Mary Berry Red Velvet Cake Recipe

Crafting a red velvet cake following the guidance of baking luminary Dame Mary Berry offers a delightful foray into the world of desserts. This recipe stands as a testament to the elegance of simplicity, promising a baking experience that is as fulfilling for novices as it is for seasoned bakers. With a few adjustments to the original proportions, the resulting cake is not just a visual treat with its striking color but also a marvel of taste, balancing the richness of cocoa with the tanginess of buttermilk, all under a silky mascarpone buttercream.

Why You’ll Be Glad You Tried This Recipe

Unmatched Flavor: Combines the rich taste of cocoa with the tangy zest of buttermilk for a truly unique flavor.

Perfect Texture: Achieves that coveted moist and fluffy crumb with each slice, making every bite a delight.

Foolproof Recipe: Designed for bakers of all skill levels, ensuring success in the kitchen with clear, easy-to-follow steps.

Stunning Presentation: The vibrant red color paired with creamy frosting makes it a showstopper for any occasion.

Versatile Decoration: Offers a canvas for creativity, whether it’s elegantly simple or adorned with intricate designs.

Satisfaction Guaranteed: The blend of flavors and textures will please even the pickiest eaters, making it a crowd-pleaser.

Educational Experience: Provides an opportunity to work with unique ingredients and techniques, broadening your baking skills.

How To Make Mary Berry Red Velvet Cake Recipe Overview

This recipe takes about 1 hour and 15 minutes to prepare and bake, and it yields a sumptuous cake that serves 12-14 people, making it perfect for gatherings or a family dessert. The beauty of this cake lies in its simplicity and the harmony of flavors and textures. From the moist crumb of the cake, enriched with buttermilk and a hint of cocoa, to the creamy richness of the mascarpone buttercream, every element comes together to create a symphony of taste.

Ingredients:

Velvety Red Cake Base:

  • A dab of butter for slicking the pans
  • 2.5 teaspoons of leavening magic (baking powder)
  • 1.25 tablespoons of rich cocoa essence
  • 300 grams of sifted all-purpose flour for a flawless base
  • A sweet touch with 300 grams of soft light muscovado sugar
  • 1.25 teaspoons of fizzy delight (bicarbonate of soda)
  • 180 milliliters of golden sunflower oil for moisture
  • 240 milliliters of tangy buttermilk to bind the flavors
  • A dash of color with 1.25 tablespoons of red food coloring gel or a modest ⅓ teaspoon of the concentrated paste
  • 2.5 teaspoons of pure vanilla essence for that aromatic kick
  • 10 decadent white chocolate truffles for an opulent garnish
  • 3 eggs, free to roam, to bring it all together

Silky Mascarpone Frosting:

  • 2.5 teaspoons of vanilla extract for a fragrant boost
  • 300 grams of butter, softened to perfection
  • 300 grams of creamy, full-fat mascarpone for that indulgent texture
  • 360 grams of powdered sugar, for a sweet cloud-like finish

Instructions:

Phase One: Crafting the Base

Prep Time: Start by greasing two round cake molds (20cm each) with a little butter, then line them with parchment for an easy release.

Mix Dry Wonders: Whisk together 300g of all-purpose flour, 1.25 tbsp of cocoa powder, 2.5 tsp of baking powder, and 1.25 tsp of bicarbonate of soda in a bowl until they’re best friends.

Wet Ingredients Tango: In a larger basin, blend 300g of muscovado sugar, 240ml of buttermilk, 180ml of sunflower oil, 1.25 tbsp of red food coloring, 2.5 tsp of vanilla extract, and 3 happy eggs until smooth.

Unite: Gradually introduce the dry ingredients to the wet mix, stirring just enough to combine them into a harmonious batter.

Phase Two: Baking Magic

Oven Prelude: Warm your oven to a cozy 180°C (160°C fan)/350°F/Gas Mark 4.

Batter’s Journey: Pour the batter evenly into your prepared molds, smoothing the tops with a spatula.

Bake to Perfection: Let them bake for 25-30 minutes. They’re ready when a skewer comes out clean from the center.

Rest and Cool: Allow the cakes to rest in their molds for 10 minutes, then transfer them to a wire rack to chill out completely.

Phase Three: Frosting and Finishing Touches

Frosting Mix-up: Beat 300g of softened butter with 2.5 tsp of vanilla extract until creamy. Gradually sift in 360g of powdered sugar, then gently fold in 300g of mascarpone until you’ve got a silky frosting.

Assembly: Place one cake layer on your serving plate, spread a generous layer of frosting over it, then cap it with the second cake layer. Frost the top and sides smoothly.

Decor Galore: Crown your creation with white chocolate truffles, strategically placed for that luxurious final touch.

Completion: Step back and admire your work – a red velvet masterpiece ready to steal the show.

Also Try: Mary Berry Chocolate Sponge Cake

Nutritional Value: (per serving, based on 14 servings)

Calories: Approximately 600-700

Fat: 35g

Saturated Fat: 18g

Carbohydrates: 70g

Sugar: 50g

Protein: 6g

Sodium: 300mg

FAQs:

Can I use a different type of oil?

