Red and White Velvet Christmas Cake

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Perfect cake for Christmas!

Snow … sleigh bells … Santa … and Christmas cakes! The holiday season wouldn’t be complete without beautifully decorated trees and spectacular cakes like Baby Boomer Bakes Red and White Velvet Christmas Cake.

In honor of National Cake Day (December 1), I’m excited to share one of my newest original cake recipes … Red and White Velvet Christmas Cake. It’s my Baby Boomer Bakes latest twist on the classic red velvet cake.

Red and White Velvet Christmas Cake is a true made-from-scratch cake. But don’t worry if you don’t bake often, or never baked a cake. I’ve made the instructions super simple, plus really easy to follow. This cake is moist, delicate, rich, delicious and bursting with red and white festive holiday cheer!

Get ready! You’ll be showered with compliments when you serve Baby Boomer Bakes Red and White Velvet Christmas Cake for the holidays. My world seems brighter with a show-stopping, be-all, end-all dessert to serve during the Christmas season….. you too?

Baby Boomer Bakes Tip! – Never use salt containing iodine in your baked goods. You’ll taste a metallic flavor. Use non-iodized salt or sea salt.

Note: For this cake I’ve used Wilton (9 x 2 in) deep round classic aluminum Performance Pans for baking. If you use smaller 8-inch cake pans, you can turn this into a six layer cake! How pretty would that be? If using smaller pans your cake layers will bake more quickly. Take about 6 minutes off the baking time!

Please throw a little Christmas Cheer my way!

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Thanks so much for your time!

Merry Christmas Everyone!

Red and White Velvet Christmas Cake

non-stick baking spray
Red Layers:
1 oz bottle red food coloring
2 tbsp unsweetened cocoa powder
1/2 cup shortening
1-1/2 cup granulated sugar
2 large eggs
2-1/4 cup Swans Down cake flour
1 tsp fine sea salt
1 cup whole buttermilk
1 tsp vanilla extract
1 tsp baking soda
1 T white vinegar
White Layers:
1/2 cup shortening
1-1/2 cup granulated sugar
2 large egg whites
2-1/4 cup Swans Down cake flour
1 tsp fine sea salt
1 cup whole buttermilk
1 tsp vanilla extract
1 tsp baking soda
1 tbsp white vinegar
Glaze:
1/4 cup granulated sugar
1/4 cup warm water
1 tbsp brandy (optional)
Fluffy Cream Cheese Frosting:
2 (8-oz) pkgs cream cheese, softened
1 cup granulated sugar1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp sea salt
1 qt heavy whipping cream

Preheat oven to 350 degrees. Spray 4 (9 x 2 in) round cake pans with non-stick baking spray. Set aside.

Red Cake Layers:
Stir to combine red food coloring and cocoa powder in a small bowl. Set aside.

In a stand mixer bowl with flat beater attachment combine shortening and sugar on medium speed for 1 minute. (Note: You can use a hand mixer instead of stand mixer.) Add eggs one at a time; beating until mixed after each addition. Add reserved cocoa / food coloring mixture; beating until mixed. Add cake flour, salt, buttermilk and vanilla extract. Beat about 1 minute or until combined. Add baking soda and beat mixed throughout (about 10 seconds); then vinegar and beat until mixed throughout. Divide cake batter between 2 prepared (9 x 2 in) round cake pans. Bake in preheated 350-degree oven for 28-30 minutes, or until layers test done with toothpick. Remove from oven and cool 10 minutes on wire rack. Remove layers from pans; placing layers topside up to cool completely. Using a serrated knife, level tops to form a flat surface. (Note: Reserve the red cake “tops” removed and crumble to make crumbs for decorating cake.)

White Cake Layers:
In a mixing bowl with flat beater attachment combine shortening and sugar on medium speed for 1 minute. Add egg whites beating on medium until mixed throughout. Add cake flour, salt, buttermilk and vanilla. Beat until combined; about one minute. Beat in baking soda until mixed throughout; then vinegar until mixed throughout. Divide batter between 2 prepared 9-in (large) round cake pans. Bake in a preheated 350-degree oven for 28-30 minutes, or until layers test done with toothpick. Let cool 10 minutes on wire rack. Remove layers from pans; placing layers topside up to cool completely. Using a serrated knife, level tops.

Baby Boomer Bakes Tip! – Red and White Cake Layers can be baked at one time by using two oven racks placed near the center of the oven. Arrange pans so they are not directly under one another.

Glaze:
Combine sugar, water and brandy (optional) in a small bowl; stir to dissolve. Brush cake layers evenly with glaze.

Fluffy Cream Cheese Frosting:
In a stand-mixing bowl using beater attachment combine cream cheese, sugar, vanilla extract, almond extract and salt. Beat on medium speed until smooth. (Change to a whisk attachment.) Slowly add whipping cream while beating on medium speed. Scrape down sides of bowl; continue beating on medium-high until stiff peaks form; about 1 minute.

To Assemble:
On a cake serving plate (or cake stand) place a white layer. Frost top. Top with red layer; frost top. Repeat for remaining layers.

Frost sides and cake top with remaining frosting. Using reserved red cake “crumbs” (from leveling red cake layers); decoratively sprinkle and lightly press crumbs onto sides of cake.

Serves 10 – 12.

Comments

  1. Wow! That looks so incredibly delicious…I want a piece of it right now!

  2. My French Heaven says:

    Splendid photo!

  3. Wow….. This is gorgeous!

  4. This looks and sounds scrumptious. And the hubby loves red velvet cake. Will have to see if can fit it into the holiday cooking!

    • Thanks Marilyn! I’m thinking the same thing … Do I have time to fit this in with my holiday cooking? I love so many traditional Christmas cakes, it’s hard to choose only one or two!

  5. can’t wait to make this cake. it will give my pastry chef sister a run for her money and a reason to be proud of her older, less talented, sister. she’ll love it!

  6. Wow! I could never even attempt anything that beautiful.

  7. Beautiful cake! I love red velvet, but I am not courageous enough to try this baking project yet. I’ll leave it to the professionals, thanks for sharing!

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