Description

This Red Velvet Tree Cake is a festive and visually striking dessert perfect for holiday celebrations. Featuring a moist, flavorful red velvet cake baked in a tree-shaped pan, it is layered with creamy homemade cream cheese frosting and decorated with green sprinkles and optional ‘snow’ effects using piping gel or melted white chocolate. This recipe serves 8-10 people and combines classic red velvet flavors with a fun, seasonal presentation.

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 (optional, for snow effect)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a tree-shaped cake pan, or use regular round pans if you don’t have a tree mold.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder until well combined.
Beat Wet Ingredients: In a large mixing bowl, beat the vegetable oil and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
Combine Buttermilk Mixture: In a separate bowl, combine the buttermilk, red food coloring, and white vinegar.
Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix the batter until just combined, taking care not to overmix.
Bake the Cake: Pour the batter into the prepared cake pan(s). Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely before frosting.
Prepare Frosting: While the cake cools, beat together the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar, one cup at a time, ensuring each addition is fully incorporated. Stir in vanilla extract and a pinch of salt.
Frost the Cake: Once the cake is completely cooled, generously frost it with the cream cheese frosting.
Decorate: Decorate your frosted cake with green sprinkles or edible glitter to create a festive tree effect. Optionally, use piping gel or melted white chocolate to add a snow-like detail on the tree.
Serve and Enjoy: Slice your Red Velvet Tree Cake, serve, and enjoy the festive treat with family and friends.

Notes

If you don’t have a tree-shaped pan, use round cake pans and stack the layers to create a cone shape for a similar tree effect.
Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
For a more vibrant color, increase the amount of red food coloring slightly, but be cautious of taste.
Store leftover cake covered in the refrigerator and bring to room temperature before serving for best texture.