Looking for a fun and delicious holiday centerpiece? This pull-apart cake combines vanilla and red velvet cupcakes as a base. Frost with vanilla buttercream that’s been dyed red and green to resemble a holiday gift. Red sanding sugar provides a glittery festive finish.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 20 to 24 servings |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 tablespoon distilled white vinegar
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 4 sticks unsalted butter, at room temperature
- 1/2 teaspoon salt
- 5 cups confectioners’ sugar
- 1/4 cup milk
- 1 tablespoon pure vanilla extract
- Red and green food coloring
- Red sanding sugar
- 5 whole graham crackers
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with 22 paper liners.
- Make the cupcakes: In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, whisk together the granulated sugar, vegetable oil, milk, egg, vinegar, food coloring and vanilla. Add the flour mixture and whisk until just combined. Divide the batter evenly among the muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to a rack to cool completely.
- Make the frosting: Beat together the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy. Reduce the speed to low and beat in the confectioners’ sugar, 1 cup at a time, increasing the speed to medium-high between each addition. Add the milk and vanilla and beat until smooth. Transfer 3/4 cup frosting to a small bowl; set aside to keep white. Transfer 1 1/2 cups frosting to a medium bowl and tint green with food coloring. Tint the remaining frosting red.
- Assemble the cupcakes (see above): Arrange 16 cupcakes in a 4-by-4-inch square on a large platter or baking sheet. Arrange the remaining 6 cupcakes in 2 triangles above the square to make a bow shape as shown. Break the graham crackers into pieces and use them to fill in the gaps between the cupcakes. Pipe the red frosting over the square of cupcakes and smooth with an offset spatula. Sprinkle with red sanding sugar to cover.
- Pipe the white frosting over the bow-shaped cupcakes and spread evenly. Using a piping bag with a wide flat tip, pipe the green frosting to form a ribbon and bow.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 375 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 0 g |
| Sugar | 36 g |
| Protein | 2 g |
| Cholesterol | 53 mg |
| Sodium | 134 mg |
Reviews
what a surprise pull apart
All wrapped up
Present Cake!