Friday 15 September 2017

Red Velvet Cake


Plane flour - 250 grams (sifted)
Salt - 1/2 teaspoon 
Cocoa powder - 2 tablespoons
Unsalted butter - 113 grams (room temperature)
Granulated white sugar - 300 grams
Eggs - 2 large
Vanilla extract - 1 teaspoon
Buttermilk - 240 ml (1 cup)
Red food colouring - 2 tablespoons (liquid)
White distilled vinegar - 1 teaspoon
Baking soda - 1 teaspoon

(Use 2/3 or half of below quantity for icing)
Cream cheese - 227 grams
Mascarpone cheese - 227 grams
Vanilla extract - 1 teaspoon
Icing sugar (sifted) - 115 grams
Whipping cream (double cream, cold) - 360 ml


  1. Preheat oven to 180c. 
  2. Grease two 9 inch cake tin with butter, line the bottoms of the pans with parchment paper.
  3. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  4. Beat the butter and sugar in a mixer on medium until fluffy.
  5. Add vanilla.
  6. Add eggs one at a time, beating on low just until they are mixed in.
  7. In a cup whisk the buttermilk with the red food coloring. 
  8. Add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed, beginning and ending with the flour.
  9. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
  10. Pour batter into the two 9 inch cake tins, smooth the tops and bake for 25-30 minutes.
  11. Quickly divide the batter evenly between the two prepared pans and smooth the tops.
  12. Cool the cakes in their pans on a wire rack for 10 minutes.
  13. Place a wire rack on top of the cake pan and invert, lifting off the pan.
  14. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting
  1. In the bowl of electric mixer beat the cream cheese and Mascarpone cheese until smooth. 
  2. Add the vanilla.
  3. Add icing sugar and beat until smooth. 
  4. Using the whisk attachment, gradually add the whipping cream and whip until the frosting is thick enough to spread.
  5. Add more sugar or cream as needed to get the right consistency.

  1. With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers (optional).
  2. Place one of the cake layers, top of the cake facing down, onto your serving platter. 
  3. Spread the cake layer with a layer of frosting.  
  4. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. 
  5. Frost the top and sides of the cake.