Prep 45 mins
Cook 45 mins
I was first drawn to this recipe mainly because the icing is different from anything else posted on here, but the proportions of ingredients in the cake seemed really good too. I made it over the weekend and it did not disappoint. And surprise, surprise, my favorite part was the icing. I made 2/3 of the recipe and put half in a 9-in. cake pan and the other half in a loaf pan -- I found that 45 minutes was perfect for the loaf and a bit too much for the cake. From The New York Times.
- 1 tablespoon unsalted butter
- 3 1⁄2 cups cake flour
- 1⁄2 cup unsweetened cocoa (not Dutch process)
- 1 1⁄2 teaspoons salt
- 2 cups canola oil
- 2 1⁄4 cups granulated sugar
- 3 large eggs
- 6 tablespoons red food coloring
- 1 1⁄2 teaspoons vanilla
- 1 1⁄4 cups buttermilk
- 2 teaspoons baking soda
- 2 1⁄2 teaspoons white vinegar
- 2 cups heavy cream, cold
- 12 ounces cream cheese, at room temperature
- 12 ounces mascarpone
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups confectioners' sugar, sifted
- For the cake:.
- Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
- Whisk cake flour, cocoa and salt in a bowl.
- Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
- Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
- For the icing:.
- Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
- Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
- Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
very good i liked your recipe :)