Upgrade your baking game with Dame Mary Berry’s divine Red Velvet Cake with a silky cream cheese frosting and moreish white chocolate truffles. It goes great with a nice cup of tea – and can be whipped up in just one hour
Check out this stunning dessert from baking ‘queen’ Dame Mary Berry.
Red Velvet Cake with a silky cream cheese frosting is what autumn evenings on the sofa are made for. It’s sweet but tangy, rich but airy, indulgent but ever so worth it – and pairs beautifully with a nice cuppa.
With just 30 mins prep time and 30 mins in the oven, this ‘impressive’ cake is a real crowd pleaser (and tastes just as good if you scoff it all down yourself). “It’s so simple, even a complete beginner can knock it together,” says BBC Good Food, who shared the recipe.
Mary Berry’s Red Velvet Cake recipe
Ingredients (Serves 8)
For the sponge:
- 250g Pain flour
- 250g Light muscovado sugar
- 200ml Buttermilk
- 150ml Sunflower oil
- 1 tbsp Cocoa powder
- 1 tbsp Red food colouring gel
- 2 tsp Baking powder
- 2 tsp Vanilla extract
- 1 tso Bicarbonate of soda
- 8 White chocolate truffles – for decoration
- 2 Large free-range eggs
- Butter – for greasing
For the buttercream:
- 300g Icing sugar
- 250g Butter – softened
- 250g Full fat mascarpone
- 2tsp Vanilla extract
Method
- Preheat your oven to 180C/ 160C Fan/ Gas Mark 4. Grease two sandwich tins (around 8inch) and line the bases with grease-proof paper.
- For the sponge, mix together the flour, cocoa powder, baking powder, bicarbonate of soda, and sugar in a large bowl. In a separate jug, mix the buttermilk, oil, vanilla, food colouring and 100ml of water. Crack in the eggs and whisk until smooth, then slowly pour the wet ingredients into the dry ingredients and whisk until combined.
- Don’t worry if the mixture is bright red, it will darken as it cooks. Divide the mixture equally between the two tins and bake for around 25-30 minutes, until well-risen and the sponge is ‘shrinking away from the sides of the tin’.
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- Let the cake cool in the tins for around 10 minutes before taking them out, peeling off the paper and letting them cool completely on a wire rack. Now, it’s time to make the buttercream.
- Place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar – mixing with an electric whisk until smooth. You can do this by hand, but it will take a little longer.
- Sift in the remaining icing sugar and mix again, before adding the mascarpone to the bowl and giving everything a gentle stir with a spatula. Do not whisk the mascarpone otherwise it may split). Put a fluted nozzle in a piping bag and spoon about 150g of the buttercream into the bag.
- Assembling the cake is easy: simply sit one of the sponges on a cake plate and spread third of the buttercream over it, then sit the other cake on top. Ice the cake with a crumb coat first (a thin layer) before chilling it in the fridge for 30 minutes.
- Then, pile the reamining icing from the bowl on top of the cake and spread it with a palette knife, making sure it’s all even and smooth. Using the reserved buttercream, pipe a rope design around the edge of the cake, or get creative with whatever pattern you fancy. Then, decorate with your chocolate truffles and et voila! Cake time!
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