Description
This Festive Southern Red Velvet Christmas Cake is a vibrant and moist cake perfect for holiday celebrations. Infused with buttermilk and a touch of cocoa powder, this classic dessert features a striking red color enhanced by red food coloring. Topped with smooth, tangy cream cheese frosting, it delivers a perfect balance of sweetness and richness that will delight family and friends.
Ingredients
Scale
Wet Ingredients
- 1 cup whole buttermilk (room temperature)
- 3 large eggs (room temperature)
- 1 tbsp white vinegar
- 1 tbsp vanilla extract
- 1 cup vegetable oil (or any neutral oil)
- 2 tbsp red food coloring (gel or liquid)
Dry Ingredients
- 1.75 cups sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 2.5 cups all-purpose flour
- 3/4 tsp kosher salt
Frosting
- Double-batch cream cheese frosting (Philadelphia cream cheese recommended)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, combine the room temperature buttermilk, eggs, white vinegar, vanilla extract, vegetable oil, and red food coloring. Whisk until fully blended and smooth.
- Sift Dry Ingredients: In another bowl, sift together the sugar, unsweetened cocoa powder, baking soda, all-purpose flour, and kosher salt to remove lumps and ensure even distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes onto wire racks to cool completely before frosting.
- Frost the Cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one layer. Place the second layer on top and frost the top and sides with the remaining cream cheese frosting.
- Serve and Enjoy: Slice and serve your festive red velvet cake at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and cake texture.
- Be careful not to overmix the batter to keep the cake tender and moist.
- Red food coloring can be adjusted to reach desired redness; gel types provide more vibrant hues with less quantity.
- The double-batch cream cheese frosting ensures you have enough to generously frost the cake and decorate if desired.
- This recipe yields a rich cake best served fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
