I’ll never forget when I first saw a prism cake. It wasn’t red velvet; it was some sort of lemon concoction. But the shape! Oh, the shape was mesmerizing! I knew I had to try and make one, and what better flavor to showcase than red velvet? This Red Velvet Prism Cake is not just a dessert; it's a statement piece. Imagine slicing into a cake that isn't just delicious but also a geometric masterpiece. It's like art, but edible! This cake is perfect for birthdays, anniversaries, or any special occasion that calls for a show-stopping dessert. Trust me, it will be the talk of the party!
The combination of the moist, tangy red velvet cake and the rich, decadent chocolate ganache is simply divine. Every bite is an explosion of flavor and texture that will leave you craving more. While it may seem intimidating at first, this recipe is surprisingly straightforward. I've broken it down into easy-to-follow steps, so even if you're not a seasoned baker, you can create this stunning cake with confidence. My friend Sarah is a terrible baker, and she managed to pull it off, so you definitely can! Just remember to take your time and enjoy the process. Baking should be fun, right?
And let’s be honest, who doesn’t love red velvet? That perfect balance of cocoa and tang, the vibrant red hue… it’s a classic for a reason. By shaping it into a prism and covering it in a luscious chocolate ganache, we’re taking this classic to a whole new level. So, get ready to impress your friends and family with this extraordinary Red Velvet Prism Cake! Whether you are looking to challenge yourself or just show off, this cake will be the center of attention. Let's get baking, shall we?
Required Equipments
- 6-inch Prism Mold
- Mixing Bowls
- Stand Mixer
- Rubber Spatula
- Parchment Paper
- Double Boiler or Heatproof Bowl
- Offset Spatula
- Cake Tester
Red Velvet Prism Cake: Frequently Asked Questions
Red Velvet Prism Cake
Indulge in a Red Velvet Prism Cake, a stunning geometric dessert featuring moist, tangy red velvet layers and a rich chocolate ganache. Perfect for special occasions, this cake is surprisingly easy to make and guaranteed to impress!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 40 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour your prism mold meticulously. Trust me; you don't want this to stick!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps!
- Cream Butter and Sugar: In a separate bowl, using a stand mixer (or a hand mixer), cream together the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. It's gotta be *really* fluffy!
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined. We don't want any eggy surprises!
- Incorporate Wet and Dry Ingredients: In a small bowl, mix the buttermilk and red gel food coloring. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Add Vinegar and Baking Soda: In a small bowl, combine the white vinegar and baking soda. It will fizz! Add this to the batter and mix until just combined. This step is crucial for that signature red velvet tang!
- Pour into Mold: Pour the batter into the prepared prism mold, spreading it evenly. Tap the mold gently on the counter to release any air bubbles. Those pesky bubbles!
- Bake: Bake for 30-40 minutes, or until a cake tester inserted into the center comes out clean. Keep an eye on it; ovens vary!
- Cool: Let the cake cool in the mold for 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is key!
- Prepare the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.
- Stir Ganache: Gently stir the chocolate and cream together until smooth and glossy. If the chocolate doesn't melt completely, you can heat the mixture in 30-second intervals in the microwave, stirring in between, until smooth.
- Cool Ganache: Let the ganache cool slightly until it thickens to a spreadable consistency. This might take about 30 minutes. Don't rush it!
- Frost the Cake: Once the cake is completely cool and the ganache has thickened, use an offset spatula to spread the ganache evenly over the top and sides of the prism cake. Make sure to cover every nook and cranny!
- Chill (Optional): For a cleaner finish, you can chill the frosted cake in the refrigerator for about 30 minutes to set the ganache.
- Decorate: Decorate the cake as desired. You can use fresh berries, chocolate shavings, or a dusting of cocoa powder. Get creative!
- Slice and Serve: Slice the Red Velvet Prism Cake carefully and serve. Enjoy every bite!
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 5g
Fat: 25g
Carbohydrates: 55g
Fiber: 2g
Calcium: 50mg
