Red Velvet Cake with Pistachio Frosting
By OcadoLife
Published on 19 April 2022
The rich colour of this Red Velvet Cake with Pistachio Frosting creates a really decadent look that works brilliantly for special celebrations. The creamy pistachio butter gives it a nutty spin, and the frosting has just enough sweetness without being cloying. To make 12 cupcakes instead, halve the cake mix but make all the frosting and bake for 20-25 mins.Time and servings
1 hrTotal time
10Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 150 ml of vegetable oil, plus extra for the tins
- 250 g of plain flour
- 0.5 tsp of salt
- 1 tbsp of cocoa powder
- 2 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 275 g of light brown soft sugar
- 2 large eggs
- 200 ml of buttermilk
- 1 tsp of vanilla extract
- 15 g of red food colouring
- 125 g of salted butter, softened
- 175 g of soft cheese
- 375 g of icing sugar
- 2 tbsp of pistachio nut butter
- 50 g of shelled pistachios, chopped
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Oil 2 x 20cm cake tins; line the bases with baking paper.Step 2
Sift the flour, salt, cocoa powder, baking powder and bicarbonate of soda into a large bowl; stir in the sugar. In a large jug, beat the eggs using a balloon whisk, then whisk in the vegetable oil, buttermilk, vanilla and food colouring. Make a well in the centre of the dry ingredients, pour in the egg mixture and use a spatula to fold together to combine.Step 3
Divide the mixture between the tins and bake for 25-30 mins, until risen and firm to the touch. Leave to cool in the tins for 10 mins, then turn out onto a wire rack, peel away the paper and leave to cool fully.Step 4
For the frosting, put the butter and soft cheese in a bowl. Sift in the icing sugar and beat with an electric whisk until smooth. Add the pistachio butter and mix again.Step 5
To assemble, put one cake on a serving plate. Spread with a third of the frosting; top with the second sponge. Spread the remaining frosting over the top and sides, then lightly smooth the edge with a palette knife to create a rustic finish. Scatter the chopped nuts on top. The cake will keep in an airtight container in the fridge for 3-4 days