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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
    • Egg
    • Dairy
    • Wheat
    • Gluten
    • Halaal
    • Kosher Parev
    • 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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