Deliciously Decadent Red Velvet Cake: A Must-Try Recipe!
If you’re a fan of baked goods like me, then you’ll be pleased to know that I have an exceptional recipe to share with you today. Get ready to satisfy your sweet tooth with the legendary Bubble Room Recipe for Red Velvet Cake – a classic, southern-layered cake perfect for any occasion.
This recipe comes all the way from Captiva Island, where the Bubble Room restaurant has been a beloved establishment for over 40 years. Their red velvet cake is one of their most famous desserts, and luckily, the restaurant has shared their secret recipe with the world.
When I first tried this cake, I was blown away by how moist and delicious it was. The layers were fluffy, and the cream cheese frosting had just the right balance of sweet and tangy flavors. It’s no wonder that this cake has become so popular!
Whether you’re looking to impress your guests at a dinner party, or simply craving something sweet on a lazy Sunday afternoon – this recipe is sure to succeed. So let’s dive into making this mouthwatering dessert, and get baking!
Why You’ll Love This Recipe
Red velvet cake is a beloved classic, but there’s something special about the Bubble Room’s recipe. Let me tell you why you’ll love making this cake.
Firstly, this recipe features a delicious combination of buttermilk and white vinegar, which brings out the richness and tanginess that are hallmarks of red velvet cake. The addition of cocoa powder gives it a slightly bitter note that counterbalances the sweetness of the cake.
Secondly, this recipe has been passed down through generations of Floridian bakers, including Katie Gardenia, the former owner of Bubble Room restaurant. It’s gone through tweaks to achieve the perfect ratio between moistness and fluffiness. You can trust that it works because it’s been time-tested!
Lastly, since red velvet cake has its fanatics (myself included), we all know that pairing it with cream cheese frosting is non-negotiable. Bubble Room’s recipe includes a cream cheese butter frosting, which will make your taste buds swoon with every bite.
In conclusion, you’ll love this red velvet cake because it combines ingredients in such a way that stimulates all your senses. You have to experience its mouth-watering flavor for yourself!
- 2 1/2 cups of self-rising flour
- 1 1/2 cups of granulated sugar
- 1 cup of buttermilk
- 3 eggs
- 2 teaspoons of unsweetened cocoa powder
- 1 1/2 cups of vegetable oil
- 1 teaspoon of vanilla extract
- 1 tsp of baking soda
- 1/2 tsp of white vinegar
- 2 oz red food coloring
For the Cream Cheese Frosting, you will need the following:
- 4 cups confectioner’s sugar
- 1/2 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Chopped pecans for garnish
The Recipe How-To
Preheat the Oven and Prepare the Cake Pans
First off, preheat your oven to 350°F (175°C). While waiting for the oven to reach the desired temperature, butter and flour two 8-inch (20 cm) cake pans. This will prevent the cake from sticking to the pans when baking. You can also line them with parchment paper if you prefer.
Prepare the Dry Ingredients
In a medium mixing bowl, whisk together 2 1/2 cups (313g) of self-rising flour, 1 1/2 cups (300g) of granulated sugar, and 1 tablespoon (8g) of unsweetened cocoa powder. Set aside.
Mix the Wet Ingredients
In a separate mixing bowl, beat together 3 large eggs until frothy. Add in 1 1/2 cups (360mL) of vegetable oil, 1 cup (240mL) of buttermilk, 2 teaspoons (10mL) of vanilla extract, and food coloring until vibrant red velvet color is achieved. The amount of food coloring used may vary depending on how deep or light you want the color to be. Mix until well combined.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture, using a stand mixer or handheld electric mixer on low speed. Mix until just combined taking care not to overmix.
Add Vinegar and Baking Soda Mixture
In a small mixing bowl, combine 1 tablespoon (15ml) of white vinegar and 1 teaspoon (5g) of baking soda. Once it begins to fizz, immediately fold it into the cake batter.
Divide the batter equally into two prepared cake pans before baking for 25-30 minutes until a toothpick inserted in center comes out clean. Let it cool completely before frosting.
Optional: Add Pecans Crunch Topping
If you’d like some crunch in every bite of your red velvet cake bubble room recipe version, sprinkle pecans on top! Do not forget to toast pecans first for added flavor!
With this recipe on hand at your next family celebration or friend’s party, your red velvet cake will surely become an instant hit!
Substitutions and Variations
When it comes to crafting red velvet cake, there are always variations to be made. Adding unique twists to recipes is what keeps baking exciting and inviting. Here are some substitution and variation ideas to try with the Bubble Room Red Velvet Cake Recipe:
– Cream Cheese Frosting: The tangy cream cheese frosting is an essential element to a classic red velvet cake. You can experiment with different frostings, such as buttercream or whipped cream for a lighter touch.
