AMIEs Chocolate Velvet Cake Recipe

Name: AMIEs Chocolate Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams cake flour; 125 grams softened butter; 2 eggs; 125 grams vanilla yogurt; 2 tbsp unsweetened cocoa powder; 180 grams sifted white sugar; 2 tbsp baking powder; 2 ml vanilla extract (1 teaspoon); 5 tbsp raspberry juice from blended fresh raspberry; 1 tsp white vinegar; 250 grams cream cheese (Philadelphia); 500 grams icing sugar; 50 grams softened butter; 2 ml vanilla extract

Servings: persons

250 grams cake flour
125 grams softened butter
2 eggs
125 grams vanilla yogurt
2 tbsp unsweetened cocoa powder
180 grams sifted white sugar
2 tbsp baking powder
2 ml vanilla extract (1 teaspoon)
5 tbsp raspberry juice from blended fresh raspberry
1 tsp white vinegar
250 grams cream cheese (Philadelphia)
500 grams icing sugar
50 grams softened butter
2 ml vanilla extract

1
Heat the oven to 180AC fan.
2
Grease and base line a 22cm round cake.
3
Beat together the butter and sugar with pinch of salt in a mixing bowl until light.
4
Beat in the eggs one at a time, adding 2 ml.
5
of vanilla with the last one.
6
Sift the flour, cocoa powder and baking powder together.
7
Gently fold into the butter and egg mixture, alternate with yogurt until thick.
8
Gradually add the vinegar and raspberry juice, until well mixed.
9
Transfer the mixture to the prepared tin and spread evenly.
10
Bake for 50 minutes, until a skewer comes out clean when inserted into the center.
11
Leave to cool.
12
Remove from the tin and cut into two layers horizontally.
13
To make the frosting, mix together the butter, cream cheese, vanilla and the icing sugar.
14
Use half the icing to spread into one layer.
15
Stack the layers together.
16
Spread the remaining icing over the top and sides of the cake.
17
Decorate with fresh berries.
18
Serve, share and ENJOY!

1602

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 grams cake flour, 125 grams softened butter, 2 eggs, 125 grams vanilla yogurt, and more.

Yes, AMIEs Chocolate Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

AMIEs Chocolate Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions