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A Classic Red Velvet Cake Recipe: Valentine’s Day treat

A Classic Red Velvet Cake Recipe.

A Classic Red Velvet Cake Recipe

Based on the US classic, this beautiful cake will suit any special occasion or family get-together. The pale butter icing contrasts well with the red sponge layers.

Makes a lovely Valentine’s Day treat.

How To Make A Classic Red Velvet Cake:

* Preparation time: 20 minutes

* Cooking time: 50-60 minutes

* Total time: 70-80 minutes

Serves: 8 – 10

Ingredients:

200g unsalted butter

200g light brown soft sugar

1 tsp vanilla extract

4 medium free range eggs

200g self-raising flour

2 x 10g tubes gel food colour, bright red

1 tbsp cocoa

For The Filling:

150g unsalted butter

1 tsp vanilla extract

200g light brown soft sugar

1 tbsp freeze-dried raspberries

Method:

1. Preheat the oven to 170°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 ⅓ of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another ⅓ of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.

A Classic Red Velvet Cake Recipe
Recipe and image courtesy of Waitrose & Partners.

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Recipe Card:

How To Make A Classic Red Velvet Cake

Based on the US classic, this beautiful cake will suit any special occasion or family get-together. The pale butter icing contrasts well with the red sponge layers.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Author Recipe and image courtesy of Waitrose & Partners

Ingredients

  • 200g unsalted butter
  • 200g light brown soft sugar
  • 1 tsp vanilla extract
  • 4 medium free range eggs
  • 200g self-raising flour
  • 2 x 10g tubes gel food colour, bright red
  • 1 tbsp cocoa
  • 150g unsalted butter
  • 1 tsp vanilla extract
  • 200g light brown soft sugar
  • 1 tbsp freeze-dried raspberries

Instructions

  • Preheat the oven to 170°C, gas mark 3. Grease and base line an 18cm 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 colour. 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 ⅓ of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another ⅓ of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.

Did you see these posts:

Chocolate Fondant: Valentine’s Day Treat For 2.

Martha’s Vegan Chocolate Cake By Martha Collison.

Martha Collison’s Chocolate Brownie Pancakes.

A Classic Red Velvet Cake Recipe

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6 responses to “A Classic Red Velvet Cake Recipe: Valentine’s Day treat”

  1. Heather says:

    Perfect for Valentine’s Day!

  2. The cake looks delicious, and your pictures are beautiful. Thank you so much for joining the Happiness is Homemade Link Party. Susan craftingafamily.com

  3. That looks fantastic…Hi, I would like to invite you to my blog party “The Classy Flamingos” held each Wednesday thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and get even more exposure! I hope you’ll come join us. ~Linda poinsettiadr.com

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