WHY YOU’LL LOVE RED VELVET COOKIES FROM CAKE MIX

• One Bowl Recipe: Mix, scoop, and bake!
  
• No Eggs Needed: Cream cheese keeps the dough tender and rich.
  
• Bakery-Style Sweetness: Soft and chewy red velvet cookies packed with creamy white chocolate.
  
• Easy to Customize: Try different chips or holiday add ins.

Red Velvet Cake Mix Cookies

Red velvet and I go way back. Dad used to bring home those red velvet snack cakes from Entenmann’s, and I swear they were a whole personality trait in our house. 

We always had one tucked away “for company,” which in mom-language meant: don’t touch it unless guests are watching. So naturally, red velvet cookies speak to my soul. 

These little beauties have everything I love: that deep ruby color, a hint of cocoa, a buttery soft texture, and plenty of creamy white chocolate chips. 

And since they start with a cake mix, they come together faster than you can say “company’s coming!” Just like Mom loved.

Honestly, these are so good that if my childhood self had known I could make red velvet cookies from cake mix this fast, Entenmann’s never would’ve stood a chance.

INGREDIENT NOTES 

• Red Velvet Cake Mix: Duncan Hines Perfectly Moist gives the best flavor and color, but any 15.25-ounce box works.
  
• Unsalted Butter: If you only have salted butter, it’s a good swap here as-is.
  
• Cream Cheese: Use full-fat brick cream cheese, not whipped tubs, and let it come to room temperature before mixing.
  
• White Vinegar: A signature red velvet ingredient. It adds tang and enhances the cocoa flavor.
  
• Milk: Whole milk is ideal for richness, but 2% works too.
  
• White Chocolate Chips: Press extras into the tops of your red velvet cake mix cookies after baking to keep them bright white.

VARIATIONS 

Chocolate Chip Mix-In: Swap some white chips for semi-sweet or milk chocolate.

Red Velvet Cookie Sandwich: Sandwich two cookies with cream cheese frosting.

Festive Version: Add holiday sprinkles or mini chocolate chunks.

Valentine’s Day: Mix in a handful of pink, white, and red M&Ms.

SERVING SUGGESTIONS

• Cozy Sip: Enjoy a cookie (or three!) with a warm mug of Italian hot chocolate.
  
• Dessert Tray: Pile high on a platter with truffles and dessert bars for a sweet mix.
  
• Cookie Swap: Pair with other indulgent recipes like tiramisu cookies, cherry chocolate thumbprints, and s’mores cake mix cookies!
  
• Holiday Gifting: Add a stack of cookies to a cellophane bag, then tie it up with a festive ribbon to match the occasion.
  

RED VELVET COOKIES WITH CAKE MIX FAQ 

After testing dozens of cake-mix cookies over the years, here’s the insider secret: Cake mix cookies overbake in a heartbeat.

They go from soft and perfect to dry and crumbly with just 60 seconds too long in the oven.

That’s why I bake these for exactly 10 minutes and let carryover heat finish the job.

And cream cheese in the dough? That’s the game-changer. It gives these cookies a tender, almost velvet-like chew that you can’t achieve with oil-based cake mix cookies. 

These red velvet cake mix cookies truly taste and feel like a from-scratch bakery treat. I’m looking at you Crumbl!

TOOLS NEEDED

• Stand Mixer or Electric Hand Mixer: For creaming the butter and cream cheese and mixing the dough.
  
• Medium Cookie Scoop: Keeps cookies the same size for even baking.
  
• Baking Sheets: You’ll need two for red velvet cookies using cake mix!
  
• Parchment Paper: Lining your baking sheets prevents spreading.
  
• Spatula or Spoon: To fold in the white chocolate chips.

Enjoy!

With love, from our simple kitchen to yours.

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Red Velvet Cake Mix Cookies

These Red Velvet Cake Mix Cookies have all the soft and chewy sweetness of a bakery-style treat, but with a no-fuss recipe made in one bowl!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 -22 cookies

Calories 191cal

Author Donna Elick

Ingredients

• 1 box (15.25 ounces) red velvet cake mix
• 1/2 cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 3 tablespoons whole milk room temperature
• 1 teaspoon distilled white vinegar
• 3/4 cup white chocolate chips plus extra for topping

