Red Velvet Cake

Red Velvet Cake


For 2 Cakes 18 cm
  • 1900 g Crème Cake batter
  • 600 g Dawn Frosting Cream Cheese/Vanilla
  • 300 g Whipped Cream


1. Red Velvet Crème Cake batter
  • 1000 g Dawn Red Velvet Crème Cake Base
  • 350 g Whole egg
  • 300 g Vegetable oil
  • 250 g Water
1900 g Total


Once sheet are cooled
  • Cut 6 layers 18 cm out and cut the left overs into 1x1 cm cubes to dry
  • Sandwich three layers with Dawn Frosting
  • Cover the entire cake with whipped Cream
  • Stick dried red Velvet cubes around
  • Dust with Icing sugar


1. Red Velvet Crème Cake batter
  • Mix all Ingredients 1 minute slow, and 3-4 minutes medium speed with flat beater
  • Deposit on paper lined Baking tray 60 x 40
  • Bake in deck oven: 190°C, fan oven: 160°C for 20 minutes
Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food colouring and other flavour extracts with the use of point of-sale posters and tear-o recipe cards. The cake and its original recipe, however, are well known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.