Red Velvet Cake

56 Minutes Total
12 Servings

Our easy red velvet cake recipe is one that you know you can turn to again and again. The combination of cream cheese icing and chocolate is mouth-watering!

Ingredient List

Cake
  • Small check mark in a circle icon 1 box Betty Crocker™ Red Velvet Cake Mix
  • Small check mark in a circle icon 3 medium free range eggs
  • Small check mark in a circle icon 105 ml vegetable oil
  • Small check mark in a circle icon 200 ml water
Topping and Filling
  • Small check mark in a circle icon 1 tub Betty Crocker™ Cream Cheese Style Icing
  • Small check mark in a circle icon 6 g freeze dried raspberries (bought from supermarket)

Preparation

  1. Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
  2. Mix the eggs, oil, water and Red Velvet Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
  3. Pour the mixture evenly into your two greased cake tins.
  4. Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean, then cool on your cooling rack.
  5. Ice one cake with ⅓ of the Betty Crocker™ Cream Cheese Style Icing then sandwich together with the other cake. Cover with the remaining icing and smooth out with the palette knife.
  6. Decorate by whizzing the freeze dried raspberries in a small food processor, until fine. Gently sprinkle half of the dust onto the top of the cake creating a circle, 3cm thick around the outside. With the remaining dust, gently press into the base of the cake, coming almost 2cm up from the bottom.