Easter baking recipe for 4 - 8 people, takes only 30 mins; recipe has golden caster sugar, butter, large egg, self-raising flour, cocoa powder, buttermilk, white wine vinegar, cream cheese, raspberry, food gel, raspberry, icing sugar, butter and cream cheese.
Raspberry red velvet cake
Course: Easter baking
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Butter: 175g butter, softened
- White Wine Vinegar: 1 tsp white wine vinegar
- Raspberry: 75g pureed raspberry, sieved to remove seeds
- Self Raising Flour: 280g self-raising flour
- Golden Caster Sugar: 280g golden caster sugar
- Large Egg: 3 large eggs
- Buttermilk: 150ml buttermilk
- Cream Cheese: 85g full-fat cream cheese
- Cocoa Powder: 75g cocoa powder
- Icing Sugar: 200g icing sugar
- Food Gel: 1/4 tsp red food gel
Directions
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry puree and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top.Will keep for up to 3 days in a cool place.
