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There’s something magical about a dessert that tastes as good as it looks, and this Red Velvet Christmas Cake with Creamy Filling checks all the boxes! With its vibrant red layers, fluffy cream filling, and festive decorations, it’s a showstopper for your holiday table. Whether you’re hosting a grand family dinner or a cozy gathering with friends, this dessert will be the highlight of your celebration. Let’s dive into the recipe that will make your Christmas unforgettable!
Why You’ll Love This Red Velvet Christmas Cake
✨ Bold and Beautiful: The striking red velvet layers paired with snow-like creamy frosting bring holiday vibes to life.
🎄 Festive Elegance: Topped with cranberries, mint leaves, and edible glitter, it doubles as a centerpiece.
🍰 Unmatched Flavor: A perfect blend of cocoa richness and tangy buttermilk, enhanced by a creamy, light-as-air filling.
🕒 Easy and Make-Ahead Friendly: Prepare this cake in advance and let it chill, giving you more time to enjoy the festivities.
Ingredients
For the Red Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tbsp red food coloring (gel works best)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Creamy Filling:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
And For Decoration:
- Fresh cranberries
- Fresh mint or holly leaves (edible or faux)
- Powdered sugar (for snow effect)
- Gold edible glitter (optional)
Necessary Tools
- Mixing bowls
- Electric mixer
- 8×8-inch square cake pan or a round pan
- Whisk
- Serrated knife (for slicing cake layers)
- Spatula
How to Make This Stunning Christmas Dessert
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C) and prepare your pan by greasing and flouring it.
- In a large bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: egg, buttermilk, vegetable oil, red food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry mixture, stirring until smooth.
- Pour the batter evenly into your prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
2. Prepare the Creamy Filling
- Chill your mixing bowl for 15 minutes to ensure better whipping.
- Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (around 3-4 minutes).
- Be careful not to overwhip. Store in the fridge until ready to use.
3. Assemble the Cake
- Slice the cooled cake horizontally into 2 or 3 even layers using a serrated knife.
- Place one layer on a serving plate, spread a generous amount of creamy filling over it, then stack the next layer on top.
- Repeat the process until all layers are used, then frost the top with the remaining cream.
4. Decorate
- Arrange fresh cranberries and mint or holly leaves around the top.
- Dust lightly with powdered sugar for a snowy effect.
- Optionally, sprinkle gold edible glitter for an elegant sparkle.
5. Chill and Serve
- Refrigerate the cake for at least 1-2 hours to set the filling.
- Slice and serve this beautiful dessert with a smile!
Pro Tips for the Perfect Holiday Cake
- Vivid Red Velvet: Use gel food coloring for a more vibrant color without thinning the batter.
- Clean Slicing: Chill the cake for 30 minutes before slicing layers for cleaner cuts.
- Custom Decorations: Add mini gingerbread cookies, rosemary sprigs, or candy canes for extra festive flair.
- Frosted Cranberries: Coat cranberries in sugar for a frosted look by brushing them lightly with water and rolling in sugar.
How to Store Your Cake
- Refrigerator: Store the assembled cake in an airtight container for up to 3 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to a month. Thaw in the fridge overnight before serving.
FAQs
Q: Can I make this cake gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free baking mix.
Q: Can I use a store-bought frosting?
A: Absolutely, but whipping your own cream gives it that light, homemade texture.
Q: How far in advance can I make this cake?
A: The cake layers can be baked 1-2 days ahead. Assemble and decorate on the day you plan to serve for maximum freshness.
A Holiday Dessert to Remember
This Red Velvet Cake with Creamy Filling isn’t just a dessert—it’s an experience! The combination of rich flavors, festive presentation, and easy preparation makes it a must-try this holiday season.
Looking for more Christmas treats? Try these festive delights:
I can’t wait to see your holiday masterpieces! Share your photos on Pinterest and let me know how it turned out. 🎄🍰✨
Happy Holidays and Happy Baking!
Print
Stunning Christmas Dessert
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Red Velvet Christmas Cake is a stunning holiday dessert featuring vibrant red velvet layers, a light and creamy filling, and festive decorations like cranberries, mint leaves, and edible glitter. It’s easy to prepare, make-ahead friendly, and guaranteed to dazzle your guests!
Ingredients
For the Red Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tbsp red food coloring (gel preferred)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Creamy Filling:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Fresh cranberries
- Fresh mint or holly leaves
- Powdered sugar (for snow effect)
- Gold edible glitter (optional)
Instructions
- Prepare the Cake Layers:
- Preheat oven to 350°F (175°C) and grease and flour an 8×8-inch or round cake pan.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: egg, buttermilk, vegetable oil, red food coloring, vanilla extract, and vinegar.
- Gradually combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before slicing.
- Prepare the Creamy Filling:
- Chill a mixing bowl in the freezer for 15 minutes.
- Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 3-4 minutes).
- Be careful not to overwhip. Store in the refrigerator until needed.
- Assemble the Cake:
- Decorate:
- Arrange cranberries and mint or holly leaves on top.
- Lightly dust with powdered sugar for a snowy effect and sprinkle with gold edible glitter if desired.
- Chill and Serve:
- Refrigerate the cake for at least 1-2 hours before serving to set the filling.
- Slice and serve to your delighted guests!
Notes
- Use gel food coloring for a vibrant red without altering the batter’s texture.
- Refrigerating the cake before slicing makes it easier to cut clean layers.
- Store leftover cake in the fridge for up to 3 days or freeze slices for up to a month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
