13 BITES
MORE

candy-cane striped red velvet cake

December 21, 2012

red velvet marble cake

Yet another Christmas party with a fancy festive theme.

“The third one in three weeks!” exclaimed Koji, half bemused and half annoyed (Grinch that he is).

“Yes, but you know everyone at this one, or just about know them, and we only have to make one thing each” replied I, contemplating the theme. ”Also, we agreed to go way back in October. Or November. Or something.”

“Well in that case, I’m making jelly.”

“Green, Red & White” read the fairly festive email invitation. “One dish each, let us know what you’re bringing so we don’t double up.”

We discussed potential dishes over fro-yo.

“It’d be good to have lobster.” said one.

“Yes. It’s red enough, isn’t it?”

“But who’s going to bring it?”

A silence.

“I guess we’ll be eating curry and ham then.”

“Oh, and cake.” I interjected, having been momentarily distracted by the awfully stale mochi bits in my pomegranate flavoured cup “I’m making a cake.”

“Red velvet?” asked Brian, eyes brightening.

“Sort of.”

red velvet marble cake

I had grand plans, you see, that involved a forest of green-tinted white chocolate trees perched atop a mound of cream cheese icing. And in the centre, a red velvety surprise.

Only different.

Striped with white vanilla cake.

Like a candy cane, only… swirlier.

red velvet marble cake

“Ooh!” came the chorus (accompanied by a flurry of camera flashes) when the cake came out of the fridge and was laid on the table.

“Aaaaahhhh!” came the cries of intrigue as I pulled out the first slice.

“I think I ate too much of Lex’s rib eye…” came the moan from cake-aversion-filled Koji.

(He ate a slice later, topped with jelly and ice-cream, and was never the worse for it.)

We ate just one half of it between 18 (though the rest was polished off soon after).

red velvet marble cake

I piled all of the left over, slightly broken (they are very fragile) and otherwise misshapen trees in a heap in the centre of the cake when serving it. Partially to hide the marks from when I cut it open for these photographs (though extra cream cheese icing did a semi-decent job of patching the gaps) and partially because I hate to see good green (white) chocolate go to waste.

They went down a treat, with pleas of “One slice with extra green stuff for me please!” being not quite uncommon.

And with that, the room fell into contented chatter, broken up by the occasional silence that comes with munching.

red velvet marble cake

This will be the last post I stick up here before Christmas Day, and we’ll possibly be just a little quiet around these parts for the next week or so whilst I spend time with loved ones (and eat far too much ham. Is there such a thing as far too much ham? I’m not sure so, but I’ll push the limits of my abilities to find out.)

(There may be a sneaky New Year’s Eve themed post, but we’ll have to see if it can be squeezed in amongst the beaching that needs to be done.)

So, for now, thank you for your visits, for your kind words and for your support throughout this year. I’ve treasured all of your comments (even the crotchety ones, which I fret over before bed until Koji tells me to stop being such a goose) and have loved creating all of this here food for you to look at and vicariously eat.

Best to you and yours during the holidays! Be safe, and I’ll see you soon!

Shez xx

red velvet marble cake

marbled red velvet cake
Cook time: 
Total time: 

Serves: three 23cm cake rounds
 

makes three 23cm cake rounds with two layers of icing and plenty of chocolate trees to decorate.
Ingredients
for the marbled red velvet cake
  • 450g butter
  • 2 cups white sugar
  • 2 tsp pure vanilla essence
  • 4 eggs
  • 4 cups plain flour
  • 2 tsp bicarbonate soda (baking soda)
  • 2 tsp baking powder
  • 2 tsp salt flakes
  • 2½ cups (625ml) milk
  • 1 tbsp vinegar
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee powder
  • red food colouring
for the cream cheese frosting
  • 250g butter
  • 450g cream cheese
  • 1 tsp pure vanilla essence
  • 6 cups icing sugar
for the white chocolate trees
  • 220g white chocolate, eating quality
  • green food colouring (powder or gel, not liquid)

