Red Velvet Cake with Mascarpone Frosting

2 1/2 C Flour
1/2 t Salt
3 T Cocoa Powder
1/2 C Butter, at room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 C Buttermilk, (If you don't have buttermilk on hand you can use 1 C milk and add 1 T white vinegar)
2 T Liquid Food Coloring
1 t White Vinegar
1 t Baking Soda

Preheat oven to 350 degrees. Spray two 9 inch cake pans with pan and line with parchment.

In a mixing bowl place flour, salt and cocoa powder, whisk until combined.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft, about 1 minute. Add the sugar and beat until fluffy 3-4 minutes. Add the eggs, one at a time beating well after each addition. Scrape down the sides of the bowl and add the vanilla extract and beat until combined.

In a measuring cup, whisk the buttermilk and red food coloring together. While the mixer is on low speed alternately add the flour mixture and the butter milk mixture.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide batter evenly between the two pans and place on the middle rack of the oven. Bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.

Mascarpone Frosting

3 C Heavy Whipping Cream
3 8 ounce tubs of Mascarpone
2 t Vanilla
2 C Powdered Sugar, sifted

Place mascarpone cheese, powdered sugar & vanilla in mixer bowl, whip until fluffy, add whipping cream and whip until fluffy.

To assemble cake, cut both layers in half. Layer cake layers with whipped frosting and then cover outside of cake completely. May be garnished with coconut.


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