Red Velvet Hedgerow Cake | Recipe

berries and frosting

… perfect after a long walk picking blackberries …

I have to start by saying a massive thank you to the creative lovelies at CakeNess for helping me out with this recipe. Their cakes are always so incredibly delicious and provide much cake wow factor! If you don’t fancy making this yourself, you can find CakeNess, here. They would be more than happy to whip you up a batch!

This recipe is so useful to adapt to the different seasons; blackberries in the autumn, strawberries in the summer… and will always be a winner as hostess gifts or for housewarmings.

cake close up

For the cake: 200g unsalted butter, 175g light brown sugar, 2 large eggs, 175g self-raising flour, 2 tbsp red food colouring, 150ml Greek yoghurt, 1 tsp vanilla essence, 30g cocoa powder

For the frosting: 150g icing sugar, 75g cream cheese, 250g blackberries (or other berries of your choice)

Method:

1. Pre-heat your oven to 180 degrees C. Grease a 2 pound loaf tin and line with greaseproof paper.

2. Use 100g of the butter and beat it with the brown sugar until it is light and fluffy. Beat in one egg at a time with 1tbsp of flour. Using a wooden spoon, stir in the food colouring, Greek yoghurt and vanilla. Fold in the remaining flour and cocoa powder until smooth.

3. Spoon the mixture into the tin and bake for approximately 50 minutes or until a skewer comes out clean.  Leave in the tin for a few minutes, before turning out onto a wire rack to cool thoroughly.

Frosting:

Use the leftover butter and whisk until smooth. Add the icing sugar, beating again before adding the cream cheese. Beat the mixture until thick and pale in colour.

Spread the frosting over the top of the cake and top with the berries.

top view cake

 … et voila …

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