How to make it
for the marbled red velvet cake
  1. Chop the butter into cubes and toss it in the bowl of a stand mixer (or bowl). Beat the butter until it starts to look creamy and then add the sugar and vanilla essence and continue to beat until it is light and fluffy.
  2. Crack the eggs into the bowl one at a time, beating well between each addition.
  3. In a separate bowl, whisk the bicarbonate soda, baking powder, flour and salt together. In a separate jug, mix the milk and vinegar together.
  4. Mix the flour mixture and milk mixture into the butter a third at a time, alternating between additions. After the last addition the cake batter should be nice and smooth.
  5. Take half of the mixture and put it in a bowl by itself. This will be your white cake mix.
  6. Combine the cocoa powder, coffee powder and red food colouring (plus about 2 tbsp of milk) in a small cup and add it to the original bowl of cake mix. Stir thoroughly. You’ll need enough red food colouring to turn the mixture a lurid shade of red. Think lipstick.
  7. Line and grease your cake tins. Pour a scoop of red cake batter into the bottom of each tin. Then ladle a scoop of white cake mixture into the centre of the red mixture. Repeat until you have what looks like a red and white target in each tin, filled to about ⅔rds full.
  8. Bake the cake for about 40 minutes in a 160C oven. Leave to cool.
for the cream cheese frosting
  1. Beat the butter and cream cheese and vanilla essence together until light and fluffy.
  2. Add the icing sugar one cup at a time and beat well between each addition, until you have a consistency you like.
for the white chocolate trees
  1. Melt the chocolate in a double boiler (I used a glass bowl perched atop a saucepan of simmering water). Add green food colouring and stir well to combine.
  2. Let the mixture cool slightly then tip it into a piping bag. When it is squishy and room temperature, pipe green tree shapes onto baking paper until all of the chocolate is gone.
  3. Chill the chocolate in the fridge overnight (particularly if your temperatures are as warm as they are here). Lift the trees off the paper whilst still in the fridge and apply to the cake, securing with more cream cheese icing.

 


  • #1
    December 22nd, 2012

    This is the cutest cake ever!!! Love the trees, and who can say no to red velvet!!! Happy holidays and new year to you and your family Shez!

  • #2
    Rory
    December 22nd, 2012

    I’m going to give this one a go over the next couple of days. I couldn’t find any non liquid green colouring though… what happens if you use the liquid one? I don’t think mine will end up looking half as polished as yours does! But it looks like it’ll be fun regardless :)

  • #3
    December 22nd, 2012

    ooh I love the white chocolate Christmas trees – great idea! Merry Christmas Shez!

  • #4
    December 22nd, 2012

    So gorgeous! Love the trees, gorgeous (sorry to say it twice)

  • December 24th, 2012

    Hey Rory! I get worried that liquid food colouring will ale the white chocolate seize up, but if you go slow and stir well it could be ok!

  • #5
    Rory
    December 24th, 2012

    The colour worked out ok – but it is really tough working with the chocolate! I’ve just put them in the fridge, but there are some really dodgy looking trees in there. It’ll be interesting the see if I can get them onto the cake. The cake looks superb though – looking forwarding to cutting into it :) Thanks for the recipe and wishing you and your family a Merry Christmas xx

  • #6
    December 26th, 2012

    Woah what an amazing idea, especially for Christmas! It would have been so fun to cut into this!!

  • #7
    December 31st, 2012

    Bahaha… Totally had that conversation with friends before! Everyone wants to eat lobster but when it came to actually making it happen… *cricket sounds*. Anyhoo, prettiest RV cake everrrrr, Shez! And love how it looks so simple and clean on outside until you slice a piece to reveal its surprise inside.

  • #8
    sue-ann
    March 12th, 2013

    Jane was describing this cake to me in the car just now. She said I wanna candy-cane striped red velvet cakeeee!! It really looks amazing! I want a piece too~

  • #9
    Ali
    April 15th, 2013

    Your blog is amazing! Love this beautiful cake =P

  • #10
    blackbird
    August 14th, 2013

    This cake looks awesome and I cannot wait to try and bake it.
    I only have some problems with the measurements. What kind of cups are you using? My measuring cups are 250 ml and 2.5 cups make 625 ml (and the 375 ml for the milk would equal 1.5 cups).
    Could you please clarify?

  • August 14th, 2013

    Hi Blackbird :) 250ml per cup is exactly right! I’ve fixed the incorrect conversion in the recipe – thanks so much for picking it up and hope you enjoy the cake!

  • #11
    November 23rd, 2013

    […] Your Christmas guests will be in awe of this beautifully delicious cake..  […]

Shez