Saturday, 1 December 2012

Red Velvet Christmas Cake

It is officially December! Woohoo! I have been waiting months to get my Christmas on and I am so excited I can hardly contain it. I can't wait to paint my nails with Christmas designs, to put up our Christmas tree and all our Christmas decorations and of course to start my Christmas cooking.

Last year at some point I found a really delicious looking Bundt cake recipe. So for Christmas I asked my Kris Kringle for a Bundt cake tin. Now can you believe that once I had that Bundt cake tin that I could not remember where I saw that recipe or even what it was. All year it has driven me to the brink of insanity. I have scoured and scoured the internet but with no luck while my lovely shiny new Bundt cake tin just sat in the drawer waiting to be used.

While this recipe isn't the one I had originally seen, I was just as eager to make it. Made from delicious Red Velvet cake (one that has been on my to make list for ages) with a smooth cream cheese frosting it is the perfect end to any of your holiday celebrations. Plus this just happens to fit in with my chosen Christmas colors for this year which is an extra bonus.

Serves: Up to 20    Prep time: 20 minutes    Cooking time: 55 minutes
1 cup vegetable oil
1 tbl spoon white vinegar
1 tsp vanilla extract
2 eggs
1 cup buttermilk
1 oz red food coloring
2 1/2 cups plain flour
2 cups white sugar
1 tsp baking soda
1 tsp salt
3 tbl spoons cocoa powder

Cream Cheese Frosting:
250gm cream cheese - softened
1/2 cup unsalted butter - softened
4 cups soft icing sugar
1 tsp vanilla extract
1/4 milk

1. Pre heat oven to 180°C. Grease a bundt tin really well, making sure you get into all the grooves. In a medium bowl, whisk the oil, vinegar, vanilla, eggs, buttermilk and red food coloring together until well combined. Set aside.

2. In a large bowl, combine the flour, sugar, baking soda, salt and cocoa powder. Make a well in the center, and slowly pour in the wet mixture. Use your electric beaters on a low speed for a few minutes to make sure mixture is well incorporated and has no lumps. Pour the batter into the prepared bundt tin. Place in the oven and bake for 50-55 minutes or until cake springs back when lightly pressed. Remove from the oven. Let cool in the tin for 5 minutes then turn onto a wire rack to cool completely.

3. Meanwhile, place the cream cheese, butter and vanilla in a large mixing bowl. Use your electric mixer on medium until mixture becomes smooth and creamy. Slowly add the icing sugar, about a cup at a time. Add the milk. This icing is perfect for pouring over the bundt cake but I wanted mine completely covered so I made mine slightly thicker so that I could spread it. Ice your cake as you wish, and serve. 

1 comment:

  1. Yummy, is there any left or was this one gobbled all up. lol