Red velvet layer cake with vanilla and strawberry frosting
This thoroughly romantic red velvet layer cake is sandwiched with mascarpone and strawberry frosting and decorated with a medley of berries and flowers.
Author: Lucy Parissi
For the cake
300g| 1 1/2 cups sugar
120g| 1/2 cup soft unsalted butter
1/2tbspvanilla paste or 1 tsp vanilla extract
2large eggslightly beaten
240ml| 1 cup buttermilk
1/4tspred paste food colouring (or moreas needed0
280g| 2 1/4 cups plainall purpose flour
2tbspunsweetened cocoa powder
3level tsp white wine vinegar
2level tsp bicarbonate of soda
For the vanilla frosting
450g| 1lb full fat mascarpone
200g| 2 cups icing sugar
120ml| 1/2 cup doubleheavy cream
For the strawberry frosting
200g| 7oz full fat cream cheese
80ml| 1/3 cup doubleheavy cream
3-4tbspfreeze dried strawberry powder
50g| 1/2 cup icing sugar
Preheat the oven to 170°C (325°F). Spray three 6-inch cake tins with cake release and line the bottoms with baking paper.
Sift the flour and cocoa powder together into a bowl and set aside.
Cream the butter, sugar and salt in a stand mixer fitted with the paddle attachment until pale and fluffy – this will take several minutes. Make sure to stop the mixer and scrape the bottom and sides of the bowl a couple of times so that everything is well incorporated.
Mix the eggs with the vanilla extract and gradually add to the batter, beating constantly. If the mixture curdles, add a spoonful of flour.
Mix the food colouring with a little buttermilk, then add to remaining buttermilk and mix well until the colour is even.
Alternate adding the flour and buttermilk into the batter, starting and ending with the flour. Mix on low speed and scrape down the sides of the bowl to make sure the ingredients are well blender.
Mix the vinegar and baking soda together and immediately mix it into the batter. Either fold together by hand using a large spatula or beat briefly on medium speed to combine. Divide the batter between the prepared cake tins and level.
Bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tin.
Leave to cool in the tins for 10 minutes, then carefully turn out onto a wire rack to cool completely.
Level the tops of the cakes and reserve any offcuts. Spread those on a tray and dry in the oven at 100°C (215°F) for 10 minutes. Cool and blitz in a blender to make a fine red powder which you can use to decorate the cake.
Make the vanilla frosting: beat the mascarpone, icing sugar, vanilla paste and double cream together until you have firm peaks.
Mix the strawberry powder with the double cream until you have a smooth paste. Beat this with the cream cheese and icing sugar to make the strawberry frosting.
Transfer the two frostings into piping bags fitted with plain round or large star tips (the tip is not really relevant).
Pipe two concentric circles of the mascarpone frosting over bottom cake layer and fill with the strawberry frosting. Sandwich with second layer and repeat.
Finish off by covering the entire cake with a thin layer (crumb coat) of the mascarpone frosting, smoothing it over the top and sides with a palette knife and side scraper. At this point you can freeze the cake for 30 minutes.
Add another layer of frosting over the cake to create a really smooth finish - or leave the sides showing through for a ‘naked cake’ effect.
You can alternate the vanilla and strawberry frostings to create a slightly ombré or watercolour look.
Decorate the top of the cake with a medley of red berries, blueberries, pomegranate seeds and edible flowers plus a dusting of the red velvet crumbs. Alternatively pipe any excess frosting over the top of the cake and decorate with the crumbs.
Don’t eat all the cake scraps from levelling the cakes. If you spread them on a tray and dry over low heat, you can blitz them to create a fine powder that’s great for decorating the cake.