Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowIf there’s one thing that TV star and chef Mary Berry knows then it’s how to make a cake. Step forward her Red Velvet sandwich cake – so delicious and impressive you’re unlikely to just bake it just once. The soft, velvety buttercream is incredible and we were impressed with the cocoa flavours coming through strongly in the red velvet sponge. The great thing with this cake too, is that you can prepare it up to three days in advance meaning if you’re planning it for a celebration or even as part of your Christmas desserts then you can get yourself ahead easily. Red velvet sandwich cake Serves 8
This mouthwatering cake is perfect washed down with a cuppa
(Image: Laura Edwards)
Ingredients Butter, for greasing 250g plain flour 1 tbsp cocoa powder 2 tsp baking powder 1 tsp bicarbonate of soda 250g light muscovado sugar 200ml buttermilk 150ml sunflower oil 2 tsp vanilla extract 1 tbsp red food colouring gel or about ¼ tsp food colouring paste 100ml water 2 large eggs 8 white chocolate truffle balls, to decorate For the Buttercream Icing 250g butter, softened 2 tsp vanilla extract 300g icing sugar 250g full-fat mascarpone cheese 1. Preheat the oven to 180°C/ 160°C fan/gas mark 4. Grease and line the bases of two 20cm sponge sandwich tins with nonstick baking paper. 2. Measure the flour, cocoa, baking powder, bicarbonate of soda and sugar into a bowl. Mix well. 3. Mix the buttermilk, oil, vanilla, food colouring and water in a jug. Add the eggs and whisk until smooth. 4. Pour the wet ingredients into the dry ones and whisk until combined. The mixture should be bright red. It will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring. 5. Divide the mixture evenly between the two tins and level the surfaces. Bake for 25 to 30 minutes, or until well risen and shrinking away from the sides of the tins. 6. Cool in the tins for 10 minutes, then turn out, peel off the paper and leave to cool on a wire rack. 7. To make the buttercream icing, place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar. Mix with an electric whisk until smooth. 8. Sift in the remaining icing sugar and mix again. Add the mascarpone and gently stir with a spatula until smooth. Put a fluted nozzle in a piping bag and spoon about 150g of the buttercream in. 9. To assemble the cake, sit one of the sponges on a cake plate and spread a third of the buttercream on it, then sit the other sponge on top. Spread a thin layer of icing over the whole cake before chilling for 30 minutes. Then pile the remaining icing on top and spread over the top and around the edges to completely cover the cake. 10. Smooth the edges, then use a small palette knife to make wide lines up the sides and swirl the top. 11. Pipe a rope design around the edge of the top of the cake and decorate with the chocolate truffles to finish. Tip: Sponges can be made up to three days ahead and will stay moist in clingfilm.
If you’re looking for cooking inspiration then look no further than Mary Berry’s latest book Mary Makes It Easy, out now
(Image: Laura Edwards)
Mary Makes It Easy by Mary Berry (BBC Books, £28). Photography by Laura Edwards Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnMary BerryFood