Yes, you can substitute sunflower oil with vegetable oil. Both are great for keeping the cake moist and light. Avoid using oils with strong flavors, like olive oil, as they can alter the taste of the cake. Stick to neutral oils to maintain the delicate balance of flavors in your red velvet cake.

What can I use if I don’t have mascarpone for the icing?

If you’re out of mascarpone, cream cheese is a fantastic alternative for the icing. It offers a slightly tangier flavor, which pairs beautifully with the sweetness of the cake. Just ensure the cream cheese is at room temperature before you start, to achieve a smooth and spreadable consistency.

How can I achieve the perfect red color?

Getting the right shade of red can be tricky. It largely depends on the type of food coloring you use. Gel food coloring tends to be more vibrant and requires less quantity compared to liquid food coloring. Start with a small amount and gradually add more until you reach the desired color, keeping in mind that the color deepens slightly as the cake bakes.

What makes red velvet cake so expensive?

Red velvet cake often costs more due to its ingredients and preparation. The cake requires special items like cocoa powder, buttermilk, and sometimes beet juice or a lot of red food coloring to get its signature look. The cream cheese or mascarpone frosting also adds to the cost. Plus, the care needed to mix and bake it properly means more effort from bakers, which can make the cake pricier.

What is the difference between red velvet cake and regular cake?

Red velvet cake is different because it has cocoa powder and buttermilk. These ingredients make it moist and give it a slight chocolate taste. It’s also red from food coloring or beet juice. Regular cakes don’t always have cocoa or buttermilk and come in many colors. Red velvet cake is often layered with cream cheese frosting, which sets it apart from other cakes that might use different kinds of frosting.

Conclusion:

In crafting this red velvet cake, you’ve not only created a dessert but an experience. With its unique flavors, vibrant color, and lush texture, it’s a treat that’s sure to impress. Enjoy the satisfaction of your baking prowess and the smiles it brings to faces around your table.

Mary Berry Red Velvet Cake Recipe

Mary Berry Red Velvet Cake Recipe

Total Time 1 hour 15 minutes
Course Cakes
Servings 14 people
Calories 700 kcal

Ingredients
  

Velvety Red Cake Base:

  • A dab of butter for slicking the pans
  • 2.5 teaspoons of leavening magic baking powder
  • 1.25 tablespoons of rich cocoa essence
  • 300 grams of sifted all-purpose flour for a flawless base
  • A sweet touch with 300 grams of soft light muscovado sugar
  • 1.25 teaspoons of fizzy delight bicarbonate of soda
  • 180 milliliters of golden sunflower oil for moisture
  • 240 milliliters of tangy buttermilk to bind the flavors
  • A dash of color with 1.25 tablespoons of red food coloring gel or a modest ⅓ teaspoon of the concentrated paste
  • 2.5 teaspoons of pure vanilla essence for that aromatic kick
  • 10 decadent white chocolate truffles for an opulent garnish
  • 3 eggs free to roam, to bring it all together

Silky Mascarpone Frosting:

  • 2.5 teaspoons of vanilla extract for a fragrant boost
  • 300 grams of butter softened to perfection
  • 300 grams of creamy full-fat mascarpone for that indulgent texture
  • 360 grams of powdered sugar for a sweet cloud-like finish

Instructions
 

Phase One: Crafting the Base

  • Prep Time: Start by greasing two round cake molds (20cm each) with a little butter, then line them with parchment for an easy release.
  • Mix Dry Wonders: Whisk together 300g of all-purpose flour, 1.25 tbsp of cocoa powder, 2.5 tsp of baking powder, and 1.25 tsp of bicarbonate of soda in a bowl until they’re best friends.
  • Wet Ingredients Tango: In a larger basin, blend 300g of muscovado sugar, 240ml of buttermilk, 180ml of sunflower oil, 1.25 tbsp of red food coloring, 2.5 tsp of vanilla extract, and 3 happy eggs until smooth.
  • Unite: Gradually introduce the dry ingredients to the wet mix, stirring just enough to combine them into a harmonious batter.

Phase Two: Baking Magic

  • Oven Prelude: Warm your oven to a cozy 180°C (160°C fan)/350°F/Gas Mark 4.
  • Batter’s Journey: Pour the batter evenly into your prepared molds, smoothing the tops with a spatula.
  • Bake to Perfection: Let them bake for 25-30 minutes. They’re ready when a skewer comes out clean from the center.
  • Rest and Cool: Allow the cakes to rest in their molds for 10 minutes, then transfer them to a wire rack to chill out completely.

Phase Three: Frosting and Finishing Touches

  • Frosting Mix-up: Beat 300g of softened butter with 2.5 tsp of vanilla extract until creamy. Gradually sift in 360g of powdered sugar, then gently fold in 300g of mascarpone until you’ve got a silky frosting.
  • Assembly: Place one cake layer on your serving plate, spread a generous layer of frosting over it, then cap it with the second cake layer. Frost the top and sides smoothly.
  • Decor Galore: Crown your creation with white chocolate truffles, strategically placed for that luxurious final touch.
  • Completion: Step back and admire your work – a red velvet masterpiece ready to steal the show.

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