Classic Red Velvet Cake with Marscapone & Cream Cheese Frosting

Red Velvet Cake is one of those deliciously rich and luscious "special cakes" that people will seldom attempt at home. The Red Velvet cake is thought to have originated at the famous Waldorf Astoria Hotel in New York where it was coined "Waldorf Astoria Cake" funnily enough, but many consider the cake to be a treat from the south. I hadn't made this cake in ages, but recently made it over the Easter weekend for some friends. The Cake was tasted by my friend Whitney who is actually from the south, who gave it the big southern thumbs up of approval. Check out Whit's foodie blog over at Whit's Critiques. Red Velvet is not a cake you should be scared of making at home, it is super easy and super tasty, especially with that delectable Marscapone and Cream Cheese frosting. This cake has more of a rustic look to it since the frosting is much lighter than a regular buttercream, but oh so delicious!

Red Velvet Cake

2 ½ cups self raising flour

2 ½ tablespoons cocoa powder

1 teaspoon salt

1 ½ cups caster sugar

2 eggs

120 grams salted butter

1½  teaspoons vanilla extract

1 cup buttermilk

1 teaspoon white vinegar

1 teaspoon bi-carb soda

2 tablespoons (or more) of pillar box red food colouring

Frosting:

250 grams cream cheese (room temperature)

230  grams mascarpone cheese (room temperature)

1 ½ cups double cream

1 cup icing sugar

1 teaspoon vanilla extract

1. Preheat oven to 175° Celsius.

2. Line two 9 inch cake tins with baking paper and spray lightly.

3. Sift the flour, salt, and cocoa powder into a bowl and set aside.

4. In an electric mixer cream the butter and sugar.

5. Add the eggs one by one whilst the mixer is still on.

6. Add the vanilla extract and beat until combined making sure to scrape down the sides of the bowl.

7. In a measuring jug whisk buttermilk and food colouring until combined.

8. With the mixer on low speed, alternately add the dry mixture and wet buttermilk mixture to the electric mixing bowl, a small amount at a time until combined. Once combined turn off the electric mixer.

9. Combine the vinegar and bi-carb soda in a cup, once combined and fizzy, fold into the cake mixture with a spatula.

10. Divide cake batter evenly between the two or more cake tins and smooth the tops with a spatula (I used three tins)

11. Bake in oven for approximately 25 - 30 minutes or until cake springs back or skewer comes out clean once inserted into the center.

12. Allow to cool on racks and then wrap each cake in glad-wrap and refrigerate cake and frosting overnight or for a few hours.

13. After refrigeration sandwich cakes together with a layer of frosting in between each, I also shaved some of the cake off the tops to make it flatter and more importantly for crumbling on top.

14. Serve and enjoy!

Frosting

1. In an electric mixer, beat the cream cheese and mascarpone cheese until smooth.

2. Add the vanilla and icing sugar and beat until smooth.

3. Gradually add double cream and whip until the frosting smooth and thick.

4. Add more cream or sugar according to taste and consistency (note: frosting will thicken slightly, overnight in fridge)