How to Make a Luscious Red Velvet Cake With Frosting

by Chef Raphael

Supplies

  • 2 ½ Cups Sifted flour(250g)
  • ½ Teaspoons Salt
  • 2 Tablespoons Cocoa powder
  • 113 Grams Unsalted butter(at room temperature)
  • 1 ½ Cups Granulated white sugar(300g)
  • 2 Eggs
  • 1 Teaspoon Vanilla extract
  • 1 Cup Buttermilk(240ml)-Check separate guide
  • 2 Tablespoons Liquid red food colour
  • 1 Teaspoon Distilled white vinegar
  • 1 Teaspoon Baking soda
  • For Cream cheese frosting
  • 1 Tub Mascarpone cheese
  • 1 Tub Cream cheese
  • 85 Grams Icing sugar(sifted)
  • 1 Cup Cold heavy whipping cream
  • Instructions

    Step 1

    The main ingredients group photo

    Step 2

    In a bowl combine the sugar and softened butter. To soften you can pop the butter in the microwave for about 15 seconds(depending on how hard it is)

    Step 3

    Give a good mix to be in this state.

    Step 4

    Add first egg and stir

    Step 5

    Add second egg and stir

    Step 6

    All eggs in.

    Step 7

    Add vanilla extract and mix.

    Step 8

    In separate bowl mix the sifted flour and cocoa

    Step 9

    2 tbsp food color

    Step 10

    Homemade buttermilk. Check separate guide.

    Step 11

    Mix the food color with buttermilk.

    Step 12

    We will add the flour and milk in 3 batches. Add 1/3 of flour......

    Step 13

    Add 1/3 of milk

    Step 14

    Mix

    Step 15

    Second addition

    Step 16

    Give a good mix

    Step 17

    Final addition

    Step 18

    Ready.

    Step 19

    In a small cup add the baking soda then take the vinegar and add to the powder.

    Step 20

    It will fizz and you need to stir them fast.

    Step 21

    Pour onto batter while fizzy.

    Step 22

    Fold into the batter.

    Step 23

    Pour onto prepared baking tin.(line the bottom with parchment paper.

    Step 24

    Cook the cake in preheated oven

    Step 25

    As the cake cooks, clear the mess : )

    Step 26

    The cake is cooked when a small knife inserted into it comes out dry. It took 45 minutes to cook in a 23cm round tin.

    Step 27

    Leave to cool completely on a cooling rack. If u need to ice the cake, it's advisable to cook the cake a day in advance to be able to cool the cake completely in the fridge.

    Step 28

    For the frosting, you need 1 tub mascarpone cheese, 1 tub cream cheese and about 150 ml fresh cream. You will also need icing sugar.

    Step 29

    In a bowl, mix the two cheese together.

    Step 30

    Beat them till creamy and fully mixed.

    Step 31

    Add about 85gm icing sugar(sifted) and fully beat into the cheese mix.

    Step 32

    Add the cream and mix till fully mixed to a creamy spreadable consistency.

    Step 33

    You can add the cream little at a time and add more if required.

    Step 34

    Nice and creamy.

    Step 35

    During frosting, slice the cake into 2 or 3 layers and spread the cream cheese between the layers.

    Step 36

    Spreading takes some practice

    Step 37

    It's about moving the pallets knife from left to right while turning the cake as well. The frosting on the inside should not be much as you need more to completely cover the cake.

    Step 38

    Finished cake. Get some of the cake crumbs to garnish the top.

    Step 39

    The inside view.

    Step 40

    The slice

    Step 41

    A piece of the cake.