Red Velvet Number Cake
A Red Velvet Number Cake is a striking celebration dessert made with cocoa, buttermilk and vanilla, tinted a deep scarlet. The Thermomix makes light work of the batter: the built-in scale weighs the flour and sugar, while precise mixing creates a velvety, evenly coloured crumb ready to be cut into any number shape.
About this recipe
Red Velvet Number Cake Thermomix TM7 recipes bring bakery-style celebration baking straight into your kitchen. This festive dessert starts with a classic red velvet sponge: unsalted butter and golden caster sugar creamed until pale, eggs for structure, a spoonful of cocoa powder for that signature mild chocolate flavour, and buttermilk for a tender, slightly tangy crumb. Food colouring gel delivers the deep scarlet hue, while natural vanilla extract rounds out the aroma. Because a number cake is baked in digit-shaped tins and then decorated, the batter must be perfectly even, and that is exactly where the all-in-one kitchen machine shines: the built-in scale weighs the plain flour, caster sugar and buttermilk to the gram, and consistent mixing blends everything into a smooth, lump-free batter without deflating it. Whether you are marking a birthday, an anniversary or a New Year countdown, this homemade number cake lets you spell out the exact age or date, making every celebration dessert feel personal and unforgettable.
Preparation tips
- Use gel food colouring rather than liquid for the red velvet batter; gels give a deep scarlet colour without thinning the buttermilk mixture, keeping the sponge structure firm enough to hold its number shape after baking.
- Level the batter carefully in the number-shaped tins and tap them gently on the worktop before baking so the digits bake flat and even, which makes frosting and decorating the ridges much easier later.
- The cake keeps well: wrap undecorated sprints tightly and store for a day before filling, as a slightly rested red velvet sponge is easier to handle and absorbs the cream cheese frosting without becoming soggy.
Recipe variations
- Lactose-free version: replace the buttermilk with a plant-based milk soured with a squeeze of lemon juice and use a dairy-free margarine; the red velvet crumb stays tender and the cake becomes suitable for lactose-intolerant guests.
- Festive winter variation: add a pinch of cinnamon and a grating of fresh nutmeg to the cocoa flour mix, then decorate the number cake with white chocolate ganache, pomegranate seeds and rosemary sprigs for a stunning Christmas or New Year celebration dessert.
Thermomix TM7 Benefits
- Weighing accuracy - The TM7 built-in scale weighs the plain flour and golden caster sugar directly into the bowl to the gram. [Weighing]. [Built-in Scale]
- Even mixing - The Thermomix blends the cocoa powder and buttermilk into a lump-free, evenly scarlet batter in seconds. [Mixing]. [Multi-Function]
- Gentle melting - Precise low heat from the TM7 melts the unsalted butter evenly without spluttering or burning. [Heating]. [Precision Control]
- Airy whipping - With the butterfly whisk, the Thermomix whips the eggs and vanilla into a pale, voluminous cream. [Whipping]. [Multi-Function]
- Fine sifting - The TM7 grates and aerates the cocoa and baking powder mixture for a lighter, finer sponge crumb. [Grating]. [Multi-Function]
Ingredients
- unsalted butter
- golden caster sugar
- large eggs
- cocoa powder
- red food colouring gel
- natural vanilla extract
- buttermilk
- plain flour
- baking powder
- bicarbonate of soda