Red Velvet Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter two - 9 inch (23 cm) round
cake pans and line the bottoms of the pans with parchment paper.
In a bowl,
sift the flour
with the salt
and cocoa powder.
In the bowl of
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until
smooth. Add the sugar
and beat, on medium high speed, until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides
and bottom of the bowl as needed.
Add the vanilla extract and beat until combined.
In a measuring cup,
whisk the buttermilk with the red food coloring. With the mixer on low
speed, alternately add the flour mixture (in three additions), with the buttermilk
(in two additions),
beginning and ending with the flour.
In a small cup
combine the vinegar and baking soda. Allow the mixture to fizz and then
quickly mix or fold into the cake batter.
Working quickly, divide the batter
evenly between the
two prepared pans
(about 520 grams in each pan) and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 25
minutes, or until a toothpick inserted into the center of the cakes comes out
clean (the cakes will just be starting to pull away from the sides of the pans). Cool the cakes in their pans on a wire rack for 10 minutes. Then
place a wire
rack on top of the cake pan and invert, lifting off the pan. Remove the
parchment paper and re-invert onto a oiled wire rack (this will prevent the
cakes from sticking to the wire rack). Once the cakes have
completely cooled, wrap in plastic, and place the cake layers in the
refrigerator for a couple of hours or until firm. (This is done to make filling and frosting the cakes easier.)
Frosting: In the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer), beat the
cream cheese and mascarpone cheese until smooth. Add the vanilla extract and
confectioners sugar and beat until smooth and fluffy. In a clean bowl, using the
whisk attachment (or with a hand mixer), whip the heavy whipping cream until soft
peaks form. Gradually fold in, or beat, the whipped cream into the cream cheese
frosting until smooth and of spreading consistency.
Assemble: Place one cake layer (top of the cake facing down) on a
9 inch (23 cm) cake
circle and then
place on a
or your serving plate. Spread the cake layer with a layer of frosting. Place
the second layer of cake on top of the frosting, top of the cake facing down, and frost the top and sides of
about 12 people.
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