Description
This Red Velvet Tree Cake is a stunning holiday dessert, combining rich red velvet cake layers with creamy frosting and festive decorations. It’s perfect for your Christmas or New Year’s celebration!
Ingredients
Scale
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For the Cake:
- 2½ cups (315g) all-purpose flour – Provides structure to the cake.
- 1½ cups (300g) granulated sugar – Sweetens the cake.
- 1 tsp baking soda – Helps the cake rise.
- 1 tsp salt – Balances the sweetness.
- 1 tsp cocoa powder – Adds depth to the flavor.
- 1½ cups (360ml) vegetable oil – Keeps the cake moist and tender.
- 1 cup (240ml) buttermilk, at room temperature – Adds tang and moisture.
- 2 large eggs, at room temperature – Bind the ingredients together.
- 2 tbsp (30ml) red food coloring – Gives the cake its signature vibrant red color.
- 1 tsp white vinegar – Enhances the color and texture.
- 2 tsp vanilla extract – Adds a rich vanilla flavor.
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened – The creamy base for the frosting.
- ½ cup (115g) unsalted butter, softened – Adds richness and smoothness.
- 4 cups (500g) powdered sugar – Sweetens and thickens the frosting.
- 2 tsp vanilla extract – Enhances the frosting’s flavor.
For Decoration:
- Edible silver and red baubles – For a festive, elegant touch.
- Small edible glitter stars – To add sparkle and glamour.
- White chocolate shavings – Creates a snowy, wintery look.
- A star-shaped topper – To crown the tree cake.
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line multiple round cake pans of decreasing sizes (e.g., 9-inch, 7-inch, 5-inch, and 3-inch pans).
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Bake the Cakes:
- Divide the batter evenly among the prepared pans.
- Bake each layer for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until the frosting is fluffy.
- Stir in the vanilla extract.
Assemble the Cake:
- Place the largest cake layer on a serving plate. Spread a thin layer of cream cheese frosting over the top.
- Stack the next largest cake layer on top and repeat with the frosting. Continue until all the layers are stacked.
- Trim the edges if necessary to create a conical tree shape.
Decorate:
- Using a piping bag fitted with a star tip, pipe swirls of frosting around the cake.
- Decorate with edible baubles and glitter stars.
- Sprinkle white chocolate shavings for a snowy effect.
- Top with the star-shaped topper.
Serve and Enjoy:
- Slice the cake and enjoy the festive layers of red velvet and cream cheese frosting!
Notes
- The cake layers can be made a day ahead and stored tightly wrapped to keep them fresh.
- If you prefer a less sweet frosting, reduce the powdered sugar to taste.
- Decorate the cake just before serving for the best presentation.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 400 kcal
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg