Red-and-White Christmas Cake

As a centerpiece, this cake resembles a sumptuous snowball. Inside is a classic red velvet cake made special for the Christmas holidays with a raspberry filling.

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3.0 by 17 people

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  • Makes: 24 servings
  • Prep: 1 hr
  • Stand: 30 mins
  • Bake: 1 hr 35 mins to 1 hr 40 mins 325°F

Red-and-White Christmas Cake

Directions

  1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 3-1/2x1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8x1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
  2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
  3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
  4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
  5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
  6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves. Makes 24 servings.

From the Test Kitchen

*Test Kitchen Tip:

Use a food processor to grate chocolate.

White Chocolate Leaves:

Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melt 3 ounces white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.

Fluffy White Chocolate Frosting

Directions

  1. In a medium saucepan, combine the 1/2 cup whipping cream and the butter; heat over medium heat until boiling. Remove from heat. Add white chocolate; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
  2. In a chilled large bowl, beat the 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.
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Nutrition Facts (Red-and-White Christmas Cake)

  • Per serving:
  • 463 kcal cal.,
  • 26 g fat
  • (13 g sat. fat,
  • 79 mg chol.,
  • 318 mg sodium,
  • 53 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

17 Ratings
1272 Days Ago
2.0
2 stars, my company liked it more than I did, but it did taste good! For starters, I didn't have the custard cups, so rather than oddball cupcakes (they're just using up extra batter not needed for the recipe---why not just make less batter, chefs?), I just made another layer & repeated the icing/raspberry for it. And I used 9" pans & a larger bowl & just baked for less time (I checked every 5 minutes for cake pans, every 10 for the bowl) because I didn't have an under 8" bowl that was deep enough. Don't worry about pan/bowl size, just keep checking for doneness. But low rating is due to cake being VERY dense---so dense I worry I may have lost count on flour. I added another eggs, a touch more baking soda & more milk & it was OK, but batter initially was incredibly thick. I didn't care for cake that dense. It also rose really rounded & I had o cut all the layers to level. And maybe I overbeat the whipped cream too stiff for the icing, but it ended up with a grainy appearance, like little particles of the melted white chocolate mixture set up in the cold whipped cream. The 3 ounces of grated white chocolate sprinkled on was at least 2/3 more than would stay on the cake. It was good, but for the effort, cost & unusual baking/assembly, I was expecting something really spectacular, and I have other recipes that are better.
911 Days Ago
2 stars. I followed the recipe exactly. It was time consuming which wold have been fine if the final product had been worth it. The cake was dense and dry and the flavor was nothing special. The Fluffy White Chocolate Frosting was anything but fluffy. I followed the directions exactly but as soon as I mixed the cooled white chocolate into the whipped cream it took a curdled appearance. It was difficult to frost and looked pretty lumpy. That ended up not mattering once I put the shaved white chocolate on top. It turned out to make a beautiful cake. I received many oohs and aahs from my family when I took it over for Christmas dinner, but it was embarrassing when only a few bites were taken. I would use the design again, but only with my own personal cake recipe. I would also probably substitute a white chocolate cream cheese frosting.

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