Red Velvet Christmas Cake with White Buttercream Frosting
Red Velvet Christmas Cake with White Buttercream Frosting: Your New Holiday Showstopper!
During the holiday season, we often find ourselves searching for that one eye-catching recipe that combines festive charm with mouthwatering flavor. Enter the Red Velvet Christmas Cake with White Buttercream Frosting! This cake is not only a feast for the eyes, but it also tastes like a sweet embrace from your favorite holiday memories. Imagine gathering around a beautifully adorned table, everyone’s faces lighting up when they see this stunning centerpiece. Trust me, this is a showstopper your loved ones will be raving about long after the last crumb has vanished!
So, whether you’re impressing your in-laws, delighting your children, or simply indulging in a little baking therapy, this cake is the perfect companion. Grab your apron, and let’s dive into the warmth of the holidays with this delectable creation!
Why You’ll Love This Red Velvet Christmas Cake
If you’re like me, you probably dread the stress of meal prep during the holidays! Amidst the whirlwind of shopping, gift-wrapping, and holiday parties, finding time to create something truly special can feel daunting. The good news? This vibrant Red Velvet cake is surprisingly simple to make and offers a dazzling result!
Not to mention, the deep crimson color and the creamy white frosting exude festive vibes that will elevate any gathering. It’s soft, velvety, and just sweet enough to make you feel all warm and fuzzy inside. Plus, who can resist that delightful contrast of the bold red cake against that fluffy white buttercream? I mean, it’s basically Christmas on a plate!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the White Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Steps to Create Your Festive Masterpiece
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Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Your future cake deserves the royal treatment!
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Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set this dry mix aside; it’s time to whip up the wet ingredients!
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Blend Wet Ingredients: In another bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk them together until smooth. Just think of how vibrant and cheerful that red mixture looks—like liquid Christmas joy!
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Combine and Mix: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing; you want a cake that’s tender and delightful, not tough as a holiday fruitcake you’d dread eating!
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Bake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Test it with a toothpick in the center! If it comes out clean, your beautiful cakes are ready!
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Cool: Let the cake cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Don’t rush this step; nobody wants melted frosting!
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Prepare the Frosting: While your cakes are cooling, move on to the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until it’s light and fluffy. If you want a thicker consistency, just add a bit more powdered sugar!
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Frost Your Cakes: Once cooled, place one cake layer on a serving plate. Spread a generous amount of buttercream on top, followed by the second layer. Frost the entire cake with more buttercream, and enjoy the therapeutic act of cake decorating. (Side note: if frosting ends up on your face, consider it a badge of honor!)
Cooking Tips: You Got This!
- Can’t Find Buttermilk? No problem! Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You have homemade buttermilk.
- Coloring Matters: The amount of food coloring can be adjusted based on the intensity of red you desire. Just keep in mind that a little goes a long way!
- Optional Additions: Want to jazz it up even more? Consider adding some festive sprinkles on top or pairing it with cream cheese frosting for an extra tangy kick!
Personal Note
I first stumbled upon the idea of a Red Velvet Christmas Cake during a family reunion years ago. The moment I saw it, sitting pretty on the dessert table, I knew I had to recreate it. It quickly became a holiday favorite, especially with the kids—they love anything that involves a bit of red and lots of frosting! Now, it’s a tradition to bake it every Christmas, and I can’t wait to share the joy with you.
FAQs
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Can I substitute the vegetable oil?
Absolutely! You can use melted coconut oil, but keep in mind it may alter the flavor just a tad. -
How can I store leftovers?
Store your cake in an airtight container at room temperature for up to 3 days. Any longer, and it’s better off in the fridge!
Revel in the Festive Joy
This Red Velvet Christmas Cake with White Buttercream Frosting is more than just a dessert; it’s an experience. A reason to gather, celebrate, and create sweet memories. So, as you bake this delightful treat, know you’re also spreading joy during this festive season.
As Anna and Patricia say, cooking should leave a lasting impression, not just on your taste buds but in your heart. So, go ahead, take a slice (or two), and make this holiday season memorable!
Meta Description:
Red Velvet Christmas Cake is a delightful holiday treat. Quick, easy, and visually stunning, this recipe will impress your family. Try it today!
Red Velvet Christmas Cake with White Buttercream Frosting
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the White Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In another bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
Baking the Cake
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Test with a toothpick; it should come out clean.
Cooling and Frosting
- Let the cake cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until light and fluffy.
- Once cooled, layer the cakes: place one on a serving plate, spread a generous amount of buttercream on top, then add the second layer. Frost the entire cake with the remaining buttercream.
