I almost didn’t have a Christmas post this year.. but thank goodness, here it is, a last minute sorta thing, because i’ve got a cup of leftover finger licking good cream cheese frosting from my Fluffy Carrot Cupcakes (click on the link for recipe) just a day before.
I was toying with the idea of making more carrot cuppies since they were quite a hit but in the end, i decided to try my hands on red velvet cake instead.
Truth be told, i’m no fan of red velvet cake. It’s neither here nor there. What kinda cake is it?? Grin. I know right.. come smack me please, you RV fans! But you know what, with the cream cheese frosting, methinks RV cakes aren’t so bad after all. :)
My Christmas Fruit Cake isn’t ready yet.. so, if you’re looking for a last minute Christmas Cake recipe, why not give Red Velvet Cake a go?
It can be dolled up and looked rather festive in my opinion. ;)
Red Velvet Cake
227g unsalted butter
1 cup sugar
4 large eggs
2 1/2 cups flour
50g cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp white vinegar
1 cup buttermilk
1 tsp vanilla
few drops of red colouring
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour with all other dry ingredients. Add to mixer bowl along with the vinegar and vanilla. Alternate with the milk. Mix to combine.
5. Pour the batter into the cake tin.
6. Bake for 40-45 minutes until a cake tester comes out clean.
* I used a small loaf cake tin + 7 cupcakes
* for frosting, please refer to the Carrot Cupcakes recipe
(Recipe adapted from Matcha Cupcakes)
Because this is a butter based cake, the recipe isn’t suitable for refrigerating. Only use this recipe if you were gonna devour all of it on the day itself. Alternatively, you could refrigerate but before consuming, please, leave the cake in the room temperature for at least 30 minutes.
When the cake was done, i couldn’t help but to steal one cuppie for tasting.. I LOVE IT! Hee! The sweetness was just right and the cake texture was not dense but fluffy! But do take note that this was when the cake was eaten on the day itself. If you’re thinking to refrigerate the cake, it’s best to use a recipe that uses oil instead of butter.*wink*
Last but not least…