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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Red velvet cake

This classic red velvet cake with cream cheese icing is just delicious, go on and treat yourself and your loved ones. To achieve the classic bright red sponge we would recommend that you use red food colouring gel as opposed to the liquid version, the gel will hold its colour better when baked, simply add as much or as little as you need to reach your desired colour.




  • 120g Butter (unsalted)
  • 300g White caster sugar (we use Silver Spoon)
  • 2 Egg(s) (free range) large
  • 50g Cocoa powder
  • 2tbsp Red food colouring gel
  • 1tsp Vanilla extract (we use Nielsen-Massey)
  • 300g Plain white flour (we use Allinson)
  • 1tsp Salt
  • 240ml Buttermilk
  • 1tbsp White wine vinegar
  • 1tsp Bicarbonate of soda


  • 100g Butter (unsalted)
  • 600g Icing sugar (we use Silver Spoon)
  • 250g Cream cheese full fat
  • Dark chocolate for decoration

The Method


Preheat your oven to 180°C (fan 160°C, gas mark 4). Line 2 x 20cm sandwich tins, with baking parchment.


Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until light and fluffy. Add the eggs one at a time whilst still mixing, until both the eggs are incorporated.


Seive the cocoa powder into the mixture and add the vanilla extract.


Sift the flour into a large bowl and add the salt. Slowly add half the flour to the chocolate mixture, then half of the buttermilk. Mix well then add half of the flour and the last of buttermilk, continuing to mix.


Add two tablespoons of red food colouring gel to the mixture, making sure it is mixed in well.


In a small mug combine the white wine vinegar and the bicarbonate of soda, then add to the mixture, stirring until combined.


Split the mixture between the two lined sandwich tins and place in the oven for approximately 30 minutes. Your cake is ready as soon as a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.


For the icing, place the butter, cream cheese and icing sugar in a food mixer and beat until smooth (or do by hand, beating quickly until thick and smooth). Cover one layer of the cake with icing, then sandwich the two pieces of cake together. Cover the top and sides of the cake with icing then grate dark chocolate over the top for the final touch.

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