Jo Wheatley’s Raspberry red velvet cake

Jo Wheatley’s Raspberry red velvet cake

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(4 ratings)

Prep: 25 mins Cook: 30 mins

Easy

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

  • Freeze before icing

Nutrition: per slice

  • kcal750
  • fat41g
  • saturates25g
  • carbs86g
  • sugars62g
  • fibre3g
  • protein9g
  • salt1.2g
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Ingredients

  • 280g golden caster sugar
  • 175g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs
  • 280g self-raising flour
  • 75g cocoa powder
  • 150ml buttermilk
  • 1 tsp white wine vinegar
  • 85g full-fat cream cheese
  • 75g puréed raspberry, sieved to remove seeds
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • ¼ tsp red food gel
  • 150g punnet raspberry, optional
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the cream cheese frosting

  • 200g icing sugar
  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g cream cheese

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.

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Comments, questions and tips

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cleo500
4th Mar, 2017
2.55
Tasted OK but it was really really dense and heavy. The cream cheese frosting came out really runny; maybe I did something wrong.
jitkajudy
1st Mar, 2014
5.05
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
28th Sep, 2013
Not keen of this one... Won't be making again
littlegiggler89
23rd Jul, 2013
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
11th Jul, 2013
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
14th May, 2013
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
14th May, 2013
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
23rd Apr, 2013
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
22nd Apr, 2013
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
17th Apr, 2013
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.

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