Green & Red Velvet Christmas Cake
Green velvet cake
1 cup sugar
1/2 cup unsalted Organic Valley butter at room temperature
1 large Organic Valley Egg
1/2 tablespoon cocoa powder
1/2 tablespoon green gel food color
1 teaspoons warm water
1 1/4 cups all-purpose flour
1/2 teaspoon fine grain sea salt
1/2 cup Organic Valley buttermilk at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 tablespoon white vinegar
Red velvet cake
1 cup sugar
1/2 cup unsalted Organic Valley butter at room temperature
1 large Organic Valley Egg
1/2 tablespoon cocoa powder
1/2 tablespoon green gel food color
1 teaspoons warm water
1 1/4 cups all-purpose flour
1/2 teaspoon fine grain sea salt
1/2 cup Organic Valley buttermilk at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 tablespoon white vinegar
Cream cheese frosting
16 oz. Organic Valley cream cheese at room temperature
1/2 cup unsalted Organic Valley butter at room temperature
7 cups confectioners’ sugar
2 teaspoons vanilla extract
INSTRUCTIONS
Green velvet cake layers
Preheat oven to 350F.
Generously grease and flour four 6-inch round.
In the mixer bowl, cream the sugar and butter.
Beat until light and fluffy. Add the egg and beat well.
Mix cocoa, food coloring gel and 1 teaspoon of water together to form a color paste.
Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.
Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk.
Add in the vanilla extract.
In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat gently to combine.
Divide the batter between the two pans and spread evenly.
Repeat with the red batter
Bake for 30 minutes, or until a toothpick tester comes out clean when inserted in the center.
Let the cakes cool completely on a wire rack before frosting.
Cream cheese frosting
Cream together the cream cheese and butter in the bowl of mixer.
Add the powdered sugar in two additions.
Beat until smooth.
Add vanilla extract.
Place a cake layer on cake stand.
Top with a layer of frosting; stack another layer and frost.
Repeat and end with the fourth layer on top.
Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting.
