Red velvet cake is mostly a vanilla sponge, but a little bit of cocoa nudges it ever so slightly towards a chocolate cake. Plenty of sour cream provides the velvety texture it is named for, and it's dyed red for good measure (discussions abound on the origins of the colour - we just go with what we've learned to make!). Sandwiched together and topped with super creamy cream cheese frosting, you will find it adds up to more than the sum of its parts. Ideal for any celebration, big or small.
Gluten-free flour blend (rice, potato, tapioca; xanthan gum), caster sugar, free-range whole eggs, sour cream (milk), sunflower oil, cocoa powder, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), vanilla extract, red food colouring, salt, bicarbonate of soda.
Cream cheese (milk), icing sugar, salted butter (milk), lemon juice.
Sugar, glazing agent E904, colour E171, E120, E100