CarlyCoos Cakes

Red Velvet Cake

250g plain flour
1/2 tsp salt
2 tbsp cocoa
115g unsalted butter, at room temperature
300g granulated white sugar
2 large eggs
1 tsp vanilla extract
240ml buttermilk
2 tbsp red food colouring
1 tsp white distilled vinegar
1 tsp bicarbonate of soda

Cream Cheese Frosting:
227g cream cheese, room temperature
227g mascarpone cheese, room temperature
1 tsp vanilla extract
115g icing sugar
360ml heavy whipping cream


Preheat the oven to 175'c and butter two 23cm round sandwich tins and line the bottoms with baking paper, set aside.


In a mixing bowl sift together the flour, salt and cocoa and set aside.


In a bowl with an electric hand whisk beat the butter until soft.  Add the sugar and beat until light and fluffy.  Add the eggs one at a time and beat well between each addition.  Scrape down the sides of the bowl and add the vanilla extract and beat until combined.


In a measuring cup whisk the buttermilk with the red food colouring.  Set the hand mixer to a slow speed and alternatively add the flour mixture and the buttermilk mixture, in three additions and mix until combined.


In a small cup combine the vinegar and the baking powder.  Allow the mixture to fizz and then quickly fold into the cake batter.

Quickly divide the batter evenly between the two prepared pans and smooth the tops with a spatula or the back of a spoon.  Bake in the middle of the preheated oven for 25 - 30 minutes or until a skewer inserted in the middle comes out clean.  Cool the cakes in their tins on a wire rack for about 10 minutes then turn out onto the wire rack.  Wrap in clingfilm and put the layers in the fridge for at least an hour to make the frosting easier.


Cream Cheese Frosting:


In a bowl beat the cream cheese and mascarpone cheese with an electric hand mixer until smooth.  Add the vanilla and icing sugar and beat until smooth.  Gradually add the heavy cream and whip until the frosting is thick enough to spread.  Add more sugar or cream as needed until you reach a consistency you like.


Cut each cake layer in half horizontally, spread the frosting between each layer then frost the top and sides of the cake.