Ingredients
Yield: One 6-layer 8-inch round cake *or* one 3-layer, 8-inch round cake
For the Cake:
3/4 cup (170 g) unsalted butter, at room temperature
1 cup (225 g) packed light brown sugar
1 cup (200 g) white sugar
3 tbsp (45 ml) *red velvet flavor
1 tsp super red soft gel paste, optional
3 eggs, at room temperature
2 cups (260 g) all-purpose flour
1/2 cup (55 g) cake flour
1 tbsp (8 g) Dutch-process cocoa powder
1 tsp (8 g) kosher salt
1-1/2 cups (360 ml) buttermilk, warm
1/4 cup (60 ml) mayonnaise
1 tbsp (15 ml) vinegar
1-1/4 tsp (8 g) baking soda
For the Marshmallow Cream Cheese Filling:
1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
1/2 cup butter (115 g), at room temperature
1/4 cup (57 g) cream cheese, softened
1/2 tsp (2.5 mL) pure vanilla extract
1/2 jar (106 g) marshmallow cream
A pinch of salt
For the Pink Whipped Vanilla Cream Filling:
2 tsp(30 ml) cold water
1-1/2 tsp unflavoured gelatin
1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
1/2 cup (63 g) icing sugar
1 tsp (5 ml) pure vanilla extract
A pinch of salt
A drop or two of red or pink gel paste
For the Chocolate Frosting:
2 cups (454 g)(4 sticks) unsalted butter
4 cups (500 g) icing sugar sifted
1 tbsp (15 mL) pure vanilla extract
Pinch of salt
8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
1/2 cup (120 ml) whipping cream (35-37% fat)
2 cups fresh raspberries
Preparation
