Valentine’s Day wouldn’t be the same without red hearts, chocolates and a glass of bubbly. It’s the day when we celebrate love and the person we share this love with. Is there a better way to show how much that person means to us than by putting a little bit of culinary effort into the day?
I know it’s tempting to go and buy some chocolates, but baking a cake will not only make your loved one feel even more special, but you could actually decide to share it with even more people – which is probably a good thing as the size of this cake is probably a bit shared between two.
Now, despite it being a “red velvet cake”, it might not come out quite as super bright as a shop bought version as I decided to keep it as free from artificial ingredients as possible. So, instead of a whole load of food colouring, I’ve used beetroot to add the red colour.
Don’t worry, you can’t actually taste it, as beetroot itself is a fairly sweet vegetable. It still came out fairly red and the freeze dried raspberries I used for decoration just add a lovely natural touch.
here's what you'll need...
- 250g plain flour
- 2tbsp dark cocoa powder
- 100g butter at room temperature
- 200g caster sugar
- 175ml buttermilk
- 2 large eggs
- 2 medium beetroots
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp vanilla extract
- 1 tsp cider vinegar
- 2 cake tins, one square, one round
For the frosting:
- 500g icing sugar
- 125g full fat Philadelphia
- 125g butter at room temperature
- 1 tsp vanilla extract
- Freeze dried raspberry pieces