Red Velvet Cake

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
2 Eggs
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

METHOD | Red Velvet Cake
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 a mixing bowl sift together the Flour, Salt, and Cocoa Powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the Butter until soft. Add the Sugar and beat until light and fluffy {about 2-3 minutes}. Add the Eggs, one at a time, beating well after each addition. Scrape down the side of the bowl. Add the Vanilla and beat until combined.

In a measuring cup whisk the Buttermilk with the Red Food Coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the Vinegar and Baking Soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour {or ideally overnight}. *This will make for easier icing when the cakes are cool

METHOD | Cream Cheese Frosting
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.

METHOD | Cake Assembly
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.

*NOTES* you must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.   


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