Savour a gorgeous yet simple red velvet cake made by baking extraordinaire, Dame Mary Berry.
Contents
- What Is Mary Berry Red Velvet Cake Recipe?
- Ingredients Required For Mary Berry Red Velvet Cake Recipe
- How To Make Mary Berry Red Velvet Cake Recipe?
- Mary Berry Red Velvet Cake Recipe Variations
- Frequently Asked Questions
What Is Mary Berry Red Velvet Cake Recipe?
This recipe for Mary Berry Red Velvet Cake is a tiered chocolate cake with red sponges and white icing. The red colouring can be made with food colouring gel. This gorgeous but straightforward red velvet cake is from Dame Mary Berry, the baking queen.
What Does Mary Berry Red Velvet Cake Recipe Taste Like?
The mildly tangy frosting complements the faint chocolate flavour of the Mary Berry Red Velvet Cake Recipe.
Why You’ll Love Mary Berry Red Velvet Cake Recipe?
The first taste of the Mary Berry Red Velvet Cake Recipe reveals a blood-red crumb beneath the beautiful white icing, leaving you speechless. The dessert’s rich cream cheese frosting, somewhat sweet flavour, and incredibly moist sponge have made it a popular institution in American cuisine for at least a century.
What Is The Best Mary Berry Red Velvet Cake Recipe?
This red velvet poke cake with chocolate chips and cream cheese frosting is incredibly tasty! Ideal for holidays and special events, this recipe for the Best Mary Berry Red Velvet Cake is delightful!
Ingredients Required For Mary Berry Red Velvet Cake Recipe
Butter, plain flour, baking powder, bicarbonate of soda, light muscovado sugar, buttermilk, sunflower oil, vanilla extract, red food colouring gel, free-range eggs, white chocolate truffle balls, icing sugar, and full-fat mascarpone are the main ingredients of the Mary Berry Red Velvet Cake Recipe.
How To Make Mary Berry Red Velvet Cake Recipe?
- Set the oven to Gas 4 or 180°C (160°F fan). Grease and line the bases of two sandwich tins (20 cm/8 in) with baking paper.
- Measure out the flour, sugar, baking powder, cocoa powder, and bicarbonate of soda into a bowl. Mix well.
- Mix the buttermilk, oil, food coloring, vanilla, and 100ml of water in a jug. Add the eggs and whisk until smooth.
- Bake for 25 to 30 minutes, or until the cake is well risen and starting to pull away from the edges of the tins.
- Once the tins have cooled down for ten minutes, remove, peel off the paper, and allow to cool completely on a wire rack.
- To make the buttercream icing, put the soft butter and vanilla extract in a big bowl and sift in half of the icing sugar.
- Add the remaining powdered sugar and stir again. After adding the mascarpone, gently mix it into the bowl with a spatula.
- To assemble the cake, put one sponge onto a plate, spread a third of the buttercream over it, and then put the second sponge on top.
- Using a palette knife, round the edges and coat the entire surface with the remaining icing that you spooned from the bowl.
- Using the buttercream that was preserved in the piping bag, pipe a rope design around the top edge of the cake. Lastly, add the chocolate truffles as a garnish.
How To Serve Mary Berry Red Velvet Cake Recipe?
Cream cheese frosting should be used to coat them once the Mary Berry Red Velvet Cake Recipe is completely chilled. Serve immediately.
What To Serve With Mary Berry Red Velvet Cake Recipe?
Mary Berry Red Velvet Cake Recipe is often served with cream cheese frosting. However, there are a tonne of other combos that go well with red velvet, like white chocolate, chai, bourbon vanilla, cookies and cream, and traditional vanilla.
Mary Berry Red Velvet Cake Recipe Variations
- Red velvet choc-cherry cupcakes: Perfect for a cake sale, these are very cherry chocolate sponges with fruit strewn throughout and a creamy frosting on top.
- Chocolate orange & cranberry red velvet bombe: This gorgeous holiday treat, which has a secret cream cheese and cranberry inside, is a fantastic substitute for Christmas pudding.
- Freaky finger red velvet cake: This Halloween, treat yourself and your loved ones to a striking chocolate red velvet cake between two layers of simple cream cheese icing.
