With its deep red color, soft crumb and subtle cocoa notes, red velvet is one of the most sought-after cakes in any display case. Pâte's Red Velvet Cake Mix delivers the same color and texture every time, finished with a cream made with Ivory Chocolate Ganache Sauce.
01Pâte's Products Used
02Ingredients
Cake
- 1,000 g Pâte's Red Velvet Cake Mix
- 350 g eggs (approx. 7)
- 300 g sunflower oil
- 250 g water
Frosting
- 400 g Pâte's Ivory Chocolate Ganache Sauce
- 400 g cream cheese (room temperature)
- 200 g heavy cream (35% fat, chilled)
03Method
- 01
Preheat the oven to 170 °C (340 °F). Line the bases of two 22 cm cake tins with baking paper.
- 02
Place the cake mix, eggs and water in the mixer bowl and mix on low speed for 1 minute.
- 03
Add the oil and beat on medium speed for 3–4 minutes until the batter is smooth and slightly airy.
- 04
Divide the batter evenly between the tins. Bake for 30–35 minutes, until a skewer comes out clean, then cool completely.
- 05
Mix the ivory ganache sauce with the cream cheese until smooth. Add the chilled cream and whip until it holds its shape.
- 06
Slice each cake in half horizontally. Spread the frosting between the layers and over the outside, then chill for at least 2 hours.
This recipe is provided as a guide. Please follow the usage instructions on the product packaging for water, egg and oil ratios.