Our ultimate RED VELVET CAKE

Creamy, tangy cheesecake-inspired buttercream is sandwiched with chocolate sponge layers for a modern classic that’s given a makeover here with festive sprinkles and shimmering truffles

- JULIET SEAR

Red velvet cake with cheesecake buttercream

This is a knockout bake that looks impressive, but it’s not too difficult to make if you follow our recipe.

SERVES 16-20 PREP 1 hr 30 mins plus 1 hr chilling COOK 35 mins MORE EFFORT V â„ undecorated sponges only

250g unsalted butter, softened, plus extra for the tins

250g caster sugar

3 medium eggs

25g cocoa powder

2 tsp vanilla extract

2 tsp red food coloring gel

2 tsp white vinegar

284ml buttermilk, at room temperature (or use 275ml milk mixed with 2 tsp lemon juice)

325g self-raising flour

1 tsp bicarbonate of soda

For the buttercream and decoration

650g unsalted butter, softened

1 tbsp vanilla bean paste

1.3kg icing sugar, sifted

340g full-fat soft cheese, at room temperature

200g festive sprinkles gold and pink edible metallic lustre dust (optional)

8-10 white chocolate truffles or balls (optional)

You’ll also need

2 x 20cm sandwich tins baking parchment electric whisk or stand mixer fitted with the whisk attachment cake leveller or large bread knife

20cm round cake board palette knife side scraper and cake turntable (if you have them) pastry brush large piping bag

1cm open star piping nozzle