Well, I am back from a week of blog resting. Not really because I wanted, but because we all were hit with the flu at home. Of course, the virus started at the office where I work, and as much I stayed away from the person that brought such a joyful vitus the next day I started to feel awful.
Long story short, after a trip to the doctor, a few days off and antibiotics I have been feeling better. Now, as you can imagine the baby has the flu.
Any way, I am more than behind with my month's post for my baking group The Cake Slice Bakers. This month's cake was an amazing and scrumptious Red Velvet Cake, which I actually baked and ate last month. I have always been a fan of red velvet cake as long as is made with really good quality ingredients and the best cocoa. I have been using a recipe from a famous baker for a long time and I have never been disappointed by it. I was eager to try this new one from the book Vintage Cakes, the frosting in this recipe uses mascarpone cheese, which I have had in my to do list forever. I have to say, recipe is incredible!
You should totally give it a try.
Red Velvet Cake with Mascarpone Cream Cheese Frosting
From the book Vintage Cakes by Julie Richardson
Ingredients for the cake:
2 1/2 cups cake flour, sifted
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. sea salt
3/4 cup canola oil
2 tsp. pure vanilla extract
1 tsp. red food coloring
3/4 room temperature unsalted butter,
1 ¾ cup of sugar
4 eggs and 2 egg yolks room temperature
1 cup buttermilk
Ingredients for the Frosting
4 oz. cream cheese frosting, room temperature
4 oz. mascarpone cheese, cold
1/2 cup heavy whipping cream, cold
1/3 cup of sugar
1 tbsp. pure vanilla extract
-Preheat the oven to 350 F.Prepare the round baking pans with parchment paper and a light dust of flour for the sides.
-In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
-In the bowl of an electric mixer,cream butter and sugar on medium speed until fluffy.
-With the mixer on low speed, drizzle in the oil into the batter.
- Add the vanilla and food coloring and mix until completely combined. Slowly turn the mixer back up to medium-high and beat until fluffy again. Scrape down the sides of the bowl.
-Add the eggs and egg yolk one at a time,scraping down the sides of the bowl after each egg addition
-With the mixer in low speed, gradually add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour .
Scrape down the sides of the bowl after each addition.
Do not to over-mix the batter.
-Divide the batter into the prepare pans and bake for about 28-30 minutes or until a toothpick comes out clean
-Cool the cake in the pan for 30 minutes before removing onto a cooling rack.
For the Frosting:
Using a standard mixer with the paddle attachment,beat the cream cheese until uniform in texture.
Add the mascarpone cheese, heavy cream, and sugar.
Beat on low speed until combined, scraping the sides of the bowl ensuring all ingredients are incorporated.
Turn the speed up to high and beat until the frosting looks creamy and thick, lower the mixer speed and add the vanilla and mix until just blended.
This frosting keeps in the refrigerator for up to 5 days.
Assemble cake and enjoy!!
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