Strawberry-Cranberry Charlotte Russe

Strawberry-Cranberry Charlotte Russe 

INGREDIENTS

For the ladyfingers:

• 1/2 cup plus 2 tablespoons Grand Marnier
• 1/2 cup plus 2 tablespoons Simple Syrup
• 36 (4-inch-by-1-inch) ladyfingers

For the strawberry Bavarian cream filling:

• 3 cups whole milk
• 1 1/4 cups granulated sugar
• 2 vanilla beans, split lengthwise and scraped, beans and seeds reserved
• 1/2 teaspoon fine salt
• 1/4 cup plus 2 tablespoons Grand Marnier
• 2 (1/4-ounce) packets unflavored gelatin
• 10 large egg yolks
• 1 pound frozen strawberries, thawed and puréed (you will need 2 cups of purée)
• 2 cups cold heavy cream

For the cranberry glaze:

• 2 cups fresh or frozen cranberries (about 7 1/2 ounces)
• 1/2 cup granulated sugar
• 3 tablespoons plus 2 teaspoons water
• 1/2 teaspoon unflavored gelatin

INSTRUCTIONS

For the ladyfingers:

Combine the Grand Marnier and simple syrup in a wide shallow bowl; set aside.
Make a collar out of parchment paper: Cut a 13-by-30-inch-long piece of parchment and fold it in half lengthwise.
Line the inside of a 9-inch springform pan with the paper collar, placing the folded end down. Secure the ends with a paper clip.
Line the pan with the ladyfingers starting along the bottom: Dip both sides of the ladyfingers in the syrup mixture, letting them soak about 2 seconds per side. Let the excess syrup drip off, then place the ladyfingers sugar-side up on the bottom of the pan, breaking them as needed to form a single, tightly packed layer and leaving 1/4 inch of space along the edge of the pan (the ladyfingers around the outer edge will need to fit snugly into this space).
Continue dipping the ladyfingers and use them to line the inner ring of the pan, standing them upright with the sugar side facing out. Loosen the parchment collar as needed to keep the ladyfingers standing upright.
Fill any gaps at the bottom of the pan with broken pieces of soaked ladyfingers so that the bottom is completely covered. (As the syrup mixture soaks in, the ladyfingers will expand. They need to fit snugly next to each other, leaving no crevices on the bottom or sides, or the Bavarian cream will leak out.)
Set the pan aside and reserve the remaining syrup mixture.
For the strawberry Bavarian cream filling:
Combine the milk, sugar, vanilla seeds and pods, and salt in a large saucepan and bring to a simmer over high heat, stirring occasionally until the sugar dissolves, about 7 to 8 minutes.
Meanwhile, pour the Grand Marnier into a small bowl and sprinkle the gelatin evenly over the surface; set aside. Whisk the egg yolks in a medium heatproof bowl until smooth, about 1 minute. Set a fine-mesh strainer over a large heatproof bowl; set aside.
Remove the milk mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour the milk-egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the spoon, about 3 to 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)

1. 

Remove the custard from the heat and pour it through the strainer (don’t press on the solids); discard the contents of the strainer. Whisk the gelatin mixture into the custard until dissolved and the mixture is smooth, about 2 minutes; set aside.
Prepare an ice water bath by filling a large bowl halfway with ice and water. Place the custard over the ice water bath and stir often until it’s cooled to room temperature, about 15 minutes.
When the custard is cooled, add the strawberry purée and whisk until combined. Pour the cream into a clean large bowl and whisk to medium peaks. (Alternatively, whisk in the bowl of a stand mixer fitted with a whisk attachment.) Add all of the whipped cream to the bowl of strawberry custard. Using a rubber spatula, fold in the whipped cream until evenly combined and no streaks of strawberry or whipped cream remain, scraping the bottom of the bowl as necessary to incorporate the custard.

1. 

