Thursday 25 January 2018

Red Velvet Lamingtons Inspired by Zumbo

Inside - my recipe for Red Velvet Lamingtons, inspired by the recent range release at Zumbo Patisserie

Lamingtons are a hands down Aussie icon. Gentle layers of sponge encased in chocolate icing and coated with coconut, no Australia Day is complete without lamingtons gracing the BBQ.

But sometimes a baker needs a challenge.

Last year, the internet was broken around this time by fairy bread lamingtons. I always meant to recreate them, because the actual recipe used a store bought sponge cake, defeating the whole purpose of baking in my books. (I never quite got there.)

But when a friend shared the Red Velvet Lamington from Zumbo Patisserie (trying to convince her husband to pick one up for her) my mind didn't stop thinking about it.

Would it be possible? Could I actually recreate something like this at home?

Now that everyone is back at school, I had the chance to give it a go.

And I have to say, I don't think I've done too bad a job!


Yield: 12

Red Velvet Lamingtons

prep time: 7 hourcook time: 30 MINStotal time: 7 hours and 30 mins


Cake Batter
  • 2 ½ cups plain flour
  • 2 Tablespoons cocoa
  • 2 teaspoons bicarbonate soda
  • 1 ½ cup caster sugar
  • 1 cup buttermilk
  • 1 ½ cup vegetable or canola oil
  • 2 eggs
  • 1 Tablespoon red liquid food colouring
  • 1 teaspoon vanilla extract
  • 2 teaspoons white vinegar
Cream Cheese Filling
  • 250g cream cheese, softened
  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups icing sugar
Red Coating
  • 4 cups icing sugar
  • ¾ cup hot water
  • 1 Tablespoon red liquid food colouring
  • 2 teaspoons cocoa

  • 4 cups dessicated coconut for coating


Cake Batter
  1. Place all dry ingredients in bowl, whisk together
  2. Place all wet ingredients in bowl, whisk together
  3. Pour wet ingredients into dry ingredients, whisk until smooth
  4. Pour cake batter into two lined slice trays
  5. Bake 180°C 30min, remove from oven, rest in trays 10 minutes
  6. Remove cakes from trays, allow to cool 1 hour
  7. Place cool cakes in refrigerator for 2 hours, to cool completely
Cream Cheese Filling
  1. Place butter, cream cheese and vanilla in bowl. Mix with electric beater until smooth.
  2. Add icing sugar, mix until light and smooth
Red Coating
  1. Place dry ingredients in bowl, whisk lightly.
  2. Add colouring to water, pour into dry ingredients, whisk until smooth
Assembling Lamingtons
  1. Remove cold cakes from refrigerator. Trim sides and top of each cake to flat surfaces.
  2. Place one cut, cut side down, on baking paper.
  3. Top with half cream cheese filling, spread across top of cake
  4. Place other cake slab, cut side up, over filling.
  5. Refrigerate 1 hour
  6. Remove cake from refrigerator, cut into 12 rectangular pieces (3 cuts on long side, 2 on short side)
  7. Place pieces on tray, not touching, and refrigerate 1 hour
  8. Remove pieces from refrigerator, take one piece and dip all cut edges into red coating.
  9. Dip into coconut while still wet.
  10. Place on wire rack over tray to catch drips.
  11. Keep coating all pieces one at a time.
  12. Place in refrigerator 1 hour until set.


Coconut will take on red colour and become tinted. To avoid this, pour a small amount onto plate before dipping each lamington.

Cake can be frozen to shorten cooling time.
Created using The Recipes Generator


  1. Holy heck! These look amazing.

  2. I'd like to ask if the oil measurement in red velvet lamington is really 1 & 1/2 cup ? Isn't it to much?

    1. the cake component is based on a cupcake recipe, which makes 24 cupcakes. For this recipe, I simply created the cake exactly the same as I would for cupcakes, and baked it in a tray to create the lamingtons.


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