Christmas Red velvet cake Recipe

Name: Christmas Red velvet cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 75g Unsalted butter; 100g Sugar; 75g Egg; 1/2ts Vanilla extract; 175g Cake flour; 13g Red rice flour; 4g Cocoa Powder; 1g Salt; Buttermilk (167g warm milk + 8g lemon juice); 4g Baking soda + 8g lemon juice; 400g Cold cream cheese; Whipped cream (300g whipping cream + 60g sugar); Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine); Gingerbread cookies; Sugar syrup; Rosemary

by Cooking Tree 2022-09-13

written by Cooking Tree 2022-09-13

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Christmas Red velvet cake.

I made a colorless red velvet cake topped with cute gingerbread cookies!

I made the color using red rice flour without adding any dye, but I think the color is much prettier and more luxurious than the one made with dye.

The sheet is moist and fluffy, so it goes well with the cream cheese cream and it is really delicious~^^

I spilled chocolate ganache and decorated it with gingerbread cookies, sheet powder, and rosemary, but I think a different red velvet cake came out~*^^*

It goes well with Christmas and it is a better cake because it does not contain any coloring.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Christmas Red velvet cake
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Rating: 5.0/5
( 51 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

75g Unsalted butter
100g Sugar
75g Egg
1/2ts Vanilla extract
175g Cake flour
13g Red rice flour
4g Cocoa Powder
1g Salt
Buttermilk (167g warm milk + 8g lemon juice)
4g Baking soda + 8g lemon juice
400g Cold cream cheese
Whipped cream (300g whipping cream + 60g sugar)
Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine)
Gingerbread cookies
Sugar syrup
Rosemary

Instructions

Add lemon juice to warm milk and leave at room temperature for 10 minutes to make buttermilk.
Soften the butter, add sugar and mix, then add the egg and vanilla extract and mix.
Sift in soft flour, red rice flour, cocoa powder, and salt and mix, then add buttermilk little by little and mix.
Add baking soda to lemon juice and mix, then add to the dough and mix.
Apply butter and pour the dough into a mold with parchment paper. Bake it in an oven preheated to 170 degrees for 40 minutes. After cooling, cut off the top and cut into 2 pieces. (Bake one more time to make a total of 4 sheets.)
Add cold cream cheese to whipped cream with sugar and mix to make cream.
Place the sheet on the wheel, sprinkle with sugar syrup, and apply cream. Repeat 3 times.
Apply a thin layer of cream on the top and sides and harden in the refrigerator for about 30 minutes.
Apply the cream smoothly all over.
Filter the cut and remaining sheets through a sieve to make a powder and attach it to the bottom of the cake.
Pour the ganache over the cake and garnish with cream, gingerbread cookies and rosemary.