Red velvet lamingtons

We know you all love the classic Aussie lamington, so we bring you the red velvet lamington with a modern twist! All you need to do is make a red velvet cake and sandwich the blocks together with cream cheese icing and coat with chocolate. It can be a messy process so allow yourself time to make the sponge cake and put it all together but it’s definitely worth it.



Sponge cake

  • 4 eggs
  • 190g plain flour
  • 190g granulated white sugar
  • 190g butter, room temperature
  • 40g cornflour
  • 1tsp baking powder
  • 1tsp cream of tartar
  • 2 tablespoons cocoa
  • 1tsp vanilla essence
  • 1 tablespoon red food colouring
  • 2 tablespoons buttermilk
  • 1 tsp white vinegar
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Cream cheese frosting

  • 100g cream cheese
  • 25g softened butter
  • 1 1/2 cups icing sugar

Chocolate covering 

  • 150g dark chocolate
  • Full cream (start with a few tablespoons then add until mixture is at dipping consistency)
  • Icing sugar, to taste
  • 150g desiccated coconut

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  1. Preheat oven to 180C
  2. Grease and line 20cm cake tin with baking paper.
  3. Mike the butter, sugar, flour and cocoa. Add one egg at a time.
  4. Then combine the vanilla, red colouring, vinegar and buttermilk. Make sure to incorporate plenty of air while stirring. Try not to over mix!
  5. Place in tin and bake for 25 minutes or until a skewer comes out clean. Let cool.
  6. For the cream cheese filling, mix the butter and cream cheese and then combine the sugar.
  7. Divide sponge into 20 squares and made 1o filled cakes. Now the cakes are ready for icing.
  8. Melt the chocolate in a bowl over hot water and mix in milk and sugar. Dip each cake into the mixture then into a bowl of coconut until evenly coated. It can get a bit messy!


Tell us, will you try making red velvet lamingtons? Is there anything more Aussie than the lamington?