Instructions

• Preheat the Oven: Preheat oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and even browning.
• Cream Butter + Cream Cheese: In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat 1/2 cup unsalted butter and 4 ounces cream cheese together on medium-high speed for about 1 minute until light, fluffy, and smooth. There should be no visible lumps of cream cheese.
• Add Milk + Vinegar: Add the 3 tablespoons whole milk and 1 teaspoon distilled white vinegar. Mix for 30 seconds until fully incorporated. The mixture may look a little fluffy and creamy. Perfect!
• Add Cake Mix: Reduce mixer speed to low. Sprinkle 1 box (15.25 ounces) red velvet cake mix over the wet ingredients and mix until just combined, scraping the sides of the bowl as needed. The dough will be thick and a little sticky. This is normal.
• Fold in the Chips: Add the 3/4 cup white chocolate chips and fold with a spatula until evenly distributed.
• Scoop + Shape: Using a medium cookie scoop (about 2 tablespoons), portion dough onto the prepared baking sheet 2 inches apart. Use your fingers to gently flatten each scoop to about 1/2 inch thick for even baking.
• Bake: Bake for 10 minutes. The tops should be set but the centers will still be soft. They firm up as they cool. Do not wait for browning; red velvet should stay vibrant.
• Finishing Touch: Right after removing the cookies from the oven, press extra white chocolate chips into the top of each cookie. This keeps them bright white instead of browning in the oven.
• Cool: Let cookies stand on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room Temperature Ingredients: Your butter, cream cheese, and milk MUST be room temp for smooth blending. Cold cream cheese leads to lumps; cold butter won’t cream properly.

Sticky Dough Help: If dough is too sticky to scoop, chill for 15–20 minutes. You can also lightly flour your fingertips.

Don’t Overbake: Red velvet cookies should stay soft! Overbaking makes them dry and cakey.

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 204mg | Sugar: 13g | Fiber: 1g | Calcium: 55mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Velvet Cake Mix Cookies appeared first on The Slow Roasted Italian.

This red velvet dessert is my go-to easy poke cake recipe. It’s also a fun spin on a classic dessert that all red velvet fans will love!

You can whip this up for the holiday season or keep this decadent dessert for special occasions.

When I have an easy dessert that tastes this good, I’m all about making and sharing! Adding a bunch of holes in the baked cake creates the perfect moist red velvet cake.

And yes, you can easily add homemade cream cheese frosting to the top or buy your favorite cream cheese frosting from the grocery store. 

Red velvet recipes like this are perfect for family gatherings – it’s sure to be the best dessert on the table!

Check out the printable recipe card below for all the easy steps to make this moist red velvet poke cake recipe! 

Red Velvet Poke Cake

Red velvet cake is notorious for being indulgent — and I’m here for it! Listen, I’ve never met a chocolate cake I didn’t like, so it should come as no surprise that I love red velvet cake too. 

Did you know that red velvet is a version of chocolate cake? Well, now you do! 

The chocolaty flavor is a lot more subtle than, say, my Triple Chocolate Cake, but it’s definitely still there!

This recipe for red velvet poke cake combines chocolate with my other love: poke cakes. 

I’ve already shared my classic chocolate poke cake, this mint chocolate version, another that’s bursting with peanut butter, and fruity caramel apple. I told you I love these things!

The concept is simple. Once the cake is done baking, you “poke” holes in it. Here’s where the magic happens — you can fill the holes with a variety of different fillings. 

For this easy red velvet cake recipe, I’m using a delicious combination of white chocolate and marshmallows. There’s also an easy frosting on top. YUM. 

I decorated mine with some fun red, pink, and white sprinkles in honor of Valentine’s Day, but you can make this red velvet poke cake recipe any time of year!

Try my indulgent chocolate caramel Better Than Sex Poke Cake next!

Ingredient Notes and Substitutions

• Red Velvet Cake Mix – There’s no need to reinvent the wheel for this red velvet poke cake recipe — I’m using cake mix as a shortcut, and it’s super delicious! 
  
  If you’re feeling ambitious, you can use this recipe to make it yourself. 
  
  Otherwise, any brand of red velvet cake works. If you can’t find it, use a white cake mix and add red food coloring to the batter.
  
• Eggs & Oil – Most boxed cake mixes call for eggs and oil, and sometimes water. Follow the instructions on the box to determine what you’ll need. 
  
  You may also be able to use applesauce or yogurt instead — check out the alternative instructions on the cake mix box to determine what’s possible.
  
• Marshmallow Fluff – For the creamy and sweet marshmallow filling! 
  
  If you can’t find it, make a super simple marshmallow cream by melting regular marshmallows with a bit of cream.
  
• White Chocolate Chips – You guessed it, needed for the white chocolate filling. 
  
  I like white chocolate chips, but you could also use milk or dark chocolate chips for a different flavor profile.
  
• Sweetened Condensed Milk – Another key ingredient in the white chocolate filling. Opt for sweetened — you want the extra sweet flavor.
  
