Christmas green velvet poundcake

This Christmas green velvet poundcake is very simple and quick to prepare, super soft and fun to eat. This fluffy cake is covered with a cream cheese frosting that together with slices of fresh or frozen fruit adds a tart note. The plumcake itself is a very simple vanilla cake, with a delicate flavor and a very light cocoa aftertaste. Adding green food coloring makes it a beautiful bright color while baking in the Christmas mould makes it perfect for the holidays. As you can imagine, children love it not only for the shape and color but also for the simple and pleasant taste.

Instrucions Christmas green velvet poundcake

For this recipe I used the Buche Sapin silicone mould made by Silikomart. The mould has 1000 ml of volume. If you intend to use a different tim be sure to check its volume.

Mix milk with the vinegar and set aside for 10 minutes to let it curdle.

Meanwhile, sift flour, cocoa powder, baking powder and salt into a bowl.

Combine sugar, oil, eggs and vanilla in a large bowl. Beat with a hand whisk until the mixture is smooth.

Gradually add the wet ingredients to the dry ones and mix until incorporated. Scrape the sides and bottom of the bowl to mix well all the ingredients.

Gradually add curdled milk and finally green food coloring. The amount needed to achieve the desired color depends on the brand and type of food dye used. Remember that thanks to the addition of cocoa powder the batter will darken slightly during baking.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking time

Brush the mould with some vegetable oil. If you use the classic tin you have to grease it and gently dust with flour.

Pour the prepared batter into the mould and place it on a flat baking sheet.

Bake in a preheated static oven at 170 – 180 ° C for 1 hour and 20 minutes. Begin to check the baking after an hour. Insert the toothpick in the center of the pound cake. If the toothpick comes out clean and dry then your cake is ready. Turn off the oven and leave it with the oven door slightly open for another 2 – 5 minutes. Now take the cake out and let it cool before taking it out of the mold.

Level the cake by cutting off the hump and let it cool down completely.

Prepare the glaze by mixing the cream cheese with milk and powdered sugar. Pass the frosting through a fine sieve to remove any lumps and add more milk if you want your more liquid glaze.

Decorate your cake with the prepared glaze and other decorations to taste. I used grapes, raspberries, blueberries, almond flakes, sugar beads and pieces of white chocolate.

As the cake is covered with the glaze that contains dairy products, it should be stored in the refrigerator.

lot of love. B.

p.s. If you are looking for some other cute ideas for a Christmas cake check out my Hot chocolate cake (photo below) and Moist, soft and creamy decadent chocolate cake (photo below).

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related posts

Search your recipe