Now I see why Red Velvet Cakes slathered with Cream Cheese Frosting is so popular, it’s so darn delicious!!
I’ve taken a classic Red Velvet cake and given it a Valentine Day makeover. Gone is the red and instead I’ve injected a little Valentine pink into it, both for the cake and for the sprinkles. I’ve never come across a recipe for just Cream Cheese Frosting that’s ever worked so instead I’ve got for a fail-proof Mascarpone Cream Cheese Frosting which is actually more delicious than regular cream cheese. Well you see it is a pink velvet cake even though it may look a bit red. I did use pink but it’s turned out a bit on the red side but I’m still calling it pink.
The combination is so yummy. It’s one of the best cake and frosting combinations that I’ve ever tasted and my partners co-workers devoured the entire cake, minus a slice or two for testing purposes in just a few hours. Those two testing slices also disappeared rather fast too.
I love red velvet and can’t wait to have fun baking with the theme some more, this is my first foray into using another colour. Pink is an essential Valentines shade and so pretty.
This would be a fantastic cake for any girly birthday get together, treat your best girlfriend to an eye popping pink cake when her birthday rolls around next or bake it for your birthday. Baking with pink will put a smile on your face that’s for sure.
The pink velvet cake uses a whole container of pink food dye, don’t be shy, use the whole bottle, its what gives the cake it’s bright and beautiful colour. To make the cake tender and oh so soft, rapeseed oil is used instead of butter, I also used the technique I talked about here for helping the cake retain a soft texture without a too hard exterior, this helped wonderfully when slicing the cake, ensure no big chunks fell off, which I’ve found can happen before when the outside forms a slice crust.
This is such a fun and is perfect for Valentines. I used some lip shaped sprinkles and some multi pink shaded sprinkles both of which match the gorgeous fuchsia tone of the cake. Of course you don’t have to make this just for Valentines, when it comes to cake there really needs to be no excuse.
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Yields – One Bundt Cake
- 310 ml (1 1/4 cups Rapeseed oil
- 250 ml (1 cup) Buttermilk
- 2 Large eggs
- 2 tablespoons Pink food dye
- 1 teaspoon White vinegar
- 1 teaspoon Pure vanilla extract
- 300 grams (2 1/2 cups) Plain flour
- 350 grams (1 3/4 cups) Caster sugar
- 1 teaspoon Bicarbonate soda
- Pinch of Maldon sea salt
- 1 tablespoon Cocoa powder
- 60 grams (1/2 stick) Unsalted butter at room temperature
- 70 grams (3 ounces) Cream cheese, softened
- 700 grams (5 1/3 cups) Icing sugar, sifted
- 2 teaspoons Pure Vanilla Extract
- 200 grams (8 ounces) Mascarpone
- Sprinkles (optional)
- Pre-heat the oven to 175C (350F) and spray the insides of a 9 inch bundt tin with non-stick cake spray making sure you reach all the corners, set aside.
- In the bowl of an electric mixer fitted with a paddle attachment mix together the rapeseed oil, buttermilk, eggs, food dye, vinegar and vanilla until full combined.
- In a medium bowl whisk together the flour, sugar, bicarbonate soda, salt and cocoa powder. Add to the liquid mixture in four additions making sure you get no lumps.
- Pour into the bundt tin and bake for 45 minutes or until a cake tester inserted into the deepest part of the bundt comes out clean. Leave in the tin on a wire rack for 20 minutes then transfer to the wire rack to cool completely.
- To make the swiss meringue buttercream place the white chocolate and cream into a small heatproof bowl and set over a pan of simmering water stirring constantly until melted. Set aside to cool.
- In the bowl of an electric mixer fitted with a paddle attachment soften the butter for a few minutes then add the cream cheese, mixing until combined. Gradually add the icing sugar and once its all be incorporated add the vanilla extract and mascarpone mixing until smooth.
- Spoon into a piping bag fitted with a Wilton 1A nozzle and pipe the frosting all over the bundt then sprinkle with valentine themed sprinkles.
- Best eaten on the day it’s made, however will last for up to 2 days.
- Store in the fridge and remove 3o minutes before serving.