Christmas Red Velvet Cake
This Christmas Red Velvet Cake is a festive showstopper—rich, moist, and crowned with creamy frosting that melts in your mouth. A true holiday delight that brings love to every slice.
Equipment
- 2 9-inch Round Cake Pans
- Mixing Bowls
- Whisk
- Electric Mixer
- Parchment Paper
- Cooling Rack
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until smooth.
- Combine wet and dry ingredients and mix until just combined. Do not overmix.
- Divide the batter between the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Beat until fluffy.
- Frost the cooled cakes, layering and covering the top and sides. Decorate with crushed candy canes or sugared berries if desired.
Notes
Chill the cake before frosting for easier spreading. For deeper flavor, bake the layers a day in advance and frost later. Use high-quality cocoa for best taste and color.