For this recipe you will need 2 x 23cm round loose bottom cake tins, lined with baking parchment.
Red Velvet Cake Ingredients:
- 400g self raising flour
- 2 Tbsp cocoa
- 1 tsp bicarbonate of soda
- 120g chilled salted butter, diced
- 330g caster sugar
- 3 medium eggs
- 230ml vegetable oil
- 2 tsp vanilla extract
- 250ml buttermilk
- Red gel food colour
Let's make it:
Step 1:
Preheat oven to 180°C, (160°C fan).
Step 2:
Sift the flour, cocoa and bicarbonate of soda together, set aside.
Step 3:
Place the chilled butter and sugar into a suitable mixing bowl.
Step 4:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients. Increase the speed as softening takes place, creaming for approx. 3-4 minutes.
Step 5:
Turn off Heatsoft™.
Step 6:
Add the eggs one at a time mixing well on a high speed until thoroughly combined.
Step 7:
Mix in the vegetable oil, vanilla, buttermilk and enough red food colour to give a good depth of colour (remember this will be slightly diluted when the dry ingredients are added).Beat until smooth.
Step 8:
Add the sifted dry ingredients and mix carefully to combine, do not overmix.
Step 9:
Divide between the 2 cake tins and bake for 35-40 minutes until a metal skewer inserted into the centre of the cake comes out clean.
Step 10:
Place the tins on a wire rack to initially cool for 10 minutes before turning out.
Step 11:
Once the sponges are cold use our cream cheese topping to finish.
Topping Ingredients:
- 30g chilled salted butter, diced
- 250g mascarpone cheese
- 200g cream cheese
- 450g icing sugar, sifted
- 2 tsp vanilla extract
- Whole strawberries, optional
- Icing sugar
Let's make it:
Step 1:
Place the chilled diced butter into a suitable mixing bowl.
Step 2:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to initially soften the butter. Increase the speed as softening takes place, creaming for approx. 1-2 minutes until light and creamy.
Step 3:
Turn off Heatsoft™.
Step 4:
Add the mascarpone and cream cheese and mix together until smooth.
Step 5:
Add the icing sugar and vanilla extract, mix gently to combine, then increase the speed and beat until smooth.
Step 6:
Spread one cake with some of the frosting, sandwich together.
Step 7:
Spread the top and sides with the remaining frosting, swirling to create a decorative pattern.
Step 8:
Arrange the strawberries on top, dust with a little caster sugar.Add the cream cheese, icing sugar and orange zest.