Prep Time

20 MINS

Cook Time

2 HOURS

Serves

16


Ingredients

Red Velvet Cake

  • 250g flour
  • 1/2 tsp salt
  • 1 Tbsp cocoa powder
  • 125g unsalted butter, softened
  • 300g sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 Tbsp liquid red food colouring
  • 250 ml buttermilk
  • 1 tsp white wine vinegar
  • 1 tsp baking soda
  • 1L Kāpiti White Chocolate & Raspberry ice cream, softened


White Chocolate & Cream Cheese Icing

  • 500g cream cheese, softened
  • 250g white chocolate, broken into pieces
  • 2 cups icing sugar
  • 1 tsp vanilla extract

Method

Red Velvet Cake  

  • Pre-heat oven to 175°C and grease two 22-23 cm springform pans.
  • Sift together the flour, salt, and cocoa powder.
  • Beat the butter and sugar with an electric mixer until light and fluffy, about five minutes.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Add the vanilla extract and food colouring and beat until combined.
  • Fold the sifted dry ingredients in, a third at a time, alternating with the buttermilk until all combined. Combine the vinegar and baking soda in a small bowl and finally fold into the cake mixture.
  • Pour the mixture into the tins and bake for 25-30 minutes until cooked.
  • Cool in tins on a wire rack for 10 minutes then turn out to cool completely.
  • Once cool, wrap in plastic wrap and refrigerate for at least an hour before cutting each in half with a serrated knife.
  • To assemble the cake, line a 22- 23cm loose bottom cake tin with plastic wrap.
  • Place one layer of red velvet cake, cut side down in the base.
  • Spread with a third of the Kāpiti White Chocolate & Raspberry ice cream, repeat ending in cake. wrap the top with overhanging wrap and freeze overnight or until needed. 


White choc & cream cheese icing  

  • Place the white chocolate in a bowl over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water.
  • Stir gently until melted. Take off the heat to cool.
  • Beat the cream cheese until light and fluffy.
  • Then slowly beat in the chocolate, then the icing sugar and vanilla.
  • Ice cake as soon as it comes out of the freezer.
  • You can refreeze for a few hours once iced.
  • To serve, remove from the tin and leave to soften for 15 minutes at room temperature before cutting and garnish with dried rose petals if desired.

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