– Nuts: Pecans can be added for a nutty crunch in the cake layers or on top of the frosting. If you have a nut allergy you can omit this ingredient entirely or replace it with chopped walnuts or almonds.
– Food Coloring: Traditionally, red velvet cake features artificial food coloring for its deep red hue. However, natural food coloring such as beet puree (which doesn’t affect the taste) can be used instead if desired.
– Not Self-rising Flour? No Problem! If you do not have self-rising flour, you can easily make a substitute by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
– Flavor Enhancers: Enhance your recipe with complementary flavors such as orange zest or almond extract or swap out vanilla extract for lemon or peppermint extract.
Remember that substitutions should be made mindfully and tested before serving the final product. These modifications could affect the taste, texture, or overall look of your dish; some minor changes could enhance the flavor while others may ruin the whole recipe.
Serving and Pairing
Now that the velvety cake is ready, it’s time to serve and pair it with some delicious accompaniments. This indulgent red velvet cake can be served as a delightful dessert after a meal or as a treat any time of the day. You can make this classic recipe for birthdays, Valentine’s Day or any special occasion.
For a simple yet delicious presentation, dust the top of the cake with powdered sugar, cocoa powder or decorate with cream cheese frosting. The sweetness and tanginess of the cream cheese frosting complement the rich chocolate flavor of the cake. If you wish to make cream cheese frosting at home, you can find the recipe in the FAQ section.
Red Velvet Cake can also be served with a dollop of whipped cream or with a scoop of vanilla ice cream. This pairing adds more depth and creaminess to the already luxurious cake.
If you want to add an element of crunch to your serving, sprinkle chopped pecans on top of the frosting. The nutty flavor provides a beautiful texture that balances off the creamy and velvety nature of the cake.
As for pairing, you can serve red velvet cake with tea or coffee which allows for contrasting flavors that complement each other nicely. A good glass of red wine or champagne also works perfectly well if you want to make it an evening affair.
After all, this red velvet cake recipe from Bubble Room is one of our favorites because not only does it always turn out moist and flavorful, but it’s also so versatile that it pairs well with anything from savory snacks to sweet drinks.
Make-Ahead, Storing and Reheating
As tempting as it is to devour this red velvet cake fresh out of the oven, there may be times when you need to make it ahead, store leftovers, or reheat portions. Fear not, as I’ve got you covered with some helpful tips and tricks!
To make this cake ahead of time, simply bake it according to the recipe instructions and let it cool to room temperature. Once cooled, wrap tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
When you’re ready to serve again, take the cake out of the refrigerator and let it sit at room temperature for at least an hour before serving. If you’re short on time, preheat the oven to 350°F (180°C) and place the wrapped cake in the oven for about 10-15 minutes until warmed through.
If you have leftover slices of cake, they can also be stored in the refrigerator for up to 3 days. For best results, wrap each slice tightly in plastic wrap or aluminum foil before storing.
If you want to freeze the cake instead of refrigerating it, simply wrap it tightly in plastic wrap and then again in aluminum foil. Place it in a freezer-safe bag and store in the freezer for up to 2 months. When ready to serve again, thaw the cake overnight in the refrigerator before allowing it to come to room temperature.
To reheat frozen slices of cake, remove them from their wrapping and place them on a plate. Microwave for about 20-30 seconds on medium heat until warmed through.
By following these simple steps, you can enjoy your delicious red velvet cake at any time without sacrificing its amazing taste and quality. Now go ahead and make it ahead for a special occasion or indulge yourself with some leftovers – this cake is sure to satisfy your sweet cravings!
Tips for Perfect Results
Preparing a delicious red velvet cake involves some beautifully crafted techniques that are must-to-knows. Before diving into the process, it is important to take note of a few tips and reminders for perfect results.
Firstly, make sure that all your ingredients are at room temperature. This adds to their cohesiveness and combining them will be much smoother. If the ingredients vary in temperature, it will affect the way they interact with each other and this can compromise the texture of your cake.
Secondly, do not overfill or underfill the cake tins if you want uniformity in all layers of your cake. Filling the tin three-quarters of the way up should do the trick. Overfilling it can result in a sloppy texture while underfilling it can make them rise unevenly.
Thirdly, utilize a sifter to sift all dry ingredients such as flour, baking soda, and unsweetened cocoa powder into a bowl to eliminate lumps and ensure even distribution. As an added bonus, sifting creates fluffiness ensuring that all the dry particles are evenly distributed, giving a smooth finish to your cake’s texture.
Fourthly, use high-quality ingredients if possible to achieve that superior taste and richness that you deserve.
Lastly, properly preheat your oven before putting in your cake mix to cook. Ensure that it is evenly heated at 350℉ for about 25-30 minutes for two layers and 30-35 minutes for three layers. Doing this will allow you to get that ideal presentation that dreams are made of – a perfectly baked red velvet cake with a beautiful crumb structure, softness, lightness and moisture like no other.
With these tips at hand, you now have all it takes to cook up an astonishing red velvet cake with precise finesse and unparalleled flavors just like The Bubble Room Recipe!
As a baker, I know how frustrating it can be when a recipe doesn’t turn out as expected. That’s why I’ve compiled a list of frequently asked questions to address any concerns or issues you may have while preparing this delicious red velvet cake recipe from the Bubble Room. From ingredient substitutions to storage recommendations, read on for answers to the most common queries surrounding this delectable dessert!
What is in red velvet cake that makes it red?
Red velvet cake is known for its striking red color and usually contains layers of ermine icing. Conventional recipes refrain from using food coloring and instead achieve the red hue through the use of non-Dutched cocoa with high levels of anthocyanin. The cake is crafted using basic ingredients such as buttermilk, butter, cocoa, vinegar, and flour.
How do you make a red velvet cake taste like a bakery cake?
Let me share with you some tips to enhance the texture of your baked goods. To achieve a more indulgent taste in your recipe, you can swap the oil for equal amounts of melted butter. Another way to add density to your treats is by adding an extra egg to the mix. Instead of using water, consider using equal parts milk or buttermilk for a richer flavor, particularly if you’re making a red velvet cake. Alternatively, you can try replace half the amount of water with sour cream to add a new dimension of texture to your treats. Give these suggestions a try, and you’re sure to be delighted with the results!
Why do you add vinegar and baking soda to red velvet cake?
Red velvet cake is a stunning treat that not only tastes amazing but also looks great. The contrast between its vibrant red color and the smooth cream cheese frosting is simply irresistible. What makes this cake unique is the use of baking soda and vinegar in the recipe, which creates an extra leavening agent to make the cake light and fluffy.
What can I add to a box cake to make it taste homemade?
As a seasoned baker, I’ve learned that a few ingredient swaps and preparation techniques can take your cake game to the next level. Take note of these valuable tips that can elevate your baked goods and impress your family and friends.
For starters, make sure to use ingredients that are at room temperature, especially when it comes to butter and eggs. This ensures that they mix together properly and create the right texture. Another hack is to swap out water for milk or buttermilk in the recipe. This yields a richer and creamier flavor.
If you’re looking for a moister and denser cake, try using sour cream in the mix. The acidity in the sour cream reacts with baking soda, resulting in a denser and, well, moister crumb. Additionally, replacing butter with oil will create a tender and fluffy texture, thanks to the oil’s unsaturated fats.
Adding extra eggs can also add richness to the cake’s texture, especially when it comes to yellow cakes. And don’t forget the vanilla extract! This extra ingredient boosts the overall flavor profile of your cake.
For the chocolate lovers out there, try incorporating cocoa powder or melted chocolate into your batter for a decadent and rich flavor. And finally, put your artistic skills to use and decorate your cake like a pro. Simple techniques such as piping frosting or adding sprinkles can take your cake from basic to beautiful. Follow these tips, and you’ll be baking like a pro in no time.
In conclusion, this red velvet cake recipe from the Bubble Room is an absolute must-try for all cake lovers out there! With its delectable taste and unique texture, it’s sure to please anyone who has a sweet tooth. The combination of buttermilk, cocoa powder, and red food coloring gives it that signature red velvet flavor that you won’t be able to resist.
Not only is this recipe delicious, but it’s also easy to follow and requires only a handful of ingredients. Plus, with the addition of pecans in the frosting, it adds another layer of texture and taste that will leave you coming back for more.
Whether you’re celebrating Valentine’s Day or just in the mood for some cake, this red velvet cake recipe will not disappoint. So why not give this fun place-inspired dessert a try and bring a little bit of Captiva Island into your own kitchen? Trust me, your taste buds will thank you.
Red Velvet Cake from the Bubble Room Recipe
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup two 1 oz. bottles red food coloring
- 1 teaspoon white vinegar
- 2 large eggs
- 1/2 cup chopped pecans (optional)
- Pre-heat oven to 350 degrees.
- Mix together all dry ingredients.
- Mix together all wet ingredients.
- While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
- Spray three 9"" cake pans with non-stick cooking spray.
- Pour equal amounts of batter into each of the three pans.
- Bake 20 to 30 minutes. Test for doneness with a toothpick.
- Cool layers in pans on wire racks for 10 minutes.
- Carefully remove layers from pans. Place layers on wire racks to cool completely.
- Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
- Frost cake and decorate top with remaining 1/2 cup pecans if desired.
- Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.