RED VELVET CAKE

 

Ingredients

• 2 ½ cups
  sifted cake flour
• ½ tsp.
  salt
• 2 tbsp. ordinary or Dutch-processed cocoa powder
• ½ cup
  unsalted butter, at room temperature
• 1 ½ cups granulated white sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1 cup
  buttermilk
• 2 tbsp. liquid red color
• 1 tsp.
  white distilled vinegar
• 1 tsp.
  baking soda
• Ingredients
  for Cream Cheese Frosting
• 1 – 8 ounce cream cheese, room temperature
• 1 – 8 ounce tub of Mascarpone cheese, room temperature
• 1 tsp. vanilla extract 1 cup icing sugar, sifted
• 1 ½ cups cold heavy whipping cream

 Instructions For the Cake:

Preheat oven to 350 degrees F (175 tiers C) and location rack in middle of oven. Butter two – nine inch (23 cm) spherical cake pans and line the bottoms of the pans with parchment
paper. Set aside.

 In a blending bowl sift collectively the flour, salt, and cocoa powder. Set aside.

 In bowl
of your electric mixer, or with a hand mixer, beat the butter till soft (approximately 1-2 minutes). Add the sugar and beat till mild and fluffy (approximately 2-three minutes). Add the eggs, one at a time, beating properly after every addition. Scrape down the edges of the bowl. Add the vanilla extract and beat till combined.

In a measuring cup whisk the buttermilk with
the red color. With the mixer on low speed, alternately add the flour combination and buttermilk to the butter combination, in 3 additions, starting and finishing with the flour.

In a small cup integrate the vinegar and baking soda. Allow the combination to fizz after which quickly fold into the cake batter.

Working quick, divide the batter evenly among the 2 organized pans and smooth the tops with an offset spatula or the back of a spoon. Bake withinside the preheated oven for about 25 – 30 minutes, or till a toothpick inserted withinside the middle of the desserts comes out clean. Cool the desserts of 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 desserts have absolutely cooled, wrap in plastic and place the cake layers withinside the fridge for as a minimum an hour (or overnight). (This is carried out to make filling and frosting the desserts easier.)

For the Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream
cheese and mascarpone cheese till easy. Add the vanilla and confectioners’ sugar and beat till easy. Using the whisk attachment, step by step add the heavy cream and whip till the frosting is thick sufficient to spread. Add extra sugar or cream as had to get the proper consistency.

 Assemble: With a serrated knife, cut every cake layer in half, horizontally. You will now have 4 cake layers. Place one of the cake layers, top of the cake going through down, onto your serving platter. Spread the cake layer with
a layer of frosting. Place some other layer of cake on top of the frosting and hold to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.