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Berry Delicious Red Velvet Cake
Difficulty
Time
70 mins
Servings
- Cake
- 250 g unsalted butter
- 1 cups caster sugar
- 2 2 cups plain flour
- 1 cup cornflour
- 1 tsp salt
- 2 large eggs
- 1 cup Farmhouse Gold milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp cocoa powder
- 1 tbsp red food colouring
- Cream & Toppings
- 6 tbsp caster sugar
- 1 cup water
- 1 tsp vanilla extract
- 500 g cream cheese
- 100 mL Pauls Whipping Cream
- 800 g Pauls Double Thick French Vanilla Custard
- 1 cup raspberries
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Prepare the Cake
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1. Preheat oven to 180 °C. Grease and line a 23 x 33 cm cake pan.
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2. Cream butter and sugar; set aside. Sift flour, cornflour and salt together.
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3. Mix eggs, milk, vanilla, baking soda, and vinegar. Alternately add the flour and milk mixtures to the butter mixture, mixing well.
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4. Combine red food colouring and cocoa powder, then add to the batter.
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5. Pour into the pan and bake for 30-40 minutes, until a toothpick comes out clean. Make sure the cake is fully baked.
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Prepare the Syrup
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1. Boil 3 tbsp sugar and water in a saucepan, stirring until dissolved. Add vanilla and let cool.
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Assemble the Trifle
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1. Cut the cake in half, then into chunks. Brush with syrup and set aside the unused half for later.
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2. Whip cream cheese and 3 tbsp sugar until fluffy. Gradually add whipping cream and beat until soft peaks form.
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3. Layer red velvet cake chunks in a trifle dish, followed by cream, custard and berries until dish is full. Enjoy!
