It is a very dramatic looking cake with its unusual bright red colour that is sharply contrasted by a creamy white frosting.
You Will Need:
2 1/2 cups flour sifted
1/2 tsp salt
2 tbsp cocoa powder
125 grams unsalted butter, at room temperature
1 1/2 cups white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup buttermilk
2 tbsp red food colouring
1 tsp white vinegar
1 tsp baking soda
Cream Cheese Icing:
1 1/2 cups whipping cream
250 grams cream cheese, room temperature
250 grams Mascarpone cheese, room temperature
3/4 tsp pure vanilla extract
1 cup icing sugar, sifted
Red Velvet Cake:
Preheat oven to 175˚ C and place rack in centre of oven.
Greese two 23 cm round cake baking tins and line the bottoms. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). 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 sides of the bowl. Add the vanilla extract and beat until combined. Set aside.
Sift together the flour, salt, and cocoa powder in a separate bowl, set aside.
In a measuring cup whisk the buttermilk with the red food colouring.
With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
Combine the vinegar and baking soda in a small cup and quickly fold into the cake mixture.
Working quickly, divide the mixture evenly between the two baking tins, smoothing the tops with a spatula.
Bake in the preheated oven for approximately 25 – 30 minutes, or until a cake skewer inserted in the centre of the cakes comes out clean.
Cool the cakes in their tin 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 freezer for at least an hour. (This will make filling and icing easier.)
Cream Cheese Icing:
Mix cream cheese and mascarpone cheese until smooth. Add the vanilla and icing sugar and combine until smooth.
Whip cream until stiff peaks form.
With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. (If the icing is not thick enough to spread, cover and place in the refrigerator for an hour, or so.)
Place one of the cake layers, top of the cake facing down, onto your serving platter.
Spread the cake layer with a layer of icing.
Place the other layer of cake on top of the icing and ice the top and sides of the cake.