Red Velvet Cake with Mascarpone Cream

Name: Red Velvet Cake with Mascarpone Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 300 g plain flour (Type 55); 1 tbsp cocoa powder; 1 tsp baking soda; 100 ml vegetable oil (neutral flavour); 300 g caster sugar; 2 large eggs; 1 tsp white wine vinegar (or apple cider vinegar); 100 g buttermilk (or plain yogurt or soured milk); 1 tsp vanilla extract; Red food colouring, to taste; 250 g mascarpone cheese; 100 ml cold heavy cream (35% fat); 50 g icing sugar

Thermomix recipe: Red Velvet Cake with Mascarpone Cream. Ready in 50 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

300 g plain flour (Type 55)
1 tbsp cocoa powder
1 tsp baking soda
100 ml vegetable oil (neutral flavour)
300 g caster sugar
2 large eggs
1 tsp white wine vinegar (or apple cider vinegar)
100 g buttermilk (or plain yogurt or soured milk)
1 tsp vanilla extract
Red food colouring, to taste
250 g mascarpone cheese
100 ml cold heavy cream (35% fat)
50 g icing sugar

Instructions

Preheat your oven to 180°C. Grease and flour two 16 cm round cake tins, or line with baking paper.
Add the plain flour, cocoa powder, and baking soda to the Thermomix bowl. Mix 10 sec / Speed 5. Transfer the mixture to a separate bowl and set aside.
Without cleaning the bowl, add the caster sugar, eggs, vegetable oil, buttermilk, white wine vinegar, and vanilla extract. Mix 30 sec / Speed 4.
Add the reserved dry ingredients back into the Thermomix bowl with the wet mixture. Mix 15 sec / Speed 3, or until just combined. Do not overmix.
Add red food colouring, starting with a few drops and adding more until your desired colour is achieved. Mix 10 sec / Speed 3.
Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Baking time may vary depending on your oven and tin size.
Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Clean and dry the Thermomix bowl thoroughly. Insert the butterfly whisk.
Add the mascarpone cheese and icing sugar to the bowl. Whisk 30 sec / Speed 3, or until just combined.
Add the cold heavy cream to the bowl. Whisk 1-2 min / Speed 3, or until the cream is thick and holds its shape. Be careful not to over-whisk, or it may turn into butter.
Once the cakes are completely cool, level the tops with a serrated knife if desired. Spread a layer of mascarpone cream on the first cake layer, top with the second layer, and then cover the top and sides of the cake with the remaining cream.
Decorate the cake as desired, perhaps with some crumbled cake scraps or fresh berries. Serve immediately or refrigerate.

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