Semi-naked red velvet cake with strawberry cream cheese IMB
Red velvet cake
(Adapted from Savory Spicerack)
300 g granulated sugar
300 g all-purpose flour
1 tsp baking soda
1 tsp salt
2 tbsp natural cocoa powder, NOT Dutch-processed or neutralised
1 cup vegetable oil
1 cup buttermilk/yoghurt
2 eggs, large
1 tsp vanilla extract
1 tsp white vinegar
1-2 tsp red gel food colour
- Pre-heat oven to 175°C (350°F).
- Butter and line with baking paper the sides and bottom of two 22-23 cm diameter cake pans.
- In the mixing bowl of a stand mixer, combine all the dry ingredients. Whisk until evenly blended.
- In another bowl, combine the wet ingredients. Whisk until evenly blended.
- Pour the wet ingredients into the bowl with the dry ingredients, then mix using the stand mixer fitted with a paddle attachment until just blended. Scrape the bottom and sides of the mixer with a spatula to make sure all the ingredients are incorporated into the batter (no lumps sticking at the bottom of the bowl).
- Divide the batter evenly into the two prepared cake pans.
- Bake in the pre-heated oven for 18-20 minutes, or until a toothpick inserted in the centres comes out clean.
- Remove from the oven and allow the cake layers to cool completely before frosting.
Strawberry cream cheese Italian meringue buttercream
(Adapted from Of Batter & Dough; yields about 3-4 cups)
4 large egg whites
140 g granulated sugar
50 ml water
300 g unsalted butter, cut into 1 tbsp cubes and softened (room temperature)
1 tsp vanilla extract
1-2 tbsp pureed strawberries (alternative: strawberry preserves or strawberry jam)
300 g cream cheese
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
- In a very small saucepan, combine sugar and water. Place a candy thermometer in the saucepan, then heat the syrup to 116°C. When the thermometer reaches 110°C, start beating the egg whites at high speed.*
- As soon as the sugar syrup reaches 116°C, remove from heat and pour slowly in a steady stream into the egg whites while still beating at high speed. Continue beating until the bottom of the bowl is almost cool to the touch. (Congratulations! You just made Italian meringue 😉)
- Reduce mixing speed to «low». Gradually add the butter one cube at a time. Make sure the first cube has been fully incorporated before adding the next one.
- After all the butter has been added, add the vanilla extract. Beat at high speed until mixture becomes smooth and creamy.** Transfer to a separate bowl and set aside.
- Place the cream cheese in the emptied bowl of the stand mixer and beat until smooth and fluffy.
- Add the Italian meringue buttercream, one third at a time. Continue beating at high speed until smooth and fluffy. Add the strawberry puree gradually while beating until just combined, taking care not to add too much puree.**
* If your egg whites are starting to achieve soft peaks before your sugar syrup is ready, don’t panic. Just lower your mixer speed from «high» to «medium» and you’ll be fine
** If your mixture looks curdled, don’t panic! Just continue beating, it will eventually turn smooth and fluffy 😉
Assembly
- Place one layer of red velvet cake on a serving plate.
- Spread or pipe about 1 cm thick layer of cream cheese buttercream on top of the cake layer.
- Place the second layer of cake on top of the cream cheese buttercream layer. Top with another layer of cream cheese buttercream.
- Level and smoothen the top and sides of the assembled cake. Decorate with the remaining cream cheese buttercream (if any).
- Alternatively: set aside 1/4 of the cream cheese IMB before adding the strawberry puree. Use this plain cream cheese IMB to decorate the top of the cake.
SMØRGÅSBORD! 