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–+ servings
festive red velvet cake

Red Velvet Christmas Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 parchment paper sheet
  • 1 toothpick

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon natural cocoa powder unsweetened
  • 1 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring or gel equivalent
  • 1/2 cup hot coffee freshly brewed
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1/8 teaspoon fine sea salt for frosting
  • 1/2 cup crushed peppermint candies optional garnish
  • 1/2 cup white chocolate curls optional garnish
  • 2 tablespoon holiday sprinkles optional garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment and grease the sides.
  • In a mixing bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth and uniform.
  • Add the wet mixture to the dry ingredients and whisk just until no dry streaks remain.
  • Gently whisk in the hot coffee until the batter is silky and pourable without overmixing.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  • Bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans for 10 minutes, then invert onto a wire rack, peel parchment, and cool completely.
  • For the frosting beat cream cheese and butter on medium speed until creamy and fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and salt and beat on low to combine, then on medium-high until fluffy, 2–3 minutes.
  • Level the cooled cake layers if domed using a serrated knife.
  • Place one layer on a serving plate, spread about 1 cup frosting evenly to the edges.
  • Set the second layer on top and apply a thin crumb coat over the whole cake, then chill for 20 minutes.
  • Finish with a thick final coat of frosting, smoothing sides and top with an offset spatula.
  • Garnish with crushed peppermint, white chocolate curls, and sprinkles if desired, then slice and serve.

Notes

For the brightest hue, use gel food coloring and natural cocoa powder; Dutch-process can mute the color and affect rise. Buttermilk and vinegar react with baking soda for tenderness, so keep them in the recipe and at room temperature for best texture. The hot coffee deepens chocolate notes without adding coffee flavor, but hot water can be substituted. To prevent sticking, fully line pan bottoms with parchment and grease the sides well. If your kitchen is warm, chill the frosted cake briefly between coats to set the crumb layer. The cake layers can be baked a day ahead, wrapped tightly, and refrigerated or frozen for cleaner stacking. Adjust frosting sweetness by adding a pinch more salt or a tablespoon of lemon juice to brighten if desired.
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