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Red Velvet Cake
Red Velvet Cake
Bake Mixes

Red Velvet Cake

580 g

Beetroot red, aromatic, and moist, Ina Paarman’s Red Velvet Cake is the perfect teatime showstopper. Whether served as individual cupcakes or a grand bundt cake, it’s a bake sure to impress guests with its appearance, flavour, and texture.

SKU: 0601-07-0970
  • Sugar
  • Wheat Flour (Gluten)
  • Corn Starch
  • Raising Agent
  • Dextrose
  • Cocoa Powder
  • Salt
  • Fibre
  • Beetroot Powder (Red Beet Juice Concentrate, Maltodextrin, Citric Acid)
  • Colourant
  • Flavouring
    • Dry Mix: Wheat, Gluten
    • Added Ingredients: Cow's Milk, Egg
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix (Box Contents)

    • Dairy Free
    • Halaal
    • Kosher Parev


    Cake (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Eggs: 3 x Extra Large or Jumbo Eggs
    • Oil: ¾ Cup (180 ml) Canola or Sunflower Oil
    • Butter: ¼ Cup (60 g) Butter, Melted
    • Milk: ¾ Cup (180 ml) Full Cream Milk, Hot
    • (Kosher households can replace the ¾ cup (180 ml) hot milk with ¾ cup (180 ml) hot coconut milk.)
    • 24 cm Bundt Cake Tin
    • Or 2 x Cake Tins (20 cm)
    • Or 12-Cup Muffin / Cupcake Tin (3 cm Deep), plus Paper Cupcake Holders
    • Electric Beater
    • (Oven Rack in Middle Position)
    • Bundt Cake: 35 - 40 Minutes at 180°C
    • Layer Cake: 25 - 30 Minutes at 180°C
    • Cupcakes: 12 - 15 Minutes at 190°C
    • (Microwave baking is not recommended, unless baking in a convection microwave – in which case, follow the oven baking instructions.)

    RED VELVET BUNDT CAKE – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 180 °C.
    • Butter a 24 cm Bundt cake tin and spray well with a non-stick cooking spray.
      Beat the eggs, oil, and melted butter together for 30 seconds on high speed, until well blended.
    • Add the hot milk and beat briefly on high speed.
    • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over-mix.
    • Pour the entire mixture into the prepared Bundt tin and level the top with the back of a tablespoon.
    • Place in the oven and bake for 35 - 40 minutes. The cake is done when a thin-bladed knife inserted into the centre comes out clean or the cake pulls away slightly from the sides of the tin.
    • Cool the cake in the tin for 15 minutes. Turn it out onto a cooling rack.
    • Just before serving, dust the cake with icing sugar.


    LAYER CAKE WITH CREAM CHEESE ICING

    • Butter and line 2 x 20 cm cake tins with baking paper.
    • Mix the batter the same as above, for the Bundt cake.
    • Divide the cake batter between the 2 tins and bake as above.
    • Cool the cakes for 10 minutes in the tins.
    • Turn out and leave until cold before icing.


    CREAM CHEESE ICING (Not Included)

    YOU WILL NEED:


    METHOD:

    • Cream the butter until soft.
    • Add the cream cheese and beat until smooth.
    • Add the milk and beat in.
    • Add the Vanilla Icing Mix and beat on slow speed until evenly blended. Fold in a little more milk to soften the icing, if too firm.



    Icing Kits are available in     Chocolate and Vanilla flavours. Icing kits include the flavoured icing mix, piping bag, and nozzle.

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