Bake, Shake, and Celebrate: the Perfect Clean Red Velvet Duo with Spencer and Sandro

Mar 17, 2024

Spencer Matthews and Sandro Farmhouse from Great British Bake Off

To celebrate the launch of the Celebrity Great British Bake Off, we decided to challenge Spencer along with ex-contestant and GBBO finalist Sandro Farmhouse to a shake and bake off! Spencer created a Red Velvet Cake and a Clean Red Velvet Daiquiri, see the recipes below.  

It goes without saying, every Red Velvet cake needs and equally delicious cocktail to go with it!.. Therefore, Spencer created a delicious Clean Red Velvet Daiquiri using Clean R that pairs perfectly with the iconic chocolate bake. Cake and cocktails without the hangover whats not to love?

It has been tried and tested and we can confirm that it is as good as it sounds.

Spencer’s Clean Red Velvet Daiquiri  

CleanCo Red Velvet Daquiri with non alcoholic Rum alternative

You’ll need:

  • Ice
  • 2 shots Clean R
  • ½ shot grenadine
  • ½ lemon – squeezed
  • 2 shots Cranberry Juice (low sugar)
  • Tiny Squeeze of Sweet Freedom Choc Shot
  • Caster Sugar (for rim)
  • Frosting (for rim)
  • Pink / Red Sprinkles (for rim) 

To make:

  • Melt frosting in microwave for 10-15 seconds and run rim of glass through this.
  • Mix sprinkles and caster sugar together and roll iced glass rim through this.
  • Mix cocktail ingredients in cocktail shaker
  • Pour and enjoy. 

Spencer’s Red Velvet Cake

Great British Bake Off Red Velvet Cake with Non Alcoholic Rum alternative

Here’s Spencer’s recipe of this extra moist, extra buttery Red Velvet cake so you can follow along at home.

Ingredients for the cake:

  • 1/2 cup of boiling water
  • 21 grams unsweetened natural cocoa powder
  • 279 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon, optional
  • 400 grams granulated sugar
  • 109 grams fresh vegetable oil
  • 113 grams unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 3 teaspoons red gel food colouring, plus more if needed*
  • 1 teaspoon distilled white vinegar

Ingredients for the cream cheese frosting:

  • 454 grams cream cheese, at room temperature
  • 227 grams unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • Double shot of Clean R
  • 500 grams powdered sugar, sifted 

To make the sponge:

  1. Prepare three 8-inch round cake pans with parchment rounds, spraying parchment and sides of pans generously with non-stick cooking spray.
  2. In a glass measuring cup, whisk the hot water and cocoa powder. Cover and let stand for 5 minutes.
  1. Whisk in a separate medium bowl the dry ingredients of the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  2. In a large bowl, whisk together the sugar, vegetable oil, and melted butter. Add in eggs and egg yolk, whisking until well combined. Add buttermilk, vanilla, and food coloring, and whisk to combine.
  3. Sift the flour mixture in thirds into the wet ingredients, folding until incorporated.
  4. Pour the batter evenly between your prepared pans. Tap the bottoms against the counter several times.
  5. Bake at 325°F for 25-30 minutes, or until a cake tester comes out clean.
  6. Place the cake pans on a cooling rack. Once cool to the touch, run a thin knife around the edges to loosen the cake, and invert onto the cooling racks. Cool completely. 

To make the Cream Cheese Icing:

  1. Using an electric mixer, beat the cream cheese and butter on medium-high speed until light, creamy, and smooth.
  2. Scrape down the sides and bottom of the bowl to ensure no clumps remain.
  3. Add vanilla and Clean R, beat until combined.
  4. Gradually add in the sugar on low speed and beat until the buttercream frosting is fluffy.


  1. Lay one of the cake layers flat-side up on a cake plate or pedestal.
  2. Soak each sponge eveningly with Clean R
  3. Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the sides and top of the cake, using an offset spatula to smooth the icing.
  4. Refrigerate until ready to serve! 

If you would like to see Sandro’s expert recipe, shop his latest book here.

Try these fabulous recipes and share with us on Instagram @cleanco 



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