Share the love of two yummy treats — red velvet cake and gingerbread — in one stunning sweet!
- 6 tbsp butter, at room temperature
- 3/4 c butter, at room temperature
- 2 c all-purpose flour
- 2 tbsp gingerbread spice, such as McCormick*
- 2 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 c granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 c milk
- 2 tbsp red liquid food coloring
- 3 c confectioners’ sugar
- 1 c heavy cream
- No-taste red and kelly green concentrated food colorings
Preheat oven to 350 degrees Fahrenheit. Dividing evenly, grease 9 mini Bundt pans (3/4 cup capacity each) with 6 tablespoons butter. Sprinkle pans with flour to coat completely, shaking out excess. In bowl, combine 2 cups flour with gingerbread spice, cocoa, baking powder, salt, and baking soda.
In separate bowl, on medium speed, beat granulated sugar and remaining 3/4 cup butter until fluffy, 2 minutes. On low, beat in eggs one at a time, then vanilla. Alternately beat in flour mixture and milk until blended. Beat in food coloring. Evenly divide among pans. Bake 25 minutes or until toothpick inserted into cake comes out clean. Cool 15 minutes. Transfer from pans to racks; cool completely. If making ahead, wrap tightly in plastic wrap, then foil and freeze.
On medium-low, beat confectioners’ sugar and cream until thickened, 2 to 3 minutes. Transfer 2 tablespoons to each of two separate bowls; tint one bowl red and one bowl green. Spoon untinted glaze over cakes.
Transfer tinted icings to separate plastic sandwich bags; snip tiny hole in one corner of each bag. Pipe icings over cakes. Let stand until dry before serving or wrapping for gifts, about 30 minutes. Makes 9 cakes.
*To make your own gingerbread spice mix, combine 2 tablespoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, and 1/4 teaspoon ground allspice.