Red Christmas Cake
Celebrating the festive season, this vibrant Red Christmas Cake features a moist, tender crumb with a striking red hue. Flavored with cocoa and vanilla, it’s perfect for holiday gatherings, offering a delightful sweetness and visual appeal that will impress guests of all ages.
Ingredients
Instructions
- Cream the shortening and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix the red food coloring and cocoa powder together.
- Add the food coloring and cocoa mixture to the creamed mixture and blend well.
- Combine the buttermilk and vanilla extract.
- Alternate adding the flour and salt mixture with the buttermilk and vanilla to the creamed mixture, beginning and ending with the flour mixture, and mix until smooth.
- In a small bowl, mix the white vinegar and baking soda until foaming.
- Add the foaming vinegar mixture to the batter and quickly fold in.
- Pour the batter evenly into two greased cake pans.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before frosting.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have buttermilk, you can create a substitute by adding a tablespoon of vinegar to a cup of milk and letting it sit for a few minutes. Make sure to check the cake for doneness a few minutes early, as oven temperatures can vary. This cake pairs beautifully with Maple Pecan Pralines for a festive touch.
Serving Suggestions
Serve slices of this vibrant Red Christmas Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also pairs well with a cup of hot cocoa or coffee. Consider serving it alongside Cabbage And Apple Slaw for a balanced holiday meal that showcases seasonal flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Red Christmas Cake contains roughly 210 calories, with 4g protein, 38g carbohydrates, and 3g fat. It is a good source of iron (16% of the Daily Value). Note that it is relatively high in sodium, at 675mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may be denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. Sift them together before using to achieve a lighter cake.
What can I use if I don't have red food coloring?
If you don't have red food coloring, you can use beet juice or pomegranate juice as a natural alternative. Keep in mind that the color may be slightly different, and the flavor could be affected, but it will still add a lovely hue to your cake.
How can I make this cake gluten-free?
To make this Red Christmas Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten-free, and check for any cross-contamination if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).