When it comes to baking a cake I know two things. I know how to make them taste AMAZING, all while looking incredibly inedible It’s as simple, and as sad as that. If you must, eat with your eyes shut, you will be taken away to cakery heaven. I promise.
Today I share with you, my recipe for Red Velvet Cake, the cake is divine, but it’s the icing that take it’s to another blissful planet. Not even kidding, I would put this icing on a sandwich if my husband promised not to judge me. It’s that good. Made with your traditional Cream Cheese, taken up a notch adding Mascarpone Cheese. Just when you thought your hubby was smooth, wait until you try this, this my friends is smooth, your husband on the other hand comes in a close second. *consider we have children with them, they were obviously some sorta smooth*
…enjoy your thin thighs now lovelies, cause after this cake has been introduced to your home, you’ll never go a dinner without dessert. Sorry… and you’re welcome!
*recipe thanks to “joy of baking“
2 1/2 cups Cake Flour
1/2 tsp Salt
2 tbsp Cocoa Powder
1/2 cup Butter | unsalted, room temperature
1 1/2 cups Sugar
1 tsp Vanilla
1 cup Buttermilk
2 tbsp Red Food Coloring
1 tsp White Vinegar | distilled
1 tsp Baking Soda
8 oz Cream Cheese | room temperature
8 oz Mascarpone cheese | room temperature
1 tsp Vanilla
1 cup Icing Sugar
1 1/2 cups Whipping Cream | heavy, cold
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9” round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the Cream Cheese and Mascarpone Cheese until smooth. Add the Vanilla and Confectioners Sugarand beat until smooth. Using the whisk attachment, gradually add the Heavy Cream *SEE NOTES* and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.