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Mini Layered Red Velvet Cakes
  • Prep
    45 mins
  • Total
    30 mins
  • Serving

Mini Layered Red Velvet Cakes


90g Devondale Unsalted Butter
¾ cup caster sugar
1 teaspoon vanilla
1 free range egg
1¼ cups self raising flour
½ cup Devondale Full Cream Fresh Milk
1 teaspoon bicarbonate soda
Red food colouring
250ml Devondale Long Life Thickened Cream
½ cup icing sugar


Step 1

Cream butter and sugar. Add vanilla and dry ingredients. Mix well. Add several drops of food colouring until it goes deep pink.

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