Red velvet cake
- January 2013
- Serves 20-24
- Hands on time 40 min, oven time 40 min
Although this red velvet cake recipe looks complex, it’s simple to make as long as you follow the recipe to the letter – it’s worth the effort as you’ll end up with a wonderfully light and scrumptious cake.
Looking for more bakes to impress? Check out all our stunning celebration cake recipes.
- 36.1g (22.6g saturated)
- 41.5g (30.7g sugars)
To make a taller, narrower cake like the one on this month’s cover, divide the same quantity of cake mixture among 3 x 17cm tins. Start testing the sponges with a skewer after 35 minutes to see if they’re done.
For the frosting, We’ve found that Philadelphia is the best cream cheese for making frostings, but it must be full fat – light versions will make the icing runny, so don’t be tempted!
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