Celebrate January birthdays in style with this Garnet-inspired Red Velvet Cake. Just like the garnet stone, known for its passionate energy, warmth, and protection, this cake features a soft white base, beautiful red ruffle frosting, and elegant red bows. It’s a stunning twist on a classic favorite, perfect for winter gatherings, birthday parties, or any time you want a cake that’s as delicious as it is dazzling.
Heat oven to 350°F. Grease and flour two 6-inch round cake pans.
Prepare cake batter as directed on the package. Divide batter evenly between pans.
Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from the pans and place on a cooling rack. Cool 30 minutes at room temperature. Place cake layers in the freezer for 20 to 30 minutes or until chilled but not completely frozen.
In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.
In small bowl, mix 1/2 cup of the frosting with about 3 drops of red gel food color until well blended. Place red frosting in piping bag fitted with a coupler; set aside.
Tie five bows out of the roll of ribbon.
Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.
Spread a layer of the white frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of white frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.
Frost the entire cake with another coat of white frosting.
Use an open star piping tip (such as #32) for the red border around the top and bottom of the cake. Use a smaller open star piping tip (such as #14) to create smaller scalloped ruffles along the side of the cake.
Press the red bows onto the side of the cake where the scalloped ruffles meet the top border.
