Description
This Red Velvet Christmas Cake is a festive, show-stopping dessert perfect for any holiday celebration. With its moist, tender crumb and vibrant red hue, it’s topped with a creamy, tangy cream cheese frosting that complements the cake’s rich flavor. Simple yet decadent, it’s a treat everyone will enjoy!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1¾ cups granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1 cup vegetable oil
- 2 tablespoons liquid red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, and baking soda. Add sugar and mix to combine. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, vegetable oil, buttermilk, red food coloring, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing until well combined.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, checking with a toothpick until it comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer, then stack the second layer and frost the entire cake.
Notes
- Moisture: The oil and buttermilk ensure the cake stays moist and tender, while the red food coloring gives it that festive look.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- Frosting Tip: For smoother frosting, ensure your cream cheese and butter are softened to room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sodium: 220mg
- Fat: 16g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g