Best 4 Ruby Slipper Cake Recipes

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Indulge in the Southern charm of the Ruby Slipper Cake, a classic dessert that combines layers of moist red velvet cake with a luscious cream cheese frosting. This iconic cake takes its name from the vibrant red color of the cake layers, reminiscent of Dorothy's iconic ruby slippers from The Wizard of Oz. The cream cheese frosting adds a delightful tang and creaminess that perfectly complements the rich, velvety cake. This article presents a collection of Ruby Slipper Cake recipes, each offering a unique twist on this timeless favorite. From traditional to modern interpretations, these recipes cater to various skill levels and preferences. Embark on a culinary journey as we explore the secrets behind this beloved cake and discover the perfect recipe to satisfy your sweet cravings.

Here are our top 4 tried and tested recipes!

RUBY RED SLIPPER BUNDT CAKE



Ruby Red Slipper Bundt Cake image

This cake is from the 70's and probally has been forgotten about so thought I'd bring it back to life and share. I use milk instead of water and also I use strawberry or cherry Jell-O. Not a raspberry fan!! I hope you enjoy this wonderful cake. It has a nice flavor.

Provided by Jill Cooks

Categories     Cakes

Number Of Ingredients 5

1 box white cake mix or yellow cake mix
1 cup sour cream
1/4 cup water
2 eggs
1 small box raspberry jell-o

Steps:

  • 1. Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy.
  • 2. Spoon 1/3 of batter into well-greased and floured 10-inch bundt pan. Sprinkle with 1/2 the Jell-O. Repeat layers. Spread remaining batter over Jell-O to cover.
  • 3. Bake at 350 for 45-50 minutes, until cake springs back when lightly pressed.
  • 4. Cool in pan 5 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar, if desired.

RUBY SLIPPER CAKE



Ruby Slipper Cake image

My mom used to make this when I was growing up. As kids we loved it because of the deep red color throughout the cake, plus it tasted great. She always used raspberry Jell-o, but you can use any flavor you like - just keep in mind the color that will be spead throughout.

Provided by RedBird1

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (18 ounce) box white cake mix
1 cup sour cream
1/4 cup water
2 eggs
1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Preheat oven to 325.
  • Combine the first 4 ingredients in a large bowl. Blend and then beat at medium speed for 2 minutes.
  • Spoon 1/3 of the batter into a well greased and floured spongecake pan.
  • Sprinkle half of the Jell-o powder over top.
  • Repeat layers ending with batter - spread to ensure the Jell-O is covered.
  • Bake @ 325 for 45-50 minutes.
  • After cooling slightly, remove the cake from the pan and sprinkle the top with powdered sugar.

Nutrition Facts : Calories 525.6, Fat 19, SaturatedFat 6.9, Cholesterol 87.4, Sodium 679, Carbohydrate 81.4, Fiber 0.8, Sugar 59.1, Protein 8.3

RUBY SLIPPER CAKE



Ruby Slipper Cake image

This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) box yellow cake mix
1 cup sour cream
1/4 cup water
2 eggs
1 (3 ounce) box raspberry gelatin powder

Steps:

  • Combine cake mix, sour cream, water and eggs in large bowl.
  • Blend, then beat at medium speed 2 minutes until creamy.
  • Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
  • Sprinkle with 1/2 the gelatin.
  • Repeat layers.
  • Spread remaining batter over gelatin to cover.
  • Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
  • Cool in pan 5 minutes.
  • Remove from pan; cool on rack.
  • Sprinkle with confectioners' sugar, if desired.

CAKE - DOROTHY'S RUBY SLIPPERS



Cake - Dorothy's Ruby Slippers image

Caution: Not for the timid or beginner baker. ***When I offered to make the cake for my friend's daughters Oz themed bday party, I thought for sure I could find a really fun ruby slipper cake online. But all I found were over the rainbow cakes or cakes using oz figurines - these were not creative enough for me. So I created Dorothy's Ruby Slipper Cake. I allowed myself 4 days of doing cake stuff before the party day because I didn't want to get over tired trying to do it all at once. But it can probably be done in two days - one day for baking and freezing and one day for building and frosting. Or I suppose one day if you woke up early enough. ***To make building the cake easier, you will need a long serrated bread knife, I wide spatula and a long narrow spatula - see pic 1. You will also need a 9x13" cake pan, two 8" loaf pans, an electric mixer, and a double boiler. ***The frosting recipe I use is Fluffy 7 Minute Frosting #22181 by Caryn. I have included it here. ***Good Luck and Enjoy!

Provided by Jodi Consoli

Categories     Dessert

Time P2DT3h30m

Yield 1 cake

Number Of Ingredients 22

1 (18 1/4 ounce) box cake mix (yellow or lemon)
1 (18 1/4 ounce) box cake mix (strawberry)
1 (3 ounce) box lime Jell-O gelatin
1 (3 ounce) box strawberry Jell-O gelatin dessert
1 1/2 cups vegetable oil (divided)
1 1/2 cups water (divided)
8 eggs
1 1/2 cups sugar
1/4 cup water
2 egg whites
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
yellow food coloring
3/4 cup sugar
1/8 cup water
1 egg white
1 tablespoon light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla
red food coloring (it is nearly imposible to get a true red)
colored sprinkles (red)

Steps:

