Healthier Red Velvet Christmas Cake

There’s something magical about red velvet cake during Christmas time. I’ve been making this recipe for my family every December since my kids were little, and it never fails to bring smiles around the table. The deep red color against the white frosting just feels festive, doesn’t it? But here’s the thing – you don’t need to be a master baker to pull this one off.

I like to make this cake the day before our holiday gatherings, which saves me from rushing around on the big day. The recipe is pretty straightforward, and I’ll walk you through each step. Trust me, even if you’re not usually confident in the kitchen, you can make this cake. And when you bring it out after Christmas dinner? Well, let’s just say it might become your new holiday tradition too.

If you love chocolate cake but want something a bit more special for the holidays, this red velvet recipe hits all the right notes. It’s got that subtle cocoa flavor we all know and love, paired with classic cream cheese frosting that makes everything better.

What Kind of Cocoa Powder Should I Use?

For red velvet cake, natural unsweetened cocoa powder is your best bet – it’s what traditional recipes call for and it works better with the other ingredients. Dutch-processed cocoa powder can actually make it harder to achieve that classic red color since it’s less acidic than natural cocoa. When shopping, just look for regular unsweetened cocoa powder (not “Dutch process” or “alkalized”) in the baking aisle. Make sure your cocoa powder is fresh and hasn’t been sitting in your pantry for too long, as it can lose its rich chocolate flavor over time.

Options for Substitutions

This red velvet cake recipe can be adapted with several substitutions if needed:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• Coffee: You can skip the coffee and just use hot water instead. The coffee just deepens the chocolate flavor but isn’t essential.
• Vegetable oil: Any neutral-flavored oil works here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut taste).
• Red gel food coloring: If using liquid food coloring, you’ll need about 2-3 tablespoons. Natural alternatives like beet powder work too, but the color won’t be as bright.
• Cream cheese: For the frosting, mascarpone cheese can work instead of cream cheese, but don’t substitute this if you want that classic red velvet taste.
• White vinegar: Apple cider vinegar or lemon juice can replace white vinegar – you just need something acidic to react with the baking soda.

Watch Out for These Mistakes While Baking

The biggest challenge when making red velvet cake is achieving that perfect, rich red color without making the cake taste bitter – the key is using gel food coloring instead of liquid, as you’ll need less to achieve the same vibrant color. Another common mistake is not having your ingredients at room temperature, especially the eggs, buttermilk, and cream cheese for frosting – cold ingredients can lead to a lumpy batter and uneven baking. When mixing the batter, be careful not to overmix once you’ve added the flour, as this can lead to a tough, dense cake instead of the light, tender crumb that red velvet is famous for. For the best results, measure your ingredients by weight rather than volume, particularly the flour, as too much flour can make your cake dry, and don’t open the oven door while baking as this can cause the cake to sink in the middle.

What to Serve With Red Velvet Cake?

This rich, festive cake pairs perfectly with a variety of hot beverages that really make it feel special for the holiday season. A cup of hot coffee brings out the subtle cocoa notes in the cake, while warm vanilla chai tea complements its cream cheese frosting beautifully. For the kids (or kids at heart), try serving it with a mug of hot chocolate topped with whipped cream – the combination is pure comfort! If you want to add something extra special, a scoop of vanilla ice cream on the side creates a lovely temperature contrast with the cake and makes it even more indulgent.

Storage Instructions

Counter Storage: Your red velvet cake will stay fresh at room temperature for up to 2 days when stored under a cake dome or in an airtight container. If you live in a warm climate, it’s better to keep it in the fridge to prevent the cream cheese frosting from getting too soft.

Refrigerate: Pop your cake in the fridge in an airtight container, and it’ll stay good for up to 5 days. The cream cheese frosting actually helps keep the cake moist! Just remember to take it out about 30 minutes before serving to let it come to room temperature – this way you’ll get the best flavor and texture.

Freeze: Want to plan ahead? You can freeze the unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. The frosted cake also freezes well – just place it in the freezer until firm, then wrap it carefully. When you’re ready to enjoy, thaw it overnight in the fridge.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	1-2 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4800
• Protein: 50-60 g
• Fat: 250-270 g
• Carbohydrates: 590-620 g

Ingredients

• 1/2 cup plain hot coffee or boiling water
• 1/4 cup (21 grams) unsweetened cocoa powder
• 2 1/4 cups (279 grams) regular flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon, optional
• 2 cups (400 grams) white sugar
• 1/2 cup (109 grams) vegetable oil
• 1 stick (113 grams) melted unsalted butter
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla essence
• 3 teaspoons red gel food coloring, add more if desired
• 1 teaspoon white vinegar
• 16 ounces (454 grams) cream cheese, room temperature
• 2 sticks (227 grams) unsalted butter, room temperature
• 2 teaspoons vanilla essence
• 4 cups (500 grams) sifted powdered sugar

Step 1: Prepare Your Baking Equipment

Begin by preheating your oven to 325°F (163°C).

Line three 8-inch cake pans with parchment paper rounds and spray both the parchment and the sides of the pans generously with nonstick cooking spray to prevent sticking.

Step 2: Make the Coffee and Cocoa Mixture

In a glass measuring cup, combine the hot coffee with the cocoa powder.

Whisk them together until smooth.

Cover the mixture and let it stand for 5 minutes to blend the flavors.

Step 3: Mix Dry and Wet Ingredients Separately

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate large mixing bowl, whisk together the sugar, vegetable oil, and melted butter until combined.

Add the eggs and yolk to the wet mixture and whisk for about twenty seconds, ensuring it’s well combined.

Then add the buttermilk, vanilla, and food coloring, whisking to combine.

Whisk in the vinegar and the cooled coffee mixture.

Step 4: Combine and Prepare the Batter

Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three batches, whisking until each batch is fully incorporated.

This helps ensure a smooth and lump-free batter.

Divide the batter evenly between the prepared cake pans.

Tap the bottoms of the pans gently against the counter to release any air bubbles.

Step 5: Bake and Cool the Cake Layers

Bake the cake layers in the preheated oven for 25 to 30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Note that it’s normal for the cake tops to appear slightly spongy.

Once baked, place the cake pans on cooling racks.

When cool enough to handle, run a thin knife around the edges to loosen the cakes and invert them onto wire racks to cool completely.

Step 6: Prepare the Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium-high speed until the mixture is very light, creamy, and smooth.

Scrape down the sides and bottom of the bowl to remove any clumps.

Add in the vanilla and beat until combined.

Gradually add the powdered sugar on low speed, beating until the frosting is fluffy, about 3 minutes.

If the frosting is too thick, add a little milk or cream; if too thin, add more sifted powdered sugar until you reach the desired consistency.

Step 7: Assemble and Frost the Cake

Place one cake layer flat-side up on a cake plate or pedestal.

Tuck strips of baking paper under the edges to keep the plate clean.

Spread about a third of the frosting over the bottom cake layer, then place the second layer on top and repeat the process.

Lay the final cake layer flat-side up and use the remaining frosting to ice the entire cake.

For best enjoyment, serve immediately or store covered in the refrigerator for up to 3 days.