Deborah Dana

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Recipe of Red Velvet Christmas Cake

Red Velvet Christmas Cake

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This rich Red Velvet cake has a dough that contains vanilla and chocolate and red dye which makes it so much lusca. This version is decorated for Christmas but the recipe can be used for all occasions. The bitumen is made of cream cheese.
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10 portions
  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/2 cups cocoa powder
  • 1 stick butter
  • 1/2 cups milk
  • 4 eggs
  • 30 milliliters red food color
  • 1 cup sour cream, sour cream
  • 2 tablespoons vanilla essence
  • 1 stick cream cheese
  • 1 stick butter
  • 2 tablespoons sour cream
  • 2 tablespoons vanilla essence
  • 450 grams powdered sugar
  • wheat pasta, TO DECORATE THE CAKE
  • Christmas mint candy
  • green sprinkles
  • bittersweet chocolate, melted in a bain marie


Preheat the oven to 180 degrees centigrade. Prepare a circular baking dish by greasing it with vegetable spray.
In a deep bowl, mix flour, sugar, baking powder, salt and cocoa.
In another deep bowl beat butter, milk, eggs, red coloring, vanilla and sour cream.
Add the flour mixture to the moist mixture and beat the ingredients until a smooth mixture is obtained.
Pour the mixture into the mold and bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool before unmolding.
While the cake is cooking, make the bitumen by beating the cream cheese, the butter, the vanilla and the sugar.
Take the cake and cut it with a knife to cut bread horizontally (to have two layers).
Place a layer of bitumen over the first base, place the top base of the cake on top of it and cover it with bitumen.
Melt the semi-bitter chocolate in a bain-marie and pour over the cake so that it falls as in the photograph.


With the sparks or green bitumen decorate the cake making the shape of a Christmas tree. Sprinkle with the mint sweets and serve.


You can also make "cupcakes" by pouring the dough into cupcake molds and baking for 20 minutes instead of 25-30.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
07/07/2015 12:37:28
Lezlorena, nos da mucho gusto que compartas estos tips con nosotros, Sube la foto de tu pastel para ver como te quedo. Saludos :D
19/03/2015 15:28:07
Es la mejor receta que he encontrado para este pastel La he hecho al menos unas 4 veces y me ha quedado muy bien, algunos tips, las ultima vez que lo hice se me olvido comprar crema ácida, y en su lugar use yogurt griego, queda mucho mejor! el pan mucho mas suave. Las veces que lo he hecho agrego las yemas a los ingredientes líquidos y las claras las batí a punto de turrón y las agrego después de la harina ya todo mezclado. El betún lo he hecho solo 2 barras de mantequilla, 2 barras de queso crema (incluso he usado queso crema light y queda muy bien), 2 tazas de azúcar glass y 1 cdita. de vainilla, y queda riquísimo! espero que les sirvan mis tips! saludos!
Paola Corona
07/12/2014 10:57:06
A través de Android rico
Viki Quintana
06/05/2013 00:57:53
:) Que ricooo :D

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