Red Velvet Cake

This red velvet cake is perfect for those who aren't fans of traditional Christmas cake. It's moist, rich and covered in white chocolate buttercream. 

This fabulous red velvet cake is perfect for those who aren't fans of traditional Christmas cake. It's incredibly moist, has a rich chocolate flavour, and is smothered in creamy white chocolate buttercream, and is decorated with sweet and tangy festive frosted fruits.

red velvet

Red Velvet Cake

Serves 12-14 FOR THE CAKE:
  • 275g butter, softened
  • 275g golden caster sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 250g plain flour, sifted
  • 2 tbsp plain live yoghurt
  • 30g cocoa powder
  • 40ml red food colouring
  • 1 tsp baking powder
  • 1 tsp vinegar
FOR THE FROSTING:
  • 350g white chocolate
  • 125g butter, softened
  • 250g cream cheese
  • 550g icing sugar, sifted
FOR THE FROSTED FRUIT:
  • 200g red fruits such as cranberries, redcurrants and grapes
  • 1 free-range egg white
  • 150g caster sugar
Method:
  1. For the frosted fruit, firstly wash all the fruit and dry thoroughly. Lightly whisk the egg white then brush onto the fruit ensuring it is well coated. Dust generously with caster sugar then place on a cooling rack (use baking paper if the fruit is too small for your cooling rack) and leave to dry out.
  2. For the cake, preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 23cm loose bottomed cake tins and line the base of each with baking paper. Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
  3. Fold in the flour using a metal spoon then add the yoghurt. Mix the cocoa and red colouring into a paste, stir in then add the baking powder and vinegar. Mix thoroughly.
  4. Divide the mixture evenly between the two prepared tins and level the top of each. Bake for 35-40 mins until a skewer inserted in the centre comes out clean. Leave in the tin to cool for a few minutes, then turn out onto a cooling rack and leave until cold.
  5. For the frosting, break up the white chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Mix together the butter and cream cheese then add the icing sugar. Pour in the melted chocolate and stir thoroughly.
  6. Cut each cake in half horizontally to create a total of four thin layers. Cut a very thin sliver of cake from one layer and reserve for crumbs later on. Place one layer of cake onto your serving plate then cover the top with about 1cm of frosting. Repeat with the remaining three layers making sure you use the top half of one cake for the final layer.
  7. Carefully cover the top and sides of the cake with the rest of the frosting using gentle and fluent strokes to avoid getting red cake crumbs in the icing. Pile the frosted fruit onto the middle of the cake along with a few holly leaves. Crumble the reserved sliver of cake into crumbs and sprinkle on top of the cake to create a ring around the fruit.

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