Red Velvet Cake Recipe Mary Berry is the perfect make-ahead cake. Vanilla-scented, moist, and beautifully marbled is the ideal recipe for a get-together with friends or serving at a large family dinner. You can make it in advance up to 3 days before you need it and put it in the fridge overnight.
How to make a Red Velvet Cake Recipe Mary Berry?
Preparation time: 10 minutes
Cooking time: 30 minutes
Total Time: 40 minutes
Serving: 10 grams
Yield: 10
Ingredients:
- 2 cups (250g) unsalted butter, softened
- 3 cups (375g) granulated sugar
- 5 large eggs (at room temperature)
- 2 Tbsp. Red Food Coloring [optional: only if you want a nice deep red color]
- 1 1/4 cups (225g) buttermilk
Directions:
Step 1: Grease & line a 12-inch round cake pan. Preheat your oven to 350°F (180° C).
Step 2: In a standing electric mixer bowl, cream the butter and sugar until very light, about 2 minutes. Beat in the eggs on high speed for about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed. Beat in the food coloring until well combined.
Step 3: Reduce speed to low and add the flour, a little at a time, alternating with the buttermilk, in 3 additions of flour and 2 of buttermilk beginning and ending with flour. Scrape down the sides of the bowl as needed. Pour batter into prepared pan.
Step 4: Bake for about 40-45 minutes or until the toothpick inserted in the cake comes out clean (mine took just under 45 minutes). Let cool for 10 minutes in the pan, then remove from pan and let cool completely on a wire rack.
Step 5: Wrap with saran wrap and freeze for at least 2 weeks. When ready to serve, remove from the freezer, unwrap and place in the fridge overnight to thaw. Remove from the refrigerator in time to beat it up again so that it can be served later that day.
Step 6: If you notice that the frosting looks too red, add some more powdered sugar.
Nutrition Fact:
| Nutrition | Amount |
|---|---|
| Calories | 396 |
| Carbohydrates | 42 g |
| Protein | 3 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Cholesterol | 94 mg |
| Sodium | 107 mg |
Is It Suitable For Diabetic Patients?
Red Velvet Cake Recipe Mary Berry is suitable for diabetic patients since the cake is made with a little butter and is chocolate flavored. This recipe contains 3 egg yolks and 1 tablespoon of red food coloring.
Is It Suitable For Vegetarians?
Red Velvet Cake Recipe Mary Berry is not suitable for vegetarians. The red food coloring is made from shellfish. Therefore, it is not vegetarian.
Is It Suitable For Paleo Dieters?
This recipe is suitable for paleo dieters since there are no ingredients that are forbidden on the paleo diet. There are also some brown sugar and coconut flour used in this recipe. It’s also possible to avoid butter or buttermilk if you omit them or replace them with coconut oil and coconut milk.
Is It A Healthy Recipe?
Red Velvet Cake Recipe Mary Berry is not a healthy recipe. However, the frosting that goes on top of the cake is made with powder sugar, cocoa powder, and milk, making it a bit healthier than the cake itself.
How long will red velvet cake freeze?
This cake can be frozen for up to 2 weeks. The best way to freeze it is to pour the batter into the cake pan, wrap it in plastic wrap, and place it in a freezer bag. Once it is frozen solid, please put it in the freezer bag and store it in your freezer.
Is It Easy To Make?
The recipe is easy to follow and makes for a pretty impressive cake once you get going on making it.
Are There Different Flavors Of This Recipe?
Red Velvet Cake Recipe Mary Berry has different flavors, some chocolate-flavored and some vanilla flavored.
Easy 5 Freezing Ideas Of red velvet cake recipe
1. Make the cake, store it in a box, wrap the container with plastic wrap and freeze it. Please remove it from the freezer and let it thaw at room temperature for 3 hours before frosting and serving.
2. With the cake I made this time, I baked it in a muffin pan. Bake four muffins from your recipe at 350°F (180° C) for about 30 minutes or until done. Let cool completely in a muffin pan and remove. Wrap each one in plastic wrap, place them in a freezer bag and freeze. Then when you need a quick dessert, pop them out and into the oven.
3. Bake the cake, allow it to cool completely, then cover it with a large piece of plastic wrap. Place another plate bigger than the cake on top of the cake, then put something heavy on the lids of that plate, such as cans of food or even books, to keep it down flat. Freeze at least 2 days before serving.
4. Store your frozen cake in a freezer bag and place it in a cardboard box. Keep at least 2 to 3 inches of space between the sides of the cake and the sides of the box to prevent freezer burn.
5. Freeze in cookie sheets lined with parchment paper until frozen, then place them in plastic freezer bags and return to freezer.
Conclusion:
These cakes can be frozen for up to 2 weeks. As you can see, there are many different ways to freeze them. However, whether you choose to freeze the red velvet cake or eat it fresh, one thing is for sure it will taste marvelous and be worth your time.
This red velvet cake recipe Mary Berry is the perfect make-ahead cake. Vanilla-scented, moist, and beautifully marbled is the ideal recipe for a get-together with friends or serving at a large family dinner. You can make it in advance up to 3 days before you need it and simply put it in the fridge overnight.
