Valentine's Red Velvet Cake with White Chocolate Frosting
There’s nothing better than tucking into a red velvet cake on Valentine’s Day. Whether you’re staying in with your other half or hanging out with your friends or family – you really don’t need an excuse to bake this showstopper.
Justin’s Côte de Boeuf is the ideal meal for a romantic night in for two – see our top picks in tools for the perfect valentine’s meal, here
Ingredients
For the cake:
- 250g plain flour
- 2 1/2 tbsp cocoa powder
- 350g caster sugar
- 100g unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 240ml buttermilk or whole milk
- 2 tsp - 1 tbsp red gel food colouring mixed with 3 tbsp water
- 2 tsp white wine vinegar
- 1 tsp bicarbonate of soda
- 1 tsp salt
For the frosting:
- 200g good-quality white chocolate
- 225g unsalted butter
- 250g icing sugar
- 60ml double cream (optional)
- 1 tsp vanilla extract
Making the cake:
- Preheat oven to 180°C/160°C Fan/Gas Mark 4
- Grease and line 2 8-inch cake tins
- Sift the flour, cocoa powder and salt together in a mixing bowl and set aside
- Beat the butter and sugar together with an electric hand whisk until light and fluffy. Mix the eggs together in a separate bowl and add bit by bit - whisking after each addition
- In a separate bowl mix the buttermilk, vanilla extract and red food gel
- Add the flour and buttermilk to the butter mixture in alternative batches, one after the other, mixing as you go
- Stir the bicarbonate of soda and vinegar together and fold into the batter
- Quickly divide the batter between the two cake tins and place in the oven
- Bake for 25-35 minutes or until a skewer comes out clean. Do not overbake as the cake will start to lose its colour
- Leave pans on a cooling rack until cool to the touch and then turn the cakes out onto the cooling rack
- Leave to cool completely before icing
- Pop them into the fridge if you're in a rush, to make icing easier
Making the frosting:
- Melt the white chocolate in bain marie and leave to cool slightly
- Beat the butter in a bowl using an electric whisk until fluffy. Add the icing sugar and whisk until combined
- Add the cooled melted chocolate to the butter mixture and beat together until creamy
- Add the cream and vanilla and beat for a further 1-2 minutes
- Put half the mixture in the centre of your cake to sandwich the layers together and place the remaining icing on top and spread using a palette knife
- Decorate as desired - we used dried raspberries
