Red Velvet Cake with Marshmallow Filling and Chocolate Frosting
Yield One 3-layer, 8-inch cake
A new spin on the traditional red velvet cake, made with red velvet emulsion, marshmallow filling and chocolate frosting.
For the Red Velvet Cake (recipe source: Sweetapolita)
- 3/4 (170) g) cup unsalted butter, room temperature
- 1 cup (225 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 3 tablespoons (45 ml) red velvet emulsion (I use LorAnn Oils Emulsions)
- 1 teaspoon super red or red red soft gel paste (optional)
- 3 eggs, room temperature
- 2 cups (260 g) all-purpose flour
- 1/2 cup (55 g) cake flour
- 1 tablespoon (8 g) Dutch-process cocoa powder
- 1 teaspoon (8 g) kosher salt
- 1 1/2 cups (360 ml) buttermilk, warm
- 1/4 cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) vinegar
- 1 1/4 teaspoons (8 g) baking soda.
For the Marshmallow Cream Cheese Filling (recipe adapted from Sweetapolita)
- 1 1/2 cups (190 g) powdered sugar, sifted
- 1 cup unsalted butter (230 g), room temperature
- 1/2 cup (114 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
- 1 jar (about 210 g) marshmallow cream/fluff
- Pinch of salt
For the Chocolate Frosting (recipe adapted from Sweetapolita)
- 2 cups (4 sticks) unsalted butter, room temperature
- 5 cups (625 g) powdered sugar, sifted
- 2 teaspoons (10 ml) pure vanilla extract
- Pinch of salt
- 10 oz. good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
- 1/2 cup heavy whipping cream
For the Cake
- Preheat the oven to 350 degrees F. Spray the bottom and sides of three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, red velvet flavor, and red food gel. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
- Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next.
- In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
- With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the mayonnaise.
- In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Whisk until blended.
- Divide the batter evenly between the prepared pans (about 460 g of batter in each).
- Bake for 23-25 minutes. Mine took 23 minutes.
- Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
- Level cakes. Use the cakes right away or wrap in plastic wrap and freeze for a few days.
For the Marshmallow Cream Cheese Filling
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on low until blended, about one minute.
- Add the vanilla and salt and beat on medium speed for about 3 minutes.
- Turn the mixer off and add the marshmallow cream and cream cheese. Turn the mixer on medium speed and beat until combined and creamy, about 2 minutes.
For the Chocolate Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
- Turn the mixer to low speed and slowly add the melted, cooled chocolate.
- Gradually add the powdered sugar, vanilla and pinch of salt.
- With the mixer on medium speed, add the heavy cream and beat until combined. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
- Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture.
- On an 8-inch cake board or cake plate, smear a small amount of frosting on it. Place your first cake layer top-side up. Pipe a rim of chocolate frosting around the edge of the cake layer. Inside the chocolate circle, pipe or spread half of the Marshmallow Cream Cheese Filling.
- Place the second cake layer top-side up and repeat with the frosting and filling. Place the final cake layer bottom-side up. Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-15 minutes to set the crumb coat.
- Continue to frost and decorate the cake with the remaining chocolate frosting.
- You can refrigerate this cake, covered, for a day and it will stay moist, or freeze it, covered, for up to a week. Serve at room temperature.