Description
Festive red velvet Christmas cake brings holiday magic to dessert tables with rich crimson layers and creamy frosting. Elegant yet simple, this sweet centerpiece promises delightful celebration and joyful memories you’ll treasure.
Ingredients
Scale
Main Dry Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 2 tablespoons red food coloring (gel preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Sweeteners:
- 1 cup (200 grams) granulated sugar
Instructions
- Prepare the oven by heating to 350°F and coating an 8×8-inch cake pan with grease and flour. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- Whisk egg, buttermilk, vegetable oil, red food coloring, vanilla extract, and vinegar in a separate container. Fold wet ingredients into dry ingredients, stirring until the batter achieves a smooth, uniform consistency without overmixing.
- Transfer the crimson batter into the prepared pan, spreading evenly. Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center.
- Allow the cake to cool completely on a wire rack, ensuring it reaches room temperature before further preparation.
- Chill a mixing bowl in the freezer for 15 minutes to prepare for cream assembly. Whip heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form, taking care not to overwhip.
- Carefully slice the cooled cake horizontally into two or three uniform layers using a serrated knife.
- Position the first cake layer on a serving plate, spreading a generous layer of whipped cream. Repeat with subsequent layers, creating a delicate cream-filled structure.
- Coat the entire cake with remaining cream, ensuring smooth and even coverage on top and sides.
- Decorate with fresh cranberries and mint leaves, creating an elegant holiday presentation.
- Dust the cake’s surface with a light sprinkle of powdered sugar, mimicking a delicate winter snowfall. Optional: Add a touch of gold edible glitter for festive sparkle.
- Refrigerate the cake for 1-2 hours to allow the filling to set and flavors to meld.
- Slice and serve this festive red velvet masterpiece to eager guests.
Notes
- Customize food coloring intensity by adjusting drops for deeper or lighter red velvet color.
- Select high-quality cocoa powder for richer chocolate undertones in the cake.
- Ensure buttermilk is room temperature to help ingredients blend smoothly and create tender crumb.
- Prevent food coloring stains by wearing disposable gloves during preparation.
- Whip cream carefully to avoid turning it into butter; stop when stiff peaks form with soft, glossy texture.
- Use cold mixing bowl and chilled whisk for faster, more stable whipped cream.
- Replace heavy cream with coconut cream for dairy-free alternative.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg