Christmas Red Velvet Cake

Christmas Red Velvet Cake


569 people made this

This is the cake we always make at Christmas - so festive with the red and white and the hint of chocolate.


Serves: 12 

  • Cake
  • 2 tablespoons unsweetened cocoa powder
  • 50ml red food colouring
  • 1 cup (250ml) buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla essence
  • 125 shortening, butter or margarine
  • 1 1/2 cups (300ml) white sugar
  • 2 eggs
  • 2 1/2 cups (310g) plain flour, sifted
  • 1 1/2 teaspoons bicarb soda
  • 1 teaspoon white vinegar
  • Icing
  • 1 cup (250ml) milk
  • 5 tablespoons (40g) plain flour
  • 1 cup (200g) white sugar
  • 250g butter
  • 1 teaspoon vanilla essence

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Cake: Preheat oven to 180 degrees C. Grease two 20cm round cake tins.
  2. Make a paste of cocoa and food colouring. Set aside. Combine the buttermilk, salt and vanilla. Set aside.
  3. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together bicarb soda and vinegar, then gently fold into the cake batter.
  4. Pour batter into prepared cake tins. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool completely.
  5. Icing: In a saucepan combine the milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together the butter, sugar and vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
  6. To Assemble: Stack the two cooled cakes using the icing as a filling between layers and to cover the whole cake. Refrigerate until ready to serve.

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