15+ Recipe For Red And Green Christmas Cake Deliciousness Awaits You!

Ingredients

Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Matcha Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons matcha powder
• 1 teaspoon vanilla extract

Buttercream Frosting:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Red and green food coloring gel

Instructions

Red Velvet Cake:

1. Preheat your oven to 350°F and grease and line two 8-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before removing them from the pans and allowing them to cool completely on a wire rack.

Matcha Cake:

1. Preheat your oven to 350°F and grease and line two 8-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Add in the eggs, one at a time, followed by the matcha powder and vanilla extract.
5. Gradually add in the dry ingredients, alternating with the milk, and mix until well combined.
6. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before removing them from the pans and allowing them to cool completely on a wire rack.

Buttercream Frosting:

1. In a large mixing bowl, beat the butter until light and fluffy.
2. Add in the powdered sugar, one cup at a time, followed by the heavy cream and vanilla extract, and beat until smooth and creamy.
3. Divide the frosting into two bowls and add red food coloring to one bowl and green food coloring to the other.

Assembly:

1. Place one layer of the red velvet cake on a cake stand or serving plate and spread a layer of red buttercream frosting on top.
2. Place one layer of the matcha cake on top of the red velvet cake and spread a layer of green buttercream frosting on top.
3. Repeat with the remaining cake layers, alternating between red and green frosting, until all four layers are stacked.
4. Using an offset spatula, frost the sides and top of the cake with the remaining buttercream frosting.
5. Optional: Use a piping bag and a star tip to pipe red and green buttercream swirls on top of the cake for decoration.
6. Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set.

Conclusion