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Recipes > Red Velvet Sliced Cake

Red Velvet Sliced Cake

This Red Velvet Sliced Cake is a stunning classic with its signature deep red hue and velvety-soft texture. Infused with a hint of cocoa and layered with smooth, tangy cream cheese frosting, each slice delivers a perfect balance of sweetness and richness. Elegant and indulgent, this cake is perfect for any celebration or as a show-stopping dessert.

Prep

1 hr

Bake

45 mins

Total

1 hr 45 mins

Yield

40cm x 30 cm cake

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Ingredients

Sponge Cake (40cm x 30cm)

  • Canola Oil 107624 84 g
  • RedMan UHT Full Cream Milk 103602 84 g
  • RedMan Fine Sugar -1 1416 20 g
  • Egg Yolk 12088 6 nos.
  • RedMan Cake Flour 1242 90 g
  • RedMan Dried Red Yeast 56761 20 g
  • Egg White [Not Provided] 6 nos.
  • RedMan Cream of Tartar 63051 3 g
  • RedMan Fine Sugar -2 1416 110 g

Ruby Ganache Filling

  • RedMan UHT Whipping Cream 106311 100 g
  • Ruby Chocolate 107177 80 g
  • RedMan Whipping Cream (Non-Dairy) 12427 40 g

Raspberry Jam

  • Ravifruit Raspberry Puree 50472 100 g
  • RedMan Caster Sugar 1417 50 g
  • RedMan Pectin LM 200419 3 g

Featured Products

CANOLA OIL 2L (#107624)

CANOLA OIL 2L (#107624)

$9.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.25

Instructions

Bake Mode

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Method

  1. Separate the egg white and egg yolks.
  2. In a separate bowl, add in oil, milk, and sugar-1. Mix together.
  3. Add the egg yolk and the flour, cocoa powder, and red yeast.
  4. Mix sugar-2 with cream of tartar.
  5. Slowly add in egg white until soft peak texture.
  6. Mix the two mixtures together.
  7. Bake in 155°C with fan mode in the middle rack for 18-22 minutes.

Method

  1. Boil the dairy cream and melt the ruby chocolate.
  2. Keep in the chiller overnight.
  3. Whip the non-dairy cream and fold it in, then use.

Method

  1. Mix sugar with pectin LM, add to puree and bring to 70°C.
  2. Keep in the chiller overnight.

Tips

Education

Baking School

Bake of the Week

Beat the heat with chocolate

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

CASTER SUGAR 1KG (#1417)

3.20

GRADE A FRESH EGGS 10PC 650G (#12088)

4.25

FROZEN RASPBERRY PUREE 8031 1KG (#50472)

39.60

DRIED RED YEAST 250G (#56761)

15.00

CREAM OF TARTAR 100G (#63051)

4.35

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

UHT WHIPPING CREAM DAIRY 35.5% EXTRA WHIP 1L (#106311)

10.65

RUBY CHOCOLATE COUVERTURE 33.6% 400G (#107177)

17.70

CANOLA OIL 2L (#107624)

9.40

PECTIN LM 50G (#200419)

6.05

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