Watch this red velvet cake rise, red as the dawn!
Tis’ the season to be thankful for The Red Queen series so this Thanksgiving we are here for the Red Queen cake recipes! In order to get use ready for the release King’s Cage, we have been binging Red Queen and Glass Sword. And now with Thanksgiving around the corner, what could possibly be better than ending turkey day with some delicious Red Queen grub!? Below you’ll find a recipe for a Glass Sword inspired cake! The red velvet cake base is courtesy of Smitten Kitchen, with some added extras we came up with, so get ready to devour this delicious cake, Scarlet Guard!
Smitten Kitchen’s Red Velvet Cake Recipe
Yield: 3 cake layers
- 1 tablespoon unsalted butter
- 3 1/2 cups cake flour
- 1/2 cup unsweetened cocoa (not Dutch process)
- 1 1/2 teaspoons salt
- 2 cups canola oil
- 2 1/4 cups granulated sugar
- 3 large eggs
- Blood from your enemies. (Just kidding you just need 6 tablespoons of red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water.)
- 1 1/2 teaspoons vanilla
- 1 1/4 cup buttermilk
- 2 teaspoons baking soda
- 2 1/2 teaspoons white vinegar.
1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Vanilla Buttercream Frosting
- 1 box confectioners’ sugar (3 ¾ cups)
- 6 tbsp unsalted butter, room temp
- 1 tsp vanilla
- ½ tsp salt
- 2 tbsp milk
Using a hand (or stand) mixer, blend butter until creamy, and slowly beat in sugar, salt, vanilla, and 1-2 tbsp milk until blended and fluffy. Add more milk if needed—just a little bit at a time!
White Chocolate Ganache For The Dip
- 8 oz chopped white chocolate (white chocolate chips would do too)
- ¾ cup heavy cream
- Black food coloring
Bring the cream to a low boil, then pour over white chocolate and mix until smooth. Once it’s cooled a bit, mix a drop or two of black food coloring in to get to a solid grey.
Once the cake is assembled and the frosting is set, pour the ganache over the top of the cake to create the drips. Set in the freezer for 20 minutes, and then use Wilton silver pearl dust mixed with clear vanilla extract and a new, washed paintbrush to paint over the ganache and make it shimmery!
Follow these simple steps to make your sugar glass
Pro tip: Use a little bit of blue food coloring for good measure. Plus you’ll need a candy thermometer (it made our entire kitchen sticky but it was so #worthit!). Once it cools, use a butter knife and a small hammer to crack it into shards. Spray the shard that is going in the middle of the “crown” with a bit of silver Wilton color mist.
Ok BRB, stuffing my face like….
Do have more YA inspired recipes? Tell us about them in the comments below! And don’t forget to pre-order your copy of King’s Cage here!