Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Mini red velvet layer cake
A classic crowd-pleaser! We’ve stacked our little red velvet delight with cream cheese icing, although vanilla buttercream would also be delicious if you prefer. This cake is perfect for fancy occasions and celebrations when ornately decorated with fresh berries and white chocolate curls.

Mini red velvet layer cake

Servings: 8

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g butter, melted and cooled
1/3 cup (80ml) buttermilk
A few drops red gel food colouring
1 tbsp NOMU Cocoa Powder, sifted

Cream cheese icing:
80g softened butter
160g medium-fat plain cream cheese
240g icing sugar, sifted
1 tsp NOMU Vanilla Extract

Directions

Preheat the oven to 160°C and grease and line a 16cm cake tin with baking paper. If you don’t have a small cake tin, you can bake this recipe into a single-layer cake using an 18 or 20cm tin.

Whisk the eggs until foamy, then whisk in the cooled melted butter and buttermilk. Add a few drops of food colouring and whisk to form a bright red mixture. Add the cake mix and cocoa powder and gently fold in to form a smooth batter, adding a few more drops of food colouring if necessary to reach your desired colour.

Spread the batter evenly into the prepared tin and bake for 35-40 minutes or until cooked when tested with a skewer. Set aside to cool completely.

Meanwhile, prepare the cream cheese icing. Beat the butter with an electric mixer until smooth, creamy and pale in colour. Add the cream cheese and beat until smooth and combined. Mix in the sifted icing sugar in two batches, beating until just combined between additions. Do not overmix the icing, as this can destabilise the cream cheese, causing the icing to soften and separate.

Once the cake is cooled, slice it in half horizontally with a large serrated knife to form two layers, and even off the top part of the cake if it rose unevenly. Keep any cake crumbs and offcuts in a bowl to use for decorating.

Place the bottom cake layer on your serving plate and top with a layer of cream cheese icing. Stack the next layer of cake on top and finish with more icing, rippling it with the back of a spoon or small spatula for a nice finish. Decorate the cake with reserved cake crumbs – sprinkles, fresh berries and white chocolate curls also make great touches. 

Tips: Do not use liquid food colouring for this recipe, as it is not strong enough to create an intense colour. Using a 16cm cake tin creates a thick cake that is easy to slice into two layers.

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g butter, melted and cooled
1/3 cup (80ml) buttermilk
A few drops red gel food colouring
1 tbsp NOMU Cocoa Powder, sifted

Cream cheese icing:
80g softened butter
160g medium-fat plain cream cheese
240g icing sugar, sifted
1 tsp NOMU Vanilla Extract

Directions

Preheat the oven to 160°C and grease and line a 16cm cake tin with baking paper. If you don’t have a small cake tin, you can bake this recipe into a single-layer cake using an 18 or 20cm tin.

Whisk the eggs until foamy, then whisk in the cooled melted butter and buttermilk. Add a few drops of food colouring and whisk to form a bright red mixture. Add the cake mix and cocoa powder and gently fold in to form a smooth batter, adding a few more drops of food colouring if necessary to reach your desired colour.

Spread the batter evenly into the prepared tin and bake for 35-40 minutes or until cooked when tested with a skewer. Set aside to cool completely.

Meanwhile, prepare the cream cheese icing. Beat the butter with an electric mixer until smooth, creamy and pale in colour. Add the cream cheese and beat until smooth and combined. Mix in the sifted icing sugar in two batches, beating until just combined between additions. Do not overmix the icing, as this can destabilise the cream cheese, causing the icing to soften and separate.

Once the cake is cooled, slice it in half horizontally with a large serrated knife to form two layers, and even off the top part of the cake if it rose unevenly. Keep any cake crumbs and offcuts in a bowl to use for decorating.

Place the bottom cake layer on your serving plate and top with a layer of cream cheese icing. Stack the next layer of cake on top and finish with more icing, rippling it with the back of a spoon or small spatula for a nice finish. Decorate the cake with reserved cake crumbs – sprinkles, fresh berries and white chocolate curls also make great touches. 

Tips: Do not use liquid food colouring for this recipe, as it is not strong enough to create an intense colour. Using a 16cm cake tin creates a thick cake that is easy to slice into two layers.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips