Publications
- 250ml (1c) - fresh cream, whipped
- 1 pkt (580g) - Ina Paarman’s Red Velvet Cake Mix
- - BUNDT CAKE
- 180ml (¾c) - canola oil
- 60g (¼c) - butter, melted
- 180ml (¾c) - fresh full-cream milk, warmed
- 3 - extra-large eggs, at room temperature
- - TO SERVE
- 1 - punnet raspberries
Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a 22cm bundt cake pan generously and spray lightly with a non-stick cooking spray.
1 Beat the eggs, oil and melted butter together for 30 seconds on high speed until well blended.
2 Add the warmed milk and beat briefly on high speed.
3 Add the cake mix and gently mix in by hand using a spatula. Mix only until combined – it’s important not to overmix.
4 Pour the mixture into the prepared bundt pan and level the top with the back of the spatula. Place in the oven and bake for 35-40 minutes. The cake is done when a thin-bladed knife inserted into the middle comes out clean or the cake pulls away slightly from the sides of the pan.
5 Transfer the pan to a wire rack and allow the cake to cool for 10 minutes in the pan. Invert onto a cooling rack and allow to cool down completely.
6 To serve Transfer to a serving plate and serve the cake with berries and whipped cream.
Quick tip: Strawberries, halved, look equally good if raspberries aren’t available.
