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We hope you got insight from reading it, now let’s go back to christmas mulled wine velvet cake recipe. You can have christmas mulled wine velvet cake using 23 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Christmas Mulled Wine Velvet Cake:

1. Prepare For the sponge
2. Take unsalted butter, at room temperature, plus more for greasing tins
3. Prepare granulated sugar
4. Prepare dark brown sugar
5. Get eggs
6. Take vanilla extract
7. Provide mulled wine (the cheap, pre-made stuff from the supermarket)
8. You need plain flour, plus more for flouring tins
9. Take Dutch cocoa powder (powder that has its acids neutralised, available in supermarkets)
10. Use bicarbonate of soda
11. Use baking powder
12. Get ground cinnamon
13. Use table salt
14. Use bicarbonate of soda
15. Use For the filling
16. Provide mascarpone cheese
17. Take icing sugar
18. You need of salt
19. Take ground gloves
20. Prepare ground nutmeg
21. Prepare ground cinnamon
22. Use orange extract
23. You need vanilla extract

Steps to make Christmas Mulled Wine Velvet Cake:

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

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