just a smidgen

Red Velvet Chambord Surprise ♡ Cake with Ruffled Frosting

Red Velvet Surprise Cake

Who doesn’t love surprises?


Simplest ones are the best.. little notes, a gifted latté or shared lunch, a weekend trip to the mountains..

or perhaps something hidden inside a Birthday Cake..

Red Velvety Chocolate Cake..

Red Velvet 10with a Whipped Black Raspberry Chambord Liqueur ♡ Filling

Chambord Liqueur

Red Velvet 9laced all round with girly ruffles that look like a tutu..

{ wouldn’t this make a perfect cake for a
bridal or baby shower or a little girl’s birthday as well? }

Red Velvet 18topped with a Pretty Pink Chambord Rose

{ Remember to leave out the liqueur for a little girl’s birthday! }

Red Velvet 7and a sprinkling of stars to wish on…

Red Velvet 17


Surprise Birthdays
{ planned by two beautiful daughters and a few friends }

Red Velvet 26are just the best way to celebrate a special mom and an awesome friend.

I must admit, these little boxes make awfully nice surprises too!

{ Do you think there’s something heart-shaped inside? }

Red Velvet 22xoxoxo

Prepare the red chocolate cake and filling the day before your event and refrigerate.
On the day of the event, make your frosting and do a crumb coat.
Refrigerate your cake for a further 30 minutes then ice as desired.

Red Velvet Chambord with Black Raspberry Chambord Filling
Cook time
Total time
  • Cake
  • 2 1/2 cups cake flour, sifted
  • 1/2 cup lightly packed high quality cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup canola oil
  • 2 tsp pure vanilla extract
  • 1 tbsp red food coloring
  • optional: additional red food coloring or red food gel
  • (to achieve the desired color)
  • 3/4 cup butter, unsalted and softened
  • 1 3/4 cups sugar
  • 4 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 cup buttermilk, at room temperature
  • Wilton Tasty-Fill Heart Cake Pan (or 2 9? round cake pans if you don’t wish to have a heart in the center, the filling can be used as usual between the layers)
Black Raspberry Chambord Filling
  • 2 small (12 oz) frozen cool whip containers, thawed
  • 1 cup raspberry jam or preserves
  • 1-2 tbsp Chambord liqueur
  1. Preheat oven to 350° F. Grease both cake pans by spraying liberally with Flour and Butter Baking Spray.
  2. Sift together in a small bowl, the flour, cocoa, baking powder and salt.
  3. In another bowl, stir together the oil, vanilla and red food coloring.
  4. In a mixing bowl fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 5 minutes. Ensure you scrape down the sides of the bowl on occasion.
  5. Turn the mixer on low and slowly add the oil mixture, mix until well combined.
  6. Turn the mixer up to medium-high speed and beat until fluffy again. Add the eggs and yolks one at a time and beat after adding each egg.
  7. With the mixer back on low speed, add in the flour mixture and the buttermilk mixture, alternating in three parts, beginning and ending with the flour mixture. Near the end, remove the mixing bowl and finish blending the flour by hand with a spatula or wooden spoon to avoid over-beating the batter.
  8. Divide the batter evenly between the two pans, filling and smoothing the tops. Rap gently to remove any air bubbles. Place the pans in the center of the oven and bake for 25-30 minutes, until the middle springs back lightly to the touch and a skewer inserted in the center comes out clean. Do not over-bake as this will dry out the cake.
  9. Remove to a cooling rack for 10 minutes. Gently invert each pan and lay the cake layers back on the cooling rack until the layers are completely cooled.
  10. Meanwhile, in a small bowl, fold together the Cool Whip, raspberry preserves and Chambord liqueur.
  11. Once cooled, divide the filling evenly between both layers. *Note which layer is the bottom layer. The top has two channels to form the top of the heart and the bottom one has one deep channel. Keep the bottom layer on the bottom. Once the cream has been evenly divided, smooth the tops of the filling level with the cake layer with a knife or off-set spatula.
  12. Gently lift the top of the cake and lay over the bottom, centering it evenly on all sides.
  13. Cover and return the cake to the refrigerator overnight.
Adapted from { Inspired by Vintage Cakes }

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Red Velvet 1


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Red Velvet 4Cover and return the cake to the refrigerator overnight.


