🎄✨ Festive Red Velvet Cake with Creamy Frosting ✨🎄
Cake Ingredients:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 ½ cups buttermilk
1 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
Frosting Ingredients:
16 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Cake Instructions:
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, red food coloring, and vinegar.
Gradually combine the wet ingredients with the dry ingredients until smooth.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely on wire racks before frosting.
Frosting Instructions:
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until fluffy.
Decoration Tips:
Layering: Spread a generous layer of frosting between each cake layer. Smooth the sides for a semi-naked cake effect.
Toppings: Decorate the top with small, red edible sugar pearls or candies to mimic the look of holly berries.
Greenery: Use small sprigs of fresh rosemary for a festive touch, resembling evergreen branches. Ensure they're washed and dried before use.
Golden Accents: Sprinkle edible gold dust sparingly for a touch of holiday luxury.
Piping Details: Use a star piping tip to create small swirls around the edge of the cake.
Extras: Add star anise, cinnamon sticks, or edible glitter for an elegant holiday feel.
Recipe Tips:
Chill the cake layers before frosting to avoid crumbs in the frosting.
Use gel food coloring for a vibrant red hue.
The rosemary can be replaced with edible green fondant leaves for a fully edible decoration.