Red velvet cake | Great Cake For Christmas | Making Christmas Red velvet cake at Home

I made a colorless red velvet cake topped with cute gingerbread cookies! I did not add any coloring and I used red rice flour to make the color, but I think it comes out a much prettier and more luxurious color than the one made with coloring. The sheet is moist and fluffy, so it goes well with the cream cheese cream and is really delicious. I spilled chocolate ganache and decorated with gingerman cookies, sheet powder, and rosemary, but I think a different red velvet cake came out. It goes so well with Christmas and it’s a better cake because it doesn’t contain any coloring.

▶Mold size: 15cm.


75g Unsalted butter

100g Sugar

75g Egg

1/2ts Vanilla extract

175g Cake flour

13g Red rice flour

4g Cocoa Powder

1g Salt

Buttermilk (167g warm milk + 8g lemon juice)

4g Baking soda + 8g lemon juice

400g Cold cream cheese

Whipped cream (300g whipping cream + 60g sugar)

Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine)

Gingerbread cookies (Recipe:

Sugar syrup



1. Add lemon juice to warm milk and leave at room temperature for 10 minutes to make buttermilk.

2. Soften butter, add sugar and mix, then add egg and vanilla extract and mix.

3. Sift in soft flour, red rice flour, cocoa powder, and salt and mix, then add buttermilk little by little and mix.

4. Add baking soda to lemon juice and mix, then add to the dough and mix.

5. Apply butter and pour the dough into a mold with parchment paper, bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 2 pieces. (Bake one more time to make a total of 4 sheets.)

6. Add cold cream cheese to whipped cream with sugar and mix to make cream.

7. Put the sheet on the wheel, sprinkle with sugar syrup, and then apply cream. Repeat 3 times.

8. Apply a thin layer of cream on the top and sides and harden in the refrigerator for about 30 minutes.

9. Apply the cream smoothly all over.

10. Sift the cut sheet and make a powder and attach it to the bottom of the cake.

11. Sprinkle ganache on the side of the cake and garnish with cream, gingerbread cookies and rosemary.