Moist Red Velvet Cream Cake for Christmas
Visually Stunning Red Velvet Cake :: Your Christmas Home Party Essential
With Christmas just around the corner! I always make a few cakes around this time of year, and this year, I decided to create a special Christmas cake using vibrant red velvet cake layers and luscious whipped cream. The vivid red color truly captures the festive Christmas spirit, making it feel extra special. It’s been a while since I last made a cream cake, and it tasted absolutely delicious. What’s more, it’s surprisingly simple to assemble without any complicated frosting, allowing you to fully embrace the Christmas mood! This recipe offers a way to make a delightful cream cake without the fuss of frosting, making it easier and more convenient to create a beautiful Christmas cake. Let’s bake this incredibly delicious and easy-to-make Christmas Red Velvet Cake!
Cake Ingredients (for one 18 cm / 7-inch round cake)- 320g cold heavy cream
- 28g granulated sugar
Syrup Ingredients- 20g granulated sugar
- 60g water
- 1 tsp rum
- 30g quince preserve (or other fruit preserve)
- 10g hot water
- 1 tsp rum
Additional Decoration Ingredients- 1 pre-made Red Velvet cake layer
- A few Christmas decorative picks (optional)
- Pomegranate seeds (for garnish)
- 20g granulated sugar
- 60g water
- 1 tsp rum
- 30g quince preserve (or other fruit preserve)
- 10g hot water
- 1 tsp rum
Additional Decoration Ingredients- 1 pre-made Red Velvet cake layer
- A few Christmas decorative picks (optional)
- Pomegranate seeds (for garnish)
Cooking Instructions
Step 1
First, prepare your Red Velvet cake layer, the foundation for this delicious cake. You can easily purchase pre-made cake layers from online baking supply stores or specialty shops, which will make starting this recipe even more convenient.
Step 2
Let’s make the syrup for the cake! You can choose either of these two methods. Method 1: Combine the sugar and water in a saucepan, bring to a boil, let it cool, then stir in the rum. Method 2: Mix the quince preserve with hot water, stir well, then add rum and mix again before cooling. I used the second method since I had leftover quince preserve, and I found the taste difference to be minimal compared to the sugar syrup. Using any leftover fruit preserve you have is a great option.
Step 3
Whip the cold heavy cream with the sugar until it forms soft peaks – just enough so that the tip of the whisk curls over gently. Over-whipping can make the cream stiff and difficult to spread smoothly. Once whipped, transfer the cream into a piping bag fitted with an 809 tip (or your preferred tip size).
Step 4
Place one layer of the Red Velvet cake on your cake turntable. Generously brush the syrup all over the cake layer using a pastry brush. Allowing the syrup to soak in will add extra moisture and flavor.
Step 5
Now, pipe the whipped cream onto the cake layer. Start by piping a border of cream around the outer edge of the cake, and then fill the center with a circular motion. This creates a beautiful visual appeal when the cake is sliced.
Step 6
Carefully place the second Red Velvet cake layer on top of the cream. Just like before, brush this layer generously with the prepared syrup to ensure it’s wonderfully moist.
Step 7
Pipe the whipped cream onto the second cake layer. Feel free to get creative with your piping technique! I chose to pipe a round border on the outside and filled the center with both circular and rounded motions. You can pipe it however you find easiest or most visually appealing.
Step 8
Finally, place the last Red Velvet cake layer on top. Brush this top layer with syrup as well, ensuring the entire cake is nicely moistened.
Step 9
It’s time for the final decoration! Hold the piping bag almost horizontally and pipe dollops of cream in a circular pattern across the top of the cake. Insert your festive Christmas picks for decoration and scatter pomegranate seeds for a final touch of color and flair. For the best flavor and texture, refrigerate the finished cake for at least a day before serving. This allows the flavors to meld and the cake to become even more moist and delicious.
