All You Need Is ...
- 1 box Betty Crocker™ Red Velvet Cake Mix
- 3 medium free range eggs
- 105 ml vegetable oil
- 200 ml water
Topping and Filling
- 1 tub Betty Crocker™ Cream Cheese Style Icing
- 6 g freeze dried raspberries (bought from supermarket)
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!
Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
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.
Pour the mixture evenly into your two greased cake tins.
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.
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.
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.
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