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Mary Berry Red Velvet Cake Recipe

There’s a certain thrill I get when I see the deep, rich hue of a red velvet cake, fresh from the oven.

Mary Berry’s Red Velvet Cake recipe is one that I hold dear for its perfect balance of cocoa and vanilla, with just a hint of buttermilk tang.

One tip I’ve learned is to use gel food coloring rather than liquid to achieve that iconic red without altering the cake’s texture.

What I adore about this recipe is the contrast between the vibrant red layers and the creamy white frosting…

You just can’t beat that!

How to Make Mary Berry Red Velvet Cake

Mary Berry Red Velvet Cake Recipe

Ingredients List

To make a delicious Mary Berry Red Velvet Cake, gather the following ingredients:

  • 225g plain flour
  • 20g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 175ml buttermilk, at room temperature
  • ½ teaspoon red food coloring paste
  • 175g unsalted butter, softened
  • 300g caster sugar
  • 3 large egg whites
  • 1 teaspoon white wine vinegar
  • 2 tablespoons cocoa powder (for dusting)

Step-by-step process

Step 1

Preheat the oven and prepare cake tins: Preheat your oven to 180C/160C fan/gas 4.

Grease and line the base and sides of two 20cm cake tins with baking parchment.

Ensure the parchment extends at least 5cm above the sides if your tins are shallow.

Step 2

Combine dry ingredients: In a mixing bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.

Mix wet ingredients: In a separate, heatproof bowl, whisk together the buttermilk and red food coloring paste until well combined.

Cream the butter and sugar: Place the softened unsalted butter and caster sugar in a clean, medium-sized bowl.

Using a food processor or electric mixer, cream the two ingredients together until smooth and fluffy.

Step 3

Add egg whites: Gradually add the egg whites to the butter and sugar mixture, whisking continuously to combine.

Combine wet and dry ingredients: Now, take turns gently folding in the dry ingredients and the buttermilk mixture into the butter and sugar mixture.

Keep alternating between the flour and buttermilk mixtures, beginning and ending with the flour mixture.

Add white wine vinegar: To achieve the distinctive red velvet cake flavor and texture, stir in the white wine vinegar.

Mix until just combined.

Step 4

Pour batter and bake cake layers: Distribute the cake batter evenly between the two prepared cake tins.

Smooth the tops using a spatula.

Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once done, remove the cakes from the oven and let them cool in the tins for 10 minutes.

Afterward, transfer the cakes to a wire rack to cool completely.

Step 5

Trim and assemble: Using a serrated knife, trim the tops of the cake layers to create an even surface.

Place one cake layer on a serving plate, add your desired frosting, and place the second cake layer on top.

Finally, sprinkle a thin layer of cake crumbs and the 2 tablespoons of cocoa powder over the top of the assembled cake.

Now you have a beautifully moist and flavorful Mary Berry Red Velvet Cake! Enjoy your delicious creation.

Side Dishes for Mary Berry Red Velvet Cake

When you serve Mary Berry’s Red Velvet Cake, you may want to consider pairing it with some delightful side dishes to enhance your dessert experience.

Here are a few side dishes that can complement the flavors and texture of the cake:

Vanilla Ice Cream

The simplicity and smoothness of vanilla ice cream can balance out the richness of the cocoa in the red velvet cake while adding some coolness and creaminess.

Raspberry Coulis

A tangy and fruity raspberry sauce can provide a bright contrast to the chocolatey flavors of the red velvet cake.

The vibrant red color of the coulis also visually complements the cake, enhancing the overall presentation.

Ingredients Substitutes

Caster Sugar

You can use granulated sugar or even superfine sugar as a substitute for caster sugar.

The texture might slightly differ, but it will not affect your red velvet cake’s overall taste.

Egg Whites

In some red velvet cake recipes, egg whites are substituted with cream of tartar to provide the same leavening effect.

Remember to combine the dry ingredients in a mixing bowl and the liquid ingredients in a separate medium-sized bowl.

When making substitutions, always check the consistency and taste of your cake batter, adjusting as necessary.

Happy baking!

How to Store Mary Berry Red Velvet Cake

When you’re preparing a delicious Mary Berry Red Velvet Cake, it’s important to know how to store it properly.

