Red Velvet Cake

1h 8 servings


For the cake:

4 large eggs

240g self raising flour

240g Lurpak® Unsalted Butter (softened)

240g golden caster sugar

20ml red food colouring

2 tbsp. cocoa powder, heaped


For the icing:

250g soft cheese

600g Icing sugar

100g Lurpak® Unsalted Butter (softened)

200g strawberries  

Red Velvet Cake


For the cake:

Combine the sugar and Lurpak® and beat until light and fluffy.

Add the eggs one at a time and beat until incorporated.

Sift the flour and cocoa powder into the mixture and gently fold.

Stir in the food colouring.

Generously grease three 8 inch sandwich tins.

Put in the oven at 180ºC for 25 minutes, the cakes will be ready when a knife comes out clean.

Turn the cakes out onto a wire rack and leave to cool completely.


For the icing:

Add the Lurpak® and icing sugar to a mixing bowl and beat gently until combined.

Add the soft cheese and beat until light and creamy.

Place in the fridge covered with cling film to cool, this will make it more workable.


To finish:

Spread the cake with layers of icing and assemble. Put a big dollop of icing onto the top of the cake with a palette knife and gently push down the sides.

Wash and stem the strawberries and add generously for the topping.

Show all recipes