Delicious Red Velvet Cake By Mary Berry: A Perfect Recipe

Looking for the perfect recipe for a delicious and decadent dessert? Look no further! In this blog article, we will dive into the world of Red Velvet Cake, with a little help from the legendary Mary Berry. Wondering how to make a mouth-watering Red Velvet Cake that will impress your friends and family? Well, you’re in luck! We will share Mary Berry’s incredible recipe and guide you through the process step by step. So get ready to satisfy your sweet tooth and indulge in the irresistible flavors of Red Velvet Cake Mary Berry style. Let’s get started!

Red Velvet Cake Mary Berry: A Classic Recipe for Every Occasion

Red velvet cake is a classic dessert loved by many for its rich flavor and vibrant red color. It is often associated with special occasions and celebrations, and one name that comes to mind when talking about red velvet cake is Mary Berry. Mary Berry, a renowned British baker and television personality, has shared her own take on this beloved cake, and today we will delve into the world of red velvet cake Mary Berry style.

The History of Red Velvet Cake

Before we dive into Mary Berry’s recipe, let’s explore the intriguing history of red velvet cake. While its origins are debated, this iconic cake has deep Southern American roots. Traditionally, it was made with ingredients such as buttermilk, cocoa powder, and vinegar, which gave the cake a moist texture and a slight tanginess.

The name “red velvet” comes from the cake’s velvety texture and its vibrant red color. The distinctive red hue is typically achieved by adding red food coloring, although some recipes relied on natural alternatives like beets in the past.

Over the years, red velvet cake gained popularity and became a staple in American and British dessert culture. Today, it is enjoyed worldwide and often adorned with cream cheese frosting, adding a delightful tangy contrast to the rich cake.

Mary Berry: The Queen of Baking

Mary Berry, known as the queen of baking, is a highly respected culinary icon in the UK. With a career spanning over six decades, she has authored numerous best-selling cookbooks, appeared on various television shows, and established herself as a trusted authority on all things baking.

Berry’s baking expertise and warm personality have made her a household name both in the UK and internationally. Her recipes are cherished by home bakers and professionals alike for their reliability and delicious results. Now, let’s take a closer look at Mary Berry’s red velvet cake recipe.

Mary Berry’s Red Velvet Cake Recipe

Mary Berry’s red velvet cake recipe stays true to the classic flavors and techniques while adding her signature touch. Here’s a step-by-step guide to recreating her mouthwatering red velvet cake at home:

1. Ingredients:

To make Mary Berry’s red velvet cake, you will need the following ingredients:

• 225g (8oz) self-raising flour
• 1 and a half teaspoons baking powder
• 25g (1oz) cocoa powder
• 225g (8oz) unsalted butter, softened
• 375g (13oz) caster sugar
• 4 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 250ml (9fl oz) buttermilk
• 1 teaspoon white wine vinegar
• For the cream cheese frosting:
• 200g (7oz) cream cheese, softened
• 100g (3.5oz) unsalted butter, softened
• 300g (10.5oz) icing sugar
• 1 teaspoon vanilla extract

2. Instructions:

1. Preheat your oven to 180°C (350°F/gas mark 4). Grease and line two 20cm (8in) round cake tins with parchment paper.
2. In a bowl, sift together the self-raising flour, baking powder, and cocoa powder. Set aside.
3. In a separate large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This can be done using an electric mixer or by hand.
4. Add the eggs one at a time, beating well after each addition. Ensure they are fully incorporated into the mixture.
5. In a small bowl, mix the red food coloring and vanilla extract together. Add this mixture to the butter and sugar mixture, stirring until well combined.
6. Next, fold in one-third of the sifted dry ingredients, followed by half of the buttermilk. Repeat this process, ending with the final third of the dry ingredients.
7. Stir in the white wine vinegar until the batter is smooth and well mixed.
8. Divide the batter equally between the prepared cake tins, smoothing the tops with a spatula or the back of a spoon.
9. Bake in the preheated oven for approximately 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
10. Once baked, remove the cakes from the oven and allow them to cool in the tins for a few minutes. Then, transfer them to a wire rack to cool completely.
11. While the cakes are cooling, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
12. Sift in the icing sugar, a little at a time, and mix until well combined. Add the vanilla extract and beat until the frosting is light and fluffy.
13. Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.
14. For an added touch, you can decorate the cake with some red velvet cake crumbs or simply leave it as is.
15. Slice and serve this delectable red velvet cake, and enjoy the irresistible flavors.

Tips and Variations

To ensure your red velvet cake turns out beautifully, here are some tips and variations to consider:

• If you don’t have self-raising flour on hand, you can make your own by adding 2 teaspoons of baking powder to every 150g (5.3oz) of plain flour.
• For a more intense red color, you can add a little extra red food coloring. Just remember to adjust the amount accordingly based on the brand and concentration of your food coloring.
• If you’re not a fan of cream cheese frosting, you can opt for a classic buttercream frosting instead. Simply substitute the cream cheese and butter with 250g (8.8oz) unsalted butter, and add 500g (17.6oz) of sifted icing sugar and 1 teaspoon of vanilla extract.
• To add a crunchy texture, you can sprinkle some chopped pecans or walnuts on top of the cream cheese frosting.
• If you’re feeling extra indulgent, you can drizzle the cake with a thick chocolate ganache before adding the cream cheese frosting.

In Conclusion

Red velvet cake Mary Berry style is a delightful treat that captures the essence of this beloved dessert. With Mary Berry’s tried and tested recipe, you can create a moist and velvety cake with a striking red hue, perfect for any occasion. Whether you’re a seasoned baker or a beginner in the kitchen, this classic recipe is sure to impress. So gather your ingredients, put on your apron, and let Mary Berry’s red velvet cake recipe take you on a scrumptious baking adventure.

How to make red velvet cake – BBC Good Food

Frequently Asked Questions

What is the recipe for Mary Berry’s red velvet cake?

The recipe for Mary Berry’s red velvet cake includes ingredients such as butter, sugar, eggs, flour, cocoa powder, buttermilk, red food coloring, vanilla extract, and white wine vinegar. The cake is typically made by creaming the butter and sugar, then gradually adding the eggs and dry ingredients before folding in the liquid ingredients.

How long does it take to bake a red velvet cake?

The baking time for a red velvet cake can vary depending on the size of the cake pans used. Generally, it takes around 25-35 minutes to bake two 8-inch cake layers. It is important to check the doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Can I substitute buttermilk in Mary Berry’s red velvet cake recipe?

Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5-10 minutes until it curdles slightly. This will mimic the tangy flavor and acidity of buttermilk, which is important for the texture and taste of red velvet cake.

Can I freeze Mary Berry’s red velvet cake?

Yes, you can freeze Mary Berry’s red velvet cake. It is best to wrap the completely cooled cake layers tightly in plastic wrap or foil before placing them in a freezer-safe bag or container. Thaw the cake in the refrigerator overnight before serving. However, it is recommended to frost the cake after it has been thawed for the best texture and taste.

Final Thoughts

Red velvet cake is a timeless classic that never fails to impress. Mary Berry’s red velvet cake recipe is a must-try for all baking enthusiasts. With its moist and velvety texture, rich chocolate flavor, and a hint of tanginess from the buttermilk, this cake is simply irresistible. Mary Berry’s attention to detail and expert techniques ensure a perfect bake every time. Whether you’re new to baking or a seasoned pro, this red velvet cake Mary Berry recipe will leave your taste buds begging for more. So next time you’re in the mood for a decadent treat, look no further than Mary Berry’s red velvet cake.