Red Velvet Christmas Cake

introduction

This Red Velvet Christmas Cake is bright, soft, and full of warm taste. You will like its red crumb and mild cocoa notes. The cream cheese frost makes it rich and smooth. If you want more red velvet ideas, see this cherry red velvet cupcakes for a small treat.

why make this recipe

Make this cake for a calm and happy meal with friends or family. It looks like a gift on the table. The cake is easy to cut and share. If you enjoy soft cakes with cream cheese, try this like the fluffy red velvet cupcakes that pair well with this cake idea.

how to make Red Velvet Christmas Cake

Follow clear steps and keep all parts ready. Use room warm eggs and soft cream cheese. Mix with care and do not over beat the batter. For a fun twist, layer crumbs as in a trifle to make a quick party dish like a red velvet cake trifle.

Ingredients :

• 2.5 cups all-purpose flour (substitute cake flour for lighter texture)
• 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cups granulated sugar
• 1 cup buttermilk (substitute with 1 cup milk + 1 tbsp vinegar)
• 1 cup vegetable oil (or ¾ cup oil + ¼ cup applesauce)
• 2 large eggs (room temperature)
• 2 tablespoons high-quality red food coloring (or beet powder)
• 1 teaspoon white vinegar
• 2 teaspoons vanilla extract
• 16 ounces cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2 teaspoons vanilla extract
• Pinch salt
• Holiday decorations (sugared cranberries, rosemary sprigs, white chocolate snowflakes)

Directions :

1. Mix dry ingredients and set aside.
2. Combine wet ingredients and create batter.
3. Mix dry and wet ingredients until smooth.
4. Bake at 350°F (175°C) for 40 minutes, then cool.
5. Prepare cream cheese frosting and assemble cake with decorations.
   
   

how to serve Red Velvet Christmas Cake

Slice the cake with a sharp knife. Serve at room warm or slightly cool. Add small sprigs of rosemary and sugared cranberries on top for a bright look. For small plates, you can serve it with a fork and a cup of milk or coffee, or try a side like red velvet crush cupcakes for more sweets.

how to store Red Velvet Christmas Cake

Wrap the cut cake in a tight box or cover with plastic wrap. Keep it in the fridge for up to 4 days. For longer store, freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before you use.

tips to make Red Velvet Christmas Cake

• Use room warm eggs and soft butter for a smooth mix.
• Do not over mix the batter to keep the cake soft.
• Test with a toothpick; if it comes out clean, the cake is done.
• Let the cake cool fully before you add the cream cheese frost.
• For bright red color, use good food color and add a little at a time; see more on red velvet tips in this red velvet cupcakes guide.

variation (if any)

• Make a single layer for a small group.
• Add a thin layer of jam between the cakes for a sweet note.
• Use beet powder for a natural red color.
• Swap some oil for apple sauce to cut fat.

FAQs

Q: Can I use cake flour instead of all-purpose flour?
A: Yes. Cake flour makes the cake lighter.

Q: Do I need Dutch-processed cocoa?
A: You can use regular cocoa, but Dutch cocoa gives a milder taste.

Q: How do I fix a dry cake?
A: Brush the cake with simple syrup or serve with a moist cream.

Q: Can I use a different frosting?
A: Yes. You can use whipped cream or buttercream if you like.

Conclusion

This Red Velvet Christmas Cake makes a bright and warm treat for the holidays. It looks nice, tastes rich, and stays soft when you follow the steps. For more detail and a full picture guide, visit Red Velvet Christmas Cake.

Red Velvet Christmas Cake

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• Author: olivia
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A bright and soft red velvet cake enriched with cream cheese frosting, perfect for holiday gatherings.

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Ingredients

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• 2.5 cups all-purpose flour (substitute cake flour for lighter texture)
• 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cups granulated sugar
• 1 cup buttermilk (substitute with 1 cup milk + 1 tbsp vinegar)
• 1 cup vegetable oil (or ¾ cup oil + ¼ cup applesauce)
• 2 large eggs (room temperature)
• 2 tablespoons high-quality red food coloring (or beet powder)
• 1 teaspoon white vinegar
• 2 teaspoons vanilla extract
• 16 ounces cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2 teaspoons vanilla extract
• Pinch salt
• Holiday decorations (sugared cranberries, rosemary sprigs, white chocolate snowflakes)

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Instructions

1. Mix dry ingredients and set aside.
2. Combine wet ingredients and create batter.
3. Mix dry and wet ingredients until smooth.
4. Bake at 350°F (175°C) for 40 minutes, then cool.
5. Prepare cream cheese frosting and assemble cake with decorations.

Notes

For a fun twist, layer crumbs as in a trifle to create a quick party dish.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg