Classic Red Velvet Cake with Mascarpone Cream

Thermomix recipe: Classic Red Velvet Cake with Mascarpone Cream. Ready in 55 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 300 g plain flour
• 1 tbsp cocoa powder
• 1 tsp baking soda
• 100 ml vegetable oil
• 300 g granulated sugar
• 2 large eggs
• 1 tsp white wine vinegar or apple cider vinegar
• 100 g buttermilk
• 1 tsp vanilla extract
• Red food coloring, as needed
• 250 g mascarpone cheese
• 100 ml cold heavy cream (at least 35% fat)
• 50 g powdered sugar

Instructions

1. Preheat oven to 180°C (350°F). Grease and flour two 16 cm (6-inch) round cake tins, or line with parchment paper. Set aside.
2. Place 300 g granulated sugar into the Thermomix bowl. Mill 10 sec / Speed 10. Scrape down sides.
3. Add 100 ml vegetable oil, 2 large eggs, 1 tsp white wine vinegar, 100 g buttermilk, and 1 tsp vanilla extract to the bowl. Mix 30 sec / Speed 4.
4. In a separate bowl, sift together 300 g plain flour, 1 tbsp cocoa powder, and 1 tsp baking soda.
5. Add the sifted dry ingredients to the Thermomix bowl. Mix 20 sec / Speed 3 until just combined. Do not overmix.
6. Add red food coloring, a few drops at a time, until desired vibrant red color is achieved. Mix 10 sec / Speed 3.
7. Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and tin size.
8. Once baked, remove cakes from the oven and let cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
9. Clean and dry the Thermomix bowl and insert the butterfly whisk.
10. Add 250 g mascarpone cheese and 50 g powdered sugar to the bowl. Mix 30 sec / Speed 3.5.
11. With the butterfly whisk still in place, add 100 ml cold heavy cream to the bowl. Whip 1-2 min / Speed 3.5, or until the cream is thick and holds its shape. Watch carefully to avoid over-whipping.
12. Once the cakes are completely cool, level the tops with a serrated knife if desired. Place one cake layer on a serving plate, spread with half of the mascarpone cream, then top with the second cake layer. Cover the top and sides of the cake with the remaining cream.
13. Decorate with cake crumbs from the trimmed tops, if desired. Chill for at least 30 minutes before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.