Raspberry red velvet cake

Name: Raspberry red velvet cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 280 grams golden caster sugar; 175 grams butter, softened; 3 larges eggs; 280 grams self-raising flour; 75 grams cocoa powder; 150 milliliters buttermilk; 1 teaspoon white wine vinegar; 85 grams full-fat cream cheese; 75 grams puréed raspberry, sieved to remove seeds; 0 teaspoons red food gel; 150 grams punnet raspberry, optional; 200 grams icing sugar; 50 grams butter, softened; 140 grams cream cheese

Raspberry red velvet cake could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 718 calories, 12g of protein, and 35g of fat. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have food gel, icing sugar, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Caster Sugar

Butter

Equipment you will use

Whisk

Add the eggs one at a time, beating well between each addition.

Ingredients you will need

Egg

Sieve the flour and cocoa powder into a bowl.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Equipment you will use

Sieve

Bowl

Add half to the egg mixture and fold in carefully.

Ingredients you will need

Egg

Mix together the buttermilk, vinegar, cream cheese, raspberry pure and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.

Ingredients you will need

Cream Cheese

Buttermilk

Raspberries

Vinegar

All Purpose Flour

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.

Equipment you will use

Wire Rack

Skewers

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.

Ingredients you will need

Cream Cheese

Powdered Sugar

Raspberries

Frosting

Butter

Spread

Equipment

Ingredients

Servings:

280grams

golden caster sugar 175grams

butter, softened 3larges

eggs 280grams

self-raising flour 75grams

cocoa powder 150milliliters

buttermilk 1teaspoon

white wine vinegar 85grams

full-fat cream cheese 75grams

puréed raspberry, sieved to remove seeds 0teaspoons

red food gel 150grams

punnet raspberry, optional 200grams

icing sugar 50grams

butter, softened 140grams

cream cheese

Recommended wine: Cream Sherry, Moscato Dasti, Port

Red Velvet Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.