This Red Velour Cake takes your classic popular Red Velvet Cake and brings it to the next level of elegance and deliciousness. Still moist, still has the soft velvet texture we're all familiar with and love, but has a velour exterior that's beautiful and sophisticated.
I strongly recommend using red gel food coloring
because I find that you get a much more intense red color and there's no bitter taste after.
You can skip step 1 under assembly, if you have a large cake lifter
. You can assemble the cake on a large cutting board, then use the cake lifter to transfer the cake onto a cake plate.
This cake can also be made in 2 cake pans and then cut the cake in half using a serrated knife. Baking time should still be around 35 minutes, but it's best to use a toothpick to check for doneness.
You should have more than enough crumbs for the entire surface of the cake. I only used about half of the crumbs.
Recipe adapted from Ricardo Magazine.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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