very carefully whisk all these ingredients
together.
So I love seeing buttermilk in a recipe for cakes because it means that your cake is going
to be really tender.
The acid in it softens the gluten in your flour and just yields you a lovely, fluffy,
soft cake.
So here’s our wet ingredients, now this is a lovely red color, if you want it darker
than that, then feel free to add in a little bit more food dye.
But as of right now, I'm going to add my wet ingredients into my dry.
Now with a whisk just mix these ingredients together, now you know my rules about whisking
flour, you don't want to over-beat it or it will actually toughen your cake.
So just mix it until there’s no more lumps.
So now there you go, super easy cake to mix by hand, takes no time at all.
So now let’s talk about our tins, or actually they're not tins, they are silicone molds,
because this is what you need to put into the microwave.
These are really inexpensive and I got them online and I'm going to put a link on my website
of where I got them.
But your ant something like this, an eight or a nine inch mold.
Now all you want to do is just take your cake batter and divide it as evenly as you can
between the three molds.
If you wanted to make a two tiered cake that’s totally fine too.
Looking great.
You know red velvet’s one of my favorite cakes and I never had it until I moved to
the United States, but man, is it yummy.
Especially with cream cheese frosting.
So ever since I made my first cake in the microwave the most requested cake you wanted
to see next was red velvet, so I really hope you enjoy this one.
Okay so these are looking lovely, now it’s time to pop them into the microwave one by
one.
Cook your red velvet cake off for roughly two and half to three minutes.
Now the cook time that I give is based on my microwave, my microwave is 1200w, so check
the wattage of your microwave because your timing may vary.
You might need a little bit more time or you might need a little bit less.
So two and a half minutes later we have the first layer of our cake, and you can tell
that it’s baked if you push down on it and it’s firm underneath your finger, that means
your cake is ready, also, you can take a toothpick and if you just stick it in the middle of
your cake, pull it out, and if it comes out clean, your cake is done.
Okay so we’re going to set this aside to cool down and now we’re going to cook off
our second layer.
So here’s the benefit to cooking your cake in the microwave rather than the oven: number
one, microwave takes way less time, only 10 minutes to cook a whole cake.
Number two, the microwave steams your cake, and it doesn't have that same dry air that
an oven does so you get a lovely soft and fluffy cake.
So here is our second layer, now I can tell that it’s done because just like the first
you have all these lovely bubbles on top and there's no more wet cake, so this is perfect.
Okay that’s number two done, now we're going to pop the third and last layer into the microwave.
With Valentine’s Day coming up this cake is the effect gift to give somebody, and best
of all, it keeps fresh in an airtight container for up to three days.
So there you have it, our third and final layer, all in all the cake was made in under
10 minutes, which is pretty amazing.
So while your cakes are cooling, it is a great time to make your cream cheese frosting.
Now I got a recipe for this on my website.
Red velvet and cream cheese frosting go together like peanut butter and jelly.
So you're going to want this on your cake.
So now my cake is nice and cold so it’s the perfect time to frost it, and here’s
a little tip, if your cake is actually a day old it’s even easier to frost, because it’s
not as crumbly and soft.
So on my first cake layer I am going to put a big dollop of cream cheese frosting.
Give it a bit of a spread out, bring it all the way to the sides.
So you know my approach to cake decorating, I'm pretty rough and ready, but I always make
it look beautiful in the end so stay with me.
Okay, nice.
That’s pretty even.
[Laughs] I'm going to put on the next layer, and another dollop of cream cheese frosting.
Somebody gave me this cake stand a few years ago actually, and I find it really helpful
for cake decorating they're not that expensive so if you can pick one up I strongly recommend
it.
Okay, and then on with our third layer.
So you'll notice that I turned the last layer upside down and why I did that because we
want a nice flat top.
Because then when you go to decorate it’ll be lovely and even.
Next step is our crumb layer, now this is an important layer especially for this cake
because what it does, it gathers up all of the loose crumbs so then when you finish decorating
you've got a beautiful finish on the outside.
And this is a crumbly cake, which is great, because that means it’s nice and moist.
So I'm just going to take a big dollop of frosting.
So spread it all over the top, then bring it down the sides, all we’re aiming for
is a thin layer of frosting, just catch up all those crumbs.
This is going to look red, it’s going to look muddy, this is the way it’s supposed
to look.
So just make sure you're covered all the way around, now what you want to do is to put
this into the fridge for a minimum of 30 minutes, now we do this because we need it to set,
because then when we decorate on top, the two layers won't mix.
So it’s been half an hour, our frosting has set, so now it’s time to put on our
final layer.
Now just like before, we’re going to put a big dollop on the top, and then just work
from the top, smooth it out, and then work the frosting down the sides of the cake.
It always helps if you start at the top and then move to the sides.
So now don’t worry about getting this cake perfectly smooth because it’s going to have
a bit of a rustic finish.
What we’re aiming for here is just to cover over all the crumbs that we got in the first
layer, and we end up with a lovely white cake all around.
Okay, so there you go, our cake is covered and it looks pretty even if I do say so myself.
So now I'm just going to finish it off with a few crumbs.
Now these crumbs fell off my cake, and I'm just going to dust them around the top of
the cake, just around the edge, for a little pop of color.
This is also the way you would see it decorated in a bakery.
This is the way I love to decorate a cake, you take a few cake crumbs, sprinkle it over
the top, and you have this fantastic looking cake at the end.
This is my kind of decorating.
Now I'm just going to cut through all those lovely three layers.
This ended up being a pretty big cake.
And just check that out.
Soft, moist, perfect red velvet.
Look at that.
I don't think anybody would ever guess that this came from a microwave and to be honest
with you once they taste it they're not going to care.
Dun-dada-dun!
Super moist cake!
Probably the yummiest red velvet I've ever had.
Oh my gosh.
Soft, easy to make.
Absolute perfection.
This cake is perfect for any celebration and it can all be made in under 10 minutes flat.
When you make this cake, please leave a star review on my website because I would love
to hear your feedback.
Thank you so much for watching, and I’ll see you back here really soon, for more Bigger
Bolder Baking.