Valentine’s Day is almost here and this red velvet cake is all that you need right now! It's soft and tender and has a beautiful red colour along with a gorgeous velvety texture! It's frosted with an easy mascarpone cheese whipped cream frosting and is decorated with fresh berries like strawberries, raspberries and some cherries. The amazing red velvet flavour is achieved by having a perfect balance between the acidity and the chocolate. Cocoa powder and vinegar were added to give it a lovely taste and texture.

I used mascarpone cheese whipped cream frosting instead of the classic cream cheese one to cut down the sweetness a little bit. It pairs perfectly with this red velvet cake and makes it even more irresistable! You need to make this beauty for Galentine’s or Valentine’s Day! It’s a showstopper for sure and a perfect treat for your loved ones! It's super easy and you'll surely love it!

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WHY YOU’LL LOVE THIS RECIPE?

• Super soft with a velvety texture. This cake is soft, moist and has a velvet-like texture with a true red velvet flavour which is a perfect balance between acidity and chocolate with a beautiful red colour.
• Super easy to make and perfect for any occasion! You need to make this beauty for Galentine’s or Valentine’s Day! It’s a showstopper for sure and a perfect treat for your loved ones!

WHAT YOU"LL NEED FOR THIS DELICIOUS RECIPE!

Only handful of basic ingredients are required!

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FOR RED VELVET CAKE

• All purpose flour: Make sure, to measure it correctly. The best way to measure all purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Cocoa powder: It is added to add a hint of cocoa flavour.
• Unsalted butter & vegetable oil: I always love the buttery taste in red velvet cake but at the same time I need softness in it when cold. Butter gives flavour and oil gives softness to this cake when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored in an airtight container or properly wrapped in cling wrap. Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature, it means it should be softened enough so when you press using a little pressure, your finger will leave a dent.
• Granulated sugar: adds sweetness.
• Eggs: The eggs should be at room temperature. two eggs are enough for this recipe because we need it to hold the cake together but we also don't need any eggy taste.

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• Vanilla extract: Adds flavour. Always use good quality vanilla extract.
• Baking soda: It is used as a leavening agent which causes the cake to rise.
• Salt: It balances the sweetness and enhances the flavour of chocolate.
• Buttermilk: It's is an important part of baking. It helps the leavening agent and makes the cake light and fluffy. You can use store-bought. I used here homemade buttermilk (take 1 cup milk at room temperature and add 1 tbsp lemon juice, stir to mix and set aside for 10 minutes before adding to the batter).
• White vinegar: It is added to make this cake light and tender as well as to preserve the red colour. Red velvet cake is a perfect balance between acidity and chocolate flavour with beautiful red colour. Although we are using here buttermilk and cocoa powder but the addition of vinegar provides a little extra acid that helps the baking soda to work better. The cake will rise better and will have a light, fluffy and velvety texture.
• Red food colour: I used here red food gel colour. Don’t use liquid colour because gel colour works better here. Liquid colour will make this cake batter, more liquidy and the colour won’t be as vibrant.

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FOR MASCARPONE CHEESE WHIPPED CREAM FROSTING

• Whipped cream: It is best to use whipping cream or 35% cream (double cream) because any cream less than 35% fat content will not whip or does not work better. Whipping cream gives a smooth and creamy texture to this frosting.
• Mascarpone cheese (softened but still chilled): It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and gives stability to the whipped cream and makes frosting silky, creamy snd smooth. It is less tangy and has a slightly sweet flavour. You can take it out of the fridge about 10 minutes before use so that it will be still cool but softened. 
• Icing sugar/powdered sugar: To sweeten the frosting and also gives a hold to the whipped cream.

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FOR DECORATION 

• Fresh strawberries, raspberries and cherries 

EQUIPMENTS REQUIRED 

• Electric hand mixer
• 7” round cake pan

HOW TO MAKE RED VELVET CAKE STEP BY STEP!

This cake is very easy to make with a few basic ingredients. 

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Step 1: Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F). 

Step 2: Prepare two 7-inch round cake pans (grease and line with parchment paper). Line the bottom and sides of the pans with parchment paper as we are making semi-naked (or naked cake) cake and we need a smooth top and sides of the cake.

