Yuletide Red Velvet Cake
Submitted by tabeaumont
A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.
YIELD
2 cakesPREP
30 minCOOK
45 minREADY
90 minThis holiday red velvet cake pulls double duty as both dessert and centerpiece.
The base starts easy with a German chocolate cake mix boosted by sour cream for extra richness and a full ounce of red food coloring for that signature dramatic hue.
The frosting is a classic cooked flour style (sometimes called ermine frosting): milk and flour get cooked into a thick paste, cooled, then whipped with butter, sugar, and vanilla until impossibly light and fluffy.
But the real holiday magic is on top, where you shape marzipan into tiny holly leaves and berries dyed green and red.
It’s the kind of cake that makes people pull out their phones before cutting a slice.
Pro Tips
- Cook the flour and milk frosting base until it’s very thick, then cover the surface with plastic wrap to prevent a skin from forming as it cools completely
- The frosting base MUST be fully cooled to room temperature before you whip it with the butter and sugar, or it will melt and turn soupy
- When making marzipan decorations, add food coloring just a drop at a time and knead thoroughly to avoid streaks
- Roll the green marzipan on a surface lightly dusted with sugar (not flour) to keep the color clean and prevent sticking
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour two 9-inch round cake pans.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pans. Bake at 350℉ (180℃). for 25 to 35 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pans. Cool completely. Lightly spoon flour into measuring cup; level off. In medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool. In large bowl, beat 1½ cups sugar and margarine until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Divide marzipan into 2 parts, making ¼ and ¾ portions. Knead a few drops of red food color into ¼ of marzipan. Form into 24 to 36 small balls to resemble holly berries. Knead a few drops of green food color into ¾ of marzipan. On surface sprinkled lightly with sugar, roll green marzipan to ⅛ inch thickness. With 1 to 2-inch holly leaf cookie cutter or paper pattern and sharp knife, cut 12 to 16 leaves. Arrange leaves and berries on top of cake. Store in refrigerator. 12 to 16 servings.
Comments
You forgot to put in the ingredients 3 eggs. Thankfully I was able to find my recipe book with this recipe in it. You might want to make the adjustment