Jo Wheatley’s Raspberry red velvet cake

Jo Wheatley’s Raspberry red velvet cake

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Cuts into 8 slices

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting

Nutrition and extra info

Additional info

  • Freeze before icing
Nutrition info

Nutrition per slice

kcalories
750
protein
9g
carbs
86g
fat
41g
saturates
25g
fibre
3g
sugar
62g
salt
1.2g

Ingredients

  • 280g golden caster sugar
  • 175g butter, softened
  • 3 large eggs
  • 280g self-raising flour
  • 75g cocoa powder
  • 150ml buttermilk
  • 1 tsp white wine vinegar
  • 85g full-fat cream cheese
  • 75g puréed raspberries, sieved to remove seeds
  • ¼ tsp red food gel
  • 150g punnet raspberries, optional

For the cream cheese frosting

  • 200g icing sugar
  • 50g butter, softened
  • 140g cream cheese

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Method

  1. 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.
  2. 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 purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
  3. 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.
  4. 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.

Recipe from Good Food magazine, April 2013

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Comments

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jitkajudy's picture
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One of the best cakes I have ever made. It is heavy, but that's to be expected to be honest. I alter it a little by choosing some lighter versions of suggested ingredients and less sugar in the frosting and more fruit. At my cake sale, this one went first even though it was the most expensive... so if you like chocolate cakes, definitely try this one!

saelma4's picture

Not keen of this one... Won't be making again

littlegiggler89's picture

VERY VERY HEAVY!!! (Sure the flour quantity is wrong for a 3 egg cake) stodgy and fatty, not what you'd expect from a red velvet cake, won't make again.

sallyt22's picture

this same recipe is in last weekends Mail on Sunday, but the quantities for the frosting are vastly different. Ive made the cakes but how much cream cheese should i use in the frosting. Help please!!

izzyozzy123's picture

There are many cakes like this at this website,
https://www.facebook.com/cakesjojo
take a look and see if there is anything you like, if there is why not click like so you can get updated on new cakes and handy tips for cake baking!
many thanks,
Jo x

izzyozzy123's picture

There are many cakes like this at this website,
https://www.facebook.com/cakesjojo
take a look and see if there is anything you like, if there is why not click like so you can get updated on new cakes and handy tips for cake baking!
many thanks,
Jo x

sulbycossack's picture

Just made this for a team meeting tomorrow. Very heavy not sure if it will be as light as it looks in the picture!!

allielovetocook's picture

Wow, stunningly good cake. Made it for my daughters 15th birthday and she was beyond thrilled with it. It looks really impressive and tastes even better. The fresh Raspberries go amazingly well with the cream cheese frosting.

gwynethrosa's picture

Did this cake for my daughters 40th and granddaughters 5th birthday. A bit 'faffy but was delicious. I used low fat cream cheese and frozen raspberries defrosted. Instead of frosting I put the raspberries and juice and allowed the soak in then whipped fresh cream. Will certainly make again.

deefee2's picture

lovely receipe, easy to make and lovely to taste

rua007's picture

The recipe looks delicious, however, 41g of fat per serving is a lot - are there any ways to reduce the fat content?

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