Red Velvet Plumcake with Berries
The Red Velvet is a distinctive American cake that has an extraordinary velvety red texture, I prepared it in the plumcake version, topped with a delicious mascarpone frosting and a triumph of berries.
This Red Velvet Plumcake with berries is ideal to prepare for Valentine’s Day (or for Christmas), but also in the summer for a special occasion.
- Difficulty: Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: International
Ingredients for Red Velvet Berry Plumcake
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk (obtained by mixing 1/2 cup of milk + 1/2 cup of low-fat yogurt)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 1 tbsp white wine vinegar
- 1 tsp baking powder
- 1 pinch fine salt
- 1 tbsp vanilla extract
- 2 tsp red food coloring
- as needed mixed berries (to taste)
- 7 oz mascarpone cheese
- 5 oz cream cheese (I use Philadelphia)
- 3/4 cup powdered sugar
- 1 cup fresh heavy cream
Tools
- Bowls
- Electric mixers
- Spatula
- Parchment paper
- Plumcake mold
Steps for Red Velvet Berry Plumcake
Firstly, it is important that all ingredients are at room temperature.
Start by preparing the buttermilk (in well-stocked supermarkets it’s already available): mix in a bowl 1/2 cup of whole milk + 1/2 cup of low-fat yogurt and let it rest for about 40 minutes at room temperature.
In a bowl, beat together with an electric mixer (or by hand) the eggs, oil, vinegar, buttermilk, vanilla extract, and red food coloring. Set aside.
In another bowl, sift the flour, baking soda, cocoa, baking powder, sugar, and a pinch of salt.
Pour the liquid ingredients into the dry ones and beat with the electric mixer for a few seconds, until you get a smooth and homogeneous batter. Do not overmix the batter.
Pour the batter into a plumcake mold of 13.5 x 4 inches and bake in a static oven at 356°F for about 50 minutes (depending on your oven). Then take it out and let the plumcake cool well before covering it with the mascarpone frosting.
Pour the mascarpone, cream cheese, and powdered sugar into a bowl.
Beat the mixture with electric mixers for a few seconds until creamy and homogeneous.
In another bowl, whip the cream until semi-whipped (i.e., leave it slightly soft and under-whipped, because it will finish whipping when mixed with the electric mixer along with the mascarpone and cream cheese mixture).
Add the semi-whipped cream to the previous mixture.
Continue whipping everything for a few seconds until you get a thick cream.
Spread the frosting on the well-cooled plumcake.
Decorate the cake with berries (instead of berries, you can also use colorful sprinkles).
Shopping Tips !!!
Shopping Tips !!!
For weighing ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price. #adv
If you’re looking for top electric mixers, I recommend the excellent Philips hand mixer with 5 speeds (+ turbo) and 300 w of power, available at a great price on Amazon.
The best gel colors are by Wilton, but those by Decora are also good, available in supermarkets or on Amazon: here and here.
