Red velvet cake for a delightful Christmas

The very famous red velvet has an amazing red appearance with a mild chocolate flavor. The specialty of this recipe is its moist tender crumb. The amazing cheese frost over the cake makes it simply irresistible. This yummy looking cake is also known as “Devil’s Food Cake”. This cake is very famous in both Canada and the States. Some people believe that the recipe of this cake comes from the south, whereas some believe it comes from the north. Take a look at the recipe given below.

Red velvet cake for Christmas

Complexity level: Easy

Time taken: About 2 hours


For the cake

1. 250 g of sifted cake flour

2. ½ tsp salt

3. 2 tbps unsweetened coco powder

4. 240 ml of butter milk

5. 2 tbps of red liquid color

6. A stand mixer with a parallel and a whisking attachment. Or a normal mixer with a big bowl and a whisking attachment will do.

7. A preheated oven at 180 degrees

8. 113 g of unsalted butter

9. 1 tsp of pure vanilla extract

10. Two large eggs

11. 300 g of granulated white sugar

12. 1 tsp of baking soda

13. 1 tsp of distilled vinegar

14. One medium sized bowl and one large bowl

For the frosting

1. 227 g of cream cheese

2. 227 g of mascarpone cheese or regular cream cheese

3. 1 tsp of pure vanilla extract

4. 150 g of icing sugar or powdered sugar (sifted)

5. Doubled cream


Making the cake

1. Mixing of ingredients

Take the sifted cake flour in a medium bowl, sift the coco powder into the cake flour and also add salt to the flour. Whisk the mixture well. Add the red color to the butter milk slowly and whisk it well.

2. Adding the ingredients to the stand mixer

Add the unsalted butter to the stand mixture first. Beat the butter first. Add the granulated sugar to the beaten butter. Beat it again for about 2 to 3 minutes till the mixture is creamy and smooth. Add the vanilla extract to the mixture. Add the eggs; however, you need to add one egg at a time. Beat the first egg and then add the second one. Now very carefully and alternately, add the flour mixture and buttermilk. First add half the flour and beat the mixture, then add half the butter milk and beat again. Again add half of the remaining flour mixture and beat and then half of the buttermilk needs to be added don’t forget to beat it. Again add half of the flour and beat and add the remaining buttermilk to the mixing bowl and beat it again. Finally add the rest of the flour mixture and beat properly. Be careful while beating the mixture it needs to be done on slow speed.

3. The final touch

Remove the mixture into the big bowl. Now mix the vinegar and the baking soda and quickly add it to the cake batter. Mix the batter well, divide the mixture into two halves and pour it to the baking bowls. Bake the mixture for about 30 minutes. Once out of the oven let the cake cool for 10 minutes. Remove the cake from the bowl and let them cool down completely. Wrap the cakes in plastic and keep them in the refrigerator to cool for a couple of hours. Then cut the cakes into two halves diagonally.

Make the frosting

Add butter (on room temperature) and creamy cheese to the stand mixer and beat them well. Then add vanilla extracts and the icing sugar to the mixer and beat on low speed and then gradually increase the speed of the mixer, mix until smooth. Finally, add cold doubled cream to the frosting mixture and beat well.

Layer the cake

Layer the cake with frosting and then finally cover the top and sides of the cake with the frosting.

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