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- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the buttermilk, red food coloring, vanilla extract, and vinegar, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
- Make the Creamy Filling:
- In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully combined.
- Make the Whipped Topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy whipped topping.
- Assemble the Cake:
- Once the cake layers have completely cooled, place one layer on a cake stand or serving plate.
- Spread a generous layer of the creamy filling over the top of the first layer.
- Place the second cake layer on top and press down gently to secure.
- Frost the entire cake with the whipped topping, smoothing the sides and top with a spatula. You can also pipe decorative swirls on top for a more polished look.
- Decorate:
- For a festive touch, garnish with sprinkles, edible glitter, or even small holiday-themed decorations.
- Slice and serve!
Pro Tips:
- Food Coloring: Be sure to use a high-quality red food coloring to achieve that rich red hue. Gel food coloring works best.
- Texture: If you prefer a richer texture, you can substitute part of the buttermilk with sour cream or Greek yogurt.
- Storage: This cake can be stored in the refrigerator for 3-4 days due to the cream cheese filling and whipped topping. Allow it to come to room temperature before serving for the best texture.
This Festive Red Velvet Cake is a beautiful and delicious treat that’s sure to impress at any celebration. Its rich flavor, creamy filling, and light whipped topping make it a perfect centerpiece for holiday tables. Will you be adding any other festive decorations to make it even more unique? 🍰🎂