Ultimate Red Velvet Cake Recipe with Mascarpone Cream Cheese Frosting

Red Velvet Cake is a beloved dessert known for its striking red color and moist, tender crumb. With a rich flavor from cocoa and a smooth, creamy frosting, it’s the perfect treat for special occasions or a family gathering. The combination of cream cheese and mascarpone in the frosting elevates this cake to a whole new level of deliciousness!

What Is Red Velvet Cake?

Red Velvet Cake is a Southern classic that dates back to the early 20th century. Its vibrant red hue, originally created using beetroot, became a symbol of festive occasions. The cake itself combines a tender, moist texture with a subtle cocoa flavor, all topped off with a tangy, sweet cream cheese frosting. It’s a luxurious dessert that’s perfect for birthdays, holidays, or any time you want to impress.

Why Everyone Will Love This Recipe

This Red Velvet Cake is not only visually stunning but also incredibly delicious. The balance of rich cocoa flavor, smooth cream cheese frosting, and fresh berries will make it a hit at any celebration. Plus, it’s easy to make and can be decorated with fresh fruit and mint for a touch of elegance!

Cooking Tips

Here are a few tips to make your Red Velvet Cake perfect every time:

• Don’t Overmix the Batter: Mix until just combined to avoid a dense cake.
• Use Fresh Baking Soda: This ensures the cake rises properly and has the right texture.
• Check for Doneness: Use a toothpick to test the center; it should come out clean when the cake is done.
• Chill the Frosting: For better spreading and shaping, refrigerate the frosting before applying it.

Frequently Asked Questions

Can I Make Red Velvet Cake in Advance?

Yes, you can prepare the cake up to a day ahead. Simply store it in an airtight container in the fridge, and frost it before serving.

Can I Substitute the Cream Cheese in the Frosting?

Yes, you can use a full-fat Greek yogurt or a different soft cheese like ricotta if you prefer. However, the flavor will change slightly.

Why Is My Red Velvet Cake Not Very Red?

If your cake isn't as vibrant as you'd like, make sure you’re using a high-quality red food coloring. Some natural food colorings may not produce the same bright result.

How Can I Prevent My Cake Layers from Cracking?

Be sure to let the cakes cool completely before frosting. If the layers are too warm, the frosting might cause them to crack.

Can I Make Red Velvet Cupcakes Instead?

Absolutely! Follow the same steps but fill cupcake liners about 2/3 full, and bake for around 18–22 minutes.

How to Freeze Red Velvet Cake

If you have leftovers or want to make this cake in advance, freezing works wonderfully:

• Pre-Bake: Allow the cake layers to cool completely, wrap each layer tightly in plastic wrap, and store in an airtight container or freezer bag. Freeze for up to 3 months.
• Post-Bake: You can also freeze the frosted cake, though it’s best to store it without the fresh fruit on top. Wrap it tightly and freeze for up to 2 months.

To thaw, simply place the wrapped cake in the refrigerator overnight and bring to room temperature before serving.

How to Store Red Velvet Cake

Store your Red Velvet Cake in an airtight container at room temperature for up to 3 days. If you have leftovers, you can keep the cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

How To Make Red Velvet Cake

Prepare the buttermilk: in a small bowl, combine the yogurt, lemon juice, and milk. Whisk well and set aside for 15 minutes. After 15 minutes, stir in the red food coloring to the buttermilk until fully incorporated.

In a large bowl, cream together the butter and sugar with an electric mixer. Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla, flour, and cocoa powder until just combined. In a small bowl, combine the vinegar, salt, and baking soda. Stir until bubbly, then fold it into the cake batter.

Divide the batter evenly into three portions. Pour the first portion into a 20cm cake mold and bake at 350°F (180°C) for 20 minutes. Repeat for the remaining two layers.

In a mixing bowl, combine the mascarpone, cream cheese, powdered sugar, vanilla, and fresh cream. Whip with an electric mixer until smooth and creamy. Transfer to a piping bag. Place the first cake layer on a serving plate.

Pipe a layer of frosting on top and smooth it out. Repeat with the second and third layers. Use the leftover frosting to cover the entire cake. Decorate with fresh strawberries, raspberries, and mint leaves. Optionally, sprinkle with the reserved red crumbs from the cake layers.

Slice the cake and enjoy!