Lightly brush the tops of the exposed ladyfingers with the reserved syrup mixture (you may have some left over). Pour the strawberry Bavarian cream into the prepared pan. Refrigerate uncovered until set, at least 4 hours, then prepare the glaze. (Do not make the glaze ahead, or it will set up and be unpourable.)
For the cranberry glaze:

1. Set a medium-mesh strainer over a small bowl and set aside.
2. Combine the cranberries, sugar, and 3 tablespoons of the water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and let simmer, stirring occasionally, until the berries are soft and starting to fall apart and the liquid has thickened slightly, about 10 minutes. Remove the pan from the heat.
3. Pour the remaining 2 teaspoons of water into a small bowl and sprinkle the gelatin evenly over the surface; set aside.
4. Pour the cranberry mixture into the strainer. Using a rubber spatula, push on the cranberry solids and scrape the underside of the strainer until all of the liquid is extracted; set the liquid aside and discard the contents of the strainer. Whisk the gelatin mixture into the cranberry mixture until dissolved and smooth. Set aside to cool to room temperature, about 15 minutes.
5. Pour the cooled glaze over the surface of the charlotte russe, tilting the pan as needed so that the entire top surface is covered.
6. 
7. Refrigerate uncovered overnight.
8. To serve, unlock and remove the outer ring of the springform pan and discard the parchment collar. Cut the charlotte russe into slices and serve immediately. If displaying the dessert before serving, tie a decorative ribbon around the ladyfingers. The charlotte russe can sit at room temperature for about 30 to 40 minutes before it needs to be rechilled.
9. Recipe Sources:by Amy Wisniewski

Coffee Victoria Sponge Cake

Coffee Victoria Sponge Cake

Coffee Victoria Sponge Cake

Ingredients

Eggs 4
Coffee powder 2 tbsp
Butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp

Ingredients for Filling

Butter 2 oz
Icing sugar sifted 6 oz
Coffee 1 tbsp
Hot water 1 tbsp
Milk 1 tbsp

Method
Beat eggs, add in coffee, butter, caster sugar, fold in flour and baking powder and pour in 2 sandwich tins and let bake for 25 minutes at 180 degrees C. Let cool well and then to make the butter cream, beat butter, icing sugar, coffee, water and milk, use half to fill and sandwich both cakes and the other to top on the cake.

Orange Marmalade Cake

Orange Marmalade Cake

Orange Marmalade Cake

Ingredients

Glace cherries, quartered 2 oz
Butter 4 oz
Caster sugar 4 oz
Sultanas 4 oz
Currants 4 oz
Eggs 2
Flour 6 oz
Baking powder 1 tsp
Orange marmalade 1 tbsp
To decorate
Orange marmalade 1 tbsp
Caster sugar to sprinkle

Method
Wash the glace cherries well and then dry. Cut in small pieces. Beat butter and sugar, add in eggs, flour, baking powder, sultanas, currants and orange marmalade. Put in a loaf tin and bake for 1 hour at 160 degrees C or till done. Let cool in tin and then remove and warm the marmalade and brush all over and sprinkle with caster sugar and serve.

Kentucky butter cake

Kentucky butter cake

Kentucky butter cake

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup milk, add 1 tbsp lemon juice to make it buttermilk
1 cup butter
2 tsp vanilla essence
4 eggs

Butter Sauce :
¾ cups fine sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla essence

Method :
Beat butter, add sugar, eggs, buttermilk, flour, baking soda, baking powder, salt and vanilla. Grease and flour liberally a 10” Bundt cake pan. Pour batter in and bake at 165 degrees for 60 minutes.

For the sauce, cook over low heat the sugar, butter and water and add in the essence. Cook till fully melted and combined but do not let it boil. Prick the warm cake with a skewer and pour the sauce over the cake slowly.

