7 Layer Red Velvet Cake

A popular cake that is always moist and dense with a light chocolate flavor.



Red Velvet Cake 
1000g Biscuimix
7000g​ Water
300g​ Irca Cao
As needed Red Coloring

Cream Cheese Mousse 
300g Cream
250g​ Water
100g Lilly Yogurt


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Red Velvet Cake:

Whip water and Biscuimix  in a planetary mixer for 10 minutes at high speed. Fold in Fruittidor mango and place batter in parchment lined half sheet tray then bake at 350°F for 16-18 minutes. Once cooled cut out 6"cake rounds then split each round in half. 

Cream Cheese Mousse:

Whisk cream until soft peaks. Mix Lilly and water in a separate bowl. Once Lilly is dissolved fold in soft cream. Place in a piping bag fitted with a medium star tip.


Alternate layers of red velvet cake and  cream cheese mousse stacking 7 layers of cake and finishing with cream cheese mousse on top. ​

Decorate with red velvet cake cut into ½" cubes and Dobla's Belle and Ariel Décor.