Description

A stunning red velvet sponge layered with creamy mascarpone buttercream and topped with elegant white chocolate truffle balls, perfect for celebrations.

Ingredients

Plain flour

Cocoa powder

Baking powder

Bicarbonate of soda

Light muscovado sugar

Buttermilk (or homemade sour milk)

Sunflower oil

Vanilla extract

Red food-colouring gel or paste

Eggs

Butter, for greasing

White chocolate truffle balls, for decoration

Butter, softened (for icing)

Vanilla extract (for icing)

Icing sugar (for icing)

Full-fat mascarpone cheese (for icing)

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Instructions

Preheat oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.
In a large bowl, whisk together flour, cocoa, baking powder, bicarbonate of soda, and sugar.
In a jug, combine buttermilk, oil, vanilla, red colouring, water, and eggs. Pour into dry ingredients and whisk until smooth and evenly red.
Divide batter between tins and bake for 25–30 minutes until cakes pull slightly from the sides. Cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.
For the icing, beat softened butter with vanilla and half the icing sugar until smooth. Add the remaining sugar, then gently fold in mascarpone.
Spread one-third of the icing on one sponge layer, top with the second sponge, and apply a thin crumb coat. Chill for 30 minutes.
Finish with remaining icing, smoothing up the sides with a palette knife. Pipe a decorative border and top with white chocolate truffle balls.

Notes

Substitute buttermilk with milk mixed with lemon juice if needed.
Beetroot powder can be used for a natural but softer red hue.
Full-fat cream cheese can replace mascarpone—fold in gently to avoid splitting.
Chilling before slicing ensures clean cuts.
The cake tastes even better after resting overnight.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 420
Sugar: 38g
Sodium: 280mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg