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Christmas red velvet Cake

25-30 mins Cook
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This show-stopping red velvet cake is the perfect centrepiece for any celebration. With soft, cocoa-kissed sponge layers, smooth cream cheese icing, and a beautifully rustic finish, it’s both elegant and comforting. Topped with sugared cranberries and fresh rosemary, it brings a festive touch that feels just as special as it looks. A classic bake that’s rich, indulgent, and guaranteed to impress.

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Christmas Red Velvet Cake

Christmas Red Velvet Cake

katrina
prep time
30 mins
cooking time
25-30 mins
servings
24
total time
50 mins

Equipment

  • Mixing bowls

  • Spatuals

  • Spoons

  • Scales

  • Saucepan

  • Cake tins

  • Whisk

Ingredients

  • For the red velvet sponge:

  • 340g Gem plain flour

  • 300g Gem caster sugar

  • 1 tsp Gem bread soda

  • 1 tsp salt

  • 10g Gem cocoa powder

  • 340ml vegetable oil

  • 2 large eggs

  • 220ml buttermilk

  • 2 tbsp red food colouring

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • For the sugared cranberries:

  • 120ml water

  • 185g Gem granulated sugar

  • 100g cranberries

  • For the cream cheese icing:

  • 200g cream cheese

  • 560g Gem icing sugar, sifted

  • 227g unsalted butter, softened

  • 1 tsp vanilla extract

  • To decorate:

  • Sprigs of fresh rosemary

  • Sugared cranberries

Instructions

1
Preheat the oven to 180°C/160°C fan/gas mark 4.
2
Line four 20 cm cake tins with nonstick parchment paper.
3
In a large bowl, sieve together all the dry ingredients for the sponge.
4
In a separate bowl, combine the oil, eggs, buttermilk, food colouring, vinegar and vanilla extract. Whisk them together using an electric, handheld whisk for at least two minutes so they are mixed well and aerated.
5
Gradually add the wet ingredients to the dry, mixing after each addition. Scrape down the sides of the bowl regularly to be sure all the ingredients are well mixed.
6
Split the batter evenly amongst the cake tins. Bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow to cool completely.
7
To make the sugared cranberries, dissolve 135g of the sugar and water in a small pot over a medium heat. Allow to simmer until syrupy. Add the cranberries and turn to coat, then allow to sit in the syrup for 10 minutes
8
Remove the cranberries from the syrup, place on a sheet of parchment and allow to dry for at least one hour.
9
Add the remaining sugar to a plate and toss the cranberries until coated in the sugar. Set aside.
10
Beat together all of the ingredients for the icing until smooth.
11
Stack and Fill the sponges with the icing. Smooth a thick layer of the icing on the top sponge, using a palette knife to smooth it.
12
Use a palette knife to smooth some icing around the sides of the cake — you don’t have to be too neat as a rustic look is part of this cake's charm.
13
Top the cake with sprigs of rosemary and sugared cranberries
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