Jammie Dodgers and a raspberry ripple cream cheese frosting add a quirky twist to this quick and easy all-in-one red velvet cake. Make sure all your ingredients are at room temperature, and your butter is very soft before you start.
(4oz) unsalted butter, very soft, plus extra for greasing
225g
(8oz) self-raising flour
1tsp.
bicarbonate of soda
200g
(7oz) caster sugar
2
large eggs
250g
(9oz) fat-free natural yogurt, at room temperature
1tsp.
vanilla extract
1tsp.
vinegar
1Tbsp.
cocoa powder
1/4 tsp concentrated red food colouring paste
FOR THE RASPBERRY DRIZZLE
2Tbsp.
seedless raspberry jam
1Tbsp.
golden syrup
FOR THE TOPPING
50g
(2oz) unsalted butter, very soft
50g
(2oz) icing sugar
1tsp.
vanilla extract
180g
tub full-fat cream cheese (we used Philadelphia), at room temperature
12
Mini Jammie Dodgers
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a bit higher than the sides of the tin.
Step 2
Tip half of the mixture into a separate bowl. Beat the cocoa powder and food colouring into one of the bowls. Spoon alternating dollops of the two batters to cover the bottom of the prepared tin, repeating until the mixtures have been used up. Marble with a knife or skewer and tap then tap the tin down once or twice on a work surface to get rid of any trapped air bubbles.
Step 3
Bake for 50-55min or until a skewer inserted into the centre comes out clean. Cover the cake with foil during baking if it seems to be browning too quickly.
Step 4
Remove from the oven, cover the tin tightly with foil and turn upside down on to a board (don’t remove the tin). Leave to cool completely.
Step 5
Make the raspberry drizzle. Put the jam and golden syrup in a small pan and whisk well together over a medium heat until melted and smooth. Add a few drops of water if the mixture is too thick. Set aside to cool.
Step 6
Once the cake has cooled, make the frosting. Put the butter in a small mixing bowl and beat in the icing sugar and vanilla extract until smooth. Beat in the cream cheese until combined.
Step 7
Uncover the cake. Invert the cake on to a serving plate or board, remove tin, then peel off the paper. Spread the frosting on top of the cake, then use a spoon to drizzle the raspberry sauce over the frosting. Push the Jammie Dodgers into the frosting so they stand up, and serve.
GH Tip
If you want to make a red velvet loaf without the marbling, add 2tbsp of cocoa and 1/2tsp of food colouring with all the cake ingredients in step 2, then continue with the recipe.
To store
Keep the cake in an airtight container in the fridge for up to 3 days, but allow slices to come up to room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
