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Red Velvet Christmas Cake

A stunningly beautiful and delicious Red Velvet Christmas Cake paired with creamy white buttercream frosting that captures the essence of the holiday spirit.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring adjust to desired shade
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Buttercream Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, followed by the heavy cream and vanilla extract, beating until smooth and fluffy.
Assembly
  1. Once the cakes are completely cool, place one cake layer on your serving plate and spread a layer of buttercream on top.
  2. Place the second cake layer on top and use the remaining frosting to cover the entire cake.
  3. Decorate with festive sprinkles or seasonal fruits if desired.

Notes

For best results, ensure that your eggs and buttermilk are at room temperature for smoother mixing. Store leftover cake in an airtight container in the fridge for up to a week.