Over the Top Red Velvet Cake

To kick off the numerous yummy things I have to share, I thought we’d start with a dessert.  I love my sweets and this might be the most delicious cake I’ve ever made.  I think it was the marshmallow and cream cheese frosting that sealed the deal for me.  It’s the perfect cake to make for a loved one who would appreciate it!
over the top red velvet cake

for the cake:
¾ cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup white sugar
1 teaspoon red soft gel food coloring
3 eggs, room temperature
2 cups all-purpose flour
½ cup cake flour
1 tablespoon Dutch-process cocoa powder
1 teaspoon kosher salt
1½ cups buttermilk, warm
¼ cup mayonnaise
1 tablespoon vinegar
1¼ teaspoons baking soda

Preheat oven to 350° F. Butter the bottom of two 8-inch round cake pans, then line with parchment rounds, and dust with flour.  Tap out the excess flour and set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, sugars and red gel paste on medium-high speed until creamy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated and scraping down the sides of the bowl.

Sift the flour and cocoa powder into a medium bowl, then add the salt and mix together. Alternate adding dry ingredients and buttermilk into the butter/sugar mixture, beginning and ending with dry ingredients. Mix until just incorporated then fold in the mayonnaise. In a small bowl, combine the vinegar and baking soda until fizzy, then quickly add the batter and mix until blended.

Divide the batter evenly between the prepared pans. Pick up and drop the pans a few times to even out and get out the air bubbles.  Place pans on top of a baking sheet in the center rack of the oven and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely and work on the filling and frosting.

for the marshmallow cream cheese filling:
1 cup powdered sugar, sifted
1 cup butter, room temperature
½ cup cream cheese, softened
1 teaspoon vanilla extract
1 jar marshmallow fluff
A pinch of salt

Using a stand mixer fitted with the paddle attachment, combine butter and powdered sugar on low until blended, about 1 minute. Add vanilla and salt and mix on medium speed for about 3 minutes.  Add marshmallow cream and cream cheese and beat until combined and creamy, about 1 minute.

for the chocolate frosting:
2 cups (4 sticks) unsalted butter, room temperature
4 cups icing sugar sifted
1 tablespoon vanilla extract
Pinch of salt
8 oz quality dark or extra dark chocolate, chopped, melted and slightly cooled
½ cup whipping cream
2 cups fresh raspberries, washed and dried

Using a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed for about 1 minute. Add vanilla and salt, and beat on low until well combined, another minute. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add whipping cream and beat on med-high speed for another minute.

to assemble:
Once cool, cut each of the 2 cakes in half, as equally as you can.  On an 8″ round cake board or a pretty cake plate, put a small dollop of frosting.  Place your 1st layer cut side up and spread the marshmallow cream cheese frosting using an offset spatula, leaving about 1/2″ around the edge. Place the 2nd cake layer cut side up and repeat. Gently press a layer of fresh raspberries into the filling.  Place the 3rd layer cut side up and top with frosting.  Top with your 4th piece, cut side down this time.  Gently adjust the cake so that it is straight and lined up properly. Cover with plastic wrap and refrigerate for about 30 minutes.

Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all of the crumbs. Refrigerate again until the frosting firms up, about 30 more minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries.

Keep refrigerated until ready to serve, then bring to room temperature.

serves: 8-10
time: 40 minutes prep + 30 minutes baking + cooling and assembling time
from: Sweetapolita

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