Start this recipe by preparing, greasing and lining 2 x 22cm round tins with non-stick baking paper. Sift the flour and cocoa powder together in a bowl and put aside. Place the butter and sugar in a large mixing bowl and beat together for 3 minutes until light and fluffy. Add in the eggs one at a time, followed by the vanilla essence. Fold in the sifted flour mixture until well combined. Place the Greek yogurt, milk and red food colouring together in a small bowl and gently mix together using a small whisk. Pour this mixture over the cake batter and fold in gently to keep as much air in as possible. All that is left to do is mix together the vinegar and baking powder in a small cup and quickly fold into the cake batter. Divide the mixture equally between the prepared cake tins and even out with a palette knife. Bake the cakes in the oven at 175`c, for 25-30 minutes, or until the cake is cooked through. When the cakes are ready, remove them from the oven and allow to cool completely. Meanwhile, you can prepare the vanilla frosting. Place the cream cheese, mascarpone cheese and vanilla essence in a bowl and beat together lightly with an electric whisk until smooth. Add in the icing sugar and continue to beat till the mixture is smooth. In another bowl, whip the cream to stiff peaks and gently fold into the cream cheese and yogurt frosting. You should end up with a light, smooth vanilla frosting. To assemble the red velvet cake, cut each cake layer in half horizontally using a sharp knife, giving you 4 cake layers. Place one of the cake layers on a serving plate and spread over some of the vanilla frosting. Place another layer of cake on top and repeat the process with the remaining 2 cake layers. Use the remaining frosting to ice the top and sides of the cake and smooth out using a palette knife. Decorate the top edge of the cake with the fresh strawberries before placing the red velvet cake in the fridge to firm up before serving.

Serves 12

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