This is an all-time classic, and a firm favourite at my cake shop. Perfect if you want to bake your way into someone’s heart.

Makes one 15cm cake, serving 8 generous slices.


For the red velvet sponge

  • 105g butter
  • 275g caster sugar
  • 1 teaspoon vanilla extract
  • ”¨about 1⁄2 teaspoon extra-red food colour
  • 250g buttermilk
  • 2 medium-sized eggs
  • 235g plain flour
  • 15g cocoa powder
  • 2 pinches of salt
  • ”¨1 teaspoon bicarbonate of soda
  • 11⁄4 teaspoons white wine vinegar

For the vanilla frosting

  • 250g full-fat cream cheese, softened slightly
  • 250g unsalted butter, softened
  • 625g icing sugar, sifted
  • 1 tablespoon vanilla extract

For the decoration

  • red velvet cake crumbs


Make the sponge one day ahead.


  • Preheat the oven to 170°C/gas mark 3.
  • Line three 15cm sandwich tins with oil spray and greaseproof paper.
  • Place the butter, caster sugar and vanilla in an electric mixer and, using the paddle, beat at medium-high speed until pale and fluffy.
  • Mix the red food colour with the buttermilk, making sure there are no lumps.
  • Lightly beat the eggs in a separate bowl or jug and, with the mixer set at medium speed, slowly pour into the butter mixture. If the mixture starts to curdle, add a tablespoon of flour to bring it back together.
  • Sift the flour, cocoa powder and salt together and, once the butter, sugar and eggs are combined, add to the mixer with the coloured buttermilk and beat at low speed until just incorporated.
  • Whisk together the bicarbonate of soda and vinegar and quickly add to the cake batter.
  • Using the rubber spatula, fold through the batter to make sure everything is well combined.
  • Transfer the batter to the lined tins and gently spread it towards the edges with a step palette knife.
  • Bake for 20-25 minutes. The sponge is cooked when it springs back to the touch and the sides are coming away from the edges of the tin. You could also insert a clean knife into the middle of the sponge; if it is cooked, the knife will come out clean.
  • Once the sponges are baked, remove from the oven and leave to rest for about 10 minutes.
  • When the sponges are just warm, run a knife all the way round the sides of the tins, transfer to a wire cooling rack and leave to cool completely.
  • Once cool, wrap the sponges in cling film and leave them to rest overnight at room temperature. This will ensure that all the moisture is sealed and the sponges firm up to the ideal texture for trimming and layering.


  • Make a cream-cheese frosting following the instructions on page 12, then flavour with the vanilla extract.
  • Chill for at least 2 hours, or until set.


Trim the sponges (reserving the trimmings for decoration) and sandwich the layers together using the vanilla frosting. See pages 150-51 for trimming and layering tips.

Mask the top and sides of the cake using the remaining vanilla frosting. See pages 152-53 for instructions on how to mask the cake.


  • ”¨Preheat the oven to 100°C/gas mark 1⁄4.
  • Take all the trimmings from the sponges and place them on a lined baking tray.
  • Put them in the oven to dry out, until hard.
  • Put the cake trimmings in a food processor and whizz until you have a fine crumb.
  • Centre the heart cake stencil on the top of the cake, and dust the surface liberally with the red velvet cake crumbs.
  • Carefully lift the stencil off the cake to reveal the heart pattern.
  • Store the cake in the fridge if not serving immediately. The cake has a shelf life of up to 5 days but tastes best if consumed within 3 days.
  • Serve at room temperature.

By Peggy Porschen,

Love Layer Cakes by Peggy Porschen (Quadrille £20) Photography: Georgia Glynn Smith



About The Author

Celebrity Baker

Fascinated by baking and cake decorating from childhood, Peggy moved from her home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie', Peggy held a number of prestigious Pastry chef positions in London. Quickly developing her own style, Peggy set up her own business in 2003 founding Peggy Porschen Cakes, a bespoke British design company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship, inspired by romance, fashion and femininity. Peggy has since become one of the most prominent and pioneering names in contemporary cake design and is renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious. Author of eight highly acclaimed titles, Peggy's books are popular in the UK as well as internationally. Her books have been translated for US markets and into German, Dutch, French, Portuguese, Turkish, Swedish, Russian, Italian and Spanish languages. Peggy has sold well over 600,000 books worldwide and is known to have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cookbook' by the Gourmand World Cookbook Awards. Peggy also regularly contributes to a number of influential titles including Sainsbury's Magazine, Condé Nast Brides and Wedding Magazine. UK television credits include the BBC's Great British Wedding Cake, Paul Hollywood's Pies & Puds, Rachel Allen's Bake, ITV's This Morning, Good Food Live, and Wedding Experts. Autumn 2010 saw the opening of the Peggy Porschen Parlour in London's Belgravia. For the first time Peggy was able to offer her previously made-to-order only designs to all on an everyday basis. The Parlour is also home to Peggy's Bespoke Design Boutique, available to clients by appointment only. The dainty panelled boutique offers private clients the opportunity to taste each of Peggy's flavour combinations and consult with a design specialist. Peggy aims to create an intimate and enjoyable ‘tea party' atmosphere for her clients as they select their wedding or special occasion cake. In January 2011, Peggy opened her Academy just over the road from the Parlour . London's first school entirely dedicated to baking, cake decorating and sugar craft.

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