Rooi Fluweelkoek/Red Velvet Cake

Rooi Fluweelkoek

Rooi Fluweelkoek

Rencia Odendaal Pretorius

100g botter 350g suiker
2 eiers 75ml kakao
30ml kookwater 2 bottels (30ml elk) voedselkleursel
520ml koekmeelblom 5ml sout
250ml karringmelk 5ml vanieljegeursel
5ml koeksoda 5ml witasyn
250ml melk 90ml koekmeelblom
275ml suiker 250ml botter
5ml vanieljegeursel sjokolade-vermicelli om bo-oor te strooi

Voorverhit die oond tot 180C. Smeer twee 20cm losboomkoekpanne met margarien.

Verroom die botter en suiker saam tot lig en romerig. Voeg die eiers een vir een by en klits na

elke byvoeging.  Meng die kakao, kookwater en voedselkleursel saam om ‘n stywe pasta te

vorm. Voeg by die botter mengsel en meng. Sif die koekmeelblim en sout saam. Meng ook

die karringmelk en vanieljegeursel saam. Voeg om die beurt met die droë bestanddele by die

bottermengsel. Meng laastens die koeksoda en asyn saam en voeg by die mengsel. Meng

goed. Verdeel die mengsel in twee gelyke dele en skep in die voorbereide koekpanne. Bak

sowat 30 minute lank of totdat pen skoon uit die middel van die koek kom.



Voeg ‘n bietjie van die melk by die koekmeelblom en meng tot ‘n gladde pasta. Bring die res

van die melk saam met die suiker tot kookpunt. Roer gedurig. Voeg ‘n bietjie van die warm

melk by die meelpasta en meng goed. Voeg by die warm melk en kook oor lae hitte  tot gaar

en dik. Roer gedurig.  Verroom die botter tot sag. Voeg die vanieljegeursel by. Giet die

melkmengsel by en klits totdat dit lyk soos styfgeklopte room. Koel af. Smeer ‘n bietjie van

die versiersel op 1 koeklaag en plaas die ander koeklaag bo-op. Versier die koek met die res

van die versiersel.  Strooi ‘n bietjie sjokolade-vermicelli bo-oor.




Written by Preshen on 29 June 2012.

Trendy and different these cupcakes are quite a talking point!


-250 g unsalted butter, softened

-400 g light brown sugar, packed (500 ml)

-15 ml vanilla extract

-15 ml red food coloring

-5 ml white vinegar (or other mild vinegar, such as white balsamic)

-280 g cake flour (500 ml)

-20 g unsweetened cocoa powder, sifted (60 ml)

-10 ml bicarbonate of soda

-3 ml salt

-250 ml buttermilk or natural yoghurt

-6 large eggs

For Icing

-1 x batch Cream Cheese Icing (see recipe below)



Preheat oven to 180ºC/160ºC fan/Gas Mark 4. Line two 12-cup muffin tins with paper or foil liners.

In large mixing bowl of an electric mixer, beat the butter and sugar until fluffy.

Mix in vanilla, food coloring, and

In a large bowl, sift the flour, cocoa powder, bicarbonate of soda, and salt. Use a fine mesh sieve to ensure no little spots of cocoa powder in the finished product.

Add the flour mixture to the butter mixture, alternating with buttermilk and beating in between.

Beat in eggs.

Fill lined muffin cups about 3/4 full. Getting the cupcake batter into the muffin cups is always a challenge. Use a measuring cup to pour the batter into the cups, or use a metal ice-cream

Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place on wire racks and cool

Ice each cupcake with a generous amount of Cream Cheese Icing and dust with your favourite sprinkles.

Makes 2 ½ dozen


Bake mixture in 1 x Bundt pan which has been well greased and lined with baking paper on the base, grease the paper again. Bake at the same temperature for 60 – 65 minutes. Allow to cool in the pan slightly, turn out and allow to cool before icing.

Serves 12 – 14



The best cream cheese icing ever, the secret is in using less cream cheese than a whole carton, this icing does not go runny after you start adding the icing sugar.


-50 g cream cheese, softened

-25 g butter, softened

-200 g icing sugar (400 ml)

-A little milk to combine (about 50 ml)


Place cream cheese, butter and icing sugar into a food mixer with the balloon whisk.

Add a little milk, and beat well until it all comes together and is quite stiff, then add a little more milk until it reaches a consistency that it will not run down the cake, but will be able to set on the top ridge of the cake.



Red Velvet Cheesecake

Southern Living DECEMBER 2004


If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination.



1 1/2 cups chocolate graham cracker crumbs

1/4 cup butter, melted

1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened

1 1/2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup sour cream

1/2 cup whole buttermilk

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Garnish: fresh mint sprigs


Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.


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