Decadent Delight: Mastering the Art of Ruby Cake – Recipes, Tips, and Variations
The Ruby Cake, with its vibrant red hue and moist, tender crumb, is a showstopper for any occasion. More than just a pretty face, this cake offers a delightful flavor profile, often combining the richness of chocolate with a hint of tanginess, making it a crowd-pleaser. This comprehensive guide will walk you through various ruby cake recipes, providing detailed instructions, helpful tips, and creative variations to elevate your baking game. Whether you’re a seasoned baker or a novice in the kitchen, prepare to be captivated by the allure of the Ruby Cake!
**What is Ruby Cake?**
The term “Ruby Cake” typically refers to a red velvet cake. The characteristic red color traditionally came from a reaction between the cocoa powder and acidic ingredients like buttermilk or vinegar. Nowadays, most recipes use red food coloring to achieve the vibrant hue, but the core elements of a red velvet cake – cocoa, buttermilk, and a creamy frosting – remain central to the Ruby Cake experience.
**Why is it so Popular?**
Several factors contribute to the Ruby Cake’s enduring popularity:
* **Visual Appeal:** The striking red color is undeniably eye-catching and makes the cake perfect for celebrations and special occasions.
* **Moist Texture:** The combination of buttermilk and oil creates a remarkably moist and tender crumb that melts in your mouth.
* **Flavor Profile:** The subtle chocolate flavor, balanced by a tangy undertone from the buttermilk, offers a unique and satisfying taste experience.
* **Versatility:** The Ruby Cake serves as a fantastic base for various frostings and toppings, allowing for endless customization.
**Recipe 1: Classic Ruby Cake with Cream Cheese Frosting**
This recipe provides a foundation for understanding the core components of a Ruby Cake.
**Ingredients:**
* **For the Cake:**
* 2 ½ cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 tablespoon unsweetened cocoa powder
* 1 ½ cups vegetable oil
* 1 cup buttermilk
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 ounce (2 tablespoons) red food coloring (gel or liquid)
* 1 teaspoon white vinegar
* 1 teaspoon hot water
* **For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 2 teaspoons vanilla extract
**Equipment:**
* Two 9-inch round cake pans
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper
* Cooling rack
* Offset spatula or knife for frosting
**Instructions:**
**Part 1: Preparing the Cake**
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms of the pans with parchment paper rounds.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Make sure there are no lumps of cocoa powder.
3. **Combine Wet Ingredients:** In a separate medium mixing bowl, whisk together the oil, buttermilk, eggs, and vanilla extract.
4. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. **Add Red Food Coloring:** Add the red food coloring to the batter and mix until evenly distributed. Gel food coloring typically provides a more intense color with less liquid, but liquid food coloring will also work.
6. **Bloom the Cocoa (Important Step!):** In a small bowl, combine the vinegar and hot water. Stir in the baking soda. The mixture will fizz. Immediately add this mixture to the cake batter and mix well. This reaction helps to activate the cocoa flavor and create a lighter texture.
7. **Divide and Bake:** Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Part 2: Preparing the Cream Cheese Frosting**
1. **Cream Butter and Cream Cheese:** In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
3. **Add Vanilla:** Stir in the vanilla extract.
4. **Beat Until Fluffy:** Increase the speed to medium and beat the frosting for 2-3 minutes, or until light and fluffy.
**Part 3: Assembling the Cake**
1. **Level the Cakes (Optional):** If the cakes have domed tops, use a serrated knife to carefully level them.
2. **Frost the First Layer:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
3. **Add the Second Layer:** Carefully place the second cake layer on top of the frosting.
4. **Frost the Entire Cake:** Frost the top and sides of the cake with the remaining cream cheese frosting. You can create a smooth finish or add swirls and decorative touches with an offset spatula.
5. **Chill (Optional):** Chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting to set and make the cake easier to slice.
**Tips for Success:**
* **Use Room Temperature Ingredients:** Using room temperature butter, cream cheese, and eggs ensures that the ingredients emulsify properly, resulting in a smoother batter and frosting.
