Red Velvet Cake
Red Velvet Cake is a modern British recipe for a classic sponge cake that is coloured red with food colouring and is sandwiched and topped with a Mascarpone cheese icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Red Velvet Cake.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
14
Rating: 
Tags : Vegetarian RecipesMilk RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes
Red Velvet Cake: Classic sponge cake coloured red and sandwiched and topped with Mascarpone cheese icing (frosting).
Ingredients:
250g butter
200g sugar
pinch of salt
6 eggs
1 tsp vanilla extract
2 tbsp red food colouring
500g plain flour, sifted
16g
cream of tartar
200ml milk
250g cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
250ml Mascarpone (or use this site's recipe for
home-made mascarpone)
120g icing sugar, sifted
200ml double cream
Method:
Cream together the butter, sugar and salt in a mixing bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition then stir in the vanilla extract and the red food colouring.
Combine the flour and cream of tartar in a large mixing bowl then gradually add to the red creamed mixture, alternating with the milk. Fold all the ingredients together until well combined.
Grease and line the base of a 26cm round cake tin and spoon in the cake batter. Transfer to an oven pre-heated to 180°C (Gas Mark 4), setting it on a low shelf, and cook for about 55 minutes or until the cake is nicely browned and springy to the touch when pressed lightly with a round-bladed knife. When done, remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
In the meantime, beat the cream cheese and Mascarpone cheese in a bowl until smooth then work in the icing sugar, beating thoroughly to combine. Whisk the cream in a separate bowl for between 3 and 4 minutes, or until thick then fold into the cream cheese mixture. Cover with clingfilm (plastic wrap) and chill in the refrigerator until ready to use.
When the cake is cold, split horizontally into two equal halves. Use 1/4 of the cream cheese icing to sandwich the two halves together. Spread 2/3 of the remaining icing of the top and sides of the cake.
To decorate, use a spatula to smooth the icing upwards around the sides of the cake to form a layered effect. Fill the piping bag with the remaining icing and pipe this around the top of the cake.
Slice into wedges and serve.