Red Velvet Cake
 

20 LAYER RED VELVET CAKE

 An original recipe by Chef Paola Marocchi
Category: Cakes
Difficulty: High
 

INGREDIENTS

Cake Batter
3500g sugar
1890g eggs
1275g butter (melted)
red food color as needed
3302g All-Purpose flour
2g salt
105g baking soda
42g baking powder
500g COCOA POWDER
1275g buttermilk
1275g water

Cream Cheese and Mascarpone Filling
3813g cream cheese
3021g confectioners' sugar
2501g heavy cream
1891g mascarpone
40g vanilla paste
1g salt

 

 

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.
 

ASSEMBLY & FINISHING

  • Even out cake layers with a serrated knife if needed but keep them frozen.
  • Place 1 cup of mascarpone cream on each cake layer and spread evenly. Work quickly so the cream keeps cold.
  • Keep layering until you have 10 layers of cake and 9 of filling.
  • Refrigerate the cake for a few hours or overnight so it sets.
  • Crumb sides of the cake.
  • Score into 8.
  • Pipe a cream cheese filling rosette
  • Make a heart stencil and sprinkle strawberry or raspberry powder to form a heart.
  • Place cake on a plate.