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Red Velvet Cake
Red Velvet Cake
Bake Mixes

Red Velvet Cake

580 g

Vivid red and moist, Ina Paarman’s Red Velvet Cake is the perfect teatime showstopper when you have little time to prepare.

Whether served as individual cupcakes or a grand cake, it’s a bake sure to charm 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   Flavourings  
  • Dry Mix: Wheat, Gluten
  • Added Ingredients: Cow's Milk, Egg
  • Eggs: 2 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 full cream cow's milk with coconut milk.)
  • 2 x Cake Pans (20 cm / 22 cm) or 1 x 12-Cup Muffin Pan for Cupcakes (7 cm x 3 cm Deep)
  • Electric Beater
  • Spatula
  • (Oven Rack in Middle Position)
  • Layer Cake: 25 - 30 Minutes at 180°C
  • Cupcakes: 12 - 15 Minutes at 190°C

RED VELVET CAKE – AS ILLUSTRATED ON BOX

  • Adjust oven rack to the middle position. Preheat oven to 180°C. Butter cake tins generously and line bases with baking paper or spray with a non-stick cooking spray.
  • Beat eggs, oil, and melted butter together for 30 seconds on high speed, until well-blended.
  • Add 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.
  • Divide mixture evenly between the two prepared pans, and level the tops with the back of a tablespoon.
  • Place in oven and bake for 25-30 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
  • Cool cakes in the pans for 10 minutes. Turn out on a cooling rack. Do not ice until cakes are completely cool. Delicious with cream cheese icing – see method below for foolproof recipe.

FOOLPROOF CREAM CHEESE ICING

YOU WILL NEED:

  • 125 g Butter (At Room Temperature)
  • 250 g Cream Cheese or Smooth Cottage Cheese
  • ± ¼ cup (60 ml) Full Cream Milk
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit


METHOD:

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

MICROWAVE INSTRUCTIONS

Not recommended unless baked in a convection microwave – in which case, follow normal oven baking instructions.

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