Maroon Velvet Cake with Mascarpone Buttercream! Maroon Is The New Red!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • Pans:
  • Two 6" round cake pans
  • For the Cake:
  • 1⅔ cup flour
  • 3 tbsp. cocoa powder
  • 1 ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup granulated sugar
  • ⅓ cup almond oil (can sub vegetable oil)
  • ½ tsp. salt
  • ½ cup whole milk - room temp
  • ¼ cup mascarpone - room temp
  • 2 large eggs - room temp
  • Plant based red food coloring (I use 365 brand from whole foods, the whole bottle)
  • For the Mascarpone Buttercream:
  • 12oz mascarpone - room temp
  • 1 ½ sticks unsalted butter - room temp
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 4-6 tbsp. cream
  • 3 to 3½ cups powdered sugar
Instructions
  1. For the Cake:
  2. Pre-heat the oven to 350 degrees and spray and line with parchment paper two 6 inch round cake pans, set aside.
  3. In a large bowl, combine your dry ingredients, up to the cocoa powder. Sift in the cocoa powder and whisk to combine, then set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
  5. Add the mascarpone and beat until combined. Add the oil and mix. Add the eggs one at a time, Beat after each addition until incorporated. Add the vanilla extract.
  6. Add ½ of the dry ingredients and mix until just incorporated. Add half of the milk and combine. Add the rest of the dry and mix. Then add the rest of the milk and combine. Do not over mix.
  7. Fill each cake pan evenly with batter between the two prepared pans. Gently even out tops with offset spatula or knife.
  8. Bake on middle rack of the oven for 25 to 35 minutes until toothpick inserted comes out clean. Cool in pans on wire rack for ten minutes. Turn out of pan and allow to cool completely on rack.
  9. For the Buttercream:
  10. In a clean bowl of a stand mixer add the butter and mascarpone and mix to combine and smooth. A few minutes. Add the salt and vanilla extract and mix for another 30 seconds or so. Slowly add the powdered sugar one cup at a time. When you get to 2 cups of sugar mixed in, add 4 tablespoons of cream and mix to incorporate. Add the rest of the powdered sugar. Add more cream one tablespoon at a time until you get your desired creamy consistency. Don't overbeat or it will separate. You want it nice and smooth.
  11. Decorate the Cake:
  12. When the cakes are completely cool, even off the tops by using a cake cutter or serrated knife so you have nice even layers. Place the bottom layer on at least a 6 inch round cake board and on a cake spinner or stand.
  13. Add about a cup of the mascarpone buttercream to the top of the bottom layer. Use an off-set spatula to even out, but don't push down the sides.
  14. Place the second layer on top of the first layer.
  15. Add another cup of frosting and smooth out the top so you have a flat surface. You can push some off the edges. Keeping it simple and naked, just take a cake scraper and hold tightly against the side of the cake at about a 45 degree angle, keeping the edge on the cake, drag around the cake spinning the cake stand. If you need to add a little more frosting in-between the layers to fill do so. Once you have your desired "naked" look. Add the rest of the frosting fitted with a large tip of choice. I used an open start tip. Pipe little mounds of buttercream around the top edge of the cake. Ta-da!
  16. Store cake in air-tight container in the fridge. Serve at room temp. Store any left-overs in container in the fridge for up to 3 days.
  17. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/02/29/maroon-velvet-cake-with-mascarpone-buttercream-maroon-is-the-new-red/