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Delicious Red Velvet Christmas Cake topped with cream cheese frosting.

Red Velvet Christmas Cake

A festive delight with rich flavor and vibrant color, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups granulated sugar
  • 1 cup buttermilk Can substitute with milk and lemon juice.
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring Adjust according to desired color intensity.
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
Frosting Ingredients
  • 16 ounces cream cheese
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • Pinch of salt
Decorations
  • Holiday decorations (sugared cranberries, rosemary sprigs, white chocolate snowflakes)

Method
 

Preparation
  1. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, mix together the sugar, buttermilk, oil, eggs, food coloring, vinegar, and vanilla until well combined.
  3. Gradually add the dry mixture to the wet mixture, stirring until smooth and well blended.
Baking
  1. Preheat the oven to 350°F (175°C). Pour the batter into greased cake pans and bake for about 40 minutes or until a toothpick comes out clean.
  2. Cool completely in the pans before transferring to wire racks.
Frosting
  1. In a bowl, beat together the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until creamy and fluffy.
Assembly
  1. Layer and frost the cake with the cream cheese frosting. Decorate with holiday decorations like sugared cranberries, rosemary sprigs, and white chocolate snowflakes.

Notes

Store leftovers covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and then in a freezer bag for up to 3 months.