Red velvet cake

Ingredients (16)

• cake flour250 g
• salt0.5 tsp
• unsweetened cocoa powder15 g
• unsalted butter113 g
• granulated sugar300 g
• eggs2
• vanilla extract1 tsp
• buttermilk240 ml
• red liquid food colouring2 tbsp
• white vinegar1 tsp
• baking soda1 tsp
• cream cheese227 g
• mascarpone cheese227 g
• vanilla extract1 tsp
• icing sugar115 g
• heavy whipping cream300 ml

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Grease and line two 23 cm (9-inch) round cake tins with baking paper.

3. 3

   Sift together the cake flour, salt and cocoa powder.

4. 4

   In a large mixing bowl, beat the butter until smooth and creamy.

5. 5

   Add the sugar and beat for 3–4 minutes until light and fluffy.

6. 6

   Add the eggs one at a time, beating well after each addition.

7. 7

   Mix in the vanilla extract.

8. 8

   In a jug, whisk together the buttermilk and red food colouring.

9. 9

   Gradually add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour.

10. 10

    In a small bowl, combine the vinegar and baking soda. Allow it to fizz.

11. 11

    Immediately fold the vinegar mixture into the cake batter.

12. 12

    Divide the batter evenly between the prepared cake tins (approximately 520 g per tin).

13. 13

    Smooth the tops with a spatula.

14. 14

    Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.

15. 15

    Cool the cakes in the tins for 10 minutes.

16. 16

    Turn the cakes onto a wire rack, remove the baking paper and cool completely.

17. 17

    Wrap the cooled cake layers in cling film and refrigerate for at least 2 hours before frosting.

18. 18

    Beat the cream cheese and mascarpone cheese together until smooth.

19. 19

    Add the vanilla extract and icing sugar and beat until light and creamy.

20. 20

    In a separate bowl, whip the cold heavy cream until soft peaks form.

21. 21

    Gently fold the whipped cream into the cream cheese mixture until smooth and spreadable.

22. 22

    Place one cake layer on a serving plate with the flat side facing up.

23. 23

    Spread an even layer of frosting over the cake.

24. 24

    Place the second cake layer on top.

25. 25

    Cover the top and sides of the cake with the remaining frosting.

26. 26

    Smooth the frosting with an offset spatula or decorate with piped swirls if desired.

27. 27

    Refrigerate for at least 30 minutes before slicing.