Waitrose and Partners
Red velvet cake

Red velvet cake

3.5 out of 5 stars(3) Rate this recipe
  • Serves8
  • CourseAccompaniment
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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