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

ingredients

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans 
1 cup whole milk, at room temperature 
6 large egg whites (3/4 cup), at room temperature 
1 teaspoon vanilla extract 
1 3/4 cups granulated sugar (12 1/4 ounces) 
4 teaspoons baking powder 
1 teaspoon table salt 
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Caramel Frosting
Dulce De Leche (storebought or homemade)

METHOD:

Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 

Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

RECIPE SOURCES BY http://www.sporkorfoon.com/

(Cake recipe adapted from Cooks Illustrated (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)

Simple Glazed chocolate cake recipe

Simple Glazed chocolate cake recipe

Simple Glazed chocolate cake recipe

Simple chocolate cake recipe

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar, plus 2 tablespoons for whipped cream (optional)
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cup heavy cream (optional)

Chocolate shavings, for garnish (optional)

Chocolate Ganache Glaze

Ingredients

4 ounces semisweet chocolate, coarsely chopped

 

1/2 cup heavy cream

Directions

 

Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

 

Method

Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.

Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.

Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.

If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

Cook's Note

Dusting the pan with cocoa powder (rather than flour) keeps the cake dark on the outside. To make chocolate shavings, scrape along the edge of a bar of chocolate with a vegetable peeler.

Recipe source from http://www.marthastewart.com/338484/glazed-chocolate-cake-recipe

Vanilla Cake

Vanilla Cake

Vanilla Cake

 INGREDIENTS

3 cups (345 grams) sifted all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Vanilla Cake

Confectioners' Frosting:

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2-4 tablespoons milk or light cream

Assorted food colors (if desired)


METHOD

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Confectioners Frosting: 
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).
Assemble:
Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Can place some of the frosting in a piping bag and pipe a decorative border around the top of the cake (I have used a Wilton star tip Number 18). Cake can be covered and stored at room temperature for several days.

RECIPE FROM http://www.joyofbaking.com/VanillaCake.html

Chocolate Heart Cake Recipe

Chocolate Heart Cake  Recipe

Chocolate Heart Cake Tested Recipe

Chocolate Chiffon Cake:


3 large eggs, separated

1 large egg white

1 cup (200 grams) granulated white sugar, divided

2/3 cup (85 grams) all purpose flour

1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder (not Dutch-processed)

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (120 ml) safflower, canola, or corn oil

1/3 cup (80 ml) water

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Chocolate Whipped Cream:

1/2 cup (120 ml) heavy whipping cream

1/4 teaspoon pure vanilla extract

2 tablespoons (28 grams) granulated white sugar

3/4 tablespoon cocoa powder (I use Dutch-processed)

Ganache:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Garnish:

Fresh Raspberries (optional)

Raspberry Sauce (optional)

METHOD:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).

Chocolate Chiffon Cake: 
Separate the eggs, placing the whites in one bowl and the yolks in another.  To the whites, add the extra egg white and then cover both bowls with plastic wrap.  Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed.  Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined.  Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  (When lightly pressed the cake will spring back).  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Invert onto a wire rack.
For Chocolate Whipped Cream: 
In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve.  Beat the mixture until stiff peaks form.
To Assemble the Cake:  
Once the Chocolate Chiffon Cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers.  Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream.  Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact. Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache.
For the Ganache:
Place the chopped chocolate in a medium sized stainless steel bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir with a whisk until smooth.  Add the liqueur, if using.
To Cover the Cake with the Ganache:
Put the cake on a wire rack that is placed over a baking sheet.   In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier.  Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.   If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet.  (If there is leftover ganache, strain to remove any crumbs and use to make truffles.)
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time.  This cake can be made a day or two before serving.  Decorate the top of the cake with fresh raspberries, if desired.  Raspberry Sauce would also make a nice accompaniment to this dessert.
RECIPE FROM http://www.joyofbaking.com/ChocolateHeartCake.html

Valentine Heart Cake Recipe

Valentine Heart Cake Recipe

Valentine Heart Cake Recipe

Ingredients

FOR THE SPONGE CAKE
 Butter 200 Gram
 Unsweetened cocoa powder 30 Gram
 Dark chocolate 100 Gram
 Flour 200 Gram
 Baking powder 8 Gram
 Salt 1 Pinch
 Sugar 200 Gram
 Eggs 5 Medium
 Milk 50 Milliliter
FOR THE HAZELNUT CREAM
 Butter 250 Gram
 Hazelnut spread 250 Gram
 Water 35 Milliliter
 Sugar 150 Gram
 Egg whites 1 Cup (16 tbs)
FOR THE CHOCOLATE GANACHE
 Dark chocolate 125 Gram
 Butter 20 Gram
 Heavy cream 125 Gram

