Red Velvet Cake With Mascarpone Cheese Whipped Cream Frosting

FOR RED VELVET CAKE

• 2 1/2 cup (325 g) all purpose flour 
• 2 tbsp (12 g) unsweetened cocoa powder 
• 1/2 cup (114 g) Unsalted butter, softened to room temperature 
• 1 cup (190 g) vegetable oil
• 1 cup buttermilk
• 1 tsp white vinegar 
• 1/2 tsp salt
• 2 tsp vanilla extract 
• 1 1/2 cup (300 g) granulated sugar
• 2 eggs (UK-medium size) (weight without shell=104 g), at room temperature 
• 1 tsp baking soda
• 2 tsp red food gel colour

FOR MASCARPONE CHEESE WHIPPED CREAM FROSTING

• 1 cup (250 ml) Whipping cream
• 1/4 cup (33 g) Icing sugar/powdered sugar 
• 250 g mascarpone cheese

FOR DECORATING THE CAKE

• Fresh strawberries, raspberries and cherries 

FOR RED VELVET CAKE

1. Preheat the Fan oven to 155C/311F (For a conventional oven, 175C/347F). 
2. Prepare two 7-inch round cake pans (grease and line with parchment paper). Line the bottom and sides of the pans with parchment paper as we are making semi-naked (or naked cake) cake and we need a smooth top and sides of the cake.
3. In a medium bowl, sift together cocoa powder, all-purpose flour, salt and baking soda. Whisk them to mix well and set aside.
4. In a large mixing bowl, add unsalted softened butter and white granulated sugar, beat them until light and fluffy by using an electric hand mixer (for about two minutes). 
5. Now add the eggs one at a time and beat after each addition until well-combined. Scrape down the sides and bottom of the bowl as needed. Add oil and vanilla extract, beat until well combined. Then add vinegar, buttermilk and beat again until well combined.
6. Gradually add the dry ingredients (in two batches) and beat on low after each addition until just combined(don’t over mix the batter after adding dry ingredients).
7. Add red gel food colour according to your colour preference. First, add 1 tsp of gel colour or add more to reach the desired colour and mix to combine. I added 2 tsp of food colour here.
8. Pour the batter into the cake pans. Tap the pans gently on the kitchen counter to remove air bubbles.
9. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean. 
10. Remove from the oven and let it rest in the pans for 10-15 minutes. Then flip over onto a wire rack to cool completely before assembling. You can make 2 cakes a day before and cover them in plastic wrap and keep them in the fridge since it's very easy to assemble the cakes if they are cool enough.

FOR MASCARPONE CHEESE WHIPPED CREAM FROSTING

1. Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, then add icing sugar and vanilla extract, whip on medium until soft peaks form.
2. Take a spoon of whipped cream and add it into the mascarpone cheese. Before adding that, add a spoon of whipped cream into it and give it a good mix with a spoon so it can easily mix in the rest of the whipped cream.
3. Now add the cheese to the whipped cream and whip until stiff peaks form. It will happen quickly, so keep an eye on it. It's now ready so use it right away. You can pipe it to make a flower with any nozzle of your choice. I used a 4B nozzle here.

FOR ASSEMBLING THE CAKE

1. Level the top of each cake with a sharp knife.
2. Place one of the cakes on a cake stand or a plate.
3. Spread a generous amount of frosting on the cake or make small flowers by using 4B nozzle as I did, then place raspberries on the frosting.
4. Place the second cake on top, spread the frosting over the top and all over the sides. Smooth the top and sides of the assembled cake with a pallet knife. You have to finish this cake with only a single coating (crumb coat) because it is a semi-naked cake, so no need to make a second coat.
5. Decorate the top of the cake with fresh strawberries, raspberries and cherries. Use your creativity and decorate the cake in the way you want to.
6. Refrigerate the cake for at least 1 hour before slicing.

NOTES

1. Store leftover red velvet cake in an airtight container in the refrigerator for up to 2 days.