Decorating Ideas For Red Velvet Cake

natural red velvet cake

Preparation Notes: 35min, plus cooling

Cooking Notes: about 1hr 10min

Cal/Serv: 592

Makes: 10

Prep Time: 0 hours 35 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 45 mins

For the cake

125 g

(4oz) unsalted butter, softened, plus extra to grease

250 g

(9oz) raw beetroots (peeled weight), coarsely grated

75 ml

(3 fl oz) buttermilk

11/2 tbsp white wine vinegar

1 tsp.

vanilla extract

200 g

(7oz) caster sugar

250 g

(9oz) plain flour

2 tbsp.

cocoa powder

11/2 tsp baking powder

large eggs

For the icing

100 g

(3 ½oz) unsalted butter, softened

350 g

(12oz) icing sugar, sifted

1 tsp.

vanilla extract

175 g

(6oz) full-fat cream cheese, at room temperature - we used Philadelphia

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment.
For the cake, in a food processor whiz the grated beetroot, buttermilk, vinegar and vanilla to a pulpy purée. Add butter, sugar, flour, cocoa, baking powder and eggs and whiz to combine.
Pour mixture into the prepared tin and bake for about 1hr-1hr 10min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 30min, then remove from the tin and cool completely on a wire rack.
When cool, make the icing. In a freestanding mixer or using a handheld electric whisk, beat the butter, half the icing sugar and vanilla in a large bowl until completely smooth (go slowly at first to avoid a cloud of icing sugar). Add the remaining icing sugar and the cream cheese and beat until just combined (do not overmix or icing may become too loose).
To assemble, slice the cooled cake in half horizontally; reserve crumbs. Use half the icing to sandwich the cake halves back together, then top with remaining icing and sprinkle with crumbs.

Like this? You'll love...

To store

Iced cake will keep in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.

Per Serving:

Calories: 592
Fibre: 2 g
Total carbs: 76 g
Sugars: 57 g
Total fat: 29 g
Saturated fat: 18 g
Protein: 6 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io