• Heavy Whipping Cream – To make the white chocolate filling and the homemade whipped topping. 
  
  For a lighter version, use half & half or milk, though keep in mind the consistency will be less creamy.
  
• Confectioner’s Sugar – Also for the whipped topping! I like using confectioner’s sugar instead of granulated as it lends a smoother texture.
  
• Vanilla – A touch of warm vanilla in the whipped topping pulls everything together.

Tips and Tricks to Make a Perfect Red Velvet Poke Cake Recipe

• Enhance that red velvet flavor.

I’m using boxed cake mix for convenience, but there are a few ways you can elevate the red velvet flavor!

Consider adding a teaspoon of vanilla extract or a small amount of cocoa powder (both present in homemade recipes!). 

It will deepen the overall flavor profile of your red velvet poke cake and make the chocolate really come through.

• Use the handle of a wooden spoon for even “pokes.”

The easiest way to get evenly sized poke holes is to use a wooden spoon. 

You may not think it’s important, but hear me out: it will help the fillings distribute evenly throughout the cake. 

That ensures that every bite will be full of all of the wonderful flavors in this easy red velvet cake recipe!

• Chill between layers.

You’ll likely be tempted to add all of the various layers one after the other without pausing to chill the cake. 

Don’t make that mistake! It’s important to be patient and let each component of your red velvet poke cake set before adding the next layer.

Yes, it means that this recipe will take longer to make, but it’s so worth it!

• Feel free to get creative!

There are plenty of opportunities to make this easy red velvet cake recipe your own. 

Add a layer of crushed nuts or shredded coconut between the white chocolate filling and the whipped topping for added texture and flavor!

Prep Ahead

• Spray the baking pan with nonstick cooking spray or add a layer of parchment paper
• Preheat your oven

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles as well as baking.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!
• Microwave-Safe Bowl – Not only does it make melting marshmallows and chocolate easier, but you can use it to quickly steam vegetables too!
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.

Serving Suggestions

For an added touch of elegance, I sometimes serve this easy red velvet poke cake recipe with a drizzle of raspberry sauce or a few fresh berries on top!

You can also decorate the cake with some pretty edible flowers, sliced fruit, or chocolate shavings. 

There are so many ways to make the presentation even more beautiful! Have fun with this delicious dessert – it’s a great way to gain confidence baking in the kitchen, and easy recipes like this make it a breeze! 

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the fridge, where they will keep for about 5 days. The fillings will meld together beautifully as the cake sits! 

This is one of those rare recipes that tastes even better after a few days.

You can make this easy red velvet cake recipe up to a day in advance if you want to save time before a party. 

Just add the whipped topping before serving to keep it as fresh and fluffy as possible!

Red Velvet Poke Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Poke Cake Recipes

Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

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Red Velvet Poke Cake Recipe with Easy Frosting

Red Velvet Poke Cake is sure to impress! Chocolate cake is paired with marshmallow and white chocolate filling to create an indulgent treat!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 12

Calories 740cal

Author Donna Elick

Ingredients

Red Velvet Cake

• 1 box Red Velvet Cake Mix
• 1 cup water or amount on box directions
• 3 large eggs or amount on box directions
• 1/2 cup vegetable oil or amount on box directions
• red food coloring optional

Marshmallow Filling

• 2 1/2 cups marshmallow fluff
• 2 tablespoons water
• White Chocolate Filling
• 1 3/4 cups white chocolate chips
• 14 ounce can sweetened condensed milk
• 3 tablespoons heavy whipping Cream

Whipped Topping

• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• sprinkles as desired

Instructions

• PREPARE THE CAKE: Mix the Devil’s Food Cake Mix, Water, Eggs and Oil together, and pour into a sprayed 9×13 baking pan (or lined with parchment paper for ease in removing it from pan). Bake according to the directions on the box. Allow to cool on a cooling rack for 20 minutes.
• POKE THE CAKE: Using the round handle of a wooden spoon, poke holes the cake, making the holes about an inch apart. Poke about 2/3 deep, not all the way to the bottom
• MARSHMALLOW FILLING: Place Marshmallow Fluff and Water in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted and blended (about 1 minute).
• FILL WITH MARSHMALLOW: Pour fluff mixture into a piping bag (or a plastic bag with the corner snipped off) and pipe it into the holes. Spread remaining fluff across top. Place in the fridge to chill.
• WHITE CHOCOLATE FILLING: Place White Chocolate Chips, Sweetened Condensed Milk and Cream in a microwave safe bowl. Microwave in 20-second bursts, stirring each time, (about 2-3 minutes) until melted.
• COVER THE CAKE: Spread the filling over the cake, and chill until the filling is cooled completely.
• WHIPPED TOPPING: Beat Cream, Confectioners’ Sugar and Vanilla with an electric mixer until stiff peaks form. Spread over the chilled cake. Garnish with Sprinkles. Chill until ready to serve.

