Red velvet cake
Waitrose and Partners

Red velvet cake

    • Serves8
    • CourseAccompaniment
    • Prepare20 mins
    • Cook50 mins
    • Total time1 hr 10 mins

    Ingredients

    • 200g Anchor Butter
    • 200g Waitrose Light Brown Soft Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 4 medium British Blacktail Free Range Eggs
    • 200g self-raising flour
    • 2 x 10g tubes Dr Oetker Gel Food Colour, Bright Red
    • 1 tbsp cocoa

    FOR THE FILLING

    • 150g Anchor Butter
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Waitrose Light Brown Soft Sugar
    • 1 tbsp freeze-dried raspberries

    Method

    1. Preheat the oven to 170 degrees C, gas mark 3. Grease and base line an 18cm round cake tin.

    2. 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 colour. Fold in the flour and cocoa.

    3. 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.

    4. To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.

    5. Cut the cake into 3 even-sized horizontal rounds. Spread 1/3 of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another 1/3 of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,079kJ/ 497kcals

    Fat

    27.6g

    Saturated Fat

    10.7g

    Carbohydrates

    57g

    Sugars

    42g

    Fibre

    0.9g

    Protein

    5.2g

    Salt

    0.8g