Red velvet cake

Red velvet cake

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(21 ratings)

By

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Cooking time

Cook: 30 mins Prep 1 hr 10 mins + cooling

Skill level

Moderately easy

Servings

Serves 12

A beautiful chocolate sponge with buttercream icing - perfect for a romantic evening

Nutrition and extra info

Additional info

  • Sponges can be frozen before assembling
Nutrition info

Nutrition per serving

kcalories
656
protein
5g
carbs
75g
fat
37g
saturates
23g
fibre
1g
sugar
61g
salt
0.8g

Ingredients

  • few sweets to decorate, we used jelly hearts from a sweet shop (optional)

For the sponges

  • 250g butter, plus extra for greasing
  • 200g dark chocolate, broken into chunks
  • 500g plain flour
  • 500g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 200g natural yogurt
  • 400g cooked beetroot in natural juices (not vinegar)
  • 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)

For the frosting

  • 200g full-fat soft cheese, at room temperature
  • 250g butter, softened
  • 400g icing sugar, sifted
  • 2 tsp vanilla extract

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Method

  1. Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining 2 x 20cm round tins. Gently melt half the butter and chocolate together in a saucepan. Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg and half the yogurt and beetroot in a food processor or blender until fairly smooth. Put the kettle on.
  2. Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.
  3. Repeat Steps 1 and 2 to make 2 more sponges or if you're lucky enough to have 4 x 20cm sandwich tins you can bake in a big batch all at once.
  4. To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.

Recipe from Good Food magazine, February 2012

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Comments

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sparkle487's picture
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horrible, stongy. sickley

soullessfire's picture

Unfortunately I can taste the beetroot in the finished cake. Even the sweet, creamy frosting just doesn't mask it for me. It's a fairly strong taste that is masking the chocolate taste too. If I made it again, I'd use half the beetroot and maybe put another egg in to lighten it up as it is a fairly stodgy consistency and I prefer my cakes to be more spongey.
(No I didn't use picked beets. I ate the 2 spare beets from the pack so I'm sure of that, in fact they tasted fairly sweet so I was pretty hopeful)

goodycool's picture

I am intrigued as the cake looks stunning, but I am concerned about the beetroot comments. Guys, are you sure you didn't mistakenly use vinegar preserved beetroot?

debbieknight123's picture
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Beautiful cake I read comments above and reduced amount of beet root by 50g, I baked in two v large tins then sliced each cake in half, kitchen looks like there has been an explosion, next time I will bake in 4 Tins they took over an hour in the 2 large tins cake is lovely as is cream cheese I ran out of frosting but probably becoz I baked in wrongs tin but really lovely cake

annacopperwheat's picture
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As other people have said, we couldn't eat the cake - the beetroot taste just came out too strongly. Such a shame!

shewekar's picture
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Did it for a family member's birthday brunch, everyone loved it and couldn't stop eating from it.

vin1584's picture
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Agree with a lot of comments above...this cake had a very strong beetroot flavour which spoilt the whole taste. Made it for a dinner party and it was a disaster.

10cwang's picture
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It's my mum's friend's bday so I thought I'd make her this cake. Not made it yet but I'm hoping it works because it's the first time I've used beetroot in any cooking, let alone cakes!!

Sounds nom though!!

:-)

jooooly's picture
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I wasn't keen on this one. I too could taste the beetroot which spoilt it for me and it was definately too big!

eleanormayo's picture

This cake was a nightmare to serve, 4 tiers is too high to cut manageable and the slices are so tall, they could verge on the side of gluttony!

charlie_kitten's picture
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I was really looking forward to this cake after the great comments. The texture and frosting were good but the cake had a strong beetroot flavour which, for me, doesn't work in a cake (I like beetroot as a vegetable). It could be personal taste or the beetroot I used was particularly strong but I won't be trying this again. We had to throw the whole cake in the bin - I hate waste but nobody would eat it after a couple of mouthfuls.

ladyverte's picture
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My hubby said this was the best chocolate cake he's ever eaten (and he's eaten a few!) Very impressive special occasion cake that's not hard to do. The cream cheese icing set it off beautifully and the cake was soooo moist, maybe that's the beetroot? Will make again for sure.

jlemon's picture

I don't have the recipe but I have tried chocolate cake with courgette, yummy and moist.

sweettreats666's picture

Please help I have a freind who is allergic to beetroot but am desperate to make this cake and suitable alternatives?

susannahg's picture
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Beautiful cake - and a real show-stopper. I made a super big cake adding on an extra third to the ingredients and 23" cake tins. It was mahoosive and very tasty - I added smarties and a hundreds and thousands letter for the birthday girl but I did use 3 packs of butter...phew! Beetroot and yoghurt gave the cake a really light sponge and I let people know it was one of their five a day...

susure's picture
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This cake was amazing.
I cooked everything in two batches. I cut the sponge with a thread.
I will definetely make it again.
Though it is very very filling- 2 packs of butter and 1kg of sugar for a whole cake!

harrish's picture
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Deliciously moist chocolate cake. I only used half the recipe quantity and made a 2 layer sponge, only having 2 a 20cm cake tins I found this was plenty big enough. Would definately make the chocolate cake again, maybe with a chocolate ganache filling/topping instead.

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