Red Velvet Cake With Mascarpone Icing Recipe

Name: Red Velvet Cake With Mascarpone Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tbsp butter, softened; 1 tsp vanilla extract; 1 2/3 cup sugar; 2 None large eggs; 1 3/4 cup flour; 2 tbsp cornstarch; 2 tbsp cocoa powder; 1 cup buttermilk; 2-3 drops red food coloring; 1 tsp white vinegar; 1 tsp baking soda; None None Mascarpone Icing; 10 oz cream cheese, softened; 1 1/4 cup powdered sugar, sifted; 10 oz Mascarpone cheese; 1 1/4 cup heavy cream; 2 oz shredded coconut, to serve

Servings: persons

9 tbsp butter, softened
1 tsp vanilla extract
1 2/3 cup sugar
2 None large eggs
1 3/4 cup flour
2 tbsp cornstarch
2 tbsp cocoa powder
1 cup buttermilk
2-3 drops red food coloring
1 tsp white vinegar
1 tsp baking soda
None None Mascarpone Icing
10 oz cream cheese, softened
1 1/4 cup powdered sugar, sifted
10 oz Mascarpone cheese
1 1/4 cup heavy cream
2 oz shredded coconut, to serve

1
Preheat oven to 375u00b0F. Grease 2 deep 8-inch diameter cake pans and line bases and sides with parchment paper.
2
For the batter, beat butter, vanilla, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl and stir in sifted flours, cocoa and the combined buttermilk and food coloring, in 2 batches. Combine vinegar and baking soda in a cup and let fizz, then fold into batter. Divide between pans. Bake 25 mins, or until a skewer comes out clean. Cool 10 mins before turning out onto a wire rack to cool completely. Wrap cakes in cling wrap and freeze 40 mins.
3
Meanwhile, for the mascarpone icing, beat cream cheese, powdered sugar and vanilla in a small bowl with an electric mixer until smooth. On medium speed, beat in mascarpone until just combined, then beat in cream until icing is smooth and spreadable.
4
Cut cakes in half horizontally by inserting a knife into the centre and rotating cakes around it. Place one layer on cake plate, cut-side up, and spread with icing. Repeat layering. Spread top and sides of cake with remaining icing. Press coconut into sides of cake, to serve.

2196

kcal

Calories

152

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 tbsp butter, softened, 1 tsp vanilla extract, 1 2/3 cup sugar, 2 None large eggs, and more.

Yes, Red Velvet Cake With Mascarpone Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cake With Mascarpone Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions