If you have a craving for red velvet cake, but don’t want to make a large one, this is a great option. Consider freezing the unused portions of cake for a later time (freeze in small serving sizes to thaw when unexpected cravings arise!) Also, keep on hand a can of cream cheese frosting – not a good as homemade, but will add the sweet kick needed if you don’t have time to make homemade frosting.
Preheat the oven to 350. Stir together cake flour, sugar, cocoa, baking soda and salt in a large bowl and make a well in the center.
Whisk together the buttermilk, oil, vinegar, vanilla, eggs and food coloring.
Pour batter into the already prepared 13 x 9 pan. To prepare lightly grease with shorting and then dust with cake flour.
Bake at 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes, remove cake from pan and continue to cool on rack (about 1 hour).
To make the frosting: beat with an electric mixer the cream cheese and butter on medium speed until creamy; gradually add the powdered sugar until blended. Add mascarpone and vanilla and beat until blended.
Cut cake into a 4″ square (you can make it larger or smaller depending on your portion size). Then slice the cake in half horizontally. Spread about 1/3 cup Mascarpone Frosting between the layers, and then about 1/4 cup on the top layer. Garnish with fresh raspberries.
Ingredients:
Cake:
3 1/2 cups cake flour
1 3/4 cup sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/3 cup buttermilk
1 cup oil (I used canola, but you can use vegetable)
1 tablespoon apple cider vinegar
2 teaspoons vanilla
3 large eggs
1 (1 oz) bottle red food coloring
Shortening
Flour to dust pan
Mascarpone Frosting:
3 oz package softened cream cheese
1/4 cup softened butter
5 1/3 cups powdered sugar
8 oz mascarpone cheese
2 teaspoons vanilla
Fresh raspberries
