1. Combine the Red Velvet Cake Mix with egg and beat for 1 minute on slow speed and 3 minutes on middle speed.
    2. Reduce to slow speed and add the oil and water and mix for a further 1 minute.
    3. Scrape down and continue mixing for a further 3 minutes on slow speed.
    4. Deposit into round tins and bake for 40 minutes at 180°C.
    5. Once cooled, slice cakes in half to create four layers.
    6. Sandwich each layer and top with Rainbow Cream Cheese Frosting.


  • 1000g Macphie Red Velvet Mix
  • 340g Whole Egg
  • 280g Vegetable Oil
  • 210g Water
  • Rainbow Cream Cheese Frosting