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Red velvet cake
Red velvet cake
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Exciting new recipe from a community member, not yet tested by the taste.com.au team!
Ingredients:
  • 2 large eggs
  • 625.00 ml plain flour, sifted
  • 1.20 gm salt
  • 20.00 gm Dutch cocoa
  • 125.00 gm unsalted butter, at room temperature
  • 337.50 gm white sugar
  • 4.40 gm pure vanilla extract
  • 260.00 gm buttermilk
  • 40.00 ml liquid red food colouring
  • 1 tsp white vinegar
  • 2.50 gm baking soda
  • 378.75 gm thickened cream
  • 227g cream cheese, room temperature
  • 227g mascarpone cheese, room temperature
  • 3.30 gm pure vanilla extract
  • 150.00 gm icing sugar, sifted
Instructions:
  • Preheat the oven to 175C and position rack in the center. Butter two 23 cm round cake pans and line bottoms with parchment paper. Set aside.
  • Combine the flour, salt, and cocoa powder in a mixing bowl, then set aside.
  • In a mixer, beat soft butter for 1-2 minutes. Mix in sugar until light and fluffy for 2-3 minutes. Add eggs one at a time, beating well after each. Scrape down the sides, add vanilla, and beat until combined.
  • Whisk buttermilk and red food coloring in a measuring cup. With the mixer on low, add flour mixture and buttermilk alternately in three parts, starting and ending with the flour.
  • Mix the vinegar and baking soda in a small cup until it fizzes, then gently fold it into the cake batter.
  • Efficiently pour the batter into the two pans and use a spatula to level the tops. Bake in the preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes. Invert the pans onto a wire rack, remove them, and allow the cakes to cool completely before wrapping them in plastic and freezing for at least an hour.
  • Prepare the cream cheese frosting by blending the cream cheese and mascarpone cheese together in a food processor or with a hand mixer until creamy. Mix in the vanilla and icing sugar until smooth, then transfer to a large mixing bowl.
  • Using an electric mixer or hand mixer, whip the cream until stiff peaks form in a large bowl. Gently fold a portion of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the rest of the whipped cream in two stages. If the frosting is not thick enough, refrigerate until firm before spreading.
  • Using a serrated knife, carefully slice each cake layer horizontally to create four even layers.
  • Position one cake layer, top side down, on the serving platter and generously frost the layer.
  • Add another cake layer to the top of the frosting and continue stacking and frosting the cake layers.
  • Cover the entire cake with frosting.

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