Topped with cream cheese frosting, raspberries & pistachios, this sweet treat bursts with colour and flavour


  • 25g Red food colouring
  • 400g Anchor Sour Cream
  • 7g White Vinegar
  • 200g Mainland unsalted Butter
  • 450g Caster sugar
  • 4g Vanilla essence
  • 230g Eggs
  • 500g Plain Flour
  • 5g Baking soda
  • 5g Baking powder
  • 25g Cocoa powder
  • 250g Anchor Cream Cheese 


Method - Red Velvet Cake

  1. Mix the red colour, half the sour cream and vinegar
  2. Cream the softened butter, vanilla and caster sugar.
  3. Add eggs gradually.
  4. Fold in 1/2 of the sieved dry ingredients.
  5. Fold in 1/2 of sour cream mix.
  6. Fold in the remaining dry ingredients.
  7. Fold in the remaining sour cream mixture.
  8. Spread the mixture evenly onto the prepared baking
    tray and bake at 160°C for approximately 25-30 minutes.


Method - Cream Cheese Frosting

  1. Beat cream cheese until smooth and then add the
    softened butter and blend through.
  2. Add the icing sugar and lemon juice and blend until
    smooth and light.



  1. Once the red velvet cake is cool remove from the tray
    and cut into 60mm rounds.
  2. Brush each round with raspberry coulis and assemble
    by piping a quantity of frosting on the base of one round
    cake, place some fresh raspberries on top (or freeze dried or
    frozen if out of season) and sandwich with another round.
  3. Decorate the top with more frosting and then sprinkle
    with chopped pistachios, freeze dried raspberries and garnish
    as desired.


The Result