Description
This Red Velvet Tree Cake is a festive and visually striking dessert perfect for holiday celebrations. Moist and tender red velvet layers are baked in a tree-shaped pan and frosted with a smooth, tangy cream cheese frosting. Adorned with green sprinkles, edible glitter, and optional snow-like piping gel or white chocolate, this cake not only tastes delightful but also doubles as a charming centerpiece.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration:
- Green sprinkles or edible glitter (for tree decoration)
- Piping gel or melted white chocolate (for “snow” effect, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a tree-shaped cake pan or regular round pans if you do not have a tree mold, ensuring the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cocoa powder until evenly combined, which forms the dry base of your batter.
- Cream Wet Ingredients: In a large bowl, beat vegetable oil and granulated sugar together until the mixture is light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine Buttermilk Mixture: In a separate bowl, mix buttermilk with red food coloring and white vinegar to activate the leavening and color of the cake.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients alternately with the buttermilk mixture to the wet ingredients, starting and ending with the dry. Mix gently until just combined to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared pan(s) and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring the frosting does not melt upon application.
- Prepare the Frosting: Beat cream cheese and softened butter until creamy and smooth. Gradually add powdered sugar, one cup at a time, beating well between additions. Stir in vanilla extract and a pinch of salt to balance sweetness.
- Frost the Cake: Once the cake is fully cooled, evenly spread the cream cheese frosting over the layers or the entire cake as desired for a rich finish.
- Decorate the Cake: Adorn the frosted cake with green sprinkles or edible glitter to mimic tree decorations. Optionally, drizzle with piping gel or melted white chocolate to create a snow effect for a festive look.
- Serve and Enjoy: Slice your beautifully decorated Red Velvet Tree Cake and enjoy the moist texture and tangy frosting with family and friends.
Notes
- Make sure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.
- If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes.
- Use gel food coloring for a more vibrant red without altering the batter consistency.
- For easier slicing, chill the cake slightly before cutting.
- Store leftover cake in the refrigerator due to the cream cheese frosting.
