Red Velvet & Raspberry Supreme Cake
"Super-moist and decadent red velvet cake filled with pink whipped vanilla cream with raspberries, creamy marshmallow cream cheese filling and smothered in a satiny and fluffy chocolate frosting topped with more fresh raspberries...."
INGREDIENTS
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3/4 cup (170 g) unsalted butter, at room temperature
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1 cup (225 g) packed light brown sugar
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1 cup (200 g) white sugar
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3 tablespoons (45 ml) *red velvet flavor
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1 teaspoon super red soft gel paste, optional
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3 eggs, at room temperature
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2 cups (260 g) all-purpose flour
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1/4 cup (55 g) cake flour
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1 tablespoon (8 g) Dutch-process cocoa powder
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1 teaspoon (8 g) kosher salt
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1-1/2 cups (360 ml) buttermilk, warm
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1/4 cup (60 ml) mayonnaise
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1 tablespoon (15 ml) vinegar
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1-1/4 teaspoons (8 g) baking soda
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1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
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1/2 cup butter (115 g), at room temperature
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1/4 cup (57 g) cream cheese, softened
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1/2 teaspoon (2.5 mL) pure vanilla extract
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1/2 jar (106 g) marshmallow cream (such as Marshmallow Fluff)
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A pinch of salt
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2 tablespoons (30 ml) cold water
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1-1/2 teaspoons unflavoured gelatin (such as Knox brand)
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1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
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1/2 cup (63 g) icing sugar
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1 teaspoon (5 ml) pure vanilla extract
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A pinch of salt
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A drop or two of red or pink gel paste
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2 cups (454 g)(4 sticks) unsalted butter, at room temperature
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4 cups (500 g) icing sugar sifted
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1 tablespoon (15 mL) pure vanilla extract
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Pinch of salt
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8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
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1/2 cup (120 ml) whipping cream (35-37% fat)
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2 cups fresh raspberries, washed and dried
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