Name: Layered pink raspberry velvet cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 16
Ingredients: 125 gram butter, softened; 1 1/2 cup caster sugar; 2 eggs; 1 teaspoon vanilla extract; 1 3/4 cup plain flour; 2 tablespoon cornflour; 1 cup buttermilk; 1/2 teaspoon pink food colouring; 1 teaspoon white vinegar; 1 teaspoon baking soda; 100 gram white chocolate, grated; 250 gram raspberries; Icing; 500 gram cream cheese, softened; 125 gram butter, softened; 4 cup icing sugar, sifted; 1/2 teaspoon pink food colouring; 1/4 teaspoon rosewater

Layered pink raspberry velvet cake

This gorgeous pink raspberry velvet cake is the perfect sweet note to add to any special birthday, bridal shower, party or baby shower

Serves 16

Prep

45M

Cook

30M

Total

1H 15M

Ingredients

125 gram butter, softened

1 1/2 cup caster sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup plain flour

2 tablespoon cornflour

1 cup buttermilk

1/2 teaspoon pink food colouring

1 teaspoon white vinegar

1 teaspoon baking soda

100 gram white chocolate, grated

250 gram raspberries

Icing

500 gram cream cheese, softened

125 gram butter, softened

4 cup icing sugar, sifted

1/2 teaspoon pink food colouring

1/4 teaspoon rosewater

Method

1.Preheat oven to 180°C. Lightly grease two 20cm square cake pans. Line bases and sides with baking paper.

2.In a large bowl, using an electric mixer, beat butter, sugar, eggs and vanilla together until thick and pale. Fold in sifted combined flours alternately with combined buttermilk and food colouring.

3.In a jug, combine vinegar and soda. Fold into cake mixture with chocolate. Divide evenly between pans.

4.Bake for 25-30 minutes, then cool in pans for 10 minutes. Transfer right-side up to a wire rack to cool completely.

Icing

5.In a large bowl, using an electric mixer, beat cream cheese, butter and sugar together until smooth. Beat in colouring and rosewater.

6.Split cooled cakes in half horizontally. Place 1 layer cut-side up, then spread with one-quarter icing and top with one-third berries. Repeat, finishing with remaining frosting. Decorate with sugared rose petals (see tip).