Mary Berry Red Velvet Cake: A Delicious And Decadent Dessert

Mary Berry Red Velvet Cake: A Delicious And Decadent Dessert

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Mary Berry Red Velvet Cake Red Velvet Cake From Lucy Loves Food Blog
Mary Berry Red Velvet Cake Red Velvet Cake From Lucy Loves Food Blog from wendikibe.blogspot.com

Are you looking for a cake recipe that is both delicious and visually stunning? Look no further than Mary Berry’s Red Velvet Cake! This recipe, perfected by the beloved British baker and television personality, is sure to impress at any gathering or event. With its rich, moist texture and vibrant red color, this cake is truly a showstopper. Read on for two different versions of the recipe, as well as tips and tricks for creating the perfect Mary Berry Red Velvet Cake.

Classic Mary Berry Red Velvet Cake

Ingredients:

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g plain flour
  • 25g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp white wine vinegar
  • 150ml buttermilk
  • 2 tbsp red food coloring
  • For the frosting:
  • 300g icing sugar, sifted
  • 50g unsalted butter, softened
  • 125g cream cheese, softened

Instructions:

  1. Preheat the oven to 180C/160C fan/gas 4. Grease and line two 20cm round cake tins with baking paper.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda.
  5. Add the dry ingredients to the butter mixture a little at a time, alternating with the buttermilk, until everything is well combined.
  6. Add the white wine vinegar and red food coloring, and mix until the batter is a vibrant shade of red.
  7. Divide the batter evenly between the two prepared cake tins, and smooth the surface with a spatula.
  8. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and allow them to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
  10. While the cakes are cooling, make the frosting. In a large mixing bowl, beat together the icing sugar, butter, and cream cheese until smooth and creamy.
  11. When the cakes are completely cool, spread a generous layer of frosting over the top of one cake, then place the other cake on top. Use the remaining frosting to cover the sides and top of the cake, smoothing it with a spatula or palette knife.
  12. Decorate the cake as desired, and serve.
See also  Krusteaz Pumpkin Bundt Cake

Nutritional Information:

Per serving (1/12 of cake):

  • Calories: 460
  • Protein: 4g
  • Carbohydrates: 67g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 95mg
  • Fiber: 1g
  • Sugar: 54g
  • Sodium: 183mg

Cooking Time:

Preparation time: 30 minutes

Cooking time: 25 minutes

Total time: 1 hour

Equipment:

  • Two 20cm round cake tins
  • Baking paper
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Spatula or palette knife
  • Wire rack

Serving Suggestions:

This cake is perfect for any special occasion, such as birthdays, weddings, or holidays. Serve it with a cup of tea or coffee for a truly indulgent treat.

Variations:

If you want to mix things up, try adding a tablespoon of espresso powder to the batter for a subtle coffee flavor. You could also try swapping out the cream cheese frosting for a classic buttercream or whipped cream frosting.

Substitutions:

If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for a few minutes. You can also use cake flour instead of plain flour for a lighter texture.

Storage:

This cake will keep for up to 3 days in an airtight container at room temperature, or up to a week in the refrigerator. You can also freeze the cake (unfrosted) for up to 3 months.

Tips:

  • Make sure your butter and cream cheese are both softened before making the frosting, to ensure a smooth consistency.
  • Be careful not to over-mix the batter, as this can cause the cake to be tough or dry.
  • To create a more dramatic red color, you can add a little extra food coloring until you achieve your desired shade.
See also  Jingle Bell Bundt Cake Recipe

Notes:

This recipe makes a classic, moist, and flavorful Red Velvet Cake that is sure to impress. The cream cheese frosting is tangy and sweet, and pairs perfectly with the rich chocolate flavor of the cake. This cake is perfect for any special occasion, or just as a sweet treat for yourself.

Frequently Asked Questions:

Q: Can I make this cake gluten-free?

A: Yes, you can use a gluten-free flour blend in place of the plain flour to make this cake gluten-free.

Q: Can I use natural food coloring instead of artificial?

A: Yes, you can use natural food coloring made from beets or other plant-based sources to create the red color in this cake.

Q: Can I make this cake ahead of time?

A: Yes, you can make the cake and frosting ahead of time and assemble it just before serving. Store the cake and frosting separately in the refrigerator until you are ready to assemble and serve.

Easy One-Bowl Mary Berry Red Velvet Cake

Ingredients:

  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120ml vegetable oil
  • 1 tbsp white wine vinegar
  • 1 tsp red food coloring
  • 225ml buttermilk
  • For the frosting:
  • 300g icing sugar, sifted
  • 50g unsalted butter, softened
  • 125g cream cheese, softened

Instructions:

  1. Preheat the oven to 180C/160C fan/gas 4. Grease and line a 23cm round cake tin with baking paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and caster sugar.
  3. Add the eggs, vanilla extract, vegetable oil, white wine vinegar, and red food coloring to the dry ingredients, and mix well to combine.
  4. Add the buttermilk to the batter a little at a time, stirring until everything is well combined.
  5. Pour the batter into the prepared cake tin, and smooth the surface with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and allow it to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
  8. While the cake is cooling, make the frosting. In a large mixing bowl, beat together the icing sugar, butter, and cream cheese until smooth and creamy.
  9. When the cake is completely cool,
See also  Ras Malai Cake Recipe

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