This will help maintain the cake’s moist texture and rich cocoa flavor, allowing you to continue enjoying it in the days following its creation.

Here are some storage methods you can use for your red velvet cake layers:

Refrigerate the Cake

To keep your red velvet cake fresh, place it in an airtight container or cover it with plastic wrap.

This will prevent it from drying out.

Before storing the cake in the fridge, allow it to cool completely at room temperature.

Once it’s properly cooled, you can store it in the refrigerator for up to 5 days.

Freeze the Cake

If you want to save your cake for a longer period, freezing it is a great option.

Wrap each cake layer individually with plastic wrap, making sure it’s completely covered.

After that, wrap each layer again in aluminum foil or place them in a zip-top bag.

Label the container with the date and type of cake.

The cake layers can be stored in the freezer for up to 3 months.

Common Mistakes to Avoid

Not Preheating the OvenBefore starting the cake batter, preheat your oven to the required temperature, usually 180°C or 350°F.

This helps to ensure that your cake will be evenly baked and develop a proper texture.

If you skip the preheating step, your cake might be undercooked or have an uneven texture.

Overmixing the Batter

When preparing the red velvet cake batter, it’s crucial to mix the ingredients until they are just combined.

Overmixing can lead to a tough and dense cake.

Be gentle when folding in your dry ingredients and mix until no streaks of flour remain.

Using Old Baking Soda or Baking Powder

Expired or old baking soda and baking powder can compromise the cake’s rise and texture.

Make sure to use fresh ingredients for the best results.

Mark the purchase date on your baking supplies so you know when to replace them every six months.

Mary Berry Red Velvet Cake Recipe

Mary Berry Red Velvet Cake Recipe

Red velvet cake – a modern classic that has captured the hearts of bakers and cake enthusiasts worldwide.
What if I told you that renowned British baker and television presenter Mary Berry has a delightful take on this beloved dessert?
 
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Equipment
  • 1 wire rack
  • 1 spatula
  • 1 serrated knife
  • 2 20cm cake tins
  • 1 mixing bowl
  • 1 separate heatproof bowl
  • 1 food processor
Ingredients
  
  • 225 g plain flour
  • 20 g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 175 ml buttermilk at room temperature
  • ½ teaspoon red food colouring paste
  • 175 g unsalted butter softened
  • 300 g caster sugar
  • 3 large egg whites
  • 1 teaspoon white wine vinegar
  • 2 tablespoons cocoa powder for dusting
Instructions
 
  • Preheat the oven and prepare cake tins: Preheat your oven to 180C/160C fan/gas 4.
    Grease and line the base and sides of two 20cm cake tins with baking parchment.
    Ensure the parchment extends at least 5cm above the sides if your tins are shallow.
     
  • Combine dry ingredients: In a mixing bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
    Mix wet ingredients: In a separate, heatproof bowl, whisk together the buttermilk and red food colouring paste until well combined.
    Cream the butter and sugar: Place the softened unsalted butter and caster sugar in a clean, medium-sized bowl.
    Using a food processor or electric mixer, cream the two ingredients together until smooth and fluffy.
     
  • Add egg whites: Gradually add the egg whites to the butter and sugar mixture, whisking continuously to combine.
    Combine wet and dry ingredients: Now, take turns to gently fold in the dry ingredients and the buttermilk mixture into the butter and sugar mixture.
    Keep alternating between the flour and buttermilk mixtures, beginning and ending with the flour mixture.
    Add white wine vinegar: To achieve the distinctive red velvet cake flavor and texture, stir in the white wine vinegar.
    Mix until just combined.
     
  • Pour batter and bake cake layers: Distribute the cake batter evenly between the two prepared cake tins.
    Smooth the tops using a spatula.
    Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
    Once done, remove the cakes from the oven and let them cool in the tins for 10 minutes.
    Afterward, transfer the cakes to a wire rack to cool completely.
     
  • Trim and assemble: Using a serrated knife, trim the tops of the cake layers to create an even surface.
    Place one cake layer on a serving plate, add your desired frosting, and place the second cake layer on top.
    Finally, sprinkle a thin layer of cake crumbs and the 2 tablespoons of cocoa powder over the top of the assembled cake.
    Now you have a beautifully moist and flavorful Mary Berry Red Velvet Cake! Enjoy your delicious creation.
     

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