Red Velvet Cake

There are few desserts more stunning than a homemade red velvet cake. This recipe makes a soft and delicious cake with mild chocolate flavor and a creamy mascarpone frosting. It is great for special occasions.

Prep Time20

Cook Time25

Total Time45

Servings: Servings

Author: Carlee

Ingredients

Cake

2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
4 Tablespoons cocoa powder
½ teaspoon salt
2 cups sugar
½ cup unsalted butter softened
1 cup vegetable oil
4 large eggs separated
2 teaspoons vanilla extract
1 Tablespoon lemon juice
1-2 teaspoons red food coloring gel
1 cup buttermilk room temperature

Frosting

⅔ cup butter softened
2 cups mascarpone
1 cup powdered sugar
1 teaspoon vanilla extract

Makes: 8inch round

Instructions

Cake

Preheat oven to 350℉ and great 2 9-inch cake pans or 3 8-inch cake pans. Line bottoms with parchment paper if desired.
In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
In a large bowl, beat sugar and butter together until light and fluffy.
Add the oil, egg yolks, vanilla, lemon juice, and food coloring. Beat on high for 2 minutes.
Stir in about half of the dry ingredient mixture until mostly combined. Then stir in half of the buttermilk. Repeat, adding the remaining flour mixture then the remaining buttermilk.
In a medium bowl, beat the egg whites until they are fluffy, about 3 minutes on high speed.
Fold whipped egg whites into the cake batter. It will be thick and silky.
Divide the batter evenly between the prepared pans.
Bake for about 25 minutes for 3 8-inch pans or 30 minutes for 2 9-inch pans. The cakes are done when the center bounces back after being lightly touched with a finger. Otherwise, there should be just a few moist crumbs when tested with a toothpick.
Cool completely on a wire rack before tipping out of the pan. Use a sharp serrated knife if needed to remove the dome. Turn the scrap pieces into crumbs for a garnish if desired.

Mascarpone Frosting

Beat the butter until smooth.
Add the mascarpone and mix on medium speed for about 2 minutes.
Add the powdered sugar and vanilla. Beat for another 1-2 minutes.
Spread on cooled cake. Decorate as desired. Store in the refrigerator.

Notes

If you prefer a 9x13-inch cake, bake it at 350F for about 40 minutes.

Nutrition

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