Red Velvet Christmas Cake with White Buttercream Frosting
This showstopper of a Red Velvet Christmas Cake pairs a soft, velvety red cake with a fluffy white buttercream frosting, making it the perfect centerpiece for your holiday celebrations.
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.
Notes
If you can't find buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let sit for 5 minutes. Optional: Add festive sprinkles on top for decoration.