Festive Red Velvet Christmas Cake
A show-stopping holiday dessert! This classic, from-scratch red velvet cake is incredibly moist and features a tangy, sweet cream cheese frosting.
Ingredients
- Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups vegetable oil or canola oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 16 oz full-fat cream cheese 2 blocks, softened
- 1/2 cup unsalted butter 1 stick, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined and no dry streaks remain. Do not overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
- Level the cooled cakes with a knife if needed. Place one layer on a serving plate, spread a thick layer of frosting over the top, then place the second layer on top.
- Frost the top and outside of the entire cake with the remaining cream cheese frosting. Chill until ready to serve.
Notes
Room Temperature Ingredients: Ensure your eggs, buttermilk, butter, and cream cheese are at room temperature for the best texture and a smooth frosting. Cool Completely: Do not frost the cake until the layers are completely cool, or the cream cheese frosting will melt. Storage: Because of the dairy in the frosting, this cake must be stored in the refrigerator. Let slices sit at room temperature for 30 minutes before serving.