Notes

Storage: Keep any leftovers in the fridge, covered, for up to 5 days. The flavors meld beautifully as the cake sits!

Freezing: This cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Substitutions:
– Cake Mix: Any brand of red velvet cake mix works. If unavailable, use a chocolate cake mix with additional red food coloring.

– Eggs/Oil/Water: Follow the alternative instructions on the cake mix box if you prefer a different variation (like using applesauce or yogurt).

– Marshmallow Fluff: If unavailable, make a simple marshmallow cream by melting regular marshmallows with a bit of cream.

– White Chocolate Chips: Can be substituted with milk or dark chocolate for a different flavor profile.

– Heavy Whipping Cream: For a lighter version, use half-and-half or milk, though the consistency will be less creamy.

Make-Ahead Tips: You can prepare the cake a day in advance. Just add the whipped topping before serving to keep it fresh and fluffy.

Serving Suggestion: For an extra touch of elegance, serve with a drizzle of raspberry sauce or a few fresh berries.

Variations: Feel free to add a layer of crushed nuts or shredded coconut between the cake and the whipped topping for added texture and flavor.

Decoration Ideas: Apart from sprinkles, try edible flowers, fruit slices, or chocolate shavings for a beautiful presentation.

Nutrition

Serving: 1 | Calories: 740cal | Carbohydrates: 86g | Protein: 9g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 393mg | Sugar: 67g | Fiber: 1g | Calcium: 237mg | Iron: 2mg

Originally published January 2024, updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Velvet Poke Cake Recipe with Easy Frosting appeared first on The Slow Roasted Italian.

Recipes like Red Velvet Christmas Cake

With all of the seasonal cooking and baking, it’s nice to have a simple recipe that will produce a stunning result.

That’s why I love that you can make this red velvet recipe with cake mix from your pantry!

If you need more Christmas cake ideas, try this Cranberry Almond Christmas Cake. It’s a moist butter cake that’s bursting with flavor and comes together quickly. Or this Gingerbread Bundt Cake, it’s festive, full of warm spices and delicious!

Plus, it bakes in a casserole dish and is ready to serve straight out of the oven!

Christmas Pinwheel Cookies and my Pecan Toffee (Christmas Crack Recipe) also make a great addition to your holiday dessert table, and both are very easy to make.

What is red velvet cake?

Here’s a secret – it’s just chocolate cake! It typically includes buttermilk or sour cream to make it moist and dense, as well as vinegar, giving it a bit of tangy flavor.

The color originally came from the red hue of the cocoa powder that was used in the batter. Over time, bakers started to use food coloring to make the color appear bolder.

How To Make Red Velvet Christmas Cake

• Bake The Cakes

Mix the batter, divide between your cake pans, and bake until a toothpick inserted into the center comes out clean.

I like to make this red velvet recipe with cake mix so there is less to measure, but feel free to start from scratch or use your favorite homemade cake mix.

You can replace buttermilk with buttermilk substitute if necessary. Just combine 1 cup of milk and 1 tablespoon of lemon juice and allow to sit for 10 minutes.

• Make Sugared Cranberries

While the cakes are in the oven, bring sugar and water to a boil on the stove.

Then, remove from heat and stir in the cranberries until well coated.

Roll in sugar twice until they look frosted and dry completely before using.

• Frost and Assemble

Whip up a batch of cream cheese frosting once your cakes are cooled, and trim your cakes if needed so they are flat on the top.

Spread a layer of frosting on top of the first cake, then stack the second layer on top and repeat.

Finally, apply a thin layer around the outside of the cake and top with the sugared cranberries.

Kitchen tools needed for this Red Velvet Cake recipe

• Stand mixer or large mixing bowl with hand mixer for both the batter and the frosting.
• 8” Cake Pan – You will need two to make this cake.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Cooling Racks – I like these because you can cool a lot of treats without taking up a lot of counter space.
• Offset Spatula – This spatula has so many uses and is perfect for a smooth finish on the frosting.
• Red Gel Coloring – This is so much easier to work with, and it’s concentrated so you don’t need to use as much.

How To Make Red Velvet Christmas Cake

A lot will depend on what color you are using and how it interacts with the ingredients in your cake.

Regardless, it’s best to aim for your batter to be a little darker than you’d like since the shade tends to lighten after it’s been baked.

