Red Velvet Christmas Cake: A Festive Holiday Masterpiece
The holiday season calls for something truly spectacular, and nothing embodies Christmas elegance quite like a Red Velvet Christmas Cake. This stunning dessert combines the classic red velvet’s signature crimson hue with festive decorations, creating a showstopping centerpiece for your holiday table. While traditional Christmas cookies are delightful, this cake takes celebration to a whole new level with its rich cocoa undertones, velvety cream cheese frosting, and seasonal charm.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2¾ cups |
| Unsweetened cocoa powder | 3 tablespoons |
| Granulated sugar | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1 teaspoon |
| Eggs | 3 large |
| Vegetable oil | 1½ cups |
| Buttermilk | 1 cup |
| Red food coloring | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| White vinegar | 1 teaspoon |
For the Cream Cheese Frosting:
| Ingredient | Amount |
|---|---|
| Cream cheese | 16 oz |
| Unsalted butter | 1 cup |
| Powdered sugar | 4 cups |
| Vanilla extract | 2 teaspoons |
Instructions
Preparing the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
3. In a large mixing bowl, beat together the eggs, sugar, and vegetable oil until well combined and slightly lighter in color (about 2 minutes).
4. Add the buttermilk, vanilla extract, and red food coloring to the wet ingredients. Mix until fully incorporated. The batter should be a vibrant red color.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the vinegar. This helps to enhance the red color and creates a tender crumb.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
Making the Frosting:
1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy (about 3 minutes).
2. Gradually add the powdered sugar, mixing on low speed to avoid a mess.
3. Add vanilla extract and beat until light and fluffy (about 5 minutes).
Assembly and Decoration:
1. Once the cakes are completely cool, level them if needed using a serrated knife.
2. Place one layer on a cake stand or serving plate. If you’re looking for more holiday dessert ideas, check out these no-bake Christmas desserts.
3. Spread about 1 cup of frosting evenly on top of the first layer.
4. Place the second layer on top and apply a thin crumb coat of frosting all over the cake. Refrigerate for 15 minutes.
5. Apply the final coat of frosting, creating smooth sides and top.
6. For a festive touch, decorate with sugared cranberries, rosemary sprigs, or white chocolate snowflakes. You might also be interested in pairing this with a festive cheesecake for variety.
Conclusion
This Red Velvet Christmas Cake is more than just a dessert; it’s a celebration of the holiday season in cake form. The deep red color perfectly complements Christmas decorations, while the rich, moist texture and cream cheese frosting create an unforgettable taste experience. Whether served at a holiday party or as the crowning glory of your Christmas dinner, this cake is sure to become a cherished part of your festive traditions.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them well in plastic wrap and store at room temperature. The assembled cake can be refrigerated for up to 3 days. Just bring it to room temperature before serving.
Why is my red velvet cake not red enough?
The intensity of the red color depends on the brand and amount of food coloring used. For a deeper red, ensure you’re using gel food coloring rather than liquid, as it provides more concentrated color. Also, make sure your cocoa powder isn’t too dark, as this can affect the final color.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it stand for 5 minutes before using.
