Christmas Mulled Wine Velvet Cake Recipe

Name: Christmas Mulled Wine Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 grams unsalted butter, at room temperature, plus more for greasing tins; 150 grams granulated sugar; 430 grams dark brown sugar; 4 large eggs; 2 tsp vanilla extract; 530 ml mulled wine (the cheap, pre-made stuff from the supermarket); 400 grams plain flour, plus more for flouring tins; 130 grams Dutch cocoa powder (powder that has its acids neutralised, available in supermarkets); 1/2 tsp bicarbonate of soda; 1 tsp baking powder; 3/4 tsp ground cinnamon; 3/4 tsp table salt; 1/2 tsp bicarbonate of soda; 450 grams mascarpone cheese; 135 grams icing sugar; 1 pinch of salt; 1/4 tsp ground gloves; 1/4 tsp ground nutmeg; 1/4 tsp ground cinnamon; 1/4 tsp orange extract; 1/4 tsp vanilla extract

Servings: persons

225 grams unsalted butter, at room temperature, plus more for greasing tins
150 grams granulated sugar
430 grams dark brown sugar
4 large eggs
2 tsp vanilla extract
530 ml mulled wine (the cheap, pre-made stuff from the supermarket)
400 grams plain flour, plus more for flouring tins
130 grams Dutch cocoa powder (powder that has its acids neutralised, available in supermarkets)
1/2 tsp bicarbonate of soda
1 tsp baking powder
3/4 tsp ground cinnamon
3/4 tsp table salt
1/2 tsp bicarbonate of soda
450 grams mascarpone cheese
135 grams icing sugar
1 pinch of salt
1/4 tsp ground gloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp orange extract
1/4 tsp vanilla extract

1
Preheat your oven to 160C/fan 140C/gas mark 3.
2
Line the bottom of two 23cm cake tins with parchment and butter and lightly flour the parchment and sides of the pans.
3
In a mixer on medium speed, cream the butter until smooth.
4
Add the sugars and beat until fluffy.
5
Add the eggs, beat well, then the mulled wine and vanilla.
6
Sift the flour, cocoa, bicarbonate of soda, baking powder, cinnamon, and salt together, over the mixture.
7
Mix with the machine until almost combined, then fold the rest together with a spatula.
8
Divide batter between the tins.
9
Bake for 45 minutes, or until a skewer comes out clean.
10
The top of each cake should be shiny and smooth.
11
Cool on a rack.
12
If your cakes have domed a bit, level the tops using a long serrated knife.
13
In a medium bowl, beat the mascarpone with the icing sugar, pinch of salt, vanilla extract, orange extract and spices at medium speed until the mixture is light and fluffy.
14
Place the first cake layer on a cake stand or plate, and spread with half of the filling.
15
Repeat with the second layers.
16
Chill in the fridge until you're ready to serve.

2133

kcal

Calories

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 225 grams unsalted butter, at room temperature, plus more for greasing tins, 150 grams granulated sugar, 430 grams dark brown sugar, 4 large eggs, and more.

Yes, Christmas Mulled Wine Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Christmas Mulled Wine Velvet Cake

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