I’m really getting into the holiday spirit this year, and that spirit is showing up in everything, including my baked goods!
This Red and Green Velvet Christmas Cake is a great addition to your holiday table. The cake layers are baked in 6 in. round pans, cooled and then torted into three very thin layers before filling them with buttercream icing.
Worried about cutting the layers unevenly? Try the Small Cake Leveler to keep your torted cakes straight.
Before it is even cut, the cake is tall and impressive, with cute Candy Melts® candy ornaments dangling from an evergreen bough, but your guests will really marvel when they see all of the varying layers of red, green and white inside!
Although it is only 6 inches around, the height of the cake allows you to make thin slices that will serve at least 12 people. Happy baking and happy holidays!
Red and Green Velvet Christmas Cake
2-1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter, softened
1-3/4 cups granulated sugar
1 teaspoon vanilla extract
1-1/2 cups buttermilk
1-1/2 teaspoons baking soda
1 tablespoon white vinegar
Wilton Kelly Green Icing Color
Wilton No-Taste Red Icing Color
8 cups buttercream icing
1 package (12 oz.) Wilton White Candy Melts Candy
Wilton Primary Candy Colors Kit (red, blue and yellow used)
Wilton Black Icing Color
Preheat oven to 350ºF. Prepare three 6 in. round pans with Bake Easy™ Non-Stick Spray.
In large bowl, stir together flour, cocoa powder, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating well after each addition. Remove 1-1/2 cups of batter from the bowl. Gently stir in green icing color until completely combined. Pour into one of the prepared pans. Tint remaining batter with red icing color; divide batter between remaining two prepared pans.
Bake 34-37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pan and cool completely.
While cake cools, melt Candy Melts candy according to package directions. Divide into thirds, and tint red, blue and yellow. Pour each color into a disposable decorating bag. Pipe dots of varying sizes from 1/2 in. to 1 in. on parchment-lined cookie sheet; tap pan on counter to settle candy. Refrigerate until set.
Tint 1 cup buttercream green and 1/4 cup buttercream gray using black icing color; reserve remaining white.
To assemble cake, tort each layer of cake into 3 layers. Stack and fill cake with thin layers of white buttercream icing. Spatula ice top and sides of cake smooth with white buttercream icing.
Use decorating tip 3 and gray buttercream icing to pipe ornament hooks coming down from the swags. Attach candy ornaments at the bottoms of the hooks, using dots of white icing, if needed.
For more Christmas treat decorating inspiration, please check our Christmas Celebration page.