Red velvet layer cake from Beatrix Bakes (page 116) by Natalie Paull

  • buttermilk
  • caster sugar
  • cream cheese
  • eggs
  • plain flour
  • butter
  • white chocolate
  • egg whites
  • vanilla paste
  • Dutch-process cocoa powder
  • red food colouring

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lou_weez on July 09, 2020

    I used half yogurt/milk combo in place of the buttermilk in this recipe. Cakes took longer to cook than the stated 20-25min. I ended up turning the heat to 180 and that did the trick. This was such a lovely cake and everyone really loved it. Not a sweet cake, just right in its balance of flavors. The white chocolate cream cheese frosting is amazing!

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