Pro Tips To Make Perfect Mary Berry Red Velvet Cake Recipe
- If at all possible, use a professional food coloring paste; natural liquid coloring won’t work and might even tint the sponge green.
- If the sponges are wrapped in cling film or eco wrap, they can be prepared up to three days in advance and will keep moist. Uniced cakes can be frozen.
How To Store Leftover Mary Berry Red Velvet Cake Recipe?
You can wrap it firmly in plastic, store it in the refrigerator, or put it in an airtight container. Good for a maximum of four to five days. To be honest though, this cake is so wonderful that it won’t last long.
Mary Berry Red Velvet Cake Recipe
Mary Berry Red Velvet Cake Ingredients
For the red velvet cake:
- Butter: for greasing
- Plain flour: 250 grams
- Cocoa powder: 1 tbsp
- Baking powder: 2 tsp
- Bicarbonate of soda: 1 tsp
- Light muscovado sugar: 250 grams
- Buttermilk: 200 ml
- Sunflower oil: 150 ml
- Vanilla extract: 2 tsp
- Red food coloring gel: 1 tbsp
- Free-range eggs: 2, large
- White chocolate truffle balls: 8, to decorate
For the buttercream icing:
- Butter, softened: 250 grams
- Vanilla extract: 2 tsp
- Icing sugar: 300 grams
- Full-fat mascarpone: 250 grams
Mary Berry Red Velvet Cake Recipe Instructions
Step 1: Turn the oven on to 180°C (160°F fan) or Gas 4. Line the bases of two sandwich tins (20cm/8in) with baking paper and grease them.
Step 2: Fill a bowl with measured amounts of flour, sugar, baking powder, cocoa powder, and bicarbonate of soda. Stir thoroughly.
Step 3: In a jug, whisk together the buttermilk, oil, vanilla, food coloring, and 100ml of water. Whisk the eggs in until they are smooth.
Step 4: Evenly divide the ingredients between the two ready-made tins, making sure the surfaces are smooth. Bake until thoroughly risen( 25 to 30 minutes).
Step 5: After 10 minutes of cooling in the tins, remove, take off the paper, and let cool fully on a wire rack. In a large bowl, combine the soft butter and vanilla extract – sift in half of the icing sugar to form the buttercream icing.
Step 6: Remix after adding the powdered sugar. Using a spatula, carefully whisk the mascarpone into the bowl after adding it. Fill a piping bag with a fluted nozzle and add approximately 150 grams of buttercream.
Step 7: To put the cake together, place one sponge on a plate, cover it with one-third of the buttercream, and then place the other sponge on top. Before icing the entire cake, apply a tiny layer of icing, or a crumb coat, and refrigerate for half an hour.
Step 8: Spoon the leftover icing from the bowl over the top, covering the entire surface and encircling the borders with a palette knife. Swirl the top and draw wide lines up the sides.
Step 9: Pipe a rope pattern around the top border of the cake using the saved buttercream in the piping bag. Finally, garnish with the chocolate truffles.
Mary Berry Red Velvet Cake Recipe Nutrition Facts
- Calories: 513 kcal
- Protein: 6 grams
- Fat: 26 grams
- Fiber: 4 grams
- Sodium: 112 mg
- Sugar: 11.4 grams
- Carbohydrate: 67 grams
- Cholesterol: 160 mg
- Saturated Fat: 8 grams
- Unsaturated Fat: 3.2 grams
- Trans Fat: 0.7 gram
NOTES
- Nutrition values are an estimate only.
Why Did Red Velvet Cake Become So Popular?
Some people believe that the groom’s cake in the form of a red velvet armadillo from the 1989 film Steel Magnolias is what revived the cake’s appeal.
What Flavor Does Red Velvet Cake Actually Have?
Despite its strong cocoa notes, red velvet is not chocolate cake; rather, it balances the tastes of vanilla and chocolate.
What Benefit Does Red Velvet Cake Offer?
The flavour of red velvet cake is somewhat sweet and somewhat bitter, similar to that of cocoa. This delicious dessert regularly provides your body with the iron, vitamin A, and calcium it needs.
Conclusion
Delicious red velvet cake made very simply by the queen of baking, Dame Mary Berry. Even a total novice may put together the Mary Berry Red Velvet Cake Recipe with ease.