Uploaded October 2022 | Updated September 2026, 2 weeks ago
JJR and the boys are back for another Halloween episode! This time Joshua is making a vegan red velvet cake with vanilla buttercream, covered in fondant with buttercream piping, that's being dragged to the depths of... um, let's say "heck", by two ghastly modeling chocolate hands. See how Joshua makes this culinary delight and see how he fields some, um let's say, "prank calls from heck".
Get the red velvet cake recipe below or find it HERE: youvebeendesserted.com/post/ydb-red-velvet-cake
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Follow us!!
Instagram: https://www.instagram.com/youvebeende...
TikTok: https://www.tiktok.com/@joshuajohnrus...
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
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Vegan Red Velvet Cake Recipe
*Note: this can be a vegan cake if you use Certified Vegan sugar!*
What you need:
Pan spray
4 cups (792 g) granulated sugar
6 cups (720 g) all-purpose flour
1⁄2 cup (42 g) unsweetened cocoa
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
3 tablespoons red food coloring
2 cups (480 ml) water
2 tablespoons white vinegar
2 cups (480 ml) almond milk (or any milk alternative, cow's milk will work as well)
1 tablespoon Madagascar bourbon vanilla extract
1 1/2 cups (360 ml) vegetable oil
How to make it:
Preheat the oven to 350 F (175 C). Grease cake pans and set aside.
In a stand mixer fitted with the whip attachment, combine the sugar, flour, cocoa, baking soda, and salt on low speed to sift the ingredients.
Add the red food coloring to the water and set aside.
Add the vinegar to the soy milk and set aside.
Add the vanilla to the oil.
With the mixer running on low, add the oil mixture, soy milk mixture, and half of the water mixture. Mix until batter is smooth and lump free. You will need to scrape the bowl here.
Add remaining water and mix until smooth.
fill the pans and bake for 30 to 45 minutes, checking the cakes at 30 minutes for doneness. When the cakes are done, they should be set to the touch.
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About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
JJR and the boys are back for another Halloween episode! This time Joshua is making a vegan red velvet cake with vanilla buttercream, covered in fondant with buttercream piping, that's being dragged to the depths of... um, let's say "heck", by two ghastly modeling chocolate hands. See how Joshua makes this culinary delight and see how he fields some, um let's say, "prank calls from heck".
Get the red velvet cake recipe below or find it HERE: youvebeendesserted.com/post/ydb-red-velvet-cake
———————————————————————————————————————————————-
Follow us!!
Instagram: https://www.instagram.com/youvebeende...
TikTok: https://www.tiktok.com/@joshuajohnrus...
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
————————————————————————————————————————————————————-
Vegan Red Velvet Cake Recipe
*Note: this can be a vegan cake if you use Certified Vegan sugar!*
What you need:
Pan spray
4 cups (792 g) granulated sugar
6 cups (720 g) all-purpose flour
1⁄2 cup (42 g) unsweetened cocoa
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons salt
3 tablespoons red food coloring
2 cups (480 ml) water
2 tablespoons white vinegar
2 cups (480 ml) almond milk (or any milk alternative, cow's milk will work as well)
1 tablespoon Madagascar bourbon vanilla extract
1 1/2 cups (360 ml) vegetable oil
How to make it:
Preheat the oven to 350 F (175 C). Grease cake pans and set aside.
In a stand mixer fitted with the whip attachment, combine the sugar, flour, cocoa, baking soda, and salt on low speed to sift the ingredients.
Add the red food coloring to the water and set aside.
Add the vinegar to the soy milk and set aside.
Add the vanilla to the oil.
With the mixer running on low, add the oil mixture, soy milk mixture, and half of the water mixture. Mix until batter is smooth and lump free. You will need to scrape the bowl here.
Add remaining water and mix until smooth.
fill the pans and bake for 30 to 45 minutes, checking the cakes at 30 minutes for doneness. When the cakes are done, they should be set to the touch.
————————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