METHOD


GETTING READY 
1. Preheat the oven to 350°F (180°C). 
2. Grease and dust a large heart shape cake pan, one that holds 5 cups (1,2 lt) 

MAKING 
3. To make the cake batter - Combine the diced softened butter with the sugar in the bowl of a stand mixer with a whisk attachment and beat for at least 10 minutes until you have a very pale and foamy creamy mixture. 
4. Then, beating constantly, add one egg at a time, at room temperature, until you get a well creamed batter. 
5. Now beat in the melted chocolate, after cooling a bit, until blended. 
6. At this point, in a bowl, mix the flour, cocoa powder, baking powder and the salt, and sift them into the creamed mixture alternating with the milk. 
7. Pour the resulting batter into the heart shape cake pan. Bake the cake at 350°F (180°C), after about 45 minutes test for doneness with a toothpick and, if needed, bake for an additional 5-10 minutes. 
8. While the cake is baking, move on to the hazelnut cream, to fill our heart layer cake. Beat the softened butter with the hazelnut spread. Set the mixture aside and place it in a cool place, but not the fridge. 
9. To make the Italian meringue, you need to have 2 different mixtures ready at the same time, so take a stand mixer with a whisk attachment and a candy thermometer. In a small saucepan, like this, combine 1/3 cup (125 g) of sugar with 2 1/3 tbsp (35 ml) of water and bring to a boil until it reaches 240°F (116°C) and becomes syrup, that's why you need a candy thermometer. 
10. While the sugar and water are simmering, beat 3,5 oz (100 g) of egg whites in the stand mixer, that is about 3 medium eggs, at room temperature; as soon as they turn white, add the remaining sugar (25 g). 
11. When the sugar syrup begins to bubble, do not use a spoon, but swirl the pan around, bring it to 240° using the candy thermometer. 
12. Now the syrup is at 240°F, so pour it in a thin stream into the bowl of the mixer and continue to beat until the mixture is cold. Once the mixture is cold, turn off the mixer you should get a stiff meringue. 
13. Add the butter and hazelnut mixture to the Italian meringue, beating at a lower speed. 

FINALIZING 
14. When the cake has cooled completely, slice it into 3 layers, and place the bottom layer on a serving platter. 
15. Save a couple of tablespoons of hazelnut cream, to use for decorating later and use half of the cream to fill the first layer. 16. Lift the central layer with 2 spatulas, to avoid breaking it, and place it on top, align the edges and spread the remaining hazelnut cream. 
17. Now cover with the top cake layer and move on to the coating, that is the chocolate ganache. 
18. To make the ganache - In a saucepan, combine the heavy cream with the butter and, as soon as it comes almost to a boil, add the roughly chopped chocolate, remove from the heat and stir until completely melted. 
19. Transfer the mixture to a pan, place it in an ice water bath, and beat with an electric beater until thick. The texture should be smooth, but thick and spreadable. 
20. Coat the heart cake using a spatula to make the surface smooth or wavy, as you prefer. 
21, Finally decorate the cake with the reserved hazelnut cream. 

NOTES 
Hazelnut paste is an unsweetened paste, made from ground hazelnuts, that is used to make the hazelnut flavoured cream.

RECIPE FROM http://www.ifood.tv/recipe/heart-cake-recipe

Red Velvet Cake

Red Velvet Cake 

red velvet cake

ingredients

2 1/2 cups (250 grams) sifted cake flour

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 teaspoon salt

2 large eggs

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 1/2 cups (300 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

red velvet cake

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

red velvet cake

Red Velvet Cake Method:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: 

With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Note: 

You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.Recipe from www .joyofbaking.com