Red Velvet Christmas Cake Recipe: Festive Layer Cake Guide

A festive red velvet Christmas cake with a delightful peppermint twist—rich, moist, and perfect for the holidays.

Contributor post by Amanda Toman.

Growing up in the South means having access to countless red velvet and other classic Southern cake recipes. This Christmas version of red velvet comes from a charming, well-dressed grandmother in my building who, having caught wind of my weekend baking, generously shared her family recipe. I’ve made a few adjustments over time—Southern grandmothers do love their sugar and butter—but the result is a holiday cake that’s hard to resist.

The finished cake is exactly what you want for holiday gatherings. It’s moist, tender, and super fluffy. The color is the ideal Christmas red paired with creamy white frosting, making the cake almost decorative enough to resist eating. A hint of peppermint in the frosting brings a seasonal brightness that makes every slice taste like a holiday treat.

Red Velvet Christmas Cake Recipe

Red Velvet Cake

Yield: 4–5 (6-inch) cake layers

3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
2 teaspoons baking soda
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring (about two small bottles)
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons white vinegar
1 1/4 cups buttermilk

1. Preheat the oven to 350°F (175°C). Grease and flour the layer pans and set them aside.

2. In a medium bowl, sift or whisk together the flour, cocoa powder, salt, and baking soda.

3. In an electric mixer set to medium speed, combine the oil and sugar, then add the eggs one at a time, mixing between additions.

4. Reduce the mixer to low and gradually add the red food coloring (pour slowly to avoid splashing), then add the vanilla and vinegar. Mix until fully combined.

5. Add the dry ingredients in batches, alternating with the buttermilk. Scrape down the bowl as needed and mix until just incorporated—do not overmix.

6. Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a cake tester inserted in the center comes out clean. Allow the layers to cool in the pans for 15–20 minutes, then remove, invert, and finish cooling on a rack. If the tops have domed, level them with a knife so your layers stack evenly.

Peppermint Cream Cheese Frosting

Makes about 6 cups

8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 cups confectioners’ sugar, sifted
2 teaspoons peppermint extract
2–3 candy canes, crushed, for garnish

1. In a medium bowl, beat the cream cheese and butter with a handheld mixer until light and fluffy, about 2 minutes.

2. Add the sifted confectioners’ sugar and peppermint extract. Beat on low speed until combined and smooth. If the frosting is too soft, chill briefly and then re-whip.

3. Place candy canes in a resealable bag and crush them with a rolling pin or the flat side of a kitchen utensil. Sprinkle the crushed candy canes over the frosted cake for garnish.

No time to bake from scratch?

Holiday schedules can be hectic. If you don’t have time to make this cake from scratch, a high-quality box mix and store-bought frosting are fine substitutes—many brands offer peppermint-flavored frosting for the season. For a layered look like the photos, buy two boxes of cake mix and two tubs of frosting.

Red Velvet Christmas Cake Recipe

Brittni

This festive red velvet cake is a Southern-inspired holiday favorite: moist, tender, and bright with peppermint-infused cream cheese frosting. Passed down from a kindly neighbor and refined over time, it’s a holiday showstopper.

Ingredients

Red Velvet Cake

3 ½ cups all purpose flour
½ cup unsweetened cocoa
1 ½ teaspoons salt
2 teaspoons baking soda
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons red food coloring (about two small bottles)
1 ½ teaspoons vanilla extract
2 ½ teaspoons white vinegar
1 ¼ cup buttermilk

Peppermint Cream Cheese Frosting

8 ounces cream cheese room temperature
½ cup butter room temperature (1/2 cup = 1 stick)
3 cups confectioners’ sugar sifted
2 teaspoons peppermint extract
2–3 candy canes for garnish

Instructions

Preheat the oven to 350°F and prepare your pans by greasing and flouring them.
Whisk the dry ingredients—flour, cocoa, salt, and baking soda—together in a medium bowl.
In a mixer on medium speed, combine oil and sugar, then add eggs one at a time, mixing after each addition.
Lower the mixer speed and slowly add the red food coloring, then mix in the vanilla and vinegar until uniform in color.
Add the flour mixture alternately with the buttermilk in a few additions. Scrape the bowl and mix gently until just combined.
Divide the batter among the pans and bake for 30–35 minutes, until a tester comes out clean. Cool in the pans 15–20 minutes before removing. If the layers have domed, level them for easier stacking. Cool completely before frosting.
To make the frosting, beat cream cheese and butter until light and fluffy, about 2 minutes.
Add the sifted confectioners’ sugar and peppermint extract. Beat on low until smooth and well combined.
Crush candy canes in a bag and sprinkle them over the frosted cake for a festive finish.

Notes

Short on time? A boxed cake mix and store-bought frosting are perfectly acceptable. Choose peppermint-flavored frosting if you want the same holiday flavor.

To recreate a layered cake like the photos, purchase two boxes of mix and two tubs of frosting.

Did you make this?Share your results and tag @paperandstitch or use #paperandstitch.

Will you make this for the holidays this year?

Recipe and text: Amanda Toman. Styling and photography: Brittni Mehlhoff.