• Serves: 12
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty:

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

Red Velvet Cake ingredients


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Valentine's Cake Post 2


Valentine's Cake Feature


Valentine's Cake Post 3

set oven temp: 170C/gas mark 3.5

here's how it's done...

  • 1

    Preheat your oven to 170C (155C fan). In a bowl, mix together the flour, cocoa, bicarbonate of soda and baking powder. In a mixer, beat the butter and sugar until combined and smooth.

    Valentines Cake Steps 1 and 2

  • 2

    Finely grate the beetroots and add to the butter and sugar mixture and then add the vanilla. Keep beating the mixture and add a couple of spoons of the flour mixture, then one egg. Repeat and then add the remaining flour mixture.

    Valentines Cake Steps 3 and 4

  • 3

    Now add the buttermilk and vinegar and mix all through. Grease both tins, adding a baking sheet to the square one as the bottom can’t be removed (well, at least not on mine!).

    Valentines Cake Steps 5 and 6

    Divide the batter into the two tins. Put into the oven and bake for about 30 minutes or until your cake tester comes out clean.

  • 4

    Whilst the cakes are baking, make the icing. Cream the butter and Philadelphia until smooth. Spoon by spoon, add the icing sugar and again, beat until smooth.

    Valentines Cake Steps 7 and 8

  • 5

    Lastly, add the vanilla essence and give it another quick whizz.

    Valentine's Cake Step 10

  • 6

    Take your cakes out of the oven and leave to cool. Now cut the round cake into half (a trick I’ve learned thanks to Pinterest), add a little of the icing to the cut sides and align with two sides of the square cake.

    Valentine's Cake Step 11

  • 7

    Roughly ice the top of the whole cake and add the raspberry pieces.

    Valentine's Cake sw

    That’s it! The only thing left now is to invite some lovely friends to share this cake with.


By Carole Poirot on 07.02.14

Guest Contributor

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