Description
This Irresistible Christmas Red Velvet Cake recipe features a moist, velvety red crumb and decadent cream cheese frosting, perfect for holiday gatherings. It’s easy to make and guaranteed to impress.
Ingredients
Scale
- For the Cake Batter:
- 2 cups All-purpose Flour
- 1.5 cups Granulated Sugar
- 1 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 1 tablespoon Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
- For the Cream Cheese Frosting:
- 8 oz Cream Cheese
- 0.5 cups Unsalted Butter
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Optional Garnishes:
- 1 cup Fresh Cranberries or Pomegranate Seeds
- 0.5 cups Chopped Pecans or Walnuts
- as needed Edible Gold Dust or Sprinkles
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round pans.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until evenly combined and no cocoa lumps remain.
- Combine buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl. Whisk until smooth and well blended.
- Mix the wet ingredients into the dry mixture with a spatula. Stir gently until just combined—avoid overmixing.
- Add red food coloring and white vinegar. Stir until the batter is a vibrant crimson and smooth.
- Divide the batter evenly between pans. Use a spatula to smooth the tops. Tap pans lightly on the counter to release air bubbles.
- Bake at 350°F for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes. Then invert onto wire racks and cool completely—about 1 hour—before frosting.
- For the Cream Cheese Frosting: Beat cream cheese and unsalted butter on medium speed until smooth and fluffy.
- Add powdered sugar gradually, beating on low until incorporated, then increase speed to high. Frosting should be thick, creamy, and spreadable.
- Stir in vanilla extract until just combined.
- Assemble the cake by placing one layer on a plate, spreading frosting between, stacking, then crumb-coating and final coating for a smooth finish.
- Optional: Garnish with fresh pomegranate seeds and edible gold dust for sparkle.
Notes
- For best results, use room temperature ingredients and gently mix the batter to avoid density.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Bring cake to room temperature for about 30 minutes before serving for best taste and texture.
- Can be frozen for up to 3 months when wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg