Christmas is that time that we are all eager to get the perfect cake recipe, this Red Velvet Christmas Cake is a classic festive cake that has that deep red crumb and light cocoa flavor. If you like soft, moist and gentle cakes, then this cake is best for you, it is creamy with a tart of frosting that balances the sweetness.

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Ingredients For Making Red Velvet Christmas Cake

• 350 g all-purpose wheat flour
• 170 g castor sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 tbsp. cocoa powder
• 200 ml vegetable cooking oil (coconut oil)
• 2 eggs
• 2 1/2 tbsp. red food colour (gel food color is best does not thin the batter)
• 1 tsp, white vinegar
• 1 tsp. vanilla extract

Ingredients For The Cream Cheese Frosting

• 500 g cream cheese
• 5 cups powdered sugar
• 1 tsp. vanilla extract
• 250 g melted butter

Ingredients For Garnishing

• 1/2 cup cranberries
• 1/4 cup edible gold stars
• 2 tsp. powdered sugar

How To Prepare Red Velvet Christmas Cake

Step 1: Get the Equipment ready

2 round baking tins, about 20 cm in diameter and 10 cm in height. Grease them and line with parchment paper

Pre-heat the oven to 350 degrees

Gather all the ingredients and measure them, all ingredients must be at room temperature to ensure you get uniform batter that is not lumpy or curdled. The eggs at room temperature whip better and incorporate air better than cold eggs.

Step 2: Take all the dry ingredients and combine them together.

Take a stand mixer bowl, sieve in the wheat flour, salt, cocoa powder and sugar. Mix on low speed for about 40 seconds to combine everything well to ensure all the dry ingredients are well incorporate.

Take a mixing bowl, add the wet ingredients, cooking oil, eggs, vinegar, butter milk, red food color and vanilla essence, whisk together to combine everything well. Turn on the mixer on medium speed and pour the wet ingredients slowly into the dry ingredients until the mixture is smooth.

Step 3: Put the batter into baking tins ready to bake

Divide the batter equally into the baking tins, at this point you can use a weighing scale so that you to get the right amount into each tin, filling to about two-thirds full. Put the tins into the pre-heated oven at 300 degrees spacing them well to allow good air circulation.

Bake the cakes for about 45 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven immediately to avoid the cakes drying up as red velvet cakes dry out quickly. At this point the cakes are springy when touched and pull abit from the sides.

Step 4: Cooling The Cakes

Let the cakes cool down while still in the tins for about 10 minutes, do not try to remove them immediately as they will crack. After 10 minutes, run a knife around the edges of the tins and turn them on to a wire rack for then to cool for about 2 hours.

Step 5: Frosting and assembling the cakes

Take a mixing bowl, add the cream cheese and butter, beat until smooth then add the powdered sugar slowly, then the vanilla essence, mix until smooth and silky.

Take one of the cakes and put on a cake stand, spread a spoonful of the frosting on top of the cake which about 3 cm thick. Take the second cake and stack it on top of the first cake. Put the frosting and spread it well over the top and sides of the whole staked cakes using a spatula. Ensure the cake has a smooth finish.

Garnish with fresh crane berries, dust some powdered sugar on top for a snowy look and spread some edible gold stars on top for a holiday sensation.