Red Velvet Cake…it’s what I like to think of as a more ‘Grown Up’ cake. Rich in flavour and colour, without being super sweet, this cake offers something a little special. It is in essence a chocolate cake, made with less cocoa, and this recipe makes a much more moist cake then some of the red velvet recipes out there. This is a slight twist on the Hummingbird Bakery Red Velvet recipe, which is in my humble opinion, one of the more decadent ones out there. it just has a fab Shire Bakery twist!
The red is made using our Sugarflair Red Extra. You can use another red food colour, however this is the best.
Now, most people would make Red Velvet cake with a cream cheese frosting, but here is the thing…I HATE cream cheese frosting. I think it tastes, well, cheesy! However, an overly sweet American buttercream is not what a red velvet cake needs, it’s a grown up cake, it needs a grown up frosting. So, the Mascarpone frosting I use is the Cupcake Jemma frosting. This is my most favourite frosting ever…seriously guys, try it with a dash of Baileys in it at Christmas time on a chocolate cupcake and your life will change!
As for decorating; decorate it how you like. I like the look of this cake frosted where the crumb flecks through the frosting, like a crumb coat. I’m no professional, not by any means, and I love a good old rustic look, mainly because it’s easy!
Here is the recipe guys, enjoy!
(for the cake)
180g unsalted butter, at room temperature
450g caster sugar
30g cocoa powder
1/2 teaspoon of Sugarflair Red Extra found here
2 teaspoons vanilla extract
450g Plain Flour
1 teaspoon salt
1.5 teaspoon bicarbonate of soda
3.5 tablespoons white wine vinegar
(for the Mascarpone Frosting)
150g unsalted butter, softened
850g Icing Sugar
So, to start, grease and line two 20cm sandwich tins, or springform tins, and preheat your oven to 160 degrees, or gas mark 3.
Now, beat together your butter and sugar until this starts to go pale. Now add your eggs until incorporated, followed by your cocoa powder, vanilla extract and food colouring. You will notice now that the deep red colour is now here, YES! If you want you can add a touch more colour but you really shouldn’t need to.
Now add your buttermilk and flour until combined and your batter is lovely and smooth. At this stage add your salt, bicarb of soda and white wine vinegar, and then beat again until everything is mixed in.
Separate your mixture into your cake tins and bake for around 35 mins, or until an inserted skewer comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool completely. Personally, I like to wrap mine up once cooled and decorate the following day, but to each their own!
To make the frosting, beat the butter and mascarpone for approx 5 mins in a freestanding mixer, and then, on the slowest speed so as not to cause an icing sugar explosion (we’ve all been there!), add your icing sugar a spoonful at a time. When all the icing sugar is all incorporated, do not overheat, turn your mixer off, give it a good beat by hand with a spatula to get the air bubbles out, and decorate however you see fit.