Ugly Christmas Sweater Cake #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Ugly Sweater Cake

Ugly Christmas Sweater Cake

Ugly Christmas Sweater Cake – A festive cake perfect for Christmas! Red velvet cake topped with cream cheese frosting and sprinkles to look like a Christmas sweater!

Welcome to #ChristmasSweetsWeek 2018! I am so excited to be sharing this ugly Christmas sweater cake today! This recipe was inspired by my popular ugly Christmas sweater cookies from last year.  When I heard that I was going to be recieving red velvet emulsion from Lorann Oils, I just knew I had to make a cake.  What is more festive than an ugly Christmas sweater?!

The base of this cake is red velvet.  It is a delicious recipe with it’s flavors enhanced by the red velvet emusion.  It made the cake so much easier to make because the emulsion is colored so that I didn’t have to deal with using food coloring myself in the cake.  On top is a delicious cream cheese frosting and sprinkles for decoration.

If you want to make this cake even easier, you can always just make the cake, frost it with the green cream cheese frosting, and sprinkles.  It is a festive cake regardless of whether or not you make it into the whole sweater design.

Additionally, you can color the frosting any color (or just leave it white) but I went with green to make it as Christmas-y as I could.

Make sure to check out the giveaway for #ChristmasSweetsWeek by clicking HERE!

Christmas Cake Recipe

How to decorate an ugly christmas sweater cake

Step 1 – Make red velvet cake

Make the red velvet cake according to the instructions.

Red Velvet Cake

Step 2 – Cover with green cream cheese frosting

Once the cake has completely cooled, frost it with the green frosting. Cover evenly.  To avoid having your cream cheese frosting end up having chunks in it like mine does, here are some tips to avoid this.  I tested these out after making this cake with good results:

  • Beat the butter before the cream cheese
  • Sift your powdered sugar before adding it to the frosting.
  • Make sure your cream cheese is completely to room temperature.  This is a really important step.

Cream Cheese Frosting

Step 3 – Pipe on white frosting

Transfer the white frosting to a piping bag fitted with a flat piping tip. Pipe a “v” onto the top third of the cake and then a line coming down the rest of the way from where the lines meet. Pipe two horizontal lines across the cake, each about 1/3rd of the way down.

If you don’t have a flat tip pipping tip or piping bags, you can always just put the frosting in a ziploc bag and cut off the tip.  It’ll be close enough.

Step 4 – Pipe on black frosting

Transfer the black frosting to a piping bag fitted with a small circle piping tip. In the middle section of the cake, pipe a line that has some loops in it. This will be what the light bulb candies are on.

Make sure you leave enough room to fit the light bulb candies in the space remaining in these blocks.

Step 5 – Add lights

Place light candies on the black string of icing.  Add as many of these lights as you want.  I chose to skip using the green ones because they were too similar to the green frosting on the cake.

Step 6 – Add sprinkles

Fill in the remaining areads with sprinkles (except the area inside of the “v”.  You can use any type of festive sprinkles here or even some different shaped candies like the lights.

Ugly Sweater Recipe

Christmas Ugly Sweater Cake

Looking for more Christmas recipes?

Festive Christmas Cake

Ugly Christmas Sweater Cake

Ugly Christmas Sweater Cake - A festive cake perfect for Christmas! Red velvet cake topped with cream cheese frosting and sprinkles to look like a Christmas sweater!

Course Dessert
Cuisine American
Keyword cake, christmas, cream cheese frosting, red velvet, ugly sweater
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients

Red Velvet Cake

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 eggs room temperature
  • 2 tablespoons LorAnn Red Velvet Emulsion adds color and flavor
  • Pinch of salt
  • 3 tablespoons water room temperature
  • 1 cup milk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Red food coloring
  • Green food coloring
  • Black food coloring

Decorations

  • Candy holiday light bulbs
  • Festive sprinkles

Instructions

Red Velvet Cake

  1. Preheat oven to 350 degrees and grease and dust with flour a 12"x8" pan.

  2. In a large mixing bowl, cream butter and sugar.  Add in eggs one and a time along with emulsion, salt, and water.

  3. Slowly add in flour, cocoa, and baking powder.  Pour in milk and continue to milk.

  4. Dissolve baking soda in the vinegar.  Once it has dissolved, add into the batter, mixing until combined.

  5. Transfer batter into pan and bake for 25-30 minutes or until you can insert a toothpick and it comes out clean.

Cream Cheese Frosting

  1. Beat the butter until smooth in a large mixing bowl.  Add in cream cheese and vanilla extract, mixing until well combined.

  2. Add in powdered sugar 1/3 cup at a time until fully combined.  Place 1/2 cup of frosting in a seperate bowl and 1/4 cup into a third bowl.

  3. Add green food coloring to the remaining frosting in the big mixing bowl and combine until the desired shade of green.

  4. Add black food coloring to the bowl with 1/4 cup of frosting and mix until combined.  Leave the bowl with 1/3 cup of frosting as is.

Assembly

  1. Once the cake has completely cooled, frost it with the green frosting.  Cover evenly.

  2. Transfer the white frosting to a piping bag fitted with a flat piping tip.  Pipe a "v" onto the top third of the cake and then a line coming down the rest of the way from where the lines meet.  Pipe two horizontal lines across the cake, each about 1/3rd of the way down.

  3. Transfer the black frosting to a piping bag fitted with a small circle piping tip.  In the middle section of the cake, pipe a line that has some loops in it.  This will be what the light bulb candies are on.

  4. Fill the remaining sections of the cake (except for the section inside of the "v" with sprinkles.

Recipe Notes

Adapted from Lorann's Red Velvet Cake recipe

Never miss a Mildly Meandering recipe

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#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

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