8 December 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Red Velvet Christmas Cake
The big day (Christmas) is fast approaching. You might be hosting Christmas lunch at your place or heading to family and friends' places for the day.
And if you are heading to someone's house, turning up with one of these beautiful, delicious and decadent Red Velvet Christmas Cakes is bound to get you a future invite and will keep everyone happy.
What you'll Need:
3 cups of cake flour
1 teaspoon baking soda
2 tablespoons unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter
2 cups granulated sugar
1 cup canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
Liquid or gel red food colouring
1 cup of buttermilk
Cream cheese frosting
450g full-fat block cream cheese, softened to room temperature
3/4 cup unsalted butter
5 and 1/2 cups confectioners' sugar
1 and 1/2 teaspoons pure vanilla extract
Pinch of salt, to taste
Preheat oven to 180c Grease two 9-inch cake pans line with parchment paper, then grease the parchment paper.
Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Use a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute.
Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.)
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food colouring just until combined.
Gently fold into the cake batter. The batter will be silky and slightly thick.
Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched, and a toothpick inserted in the centre comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer.
Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until thoroughly combined and creamy. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble and frost
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over the finished cake. Place 1 cake layer on your cake stand or serving plate.
Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.