Red Velvet Panda cake

Name: Red Velvet Panda cake
Yield: 50 serving
Ingredients: 400 gram caster sugar; 310 ml vegetable oil; 4 whole eggs; 1 teaspoon vanilla; 2 teaspoons ginger powder; 2 teaspoons of nutmeg; 600 gram plain flour; 3 teaspoons of baking powder; 1 teaspoon of baking soda; 800 cups gm pie apples pureed; 2 tablespoons red colouring (use a paste; 1 teaspoon blue colouring; 500 gram butter; 500 gram pure icing sugar; vanilla; 85 gram raspberry jelly; 200 gram raspberries, frozen thawed; 1/2 teaspoon salt; 250 gram cream cheese; 200 gram unsalted butter; 1 vanilla bean scrapped; 260 gram pure icing sugar (2 cups; 1 Tablespoon lemon zest grated; 1/4 teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Servings
50
Course
Dessert, Cake
Cuisine
European

Red Velvet Panda cake

Iris Warren

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This cake was made in a 30cm x 30cm x 30cm cake tin in 3 layers cut in half. The cake is perfect for times when you need a firm cake recipe that is moist and doesn't need to be refrigerated. I sat this cake out of the fridge for hours before it was cut. Buttercream stays stable unrefrigerated as long as it isn't too hot

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Ingredients

Servings

400 gram caster sugar 2 cups
310 ml vegetable oil 1 1/4 cups
4 whole eggs x large
1 teaspoon vanilla
2 teaspoons ginger powder
2 teaspoons of nutmeg
600 gram plain flour 4 cups
3 teaspoons of baking powder
1 teaspoon of baking soda
800 cups gm pie apples pureed or 3of unsweetened apple puree, 1 tin apple slices pureed
2 tablespoons red colouring (use a paste Queen brand is Not a liquid)
1 teaspoon blue colouring

Raspberry buttercream filling

500 gram butter
500 gram pure icing sugar 3 cups
vanilla
85 gram raspberry jelly 1 packet
200 gram raspberries, frozen thawed
1/2 teaspoon salt

Cream cheese icing

250 gram cream cheese
200 gram unsalted butter
1 vanilla bean scrapped
260 gram pure icing sugar (2 cups 2 cups sifted
1 Tablespoon lemon zest grated
1/4 teaspoon salt

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Instructions

This cake was made in a 30x30x30 cake tin in 3 layers cut in half. I made this recipe 3 x times for this cake. Oven preheated to 185 degrees / 350 F
Beat the eggs and sugar till light and aerated. Add the oil and beat more until light in colour.
Add the apple puree, vanilla, spices and sifted dry ingredients and mix well. Add the red colouring a spoon at a time until you get the colour you would like. It will be an orangey colour that will be corrected to brighter red with a little addition of blue.
Pour into a greased and lined tin and bake for approximately 40-60 minutes.

Raspberry Buttercream

Beat the softened butter till light and fluffy. Add the jelly crystals, vanilla, thawed raspberries and beat in 1 cup of sugar at a time.Add 1/4 teaspoon of salt at a time till you have a fluffy buttercream that isn't too sweet .
Once the cake is baked and cooled slice and layer with the raspberry buttercream filling.
Chill for 1 hour. While making the cream cheese icing.
Beat the softened butter till light and aerated then add the cream cheese and vanilla bean and continue beating till well combined. Add the lemon zest and continue beating and adding icing sugar 1/2 cup at a time along with 1/4 teaspoon of salt till you have nice white icing. Yes beating is the secret ...
Spread this onto the out side of the cake smoothing with a palette knife. Chill for several hours or over night before decorating any way you like.