Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (3540% butterfat)

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Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and
place rack in center of oven. Butter two - 9 inch (23 cm) round cake
pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. 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.
In a measuring cup whisk the buttermilk with the red food coloring. With
the mixer on low speed, alternately add the flour mixture and buttermilk
to the butter mixture, in three additions, beginning and ending with the
flour.
In a small cup combine the vinegar and baking soda. Allow the mixture
to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared
pans and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 25 - 30 minutes, or until a
toothpick inserted in the center of the cakes comes out clean. Cool the

cakes in their pans 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
refrigerator for at least an hour (or overnight). (This is done to make
filling and frosting the cakes easier.)
Cream Cheese Frosting: In the bowl of your electric mixer, or with a
hand mixer, beat the cream cheese and mascarpone cheese until
smooth. Add the vanilla and confectioners sugar and beat until smooth.
Using the whisk attachment, gradually add the heavy cream* (See
Note) and whip until the frosting is thick enough to spread. Add more
sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in half,
horizontally. You will now have four cake layers. Place one of the cake
layers, top of the cake facing down, onto your serving platter. Spread
the cake layer with a layer of frosting. Place another layer of cake on
top of the frosting and continue to frost and stack the cake layers. Frost
the top and sides of the cake. Can garnish the cake with sweetened or
unsweetened coconut.
Serves 10 - 12 people.
Note: You must use a brand of heavy cream that whips very easily
to stiff peaks. If you are using a brand of heavy cream that does
not whip easily to stiff peaks then whip the heavy cream separately
to stiff peaks and then fold it into the cream cheese mixture.

Ingredients
For the cake
150g/5oz unsalted butter, softened
150g/5oz golden caster sugar
1 tsp vanilla extract
3 free-range eggs , lightly beaten
4 tbsp Greek-style yoghurt
1-2 drops red food colouring
150g/5oz self-raising flour
50g/1oz cocoa powder
1 tbsp semi-skimmed milk

For the icing

100g/3oz butter
200g/7oz cream cheese
500g/1lb 2oz icing sugar
1 tsp lemon juice

Preparation method
Pre heat the oven to 170C/325F/gas 3. Grease and line a
deep, round 15cm/6in tin.

Beat the butter, sugar and vanilla together in a bowl until

pale and fluffy. Add the eggs one at a time, beating after each
addition (if the mixture looks curdled add a spoonful of the
flour.)
Mix the yogurt with the food colouring - it should look
very, very red since the mixture will fade once cooked. Beat
the yogurt into the cake mixture.
Fold in the remaining flour and cocoa powder, followed by
the milk until well combined. Spoon the mixture into the cake
tin and bake for 1 hour 20 minutes or until well risen and
golden-brown and a skewer inserted into the middle comes out
clean.
Remove the cake from the tin and leave to cool for five
minutes, then place onto a cooling rack and set aside to cool
completely.
For the icing, mix the butter and cream cheese together
in a bowl. Then beat in the icing sugar a little at a time. Once
all the icing sugar has been added, add the lemon juice and
beat the icing for five minutes or until paler in colour.
Slice the cake into three equal layers and sandwich
them together with the icing. Finish with a layer of icing on top.