Red Velvet Santa Cakes

With a red velvet sponge for his suit, chocolate frosting for his belt and strawberries and cream for his hat, these cute little cakes make a fun festive treat! Not to mention, when baked with Bacofoil® Non-Stick Baking Paper, the unique textured surface ensures that the cakes don’t stick and come away from the paper effortlessly.

Prep Time

Approx 1 hour plus cooling

Cook Time

Approx 40 minutes




For the cake:

300g plain flour

2 tsp baking powder

3 free-range eggs

200ml buttermilk

1 tsp good quality vanilla extract

150g butter

250g caster sugar

Approx 1 heaped teaspoon red food colouring

12g (approx 1½ tbs) cocoa

2 tsp cider vinegar

1 tsp bicarbonate of soda

For the frosting:

200ml double cream

200g dark chocolate

50g butter

50g caster sugar

To decorate

16 strawberries, green tops removed

200 ml whipping cream


Preheat the oven to 160ºC fan/180ºC/Gas 4. Line a deep square baking tin (approx 22cm) with Bacofoil® non-stick baking paper

Sift the flour and baking powder into a bowl. Beat the eggs in a jug with a fork. Measure the buttermilk into a bowl and stir in the vanilla. Cream the butter and sugar together until pale and fluffy

Gradually add about a third of the beaten eggs and beat well, then add a third of the buttermilk and beat again. Add a couple of spoonfuls of flour then beat again. Repeat with another third of the eggs, third of the buttermilk and a couple of spoonfuls of flour. Add the rest of the egg, buttermilk and another two spoonfuls of flour and beat again.

Stir in the red colouring until the colour is well combined and a nice bright red. Sift the cocoa on top then tip in the rest of the flour and fold in gently with a metal spoon

In a small bowl, quickly mix together the cider vinegar and bicarbonate of soda (it will fizz up) then immediately fold it into the cake mix. Pour the mixture into the lined tin and smooth over the top. Bake for 30-35 minutes until firm and springy when the top is gently pressed and a skewer inserted into the middle comes out clean. Allow to cool completely on a cooling rack

When the cake is completely cool, make the topping. Pour the cream into a saucepan and warm gently, but do not boil. When the cream is warm, turn off the heat, add the chocolate and stir well until melted. Now add the butter and sugar and stir until dissolved and the frosting is smooth, dark and glossy. Set aside for 15 minutes or until it becomes a little thickened but still easily spreadable. Spread over the top of the cake and smooth over. Leave to cool for a further 15 minutes

Cut the cake into 16 squares. Whip the cream. Make a paper piping bag by tearing a rectangle of Bacofoil® non-stick baking paper then forming it into a cone shape. Fold over the top to hold gently in place. Fill with whipped cream and twist the top then pipe a circle of cream onto each square of cake to make the furry trim of Santas hat. Now add a strawberry to each then finish with a blob of cream for a pom pom!

Tip: choose a gel food colouring for the best effect. Natural colours won’t stay bright red after baking