1. Combine the Macphie 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 (355°F).
    5. Once cooled, slice cakes in half to create four layers.
    6. Sandwich each layer and top with Macphie Rainbow Cream Cheese Frosting.


  • 1000g Macphie Red Velvet Mix
  • 340g whole egg
  • 280g vegetable oil
  • 210g water
  • Macphie Rainbow Cream Cheese Frosting