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Red Velvet Cake Hero Crimson Red

Crimson Red Velvet Cake

Crimson Red velvet cake with Cream Cheese Frosting

Servings1 Large Cake (Serves 8)
Preparation Time: 20 Minutes
Cooking and Cooling Time: 45 Minutes
Finishing (Decorating) Time: 20 Minutes
Product usedCrimson Red
Print Recipe
Part 1: Cake
  • 150g Self-Raising Flour
  • 175g Butter
  • 175g Light Soft Brown Sugar
  • 3 Large Eggs
  • 20ml Beetroot Juice
  • 25g Cocoa Powder Crimson Red
  • 4g (1 tsp) Baking Powder
  • 2g (1/2 tsp) Baking Soda
  1. Preheat oven to 180ºC. Prepare 2 round 8 inch cake moulds by lining with greaseproof paper. Grease with a little bit of oil or butter.
  2. Add the butter and sugar to a mixing bowl and cream until light and fluffy.
  3. Weigh and sift flour and baking powder in separate bowl.
  4. In another bowl weigh beetroot juice and eggs, and lightly whisk together.
  5. Incorporate alternate quantities of dry ingredients and eggs into the creamed mixture until fully incorporated.
  6. Add cake batter to the moulds (smooth out the batter evenly to prevent burning or uneven baking).
  7. Bake for 25 minutes (turning the moulds occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready)
Red Velvet Cake Macro Crimson Red
Part 2: Frosting
  • 225g Cream Cheese
  • 115g Butter (Softened)
  • 150g Icing Sugar
  • ¼ Fresh Lemon Zest
  • 2ml Vanilla Extract
  1. Cream the cream cheese and butter until well combined.
  2. Add the icing sugar, lemon zest and vanilla extract and mix until all ingredients have been thoroughly incorporated.
Part 3: Assembly

Decoration Suggestions:

Cocoa Powder, Chocolate Decor, Fruit Pieces,

  1. Once the cakes are cool, slice the top of the cakes to allow a flatter top. Then carefully slice each cake into two, to provide four layers in total.
  2. Place a little frosting on the plate to position the first half.
  3. Add 1/5 of the frosting onto the first half of the cake. Spread evenly with an off-set spatula (pallet knife or spoon works as well). Let set for a couple of minutes before adding the next layer.
  4. Repeat step 3 for all the remaining layers including the top of the cake.
  5. Using an off-set spatula or a piping bag, add the frosting to the side of the cake. Smooth the sides by spreading it evenly around the cake.
  6. The finished cake can be decorated on top with cocoa powder, chocolate décor and fruit pieces.
Chef Red Velvet


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