• Use Gel Coloring – Liquid food coloring isn’t as concentrated and can change the consistency of the recipe you are working on. You can find gel coloring in the cake decorating aisle, and I highly recommend it over traditional liquid dyes.
• Need a Natural Alternative? – If you prefer, you can use beet root powder or a liquid beet juice concentrate to color your cake. I promise it won’t taste like vegetables!
• Increase The Acid – The lower the pH is in your cake, the brighter the red color will appear. Buttermilk and sour cream add acidity, as well as lemon juice or vinegar. When making batter from scratch, you can replace baking soda with baking powder as well.
• Lower The Heat – Overheating can cause color deterioration, so baking at 325 instead of the usual 350 will also help keep colors vibrant.

Enjoy!

With love from our simple kitchen to yours. 

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Print

Red Velvet Christmas Cake

Red velvet Christmas cake is tender and moist with just a hint of tang. Make this dessert for a gorgeous centerpiece on your holiday table!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 1 Double-Layers 8″ Cake

Calories 5528cal

Author Donna Elick

Ingredients

For the cake

• 15.2 ounce Box of Yellow Cake Mix 1 15.2-ounce box
• 1 cup whole milk
• 1 tablespoon lemon juice
• 1/2 cup original sour cream
• 1/2 cup unsalted butter melted
• 1/4 cup unsweetened baking cocoa
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1 ounce red food coloring 1 1-ounce bottle

For the frosting

• 8 ounces cream cheese 1 bar – softened
• 1 stick of unsalted butter softened
• 1 teaspoons vanilla
• 1 cup powdered sugar
• 1 cup sugared cranberries for garnishing directions below
• 1/4 cup non-sugared cranberries for garnishing

Sugared Cranberries

• 1/4 cup water
• 1 1/4 cups raw organic sugar divided
• 1 cup cranberries washed

Instructions

For the cake

• Preheat the oven to 350 degrees (will reduce to 325 before baking).
• Combine the milk and lemon juice together and let sit for 10 minutes.
• Using a hand mixer, mix the cake mix and the milk and lemon juice mixture together in a large mixing bowl.
• Mix in sour cream and melted butter.
• Add eggs and mix well.
• Next, add the unsweetened baking cocoa and pure vanilla extract.
• Once the batter is smooth, add the red food coloring and mix well.
• Spray two 8” round cake pans with cooking spray and dust with flour.
• Transfer batter evenly between two cake pans.
• Reduce oven to 325 degrees and bake for 26-31 minutes or until a toothpick can be inserted into the cake and comes out clean.
• While the cake bakes, make your sugar cranberries.
• Once your cakes are done, remove from the oven and let cool in the pans for about 10 minutes before transferring to a cooling rack to cool completely.
• While the cakes cool, make the frosting.
• For the frosting, combine the cream cheese and butter together.
• Add the vanilla and mix well.
• Slowly stir in the powdered sugar until smooth.
• Put your first cake bottom down on the cake stand. You can put a little frosting on the cake stand before adding the cake.
• Frost the first layer and then put the second layer top down. If your cake has a little dome, you may want to trim the dome off so it’s flat.
• Frost cake and garnish with sugared cranberries and a few regular cranberries for an extra pop of red. Sprinkle any excess sugar mixture from cranberries on the top of the cake (optional).
• Store cake in the refrigerator because of the cream cheese frosting. Remove cake 30-45 minutes before serving so that it can get soft.
• Store leftovers in the refrigerator in an airtight container.

Sugared Cranberries

• Combine 1/4 cup water and 1/4 cup sugar in a sauce pan and heat on medium heat.
• Once sugar is dissolved completely and starts to boil, remove from heat and add cranberries to the mixture and coat completely.
• In two bowls, divide the 1 cup of sugar.
• Spoon cranberries into one of the bowls of sugar and coat.
• Then using a fork or your fingers, roll cranberries a few at a time in the other bowl of sugar to get it even more coated with dry sugar.
• Place cranberries on a cooling rack to dry completely. Store in the refrigerator until you are ready to use.

Notes

For the Sugared Cranberries – you can use regular granulated sugar, I just like the look of raw organic sugar once it dries.

Nutrition

Serving: 1 | Calories: 5528cal | Carbohydrates: 797g | Protein: 72g | Fat: 237g | Saturated Fat: 136g | Cholesterol: 1318mg | Sodium: 4261mg | Sugar: 590g | Fiber: 21g | Calcium: 1753mg | Iron: 16mg

Originally published December 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Velvet Christmas Cake appeared first on The Slow Roasted Italian.