* **Don’t Overmix:** Overmixing the cake batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Accurately:** Baking is a science, so accurate measurements are essential. Use measuring cups and spoons designed for baking.
* **Cool Completely:** Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt and slide off.
* **Chill the Frosting:** If the frosting is too soft, chill it in the refrigerator for 15-20 minutes before frosting the cake.
* **Parchment Paper is Your Friend:** Parchment paper rounds in the bottom of the cake pans make it much easier to release the cakes without sticking.
* **Test for Doneness:** A wooden skewer inserted into the center of the cake should come out clean or with a few moist crumbs attached.
**Variations on the Ruby Cake:**
The beauty of the Ruby Cake lies in its adaptability. Here are some variations to inspire your creativity:
* **Chocolate Ruby Cake:** Increase the amount of cocoa powder to 2-3 tablespoons for a richer chocolate flavor. You can also add melted chocolate to the batter.
* **Raspberry Ruby Cake:** Swirl raspberry jam or puree into the batter before baking. You can also add fresh raspberries to the cream cheese frosting or as a garnish.
* **Strawberry Ruby Cake:** Similar to the raspberry variation, use strawberry jam or puree. Freeze-dried strawberries, pulverized into a powder, can also be added to the batter and frosting for intense strawberry flavor.
* **Oreo Ruby Cake:** Crush Oreo cookies and fold them into the cream cheese frosting. You can also add a layer of crushed Oreos between the cake layers.
* **White Chocolate Ruby Cake:** Use white chocolate instead of cocoa powder. Melted white chocolate can be added to the batter and the cream cheese frosting can be made with white chocolate as well.
* **Ruby Cake Cupcakes:** Divide the batter into cupcake liners and bake for 18-20 minutes. Frost with cream cheese frosting or your favorite cupcake frosting.
* **Ruby Cake Pops:** Crumble a baked Ruby Cake, mix it with cream cheese frosting, and roll it into balls. Dip the balls in melted chocolate and insert lollipop sticks.
* **Vegan Ruby Cake:** Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use plant-based milk instead of buttermilk (add 1 tablespoon lemon juice or apple cider vinegar to 1 cup of plant-based milk and let it sit for 5 minutes to curdle). Use vegan butter and cream cheese for the frosting.
* **Gluten-Free Ruby Cake:** Use a gluten-free flour blend designed for baking. You may need to add xanthan gum to improve the texture.
**Recipe 2: Ruby Cake with Swiss Meringue Buttercream**
This recipe swaps out the cream cheese frosting for a lighter, silkier Swiss meringue buttercream, offering a different texture and flavor profile.
**Ingredients:**
* **For the Cake:** (Same as Classic Ruby Cake Recipe)
* 2 ½ cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 tablespoon unsweetened cocoa powder
* 1 ½ cups vegetable oil
* 1 cup buttermilk
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 ounce (2 tablespoons) red food coloring (gel or liquid)
* 1 teaspoon white vinegar
* 1 teaspoon hot water
* **For the Swiss Meringue Buttercream:**
* 5 large egg whites
* 1 cup granulated sugar
* 1 ½ cups (3 sticks) unsalted butter, softened and cut into cubes
* 1 teaspoon vanilla extract
* Pinch of salt
**Instructions:**
**Part 1: Preparing the Cake:** Follow the same instructions as in the Classic Ruby Cake recipe.
**Part 2: Preparing the Swiss Meringue Buttercream**
1. **Combine Egg Whites and Sugar:** In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), combine the egg whites and sugar. Make sure the bottom of the bowl doesn’t touch the water.
2. **Whisk Continuously:** Whisk the mixture constantly until the sugar is completely dissolved and the mixture is hot to the touch (about 160°F or 71°C). You should not feel any sugar granules when you rub a little of the mixture between your fingers.
3. **Whip to Stiff Peaks:** Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (this may take 8-10 minutes). The meringue should be firm and stable.
4. **Add Butter Gradually:** Gradually add the softened butter, a few cubes at a time, beating on medium speed after each addition. The mixture may look curdled or separated at first, but continue beating and it will come together.
