As I’ve mentioned in my Traditional Christmas Cake Recipe post I’m not a big fan of fruit cake, even though I make one every year, and neither is my brother. I know you can buy so in addition to a normal Christmas cake I make a Red Velvet cake for my brother and myself to enjoy with everyone else.
The reason I choose to make a Red Velvet cake rather than something like a Yule Log is because of the festive red colour of the sponge in contrast to the snowy white of the cream cheese icing, as well as it obviously being delicious!
I discovered the recipe below from the amazing website Joy of Baking, click on the link and visit as it really is a great website for people who love to bake!
250 grams Cake Flour (If you’re from the UK after much research it seems that McDougalls Supreme Sponge Self-Raising Flour is an alternative)
1/2 tsp Salt
2 tbsp Cocoa Powder
113 grams Unsalted Butter at room temperature
300 grams Granulated White Sugar
2 Large Eggs
1 tsp Pure Vanilla Extract
2 tbsp Liquid Red Food Colouring
1 tsp White Distilled Vinegar
1 tsp Baking Powder
Cream Cheese Frosting
227 grams Cream Cheese at room temperature
227 grams Mascarpone Cheese at room temperature
1 tsp Pure Vanilla Extract
115 grams Icing Sugar sifted
360 ml Heavy Cream (Double Cream)
Serves 10-12 people
Preheat oven to 350° F (gas mark 4) and place rack in centre of oven. Butter two 9 inch (23 cm) round cake pans and line the bottoms of the pan with parchment paper, set aside.
Red Velvet Cake: In a mixing bowl sift together the flour, salt and cocoa powder, set aside. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well with each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerators for at least one hour (or overnight). (This is done to make filling and frosting the cakes easier).
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. You can also garnish the cake with sweetened or unsweetened coconut.
The finished result is a delicious cake with a snowy white frosting and a festive red crumb, yummy!
Do you make an alternative Christmas cake? If you do please share your recipes in the comments section.
I’d like to say thank you to Stephanie from JoyofBaking.com for allowing me to share her recipe, please check out her website for more delicious recipes