Hi. I am new here and I am planning to bake a red velvet cake for Christmas Day dinner. This is my first time baking a red velvet, and I'm nervous. Can I bake today (Saturday) and have the cake be okay for Monday? Should I refrigerate? Freeze? Frost or no? I just don't have time to bake tomorrow or Monday, so I need to bake it today. Thanks for your help.
You can bake it today and while it's warm wrap it in plastic wrap and put it straight in the frig. Leave for an hour (or a couple of days) then pull it out, bring it to room temp and frost to your heart's content. Enjoy!
you are both lifesavers (red ones!) thank you so much!
After my cakes have completely cooled, I wrap them well in plastic wrap and let them rest on the counter at least overnight. This gives any crusty places time to soften up and the cake stays moist and tastes great!
And yes you can bake today for Monday! I'm baking a carrot cake right now for my sil's b-day on Monday!
I do what dodibug does, just in the frig. Cakes are fine in the frig if they are completely covered -- it's the air getting to the cake that dries them out. If you wrap the cake when it is out of the oven and warm (not hot), this seals in the moisture which would seep out as the cake cools. Putting a cooled cake into the frig will dry it out. Once you frost the cake, the cake will be fine up to two weeks (don't ask me how I know that!) as long as no air hits the cake proper -- if it's left at room temp completely covered with frosting it will be fine. 
okay, the cakes are in the fridge. wrapped in two layers of plastic wrap. The look so pretty! and i snuck a crumb and they do taste good (and are so moist!) I can't put my finger on the taste, though. I told DH it tastes 'red' lol.
so the cakes will be frosted either tomorrow or monday morning. i can't wait to see what the finished cake looks like! thank you for all the help! couldn't have done it without you all!
happy holidays!
Yeah red velvet does have a unique taste to it. Its the cocoa in it. But the best thing is that this is a very moist cake and will stay moist for days. The last RV cake I made I torted, filled, and crumb coated then when crumbcoating was done wrapped in plastic and placed in fridge. 2 days later the cake was served and it was so moist. best cake to make ahead of time.
the only problem i had was that the cakes were a bit lopsided and the thin side was pretty thin. When i level them off, i have a feeling the finished cake will be very short.
oh well, at least i tried, right?
can i share trhe final product???
I got a lot of compliments on it! I was so excited that people liked it! My cousin even told me I should open my own bakery!
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