20 LAYER RED VELVET CAKE

INSTRUCTIONS

Cake Batter:

• Mix sugar, eggs and red food color with a whisk until combined.
• Add melted butter on a stream and mix until combined.
• Sift all-purpose flour, salt, baking soda, baking powder, and cocoa powder.
• Mix buttermilk and water together.
• Add dry mixture and buttermilk mixture to egg mixture, starting with dry and alternating between dry and liquid.
• Mix just to combine.
• Portion into 10" molds lined with parchment and sprayed with PAM.
• Bake at 350°F (177°C) for approx 8 min until a cake tester inserted in the middle comes out dry.
• Freeze cake layers as they need to be assembled while frozen.

  *Chef’s note: Bake a 1/2 sheet pan of cake for crumbs. Bake fully, pass through robot coupe to crumb and then toast in oven until crispy. Save for decorating.

Cream Cheese and Mascarpone Filling:

• With paddle, beat cream cheese until smooth.
• Switch to whisk, add remaining ingredients at once and whisk until hard peaks.
• Refrigerate for a few hours. Do not make longer than a day in advance as the cream will soften after sitting in the refrigerator for a couple of days.