Step 3: In a medium bowl, sift together cocoa powder, all-purpose flour, salt and baking soda. Whisk them to mix well and set aside.

Step 4: In a large mixing bowl, add unsalted softened butter and white granulated sugar, beat them until light and fluffy by using an electric hand mixer (for about two minutes). 

Step 5: Now add the eggs one at a time and beat after each addition until well-combined. Scrape down the sides and bottom of the bowl as needed. Add oil and vanilla extract, beat until well combined. Then add vinegar, buttermilk and beat again until well combined.

Step 6: Gradually add the dry ingredients (in two batches) and beat on low after each addition until just combined(don’t over mix the batter after adding dry ingredients).

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Step 7: Add red gel food colour according to your colour preference. First, add 1 tsp of gel colour or add more to reach the desired colour and mix to combine. I added 2 tsp of food colour here.

Step 8: Pour the batter into the cake pans. Tap the pans gently on the kitchen counter to remove air bubbles.

Step 9: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean. 

Step 10: Remove from the oven and let it rest in the pans for 10-15 minutes. Then flip over onto a wire rack to cool completely before assembling. You can make 2 cakes a day before and cover them in plastic wrap and keep them in the fridge since it's very easy to assemble the cake if they are cool enough.

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TIPS TO GET THE PERFECT RED VELVET CAKE

• Always use room temperature ingredients to keep an even consistency of the batter like eggs, butter, and buttermilk.
• Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. Too much flour will lead to dry, dense or crumbly cake.
• Sift your dry ingredients before adding them into the wet mixture that helps to combine everything evenly.
• Cream the butter and sugar together for about 2 minutes or until light and fluffy. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer and lighter cake.
• Don’t forget to add a little bit of vinegar into the batter because a little extra acid helps the baking soda to work better. The cake will rise better and will have a light, fluffy and velvety texture.

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HOW TO MAKE MASCARPONE CHEESE WHIPPED CREAM FROSTING

Step 1: Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, then add icing sugar and vanilla extract, whip on medium until soft peaks form.

Step 2: Take a spoon of whipped cream and add it into the mascarpone cheese. Before adding that, add a spoon of whipped cream into it and give it a good mix with a spoon so it can easily mix in the rest of the whipped cream.

Step 3: Now add the cheese to the whipped cream and whip until stiff peaks form. It will happen quickly, so keep an eye on it. It's now ready so use it right away. You can pipe it to make a flower with any nozzle of your choice. I used a 4B nozzle here.

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TIPS TO GET PERFECT FROSTING

• To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be chilled and slightly softened. You can take it out of the fridge about 10 minutes before use so that it will be still cool but a bit softened. Before adding mascarpone to the whipped cream, add a spoon of whipped cream into it and give it a good mix with a spoon so it can easily mix in the rest of the whipped cream.
• If you feel that the frosting is a little bit grainy, add one tsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

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ASSEMBLING THE CAKE

Step 1: Level the top of each cake with a sharp knife.

Step 2: Place one of the cakes on a cake stand or a plate.

Step 3: Spread a generous amount of frosting on the cake or make small flowers by using 4B nozzle as I did, then place raspberries on the frosting.

Step 4: Place the second cake on top, spread the frosting over the top and all over the sides. Smooth the top and sides of the assembled cake with a pallet knife. You have to finish this cake with only a single coating (crumb coat) because it is a semi-naked cake, so no need to make a second coat.

Step 5: Decorate the top of the cake with fresh strawberries, raspberries and cherries. Use your creativity and decorate the cake in the way you want to.

Step 6: Refrigerate the cake for at least 1 hour before slicing.

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FAQ

Can I Make The Red Velvet Cake In Advance? ‍

Yes! You can make the cakes a day ahead of assembling. But tightly cover them in plastic wrap and keep them in the fridge. It’s better to make a day ahead of serving because it is easy to assemble the cake when it is cold.

Can I Make This Frosting In Advance?

To get the best results, use it right away after whipping. It will stay stable in the fridge for 2 days but keep in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good. 

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy Baking!