Red velvet loaf with berry frosting

Treat loved ones to this stunning red chocolate cake with cream cheese frosting and summer berries.

Serves: 12

Preparation time:  25 minutes

Cooking time:  55 minutes

Cooling time: 40 minutes

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You will need

  • 200g unsalted English butter, at room temperature, plus extra for greasing
  • 175g light brown soft sugar
  • 2 large British free range Woodland eggs
  • 175g British self raising flour
  • 2 tablespoons red food colouring (check pack for vegetarian suitability)
  • 150ml Greek-style natural yogurt
  • 1 teaspoon Taste the Difference Madagascan vanilla extract
  • 30g cocoa powder
  • 150g icing sugar
  • 75g soft cream cheese
  • 250g frozen summer fruits, defrosted, juices reserved
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Recipe Information

Step by step guide to making Red velvet loaf with berry frosting

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 2lb (900g) loaf tin and line with baking parchment.
  2. Put 100g of the butter in a bowl with the light brown sugar and beat with a hand-held electric whisk until light and fluffy. Beat in one egg at a time with 1 tablespoon of the flour.
  3. Use a wooden spoon to stir in the food colouring, yogurt and vanilla extract. Fold in the remaining flour with the cocoa powder until smooth.
  4. Spoon the mixture into the prepared loaf tin and bake for 50-55 minutes, until a skewer inserted into the middle comes out clean. Remove from the tin and cool on a wire rack.
  5. Make the frosting: put the remaining butter in a bowl and use a hand-held electric whisk to beat until smooth, then beat in the icing sugar. Add the soft cheese and beat until thick and pale.
  6. Spread over the cooled cake, then top with the defrosted berries and spoon over the reserved juices.

Summary of customer ratings and reviews

Nutritional information for Red velvet loaf with berry frosting

Nutritional information for Red velvet loaf with berry frosting

Nutrition type per serving
Calories 351 kcal
Total Fat 18.7g
Saturated Fat 10.7g
Salt 0.27g
Sugar 29.8g

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