Red velvet and raspberry layer cake

Red velvet and raspberry layer cake

Danielle Wood

I love the rich and slightly sour flavour that buttermilk brings to this red velvet cake. If you can’t find buttermilk, just add two teaspoons of white wine vinegar or lemon juice to 180 ml of whole milk, stir and leave to stand for 5 minutes and you’ll have a handy substitute. The sweetness of the cream cheese buttercream is the perfect match for tart raspberries.

For the cake:


Quantity Ingredient
85g unsalted butter
225g caster sugar
2 medium eggs, lightly beaten
225g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 tablespoons cocoa powder
180ml buttermilk
1 1/2 tablespoons red food colouring
1 teaspoon vanilla extract

For the vanilla cream-cheese buttercream:

Quantity Ingredient
125g unsalted butter
200g icing sugar
1/2 teaspoon vanilla extract
75g full-fat cream cheese, chilled

To fill and decorate:

Quantity Ingredient
250g fresh raspberries
icing sugar, to dust


Quantity Ingredient
2 x 15cm round, deep cake tins
cake board or stand
piping bag, fitted with an 18 mm large star tip
How to level & split a cake
How to fill a piping bag
How to pipe with buttercream and ganache


  1. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter and sugar until the mixture is pale and creamy. Add the beaten eggs to the butter mixture a little at a time, beating after each addition until they’re well incorporated.
  2. Sift the flour, bicarbonate of soda, salt and cocoa powder into a clean bowl. In a jug combine the buttermilk, food colouring and vanilla extract. Add the flour and buttermilk mixtures to the butter mixture, half at a time. Beat until just combined, scraping down the sides of the bowl as you go.
  3. Divide the mixture evenly between the prepared cake tins and bake for 30 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack and leave to cool completely. To make the vanilla cream-cheese buttercream, beat the butter for 3–4 minutes until pale and creamy. Add the icing sugar and vanilla extract and beat for 2–3 minutes until smooth. Then add the cream cheese and beat until just combined.
  4. Level the cakes by cutting off the domed tops. Fix one cake to the cake board or stand with a small amount of buttercream. Spread with half of the buttercream and top with raspberries. Place the second cake on top and press down gently. Fill a piping bag with the remaining buttercream and pipe 8 evenly spaced peaks. Decorate with the remaining raspberries and dust with icing sugar.
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