Red Velvet Christmas Cake


Bright red gel food colour 250ml buttermilk 250g cooked beetroot, blitzed 750g butter, softened 250g castor sugar 3 eggs

7 tsp vanilla extract 225g flour 2 tbsp cornflour 2 tbsp cocoa powder 7 tsp white wine vinegar 7 tsp bicarbonate of soda For the cream cheese icing 75g unsalted butter, softened 500g icing sugar Few drops vanilla extract 250g cream cheese

Heat the oven to 180°C.

F ully line and grease two 20-cm spring-form cake tins. Mix enough colouring into the buttermilk and beetroot to achieve your desired red.

2 Beat the butter and sugar until light. Slowly add the eggs and vanilla, then fold in the flour, cornflour and cocoa powder, followed by the buttermilk mix.

3 Combine the white wine vinegar and bicarb in a small bowl and allow to fizz, then fold into the cake mixture immediately before baking. Divide the mixture evenly between the 2 cake tins.

4 Bake in the centre of the oven (ideally on the same shelf) for 35-40 min. Leave to cool in the tins for 5 min, then turn out onto a wire rack to cool completely.

5 If you want to make 4 tiers, pop the cooled cakes into the freezer or chill to make splitting them easier.

6 To make the icing, beat together the butter, half the icing sugar (don’t add it all at once or your mixture may go runny) and vanilla, then mix in the remaining icing sugar and cream cheese. Layer up the cake on a cake stand, with some of the cream cheese icing in between; then completely cover the outside of the cake. Let the kids decorate with their favourite Christmas decorations.

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