Christmas Red Velvet Cake (Printable Version)
Velvety red cake layered with creamy cheesecake pudding and colorful whipped topping accents.
# What You'll Need:
→ Red Velvet Cake
01 -
1 box (15.25 ounces) red velvet cake mix
02 -
1 1/4 cups water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Cheesecake Flavored Instant Pudding Mix
05 -
3 3/4 cups cold whole milk
06 -
6.8 ounces cheesecake flavored instant pudding mix (two 3.4-ounce packets)
→ Whipped Topping and Decoration
07 -
10 to 12 drops green food coloring
08 -
16 ounces whipped topping, thawed (two 8-ounce tubs)
09 -
3 cups mini marshmallows
10 -
1/4 cup red M&M's
11 -
1/4 cup green M&M's
12 -
Red sprinkles, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Combine cake mix, water, vegetable oil, and eggs in a medium bowl. Beat with a handheld mixer on medium speed until blended according to package instructions. Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean. Remove and allow to cool.
02 -
Using a rounded handle of a wooden spoon, poke holes about 1/2 inch apart across the surface of the warm cake. Set aside to cool completely.
03 -
In a medium bowl, whisk together the cheesecake instant pudding mix and cold whole milk for 1 to 1 1/2 minutes until thickened. Pour evenly over the cake, spreading gently with a spatula to cover. Cover the cake tightly and refrigerate for 4 hours to allow flavors to meld.
04 -
Stir green food coloring evenly into the thawed whipped topping until uniformly colored. Remove chilled cake from refrigerator and spread the tinted whipped topping evenly over the pudding layer.
05 -
Sprinkle the mini marshmallows evenly over the whipped topping. Follow with red and green M&M's and finish with red sprinkles. Cut the cake into twelve 3-inch by 3-inch squares and serve chilled.
# Additional Notes:
01 -
Chilling the cake for at least 4 hours enhances the pudding layer’s flavor and ensures a moist texture.