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Red Velvet Panda cake
5 from 6 votes

Red Velvet Panda cake

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

Servings: 50
Course: Dessert, Cake
Cuisine: European

Ingredients

  • 400 gram caster sugar 2 cups
  • 310 ml vegetable oil 1 1/4 cups
  • 4 whole egg x large
  • 1 teaspoon vanilla
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 600 gram plain flour 4 cups
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 800 cups apple or 3of unsweetened apple puree, 1 tin apple slices pureed, pie variety, pureed
  • 2 tablespoons red food coloring Queen brand is Not a liquid, use a paste
  • 1 teaspoon Blue Food coloring
Raspberry buttercream filling
  • 500 gram butter
  • 500 gram icing sugar 3 cups, pure
  • 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 butter unsalted
  • 1 vanilla bean scraped
  • 260 gram icing sugar 2 cups sifted, pure, 2 cups
  • 1 Tablespoon lemon zest, grated
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. 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
  2. Beat the eggs and sugar till light and aerated. Add the oil and beat more until light in colour.
  3. 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.
  4. Pour into a greased and lined tin and bake for approximately 40-60 minutes.
Raspberry Buttercream
  1. 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 .
  2. Once the cake is baked and cooled slice and layer with the raspberry buttercream filling.
  3. Chill for 1 hour. While making the cream cheese icing.
  4. 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 ...
  5. 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.