Red Velvet Cake

You will need

200g Anchor Butter
200g Waitrose Light Brown Soft Sugar
1 tsp Nielsen-Massey Vanilla Extract
4 medium British Blacktail Free Range Eggs
200g self-raising flour
2 x 10g tubes Dr Oetker Gel Food Colour, Bright Red
1 tbsp cocoa

For the filling

150g Anchor Butter
1 tsp Nielsen-Massey Vanilla Extract
200g Waitrose Light Brown Soft Sugar
1 tbsp freeze-dried raspberries


1. Preheat the oven to 170°C, gas mark 3. Grease and base line an 18cm round cake tin.

2. 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.

3. 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.

4. To make the filling, whisk the butter, vanilla extract and sugar until pale and fluffy.

5. 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.

Recipe and image courtesy of Waitrose & Partners