Red velvet bundt cake with berries and cream

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Red velvet bundt cake with berries and cream. (PHOTO: Micky Hoyle)
Red velvet bundt cake with berries and cream. (PHOTO: Micky Hoyle)
Prep Time:
Servings: about 14
Cooking Time: 1 hr
  • 250ml (1c) - fresh cream, whipped
  • 1 pkt (580g) - Ina Paarman’s Red Velvet Cake Mix
  • 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.

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