Red Velvet Christmas Cake

Nothing says holiday magic like a bright, velvety red cake crowned with luxurious cream cheese frosting and a shower of festive sprinkles. You’ll love how this Red Velvet Christmas Cake bakes up tender and moist with balanced cocoa-vanilla notes, making it the star of any dessert table. With straightforward steps and pantry-friendly ingredients, it’s ideal for Holiday Baking and a surefire favorite for Homemade Christmas Treats.

Why You’ll Love It

• Classic red velvet flavor with a soft, moist crumb.
• Smooth, tangy cream cheese frosting that spreads like a dream.
• Perfect for Christmas Desserts Ideas, potlucks, and gifting.
• Make-ahead friendly and easy to decorate with holiday sprinkles.

Ingredients

Dry Ingredients

• 3 cups all-purpose flour, sifted then measured
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 cup vegetable oil
• 2 cups granulated white sugar
• 3 large eggs
• 1 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 1/2 tablespoons red food coloring

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Ingredient Table

Step-by-Step Instructions

Bake the Cake Layers

1. Preheat oven to 350°F. Generously grease three 8-inch round pans or two 9-inch pans; line bottoms with parchment.
2. Whisk flour, cocoa powder, baking soda, and salt in a bowl; set aside.
3. In a stand mixer, beat butter, oil, and sugar on medium-high until pale and fluffy, 2–3 minutes.
4. Add eggs one at a time, mixing to combine and scraping the bowl as needed.
5. In a small bowl, whisk sour cream, red food coloring, vinegar, and vanilla until smooth.
6. On low speed, add dry ingredients and sour cream mixture alternately, beginning and ending with dry. Mix just until combined do not overmix.
7. Divide batter evenly among prepared pans; level tops. Bake 22–25 minutes, or until a toothpick comes out clean.
8. Cool in pans 5 minutes, then invert onto wire racks; remove parchment and cool completely.

Make the Cream Cheese Frosting

1. Beat cream cheese and butter on medium-high until completely smooth and fluffy, 2–3 minutes.
2. Reduce speed; add powdered sugar gradually, then vanilla and salt.
3. Increase speed to medium-high and beat 2–3 minutes until light, silky, and spreadable.

Assemble and Decorate

1. Level cooled layers if needed. Place first layer on a cake board; add frosting and spread to edges.
2. Repeat with remaining layers; apply a thin crumb coat and chill 15–20 minutes.
3. Finish with a smooth final coat; add holiday sprinkles around the sides or top for a festive touch.

Pro Tips

• Measure flour after sifting: Sift first, then spoon and level to avoid dense cake.
• Don’t overmix: Stop as soon as the batter looks combined to preserve a tender crumb.
• Room-temperature ingredients: Ensure butter, cream cheese, eggs, and sour cream are not cold for a smooth batter and frosting.
• Color control: Gel coloring provides a vibrant red without thinning the batter.
• Make-ahead: Bake layers a day ahead; wrap and chill. Frosting can be made 2–3 days in advance and re-whipped.
• Freezer-friendly: Wrapped layers freeze up to 2 months; thaw in the fridge overnight.

Serving and Storage

• Serve at cool room temperature for the best texture.
• Refrigerate leftovers in an airtight container up to 4 days.
• For clean slices, warm a knife under hot water and wipe between cuts.

Pairing Ideas

• Hot cocoa, chai latte, or peppermint mocha for cozy holiday vibes.
• Fresh berries for brightness against the tangy frosting.

FAQ: Red Velvet Christmas Cake

Q: What makes red velvet different from chocolate cake?
A: Red velvet uses a small amount of cocoa for subtle chocolate flavor, balanced with vanilla, a touch of acid (vinegar, sour cream), and a signature tangy cream cheese frosting.

Q: Can I bake this as cupcakes?
A: Yes fill liners 2/3 full and bake at 350°F for 16–18 minutes.

Q: Why add vinegar?
A: Vinegar reacts with baking soda to create lift and contribute to the cake’s tender crumb.

Q: Can I use buttermilk instead of sour cream?
A: Yes swap 1 cup buttermilk for the sour cream. Batter will be slightly looser; bake times may vary by 1–2 minutes.

Q: How do I prevent doming?
A: Use even oven temperature, avoid overmixing, and consider cake strips for level layers.

Ready to bake a showstopper? Make this Red Velvet Christmas Cake today and wow your holiday guests then save and share for later!

Red Velvet Christmas Cake

Print Recipe

Moist, festive Red Velvet Christmas Cake with silky cream cheese frosting and holiday sprinkles perfect for holiday baking.

• Author: Sara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

3 cups all-purpose flour, sifted then measured

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup vegetable oil

2 cups granulated white sugar

3 large eggs

1 cup sour cream, room temperature

1 tablespoon vanilla extract

1 teaspoon distilled white vinegar

1 1/2 tablespoons red food coloring

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1 cup unsalted butter, room temperature

4 cups powdered sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

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Instructions

1. Preheat oven to 350°F. Grease three 8-inch or two 9-inch pans and line with parchment.

2. Whisk flour, cocoa powder, baking soda, and salt; set aside.

3. Beat butter, oil, and sugar until light and fluffy.

4. Add eggs one at a time, mixing well and scraping bowl.

5. Whisk sour cream, red food coloring, vinegar, and vanilla.

6. Alternate adding dry ingredients and sour cream mixture on low speed just until combined.

7. Divide batter evenly and bake 22–25 minutes until a toothpick comes out clean.

8. Cool 5 minutes in pans; invert onto racks and cool completely.

9. Beat cream cheese and butter until smooth; gradually add powdered sugar, vanilla, and salt. Beat until silky.

10. Frost cooled layers and garnish with holiday sprinkles.

Notes

For vibrant color, use gel food coloring.

Make ahead: Wrap cooled layers and refrigerate up to 24 hours or freeze up to 2 months.

Store frosted cake covered in the fridge up to 4 days; serve at cool room temperature.