Red Velvet Layer Cake

Our answer

Nigella's Red velvet Cupcakes (from KITCHEN) can be converted to one larger 25cm/10-inch cake if the batter is split between two cake or sandwich tins of approximately this diameter. Usually layer cakes take 20-25 minutes to bake but for this recipe the oven temperature is slightly lower than usual, at 170c/325F. We would therefore suggest carefully checking the cakes after 22 minutes, then check every 3 minutes after that. The cakes should be risen, firm to the touch and a cake tester inserted into the centres should come out clean.

The cream cheese icing is enough to fill and thinly cover the top of a larger cake. If you want to ice the sides of the cake as well then we suggest making a double quantity of the icing.