A Valentine’s classic with a nourishing twist. These Mini Red Velvet Cakes are boosted with Salted Caramel Glow Shake for added protein, then layered with whipped cream, fresh strawberries, and dark chocolate. Perfect for a single serve treat or a sweet moment to share, indulgent yet balanced in every bite.
Ingredients (makes 6)
Red velvet cake mix (standard box)
2 scoops Collagen Co Glow Shake powder (salted caramel)
Eggs, oil & milk as per cake mix instructions on box
Whipped cream (¼ cup per cake)
6 strawberries (1 per cake)
6 tsp shaved dark chocolate (1 per cake)
Method
Preheat & prep: Preheat oven to 180°C. Lightly grease or line a 12-hole larger cake or muffin tray.
Make the batter: In a large bowl, prepare the red velvet cake batter according to packet instructions. Add 2 scoops of Glow Shakes and whisk until smooth and fully combined.
Bake: Divide batter evenly between the 12 moulds. Bake for 18–22 minutes, or until a skewer inserted comes out clean. Allow cakes to cool completely before decorating.
Decorate: Carefully slice the top off each cake if needed to flatten the surface. Layer 6 mini cakes with whipped cream and then place the other 6 mini cakes on top of each. Layer whipped cream again on top with sliced strawberries or raspberries, and a sprinkle of shaved dark chocolate.
Nutrition Information (per mini cake)
Values may vary based on brand and portion size
Energy: ~240–270 kcal
Protein: ~8–10 g
Carbohydrates: ~28–32 g
Fat: ~12–14 g
Fibre: ~2 g
