RED VELVET CAKE RECIPE

ingredients

200g Lurpak butter ∙ 200g Waitrose Light Brown Soft Sugar ∙ 1 tsp Cooks' Homebaking vanilla extract ∙ 4 British Blacktail Free Range Eggs ∙ 200g self-raising flour ∙ 2 x 10g tubes red food colour ∙ 1 tbsp cocoa - FOR THE FILLING ∙ 150g Lurpak butter ∙ 1 tsp vanilla Extract ∙ 200g Waitrose Light Brown Soft Sugar ∙ 1 tbsp freeze-dried raspberries

Step 1

Preheat the oven to 170°C, gas mark 3. Grease and base line an 18cm round cake tin. Whisk the butter, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one at a time, until combined (add a little of the flour if it looks curdled). Mix in the red food colour. Fold in the flour and cocoa.

Step 2

Spoon into the cake tin and bake for 50 minutes to 1 hour or until a skewer comes out clean when inserted into the cake. Allow to cool. To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.

Step 3

Cut the cake into 3 even-sized horizontal rounds. Spread ⅓ of the butter icing over 1 slice of cake, and then lay another slice on top. Spread this with another ⅓ of the icing and top with final slice. Spread with the remaining icing and sprinkle over the dried raspberries.

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