Red Velvet 14

Red Velvet Chambord Surprise Heart Cake with Ruffled Frosting
  • 3 tbsp Wilton Meringue Powder
  • 1/2 cup cold water
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups granulated sugar
  • 1/4 cup corn syrup
  • 1/2 cup water
To use later
  • red food gel
  • 1-2 tsp Chambord Black Raspberry Liqueur
  • sparkle glitter or stars
  • turn-table
  • bench scraper or off-set spatula
  • icing bags
  • #104 Wilton Icing Tip
  • 1 round 9? white cardboard cake board
  1. In a mixer fitted with a whisk attachment, beat the meringue powder and cold water until you have stiff peaks, about 4-5 minutes.
  2. Mix sugar, corn syrup and water in a saucepan. Bring to a boil then remove from heat and cool slightly.
  3. With the mixer on low, slowly drizzly the hot syrup into the beater, mixing well as you pour. Slowly bring the mixer up to High and beat for 4-6 minutes until the frosting is stiff and fluffy.
  4. Add the salt and vanilla extract and mix until blended.
Crumb Coat
  1. Remove the cake from the fridge, and set it on the 9" cake board and then the turn-table if you have one. Then pile a generous 1/2 - 1 cup of frosting on the top layer. Using an off-set spatula, gently smooth the frosting across the top and down the sides of the cake, turning the cake with one hand as you go. Then use the bench scraper or off-set spatula to smooth round the sides. Red cake will show through at this point, but this is fine as you only want a thin layer. Try to get a flat top and a sharp 90° angle between the top and sides. As you go along you will get excess cake on your scraper and spatula, just rub the extra crumby icing off and discard in a second bowl and wipe your tools with a damp cloth and continue on.
  2. Once you have a thin coat, put your cake back into the fridge for 30 minutes to set the crumb coat.
  3. Decorative Frosting
  4. Meanwhile, fit your icing bag with a #104 Wilton icing tip. Once the crumb coat of frosting has set for 30 minutes, bring the cake out of the fridge. Smear a spoonful of frosting on the cake platter and set the cake in the center. Then put the cake and platter back onto the turn-table. *Placing a small piece of non-stick rubber mat/shelf liner or a wet piece of paper towel underneath helps the cake platter not to slide off the turn-table.
  5. Fill your icing back with the frosting. At this point you can practice on a piece of parchment paper. Tip your bag at a 45° angle, with the wider part of the tip touching the cake and the narrower part point out and away from the cake. Squeezing quite hard, move up the cake, the pressure, speed and gravity will create the ruffled effect. Note: This look isn't meant to be "perfect" but looks pretty with irregular ruffles. Stop when you reach the top of the cake and begin again on the bottom, fairly close to the last layer so that each ruffle overlaps somewhat. This goes quite quickly once you get the hang of it.
  6. Once the sides have been done, begin the same process by spinning around the outer layer of the top. Again, the wider part of the icing tip is down near the cake and the narrower tip up and off the cake. Continue around in a spiral until you have an area in the center left for your rose.
  7. Place the mixing bowl back on the stand, add a few drops of red gel food coloring and mix until the desired color is achieved. Blend on low and add 1-2 tsp of Chambord Black Raspberry liqueur. Taste and adjust the amount of liqueur but ensure icing is still stiff.
  8. Using a new icing bag, fill with the pink frosting using the same icing tip #104 and continue the ruffled spiral layers until you reach the center of the pink rose.
  9. Sprinkle over the pink rose with glitter or stars as desired. Slice and Serve!



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ps.. Today happens to be my own birthday.. my daughter is making a wee “cakelet” to celebrate.. I will share it with you all in a few days… we’re off to celebrate!!

Love, Smidge V 3

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