Red Velvet Cake

Ingredients:
For the cake:
Sifted cake flour - 2 1/2 cups
Granulated white sugar - 1 1/2 cups
Dutch processed cocoa powder -2 tablespoons
unsalted butter - 1/2 cup ( at room temperature)
Large eggs - 2 ( at room temperature)
Baking powder - 1 teaspoon
Salt - 1/2 teaspoon
Buttermilk - 1 cup
Red food coloring - 2 tablespoons ( liquid)
Pure vanilla extract - 1 teaspoon
White distilled vinegar - 1 teaspoon
Baking soda - 1 teaspoon

For Cream cheese Frosting:
Heavy whipping cream - 1 1/2 cups
Cream cheese - 8 ounce(227 grams) ( room temperature)
Tub of Mascarpone cheese - 8 ounce (room temperature)
Pure vanilla extract - 3/4 teaspoon
confectioner's sugar - 1 cup

For garnishing
Sweetened or unsweetened coconut

Method:
Part-1: Preparing the cake pan
Use two 9-inch round cake pans. Grease the cake pans with butter. Line the bottom of the pans with parchment paper. Keep it aside.

Part-2: Sifting the flour and powders
Sift the cake flour, baking powder, salt, and cocoa powder.

Part-3: Preparing the batter
In another bowl, beat the butter using mixer. Let the mixer run for about two minutes. The butter will become soft.
Add the sugar and beat until light and fluffy (about 2 more 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 butter milk with red food color.
With the mixture on low speed, alternatively add flour mixture and butter milk in three additions beginning and ending with the flour.

In a small cup, combine vinegar and baking soda. Allow the mixture to fizz and quickly fold into the cake batter. Working quickly divide the batter evenly between two prepared pans and smooth the tops

Part-4: Baking
Bake in the pre heated oven at the center rack for approximately 25 to 30 minutes or the toothpick test comes out clean. Allow the cakes to cool in the pan for 10 minutes. Invert the pans onto a wire rack. Once the cakes have completely cooled, wrap in plastic and place the cake layers in freezer for at least 1 hour.

Part-5: Frosting
In a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl. Whip the cream using hand mixer until stiff peak forms. With the large spatula gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two stages. Cover and pace the frosting in the refrigerator for an hour or two or until the frosting the firm enough to spread.

Part-6: Assembling
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 on to a serving platter, Spread the cake layer with layer of frosting. Place another layer cake on top of the frosting and continue to frost and stack the cake layers, Frost the top and sides of the cake. Garnish wit sweetened or unsweetened coconut.

Note:
1. To make your own buttermilk: add 1 teaspoon of white distilled vinegar, cider vinegar or lemon juice to 1 cup of milk. Let this mixture stand 5 to 10 minutes before using.
2. I just used one 1 tablespoon of liquid red color.
3. I kept the cake with frosting in the fridge overnight to firm up.
4. You can get Mascarpone cheese in international cheese section at local grocery store. It is an Italian cheese.
5. Recipe source: joyofbaking.com
6. Usually this is a 3 or 4 layered cake. I had to manage with only one cake for two layers. To force my husband on diet, I kept the other cake without frosting.

Posted in: Baked