Red-and-White Christmas Cake 2.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Stand Time: 30 mins Bake Time: 1 hrs 35 mins Chill Time: 2 hrs Total Time: 1 hrs Servings: 24 Jump to Nutrition Facts Ingredients 4 eggs 2 cup buttermilk or sour milk 4 cup all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoon baking soda 1 ½ teaspoon salt 1 cup shortening 3 cup sugar 2 1 ounce bottles red food coloring (1/4 cup) 2 teaspoon vanilla Fluffy White Chocolate Frosting (see recipe below) ⅓ cup seedless red raspberry jam 3 ounce white chocolate baking squares (with cocoa butter), grated* Fresh raspberries White Chocolate Leaves (see below) Fluffy White Chocolate Frosting ½ cup whipping cream 2 tablespoon butter 9 ounce white chocolate baking squares (with cocoa butter), chopped 2 ¼ cup whipping cream Directions 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. 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. 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. 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. 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. 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. Fluffy White Chocolate Frosting 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. 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. *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. Rate it Print Nutrition Facts (per serving) 463 Calories 26g Fat 53g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 463 % Daily Value * Total Fat 26g 33% Saturated Fat 13g 65% Cholesterol 79mg 26% Sodium 318mg 14% Total Carbohydrate 53g 19% Protein 6g Vitamin C 0.6mg 3% Calcium 70.7mg 5% Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.