Red velvet cake - Good Food Middle East

Name: Red velvet cake - Good Food Middle East
Ingredients: few sweets to decorate, we used jelly hearts from a sweet shop (optional); 250g butter, plus extra for greasing; 200g dark chocolate, broken into chunks; 500g plain flour; 500g golden caster sugar; 2 tbsp cocoa powder; 1 tsp bicarbonate of soda; ½ tsp salt; 2 large eggs; 200g natural yogurt; 400g cooked beetroot in natural juices (not vinegar); 4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale); 200g full-fat soft cheese, at room temperature; 250g butter, softened; 400g icing sugar, sifted; 2 tsp vanilla extract

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Red velvet cake recipe for a delicious treat, perfect for any occasion. Find it in our All Recipes section on Good Food Middle East.

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Ingredients

few sweets to decorate, we used jelly hearts from a sweet shop (optional)
250g butter, plus extra for greasing
200g dark chocolate, broken into chunks
500g plain flour
500g golden caster sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
2 large eggs
200g natural yogurt
400g cooked beetroot in natural juices (not vinegar)
4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)
200g full-fat soft cheese, at room temperature
250g butter, softened
400g icing sugar, sifted
2 tsp vanilla extract