Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place
rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and
line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl
sift together the flour, salt,
and cocoa powder. Set aside.
In bowl of
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar
and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
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 and buttermilk to the butter mixture, in three 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 fold into the cake batter.
Working quickly, divide the batter
evenly between the
two prepared pans
and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 25 - 30
minutes, or until a toothpick inserted in the center of the cakes comes out
clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire
rack on top of the cake pan and invert, lifting off the pan. Once the cakes have
completely cooled, wrap in plastic and place the cake layers in the refrigerator for
at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese and mascarpone cheese until smooth. Add the vanilla and
confectioners sugar and beat until smooth. Using the whisk attachment, gradually add
the heavy cream* (See Note) and whip until the frosting is thick enough to spread. Add more
sugar or cream as needed to get the right consistency.
Assemble: With a
serrated knife, cut each cake layer in half, horizontally. You will now have
four cake layers. Place one of the cake layers, top of the cake facing down,
onto your serving platter. Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to frost and
stack the cake layers. Frost the top and sides of the cake. Can garnish the cake
with sweetened or unsweetened coconut.
10 - 12 people.
Note: You must use a brand of heavy cream that whips very easily to stiff
peaks. If you are using a brand of heavy cream that does not whip easily to
stiff peaks then whip the heavy cream separately to stiff peaks and then fold it
into the cream cheese mixture.