Raspberry red velvet cake recipe
This beautiful red velvet cake will suit any special occasion or family get-together. The pale butter icing contrasts well with the red sponge layers. Freeze-dried raspberries make for a beautiful decoration.
Recipe and image courtesy of Waitrose & Partners
Ingredients
For the sponge- 200 g unsalted butter
- 200 g light brown soft sugar
- 1 tsp vanilla extract
- 4 medium free-range eggs
- 200 g self-raising flour
- 20 g bright red gel food colouring
- 1 tbsp cocoa
- 150 g unsalted butter
- 1 tsp vanilla extract
- 200 g light brown soft sugar
- 1 tbsp freeze-dried raspberries
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- Preheat the oven to 170°C/338°F/gas mark 3. Grease and base line an 18cm (7 inch) round cake tin.
- Whisk the butter, sugar and vanilla extract until pale and fluffy.
- Whisk in the eggs, one at a time, until combined (add a little of the flour if it looks curdled).
- Mix in the red food colouring. Fold in the flour and cocoa.
- Spoon into the cake tin and bake for 50 minutes to 1 hour, or until a skewer comes out clean when inserted into the cake. Allow to cool.
- To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.
- Cut the cake into 3 even-sized horizontal rounds. Spread a third of the butter icing over 1 slice of cake and lay another slice on top. Spread this with another third of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.
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