in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!



(makes about 6 to 8 servings)

· ingredients ·
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.




chai tea cupcakes 10

chai tea cupcakes 8

chai tea cupcakes 1

I can’t believe that I still don’t have a cupcake recipe for you here! so here I am to solve this massive problem that we obviously have here.

and since I love black tea, as much as I love desserts, I thought to mix the idea of a tea cupcake inspired on my baking crush Jemma Wilson, because at least for me she’s one of the best ones.

the flavour of the cupcake is super rich, but the cream’s another level, like indian roots straight away in your mouth to blow your mind with a really tasty chai black tea. believe me, don’t do butter cream here, for me this is the best option you can get.

let’s bake!

chai tea cupcakes 5
chai tea cupcakes 4

chai tea cupcakes 2


(makes about 9 cupcakes)

· ingredients ·
chai tea infusion
200 ml whole milk
2 Tbsp chai black tea

chai cupcakes
125 unsalted butter, soft
125g caster sugar
125 plain flour
½ tsp bicarbonate of soda
¼ tsp cinnamon
¼ ground cloves
¼ ground cardamom
2 large free range eggs
1 + ½ Tbsp chai tea infusion

chai cream cheese
50g unsalted butter, soft
80g cream cheese
280g icing sugar
3 Tbsp chai tea infusion

· step by step ·
chai tea infusion
In a medium pot pour the whole milk with the chai clack tea in a medium high heat.
when it’s boiling, take out the pot from the heat and cover it with a lead.
leave it for 5 min and then strain the milk to take off all the tea and leave it to cool down.

chai cupcakes
In a big bowl mix the soft unsalted butter, caster sugar, sifted plain flour, sifted bicarbonate of soda, cinnamon, ground cloves, ground cardamom and the eggs.
when it’s everything well combined add the chai tea infusion and keep mixing for a bit.
spread all the batter into the cupcakes cases.
bake it at 170ºC for about 20 min.
take them out from the oven and let them cool completely, before you put on the cream cheese, on a cooling rack.

chai cream cheese
In a big bowl mix all the soft unsalted butter with the cream cheese until it’s nice and fluffly.
add the sifted icing sugar, in two times, until everything it’s well combined.
pour in the chai tea infusion and give it a good last whisk.
spread the chai cream cheese on the top of the cooled cupcakes.



new york cheesecake 5

new york cheesecake 3

new york cheesecake 4

sometimes I like to bake new experiments, sometimes I like to bake classics. today I’m going to show you THE RECIPE for a perfect classic new york cheesecake, which if been looking for since looong time ago.

Maybe it takes a little bit long to bake it but trust me that it’s totally worth! The perfect creamy and consistency filling it’s amazing, and the raspberry sauce with a touch of lemon it’s so refreshing and summery.

I mean..if I were a cake I would like to be this cheesecake. I said.

let’s bake!

new york cheesecake 2

new york cheesecake 6

new york cheesecake 7


(makes about 12 servings)

· ingredients ·
400g digestives
100g butter

900g cream cheese
250g caster sugar
200g crème fraîche
3 lrg free range eggs
juice of half lemon
1 tsp vanilla extract
80g plain flour

250g raspberries
juice of half lemon
1 gelatine sheet
80g caster sugar

· step by step ·
preheat the oven at 200ºC and grease a mould (20 to 25cm aprox.) with butter.
pour the digestives in a food processor and press until it’s totally crushed.
melt the butter and pour into the crushed biscuits, mixing it until it’s everything well combined and looks like sand.
distribute the mixture to the prepared mould and press uniformly until everything it’s firmly packed.

stir the cream cheese and add sugar, crème fraîche, lemon juice, vanilla and flour.
add one at a time the eggs.
pour the mixture into the crust uniformly and put into the oven for 10min at 200ºC
later, low the temperature until 100ºC for about 30min.
shut down the oven and Leave the cheesecake inside for 3 or 4hrs.
place the cheesecake into the fridge overnight (8hrs aprox.).

hydrated the gelatine sheet in cold water for just 5min.
pour in a pot raspberries, lemon juice, sugar and don’t stop stirring meanwhile you smash the raspberries.
wring the gelatine and mix it with the smashed raspberries.
distribute the sauce on the top of the cheesecake and keep it in the fridge for a few more hours.

· tips ·
it’s better to bake this cheese cake one day before, to get the consistency in the fridge without problems.
if you want to strain the seeds of the raspberries you can do it before you add the gelatine.