5. **Add Vanilla and Salt:** Add the vanilla extract and salt and beat until smooth and creamy.
6. **Troubleshooting:** If the buttercream looks curdled, continue beating on medium speed. If it’s too soft, chill it in the refrigerator for 15-20 minutes and then beat again. If it’s too stiff, add a tablespoon of milk or cream at a time until it reaches the desired consistency.
**Part 3: Assembling the Cake:** Follow the same instructions as in the Classic Ruby Cake recipe, using the Swiss meringue buttercream instead of the cream cheese frosting.
**Recipe 3: Ruby Cake with Chocolate Ganache**
For chocolate lovers, this recipe features a decadent chocolate ganache instead of a traditional frosting.
**Ingredients:**
* **For the Cake:** (Same as Classic Ruby Cake Recipe)
* 2 ½ cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 tablespoon unsweetened cocoa powder
* 1 ½ cups vegetable oil
* 1 cup buttermilk
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 ounce (2 tablespoons) red food coloring (gel or liquid)
* 1 teaspoon white vinegar
* 1 teaspoon hot water
* **For the Chocolate Ganache:**
* 8 ounces semi-sweet chocolate, finely chopped
* 1 cup heavy cream
**Instructions:**
**Part 1: Preparing the Cake:** Follow the same instructions as in the Classic Ruby Cake recipe.
**Part 2: Preparing the Chocolate Ganache**
1. **Heat the Cream:** Place the heavy cream in a saucepan and heat over medium heat until it just comes to a simmer. Do not boil.
2. **Pour Over Chocolate:** Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. **Let Sit:** Let the mixture sit for 1-2 minutes to allow the chocolate to melt.
4. **Whisk Until Smooth:** Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy.
5. **Cool Slightly (Optional):** For a thicker ganache, let it cool at room temperature for 30-60 minutes, stirring occasionally, until it reaches a spreadable consistency.
**Part 3: Assembling the Cake:**
1. **Level the Cakes (Optional):** If the cakes have domed tops, use a serrated knife to carefully level them.
2. **Pour Ganache Over First Layer:** Place one cake layer on a serving plate or cake stand. Pour half of the ganache over the top, allowing it to drip down the sides.
3. **Add the Second Layer:** Carefully place the second cake layer on top of the ganache.
4. **Pour Ganache Over Entire Cake:** Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. You can use an offset spatula to spread the ganache evenly, if desired.
5. **Chill (Optional):** Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set.
**Troubleshooting Common Ruby Cake Problems:**
* **Cake is Dry:** Possible causes include overbaking, using too much flour, or not enough liquid. Make sure to measure ingredients accurately and check the cake for doneness frequently.
* **Cake is Dense:** Possible causes include overmixing, not enough leavening (baking soda or baking powder), or using cold ingredients.
* **Cake is Flat:** Possible causes include using old baking soda or baking powder, not enough leavening, or opening the oven door too frequently during baking.
* **Frosting is Too Soft:** Possible causes include using warm ingredients, not enough powdered sugar, or overmixing. Chill the frosting in the refrigerator for 15-20 minutes and then beat again.
* **Frosting is Curdled:** This is common with Swiss meringue buttercream. Continue beating on medium speed and it will usually come together. If not, chill it briefly and try again.
* **Cake is Not Red Enough:** Use gel food coloring for a more intense color. You may also need to use more food coloring than the recipe calls for, depending on the brand.
**Serving and Storage:**
* **Serving:** Serve the Ruby Cake chilled or at room temperature. It pairs well with coffee, tea, or a glass of milk.
* **Storage:** Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake can also be frozen for up to 2-3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator.
**Final Thoughts:**
The Ruby Cake is a testament to the magic of baking, transforming simple ingredients into a visually stunning and incredibly delicious dessert. With its vibrant color, moist texture, and delightful flavor, it’s sure to impress your friends and family. Experiment with the variations, try different frostings and toppings, and make it your own signature creation. Happy baking!