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Red Velvet Cake with Pistachio Frosting

Red Velvet Cake with Pistachio Frosting

By OcadoLifePublished on 19 April 2022The 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.
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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