red velvet nutella cake with raspberries

Red Velvet Nutella Cake

A Rose for my Valentine…… No they would prefer Nutella. So why not mix two delicious items, Nutella and Red Velvet Cake, and  add some Fresh Australian Raspberries and make it the best Valentines Day EVER!


Red Velvet Nutella Cake
  • 250g butter, softened
  • 3 cups white sugar
  • 6 eggs
  • 30ml red food colouring (Red food gel is the best for this)
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups plain flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla essence
  • ½ teaspoon salt
  • 1 teaspoon bi carb soda
  • 1 tablespoon white vinegar
  • 1 Jar Nutella
  • 2 punnets fresh Australian Raspberries
  • For the Icing
  • 500g cream cheese
  • 250g pure icing sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 170°C.
  2. Grease and flour three 20cm cake tins (it’s ok if you only have one).
  3. In a large bowl, use an electric mixer, to cream the butter and the sugar.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix food colouring with cocoa and add to mixture.
  6. Add flour alternately with buttermilk. Add vanilla and salt.
  7. Mix the bi carb with the vinegar, and gently stir into mixture. Be careful not to over mix.
  8. Divide batter into three equal portions and place in the prepared 20cm round tins.
  9. Bake in preheated oven for 25 minutes. Allow to cool.
  10. To make the cream cheese icing, in a large bowl, beat the cream cheese until light and fluffy. Gradually beat in the pure icing sugar.
  11. Beat until it is of a smooth consistency, then use with the Nutella to ice between the layers and on top of the cake.
  12. Arrange the fresh raspberries and drizzle with some heated Nutella.


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Published on: February 13, 2017

Filled Under: Featured, Recipes

Views: 10680

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