Pink velvet cake

Fluffy rose-pink cake dressed in a sinful mascarpone frosting, this dessert is almost too pretty to eat. Almost!
Pink velvet cake

Pink velvet cake

Australian Women's Weekly


Mascarpone frosting


1.Preheat oven to 180°C (160°C fan-forced). Grease two deep 22cm-round cake pans; line bases and sides with baking paper.
2.Beat butter, extract, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flours, cocoa and the combined buttermilk and food colouring, in two batches.
3.Combine vinegar and soda in a cup; allow to fizz, then fold into cake mixture. Divide mixture between pans.
4.Bake cakes about 25 minutes. Stand cakes for 10 minutes before turning top-side up onto wire rack to cool. Wrap cakes in plastic; freeze 40 minutes to make splitting cakes easier.
5.To make marscapone frosting, beat cream cheese, mascarpone, sugar and extract in a small bowl with electric mixer until smooth. On medium speed, beat in mascarpone until just combined, then beat in the cream until smooth and spreadable.
6.Split cold cakes in half. Place one layer on serving plate, cut-side up; spread with 2/3 cup frosting. Repeat layering, finishing with remaining frosting spread over top and side of cake; press coconut onto side of cake.

Cake suitable to freeze before decorating. Not suitable to microwave.


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