If you are looking for the perfectly festive holiday cake, this Red Velvet Christmas Cake is it! Actually, this cake is great to have on hand for most holidays-Halloween, Fourth of July, Christmas, and Valentine’s Day. Simply switch out your decorations and you are good to go!
I love showing up to parties with a full homemade cake. There’s something about a fresh slice that makes people go wild. Most people do go to the effort of making a cake (and frosting) from scratch so it is always appreciated, and will almost always go before any store bought dessert. Not that store bought desserts are bad, they just aren’t as good as homemade. Let’s be real!
While this recipe has a few steps, it is not difficult to make. Put on some Christmas music and bake away. In a few short hours, you will have a stunning cake to celebrate! This recipe also makes wonderful cupcakes!
I kind of have a problem with Christmas sprinkles. I kind of can’t leave the store without them. I literally have an entire shelf dedicated to my collection, and I have a hard time using some of them. My newest favorite sprinkles are from SweetsIndeed (not sponsored just really really like her stuff). They are like candy confetti and range in size. I love the way they add color and contrast to a simple white frosted cake and cupcakes. If you plan on baking this year, I highly suggest ordering some! Enjoy!
- 2 1/4 cups sifted cake flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream , room temperature
- 1 1/2 tablespoons red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 16 ounces cream cheese , room temperature
- 1/2 cup unsalted butter , room temperature
- 4 cups powdered sugar
- 2-3 Tablespoons cream or milk
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees. Generously grease three 8 inch baking round pans or two 9 inch round pans.
In a bowl, combine cake flour, cocoa powder, baking powder and soda, and salt. Mix together.
In the bowl of your mixer, beat together butter and sugar until light and fluffy.
Add eggs, one at a time.
In a small bowl combine sour cream, food coloring, vinegar and extract.
Alternatively, gradually add flour and sour cream mixture and mix on low until just combined. Do not over mix.
Evenly distribute batter into 4 pans. Bake pans for about 20 minutes or until a knife is inserted and comes out clean.
Cool completely before applying crumb coat.
For the frosting, combine all the ingredients and beat on low for 1 minute.
Increase mixing speed to medium high and beat for 3 minutes or until smooth.
Frost cake and garnish with holiday sprinkles.