  • BAKE THE CAKES:.
  • I baked the cakes on two different days; for each cake preheat the oven to 350*F.
  • Add 1 box of cake mix, 1 box of jello (lime jello with the yellow cake, strawberry jello with the strawberry cake), 3/4 cup oil, 3/4 water, and 4 eggs in a large bowl.
  • Mix on low with an electric mixer, when ingredients are moistened, mix on high for 3 minutes.
  • For the yellow cake, use a 9X13", greased pan for baking.
  • Bake at 350* for 40 minute.
  • Use caution, this type of cake can fall if it is disturbed early.
  • For the strawberry cake, divide the batter evenly between 2 8", greased, loaf pans.
  • I am unsure of the baking time for the loaf pans, I would carefully check them at 30 minutes and add time accordingly.
  • Doneness of the cakes can be tested with a toothpick poked in the center to see if it comes out dry or wet.
  • After cakes have cooled, remove from pans and freeze at least 3 hours for easy in cutting and shaping.
  • MAKE THE FROSTING:.
  • Using Caryn's 7 Minute Frosting recipe, you will need at least one and half batches; you can make two full batches if you want, but I don't think it is necessary.
  • For each batch of frosting, add the appropriate amount of sugar, water, egg whites, corn syrup and salt in the top of a double boiler (I use a heat proof glass mixing bowl on top of a sauce pan as I don't have a double boiler).
  • Blend.
  • Place over simmering water.
  • With an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
  • Remove from heat add the appropriate amount of vanilla and the appropriate food color for either a full recipe or a half recipe.
  • Frosting can be stored in an airtight container in the refrigerator until ready to use.
  • BUILD THE YELLOW BRICK ROAD:.
  • After freezing yellow (green) cake for 3 hours or more, use a serrated bread knife to divide the cake in half horizontally.
  • Now carefully cut the top layer in half vertically.
  • Cut the top layer in half again, this time from the other side of the cake.
  • The top layer is now cut into four equal rectangles.
  • Carefully remove each rectangle using a wide spatula and set aside.
  • Frost the bottom layer with yellow frosting reserving enough to frost the top layer and the sides of the cake(see pic 2).
  • Replace the rectangles and frost top and sides with the remaining yellow frosting.
  • If you like, use an accent color "draw" the lines of the bricks on top of the frosting - I did this, but I don't think it added to the over all affect.
  • CARVE AND FROST THE RUBY SLIPPERS:.
  • On a piece of paper about 8 1/2 inches long by 4 inches wide draw the rough shape of the sole of a shoe; this is your pattern, make sure your drawing is not bigger than the loaf, it should go to the edges of the loaf.
  • Cut out your pattern.
  • After freezing loaf cakes for at least 3 hours, remove 1 loaf from the freezer.
  • Use tooth picks to secure the pattern to the top of the loaf (see pic 3).
  • Begin to carve the loaf into the shoe shape.
  • Make a small indentation on each side at the bottom to resemble a heel.
  • Remove the pattern.
  • Cut away a little cake at a time to form the shape of the toe of the shoe.
  • Cut diagonally down for about two thirds of the length towards the toe to give the effect of high heels.
  • Round the edges.
  • Carve out a shallow indentation in the top 1/3 that is still level to create the mouth of the shoe.
  • If necessary, freeze again for an hour to make frosting easier.
  • Turn an 8x8" baking dish upside down; this is to get the shoe higher up so the edges can be more easily frosted and sugared.
  • Place the long, narrow spatula on top of the baking dish.
  • Put the shoe cake on top of the spatula, the heel of the shoe should be near the handle (pic 4).
  • Frost with red frosting.
  • Sprinkle with red sugar.
  • Now the tricky part, with one hand begin to lift the shoe with the long spatula.
  • If necessary, use another spatula to help lift the other end.
  • Slowly and carefully place the shoe on the yellow brick road so the toe and heel are going in the long (13") direction of the cake-you pretty much only have one shot at this.
  • Repeat with second loaf cake (see pic 5).
  • Add wording or accent frosting if you choose (see pic 6).
  • Refrigerate if you do not plan on serving the cake for several hours - or days.
  • I suggest making this cake at the house where it will be served; I only had to drive 7 miles with the one I made, but it was uphill and winding; the shoes are just balanced on top, so it was a nerve racking drive! I don't think I breathed the whole way.
  • P.S.
  • You will get your quota for sugar and food color when you eat this cake.

Nutrition Facts : Calories 10567.4, Fat 480.7, SaturatedFat 71.9, Cholesterol 1692, Sodium 9364.2, Carbohydrate 1472.6, Fiber 9.4, Sugar 1186.7, Protein 121.3

Tips:

  • Mise en place: Before starting, gather all the ingredients and equipment needed. This will ensure a smooth and efficient baking process.
  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final result. Use fresh, high-quality butter, eggs, flour, and cocoa powder.
  • Measure accurately: Baking is an exact science. Make sure to measure your ingredients accurately using a kitchen scale or measuring cups. Incorrect measurements can affect the texture and flavor of the cake.
  • Cream the butter and sugar until light and fluffy: This step incorporates air into the mixture, which helps create a light and airy cake. Cream the butter and sugar for at least 5 minutes, or until it is pale yellow and fluffy.
  • Add the eggs one at a time: Adding the eggs one at a time helps to prevent the batter from curdling. Beat well after each addition.
  • Sift the dry ingredients: Sifting the dry ingredients helps to aerate them and remove any lumps. This results in a smooth and evenly textured cake.
  • Do not overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough and dense cake. Mix just until the ingredients are combined.
  • Bake the cake at the correct temperature: The temperature of the oven is critical for achieving the perfect bake. Make sure to preheat the oven to the correct temperature before baking the cake.
  • Let the cake cool completely: Before frosting or serving the cake, let it cool completely. This will help to prevent the frosting from melting and the cake from falling apart.

Conclusion:

With its moist and fluffy texture, rich chocolate flavor, and creamy coconut-pecan frosting, the Ruby Slipper Cake is a true crowd-pleaser. Whether you're a seasoned baker or a novice, this recipe is a great choice for any occasion. Follow the tips and instructions carefully to create a delicious and memorable cake that will be enjoyed by all.

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