Baker: Gabriella Morelli 

Serves: 12

Prep time: 15 mins, plus 5 mins to decorate

Bake time: 35 mins

Flours used: Matthews Cotswold Organic Self Raising


  1. In a large mixing bowl, whisk together the butter and the sugar.
  2. Add the eggs and whisk the mixture until nice and fluffy. 
  3. Add the buttermilk, vanilla and cacao and mix until well combined.
  4. Add the flour and mix with the help of a spatula.
  5. Add the red food colouring and mix well.
  6. In a small bowl combine together the vinegar, salt, and bicarbonate of soda then add it to the mixture. 
  7. Pour the mixture into a bundt cake tin, previously greased with some butter.
  8. Bake in a preheated oven to 180°C/160°C fan/gas 4 for 35 mins or until a skewer inserted in the centre comes out clean.
  9. Gently remove the cake from the tin and let it cool down.
  10. To prepare the icing simply mix together the cream cheese, milk, vanilla and icing sugar.
  11. Pour over the cake.
  12. Enjoy !

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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