Red Christmas Cake Recipe

Name: Red Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 2/3 cup butter, softened; 1 2/3 cups sugar; 2 eggs, separated; 1 oz red liquid food coloring; 2 1/4 cups cake flour; 1/4 cup cocoa; 1 teaspoon baking soda; 3/4 teaspoons salt; 1 cup plus 2 tablespoons buttermilk; 2 teaspoons white vinegar; 2 tablespoons vanilla extract; ICING:; 3 oz white chocolate; 11 oz cream cheese, softened; 1/3 cup chilled butter, cut into pieces; 1 teaspoon vanilla extract; 2 1/2 cups confectioners sugar

Servings: persons

CAKE:
2/3 cup butter, softened
1 2/3 cups sugar
2 eggs, separated
1 oz red liquid food coloring
2 1/4 cups cake flour
1/4 cup cocoa
1 teaspoon baking soda
3/4 teaspoons salt
1 cup plus 2 tablespoons buttermilk
2 teaspoons white vinegar
2 tablespoons vanilla extract
ICING:
3 oz white chocolate
11 oz cream cheese, softened
1/3 cup chilled butter, cut into pieces
1 teaspoon vanilla extract
2 1/2 cups confectioners sugar

1
Preheat oven to 350. For cake, grease three 8-inch round cake pans and line bottoms with waxed paper. In a large bowl, cream butter and sugar until fluffy. Add egg yolks and food coloring; beat until well blended. In a medium bowl, combine cake flour, cocoa, baking soda, and salt. In a small bowl, combine buttermilk and vinegar. Alternately beat dry ingredients and muttermilk mixture into creamed mixture untill smooth. Stir in vanilla. Beat egg whites in a small bowl until stiff peaks form; fold into batter. Pour batter into prepared pans. Bake 20-30 minutes or until a tester comes out clean. Cool in pans 10 minutes. Remove from pans and cool on a wire rack.
2
For icing, melt chocolate in a glass bowl over gently boiling water, stirring until melted. In a medium bowl, beat cream cheese and butter until fluggy. Add melted chocolate and vanilla; beat until smooth. Beat in confectioners sugar until well blended. Spread icing between layers and over top and sides of cake. Place in an airtight container in refrigerator until ready to serve.

2358

kcal

Calories

131

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE:, 2/3 cup butter, softened, 1 2/3 cups sugar, 2 eggs, separated, and more.

Yes, Red Christmas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Christmas Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions