RED VELVET HOLIDAY CAKE
This gorgeous Red Velvet naked cake is perfect for your holiday gathering and way easier to make than it looks.
- For the Cake:
- 2 ½ cups All-Purpose Flour (plus more, as needed)
- 1 ½ cup Granulated Sugar
- 1 ½ cup Vegetable Oil
- 1 cup Buttermilk
- 2 eggs
- 2 Tbsp Unsweetened Dutch Processed Cocoa Powder (or Baking Cocoa)
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Chefmaster Super Red Liqua-Gel® Food Coloring (plus more, as needed)
- Butter (enough to grease 2 cake pans)
- For the Frosting:
- ½ cup All-Purpose Flour
- 1 ½ cup Whole Milk
- 1 ½ cup Granulated Sugar
- 1 ½ cup (3 sticks) Butter, cubed and softened
- 1 Tbsp Vanilla Extract
- For the Decoration:
- 1 cups Water
- 2 cups Granulated Sugar
- 1 cup Fresh Cranberries, washed and pat dried
- Fresh Rosemary Sprigs, washed, pat dried and cut into 2 to 3-inch lenght
Tools & Utensils:
Measuring Cups & Spoons
Stand Mixer with paddle attachment.
Hand Whisk (or fork)
2 – 9-inch round cake pans
Cake Slicer (or a large kitchen knife with a blade longer than 9-inch)
Cake Tester (or toothpick)
10-inch cake circle (or flat plate)
Icing Spatula (or large cake scraper)
Cake Turntable (optional, but so much easier if you have one)
- Red Velvet Cake:
- Prepare and measure all your ingredients.
- Grease bottoms and sides of your cake pans with butter and flour lightly.
- You can also use a Baking Spray with flour instead if you have some available.
- At this stage you might need to add some more red food coloring if the mixture does not look red enough. Indeed, some brands of Dutch processed cocoa powder are darker than other and might required a little more color.
- Buttermilk Frosting:
- In a medium saucepan, mix flour and milk with a whisk until smooth.
- Heat over medium heat stirring constantly until mixture is very thick. Do not let the mixture boil.
- Remove from heat and let the mixture cool for approx. 10 minutes.
- Add cubed and softened butter to the bowl of your stand mixer. Stir on low until smooth.
- Add sugar and cream sugar and butter together on medium speed until light and fluffy.
- Gradually add flour mixture and beat on high speed until well combined and smooth.
- Add vanilla and continue mixing until well incorporated.
- Sugared Cranberries:
- Prepare a simple syrup by dissolving 1 cup of sugar into 1 cup of water in a small saucepan over medium heat, stirring constantly until the sugar is fully dissolved.
- Wait until mixture comes to a simmer (approx. 6 to 7 minutes) and immediately remove from heat. Do not let the mixture boil or you will have to start over.
- Add fresh cranberries to the hot syrup and set aside to cool.
- Once cooled enough, put sauce pan with cranberry mixture into the refrigerator for at least 1 hour.
- Evenly spread 1 cup of granulated sugar into a baking pan.
- Use a slotted spoon to scoop your cold cranberries out of the syrup and transfer into the baking pan.
- Gently roll and shake the baking pans so cranberries are fully coated with sugar on all sides.
- Set aside.
- Cake Assembly:
- Your cakes should be relatively flat as they were flipped over on the cooling rack. If not, gently cut the rounded tip of the cakes with your cake slicer (or your large kitchen knife) to create a flat surface.
- Slice each cake in 2 equal parts horizontally using your cake slicer (or large kitchen knife).
- Put one cake bottom slice on a cake circle.
- Set your cake circle in the center of your cake turntable.
- If you do not have a cake turntable try to raise your cake by setting it on a large can of tomatoes for example.
- Make sure that your layer is flat and your cake is not tilting. It is time to readjust your layers if needed.