Red Velvet Tree Cake

The Red Velvet Tree Cake is a visually stunning and delicious dessert, perfect for holiday gatherings or festive celebrations. It features layers of rich red velvet cake and creamy white frosting, sculpted to resemble a Christmas tree. Adorned with whipped swirls, decorative ornaments, and topped with a sparkling star, this cake is sure to impress both family and guests alike. A combination of classic flavors and creative presentation makes this cake a holiday showstopper.

Ingredients

For the Red Velvet Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons cocoa powder (unsweetened)
• 1 ½ cups buttermilk (room temperature)
• 1 ½ cups vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract
• 2 tablespoons red food coloring

For the Cream Cheese Frosting:

• 16 ounces (2 packages) cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

For Decoration:

• 2 cups heavy whipping cream (for piped swirls)
• 2 tablespoons powdered sugar
• Red and silver edible ornaments (or decorative candies)
• 1 edible or glittering star topper
• Optional: edible glitter or shimmer dust

Preparation

Step 1: Prepare the Red Velvet Cake Batter

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
4. Gradually combine the wet and dry ingredients, mixing just until the batter is smooth and free of lumps. Avoid overmixing.

Step 2: Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
4. Carefully transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter using an electric mixer until smooth and creamy.
2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add the vanilla extract and continue mixing until the frosting is fluffy and smooth.

Step 4: Assemble the Tree Cake Shape

1. Once the cakes are completely cool, trim the tops to create flat, even layers.
2. Place one layer of cake onto a serving platter or cake board. Spread a generous amount of cream cheese frosting evenly on top.
3. Stack the second cake layer on top and repeat with more frosting. Add the third layer and frost the entire cake with a thin crumb coat to seal in any crumbs.
4. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
5. Using a serrated knife, carefully carve the cake into a cone or tree shape by trimming the edges of each layer to form a gradual slope.

Step 5: Frost and Decorate the Cake

1. Cover the entire tree-shaped cake with a final thick layer of cream cheese frosting. Smooth the frosting with a spatula for a clean look.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle.
3. Pipe decorative swirls and rosettes around the cake to create the effect of snowy layers.
4. Add red and silver edible ornaments, arranging them across the piped swirls to resemble Christmas tree decorations.
5. Place the star topper at the peak of the cake. Sprinkle edible glitter or shimmer dust for a festive sparkle.

Variations

• Chocolate Lovers: Add mini chocolate chips to the batter for a richer flavor.
• Spice Twist: Incorporate a pinch of cinnamon or nutmeg into the cake batter for a warm, seasonal taste.
• Alternate Colors: Use green food coloring for the cake batter to create a more “tree-like” appearance.
• Flavored Frosting: Add a hint of peppermint extract or almond extract to the frosting for a unique twist.

Cooking Notes

• Ensure that all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter.
• Red food coloring is essential for the classic red velvet look, but gel food coloring provides a deeper, richer color than liquid.
• Chilling the cake after applying the crumb coat helps the frosting set and makes it easier to decorate.

Serving Suggestions

• Serve the Red Velvet Tree Cake as a centerpiece dessert at Christmas dinner or holiday parties.
• Pair slices with a hot cup of cocoa, coffee, or spiced tea for a cozy treat.
• Add a scoop of vanilla ice cream or a drizzle of chocolate sauce to complement the cake’s rich flavor.

Tips

1. To make a taller cake, bake an additional layer or two and stack them while carving the cone shape.
2. Use a turntable for easier frosting and piping.
3. If you prefer a lighter frosting, use whipped cream frosting instead of cream cheese frosting.
4. Store the cake in the refrigerator but allow it to come to room temperature before serving for the best flavor.
5. Use toothpicks to secure any heavy decorations that may slide down the frosting.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 2 hours (including cooling and decorating)

Nutritional Information (Per Slice)

• Calories: 450
• Protein: 4g
• Sodium: 320mg
• Fat: 22g

Note: Values are approximate and vary depending on the exact ingredients used.

FAQs

1. Can I make the cake ahead of time?

Yes, you can bake the cake layers 1-2 days in advance. Wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to assemble and decorate.

2. How do I achieve a smooth frosting finish?

Use an offset spatula to apply the frosting evenly and a bench scraper to smooth out the sides. Refrigerating the cake between steps helps maintain clean edges.

3. Can I freeze the Red Velvet Tree Cake?

Yes, you can freeze the fully assembled cake for up to 2 months. Wrap it carefully in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

4. What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

5. How do I keep the cake moist?

Avoid overbaking the cake, and store it in an airtight container. Adding a thin layer of syrup (sugar and water mixture) to the cake layers can also help retain moisture.

Conclusion

The Red Velvet Tree Cake is a festive and delightful dessert that combines classic red velvet flavor with a show-stopping presentation. Perfect for holiday celebrations, this cake is not only delicious but also doubles as a stunning edible centerpiece. Whether you’re hosting a party or simply looking to create a memorable dessert, this recipe delivers the ultimate festive charm. Follow these detailed steps, and you’ll have a masterpiece that’s as beautiful as it is delicious!

Red Velvet Tree Cake

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• Author: Imili Johnson
• Total Time: 2 hours (including cooling and decorating)

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Ingredients

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Ingredients

For the Red Velvet Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons cocoa powder (unsweetened)
• 1 ½ cups buttermilk (room temperature)
• 1 ½ cups vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract
• 2 tablespoons red food coloring

For the Cream Cheese Frosting:

• 16 ounces (2 packages) cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

For Decoration:

• 2 cups heavy whipping cream (for piped swirls)
• 2 tablespoons powdered sugar
• Red and silver edible ornaments (or decorative candies)
• 1 edible or glittering star topper
• Optional: edible glitter or shimmer dust

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Instructions

Preparation

Step 1: Prepare the Red Velvet Cake Batter

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
4. Gradually combine the wet and dry ingredients, mixing just until the batter is smooth and free of lumps. Avoid overmixing.

Step 2: Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
4. Carefully transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter using an electric mixer until smooth and creamy.
2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add the vanilla extract and continue mixing until the frosting is fluffy and smooth.

Step 4: Assemble the Tree Cake Shape

1. Once the cakes are completely cool, trim the tops to create flat, even layers.
2. Place one layer of cake onto a serving platter or cake board. Spread a generous amount of cream cheese frosting evenly on top.
3. Stack the second cake layer on top and repeat with more frosting. Add the third layer and frost the entire cake with a thin crumb coat to seal in any crumbs.
4. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
5. Using a serrated knife, carefully carve the cake into a cone or tree shape by trimming the edges of each layer to form a gradual slope.

Step 5: Frost and Decorate the Cake

1. Cover the entire tree-shaped cake with a final thick layer of cream cheese frosting. Smooth the frosting with a spatula for a clean look.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle.
3. Pipe decorative swirls and rosettes around the cake to create the effect of snowy layers.
4. Add red and silver edible ornaments, arranging them across the piped swirls to resemble Christmas tree decorations.
5. Place the star topper at the peak of the cake. Sprinkle edible glitter or shimmer dust for a festive sparkle.

Notes

Cooking Notes

• Ensure that all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter.
• Red food coloring is essential for the classic red velvet look, but gel food coloring provides a deeper, richer color than liquid.
• Chilling the cake after applying the crumb coat helps the frosting set and makes it easier to decorate.

• Prep Time: 30 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450
• Sodium: 320mg
• Fat: 22g
• Protein: 4g