Red velvet cake with cream cheese frosting

Ingredients – makes 12 individual cakes

For the red velvet cake:

  • 125 g butter
  • 125 g dark chocolate
  • 250 g plain flour
  • 250 g sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1 egg
  • 150 ml buttermilk
  • 200 g cooked beetroot
  • 75 ml boiling water
  • 1 tablespoon red food colouring

For the cream cheese frosting:

  • 90 g icing sugar
  • 100 g butter, softened
  • 300 g cream cheese

Method

Make the red velvet cake:

  • Whizz the egg, buttermilk and cooked beetroot until smooth.
  • Melt the butter and chocolate together and stir into the beetroot mixture.
  • Combine the flour, sugar, cocoa and bicarbonate of soda in a large mixing bowl.
  • Tip the mixed beetroot, food colouring and boiling water into the mixing bowl and stir well.
  • Heat the oven to 180C/160C fan/gas 4.
  • Pour the mixture in a 20×30 cm cake tin and bake for 30 minutes.
  • Remove from the oven, put the cake on a wire rack and leave to cool completely.
  • Once cooled, cut out 24 hearts (or divide into 24 squares).

Make the cream cheese frosting:

  • Beat the butter and the cream cheese well with an electric mixer until very smooth.
  • Sift in the icing sugar and fold into the cheese mixture until even.

Assemble the individual cakes:

  • Cover half of the cut out hearts (or squares) with a layer of frosting, sandwich together with the remaining half.
  • Pipe little dots of frosting on top of the cakes. Chill until needed.

 

2 thoughts on “Red velvet cake with cream cheese frosting

    1. Thank you! Cutting them out is fairly easy, I used a large cookie cutter. The cake slab stays very moist once baked, so it doesn’t crumble when you cut it into smaller pieces.

      Like

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