Name: Romantic Red Velvet Love-Struck Desserts
Prep time: 31 min
Cook time: 25 min
Total time: 76 min
Yield: 4
Cuisine: American
Ingredients: 250 gram Granulated Sugar; 125 gram Unsalted Butter; 300 milliliter Whipping Cream 33%; 500 gram Mascarpone; 40 gram Powdered Sugar; 5 gram Vanilla Extract; 40 gram Cake Decorations; 10 gram Food Coloring; 250 gram All-purpose wheat flour; 250 gram Cultured Buttermilk; 2 piece Chicken Eggs; 14 gram Baking Powder; 3 gram Salt

Red Velvet – Little Love-Struck Desserts

Step-by-step method

Let’s cook

At a glance

You're creating two romantic red velvet desserts: elegant plated rounds stacked with creamy frosting, plus charming layered jar desserts from the cake trimmings. The main steps involve creaming butter and sugar, folding in flour and food coloring, baking the cake while you whip up a mascarpone cream, then using a cutter to shape elegant rounds—with a clever bonus where nothing goes to waste.

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Cream the butter and sugar

First, beat together the sugar and butter. Whip for about three minutes, then add the egg. Keep beating until the mixture is lovely and creamy.

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250 gram
Granulated Sugar

125 gram
Unsalted Butter

2 piece
Chicken Eggs
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Preheat the oven

Preheat the oven to 170°C and line a baking tray with baking paper. Position the oven rack in the middle.
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Fold in the flour

Add the flour, mixed with a pinch of salt and baking powder, into the creamed sugar, butter and egg mixture.

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250 gram
All-purpose wheat flour

3 gram
Salt

14 gram
Baking Powder

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Mix in the colour

Whisk food colouring into the buttermilk (about 1 teaspoon, depending on the type of colouring) and add this coloured mixture to the batter as well. Mix thoroughly. If you're using a stand mixer, keep it on a lower speed.

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250 gram
Cultured Buttermilk

10 gram
Food Coloring
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Bake and make the cream

Pour the batter onto the prepared tray and bake in the preheated oven for about 20–30 minutes. While the base bakes, prepare the cream: place the mascarpone, whipping cream, sugar and vanilla powder or extract in a mixer and whip until smooth and creamy.

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500 gram
Mascarpone

300 milliliter
Whipping Cream 33%

40 gram
Powdered Sugar

5 gram
Vanilla Extract
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Cut out the rounds

Once the baked base has completely cooled, cut out rounds using a round stainless-steel food-styling cutter. Line the cutter with clear dessert acetate strips and place one round of cake into each.
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Layer and decorate

Pipe a little cream on top of the cake round, then add another round of cake and more cream on top. Finish with decoration however your imagination takes you.

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40 gram
Cake Decorations
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Tip: dessert from the trimmings

You can turn the cut-off trimmings into extra desserts in jars. Crumble a layer into the bottom of a jar, add a layer of cream, then another crumbled layer, then more cream. Feel free to add a bit of fruit (ideally red).

Step-by-step method

At a glance

Cream the butter and sugar

For this step

Preheat the oven

Fold in the flour

For this step

Mix in the colour

For this step

Bake and make the cream

For this step

Cut out the rounds

Layer and decorate

For this step

Tip: dessert from the trimmings

Red Velvet – Little Love-Struck Desserts

Ingredients — what you'll need

What's in it?

About this recipe

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