Red Velvet Christmas Cake
Ingredients
Cake batter:
- 3 ¾ cups cake flour
- ¼ cup + 2 tbsp cocoa powder
- 1 ½ tsp salt
- 2 ¼ cups sugar
- 2 ¼ cups canola oil
- 1 ½ tsp vanilla extract
- ¼ cup + 2 tbsp red food colouring
- 3 large eggs
- 1 ½ cups buttermilk
- ¾ tsp baking soda
- 3 tsp white vinegar
Cream Cheese Frosting:
- 500 g cream cheese room temperature
- 3 ¼ cups unsalted butter room temperature
- 5 cups confectioner’s sugar
- 2 tsp vanilla extract
Snowflakes:
- ½ lb confectioner’s sugar
- 2 ½ tbsp. meringue powder
- ¼ cup water
- red food colouring
Instructions
Make the snowflakes:
- Combine the confectioner’s sugar, meringue powder and water in a bowl and beat with an electric mixer for 7 minutes, until the mixer stays on the surface for several seconds when drizzled.
- Dye the frosting red and place in a piping bag fitted with a small, round piping tip.
- Pipe snowflakes onto a baking sheet lined with parchment paper. Allow the icing to dry overnight, until very stiff.
Bake the cake:
- Whisk together the cake flour, cocoa powder and salt.
- In a separate bowl, beat the sugar and oil with an electric mixer. Add the vanilla, food colouring and eggs one at a time, beating well with each addition. Add the flour mixture in 2 additions, alternating with the buttermilk.
- Combine the baking soda and vinegar in a small bowl, then add to the batter and mix well.
- Pour into 2 greased and floured 9-inch round cake pans and 1 square 9-inch cake pan. Bake at 350F for 30-35 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.
Make the frosting:
- Beat the cream cheese and butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time until fluffy.
Assembly:
- Cut the square cake into 2 circles. Trim the tops and sides off the 2 small and 2 large round cakes to flatten the surfaces and remove any excess browning. Spread some frosting between the two large cakes, then cover in a generous layer of frosting. Place in the fridge to chill. Repeat with the small cakes.
- Stack the small cake on top of the large cake and, if necessary, spread some extra frosting on top of the cake to conceal the seam between the two cakes.
- Very gently peel the snowflakes off the parchment paper and stick them to the cake. If necessary, use some extra frosting to prop up the snowflakes. Enjoy!
Video
Notes
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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