Introduction

Celebrate the holidays with a festive twist on a classic favorite: Red Velvet Christmas Cake. This dessert features a luscious cheesecake layer nestled between moist red velvet cake layers, all topped with creamy cream cheese frosting. It’s a showstopper perfect for Christmas gatherings.

The image shows a close-up of several square pieces of red velvet cake with three visible layers: a deep red cake base, a thick middle layer of creamy white frosting, and a smooth top layer of white frosting decorated with small red and green round sprinkles and tiny green holly leaves. The texture of the cake looks soft and moist, while the frosting is creamy and smooth. The cakes are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cheesecake Layer:

12 oz (340 g) cream cheese, room temperature
¼ cup (50 g) granulated sugar
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1 large egg, room temperature

For the Red Velvet Cake:

3 cups (360 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder (Dutch process recommended)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (240 ml) canola or vegetable oil
1 ½ cups (300 g) granulated sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
3 large eggs, room temperature
¾ cup (180 g) sour cream or Greek yogurt, room temperature
1 cup (240 ml) buttermilk, room temperature
1 teaspoon red gel food coloring

For the Cream Cheese Frosting:

1 cup (226 g) unsalted butter, room temperature
4 oz (113 g) cream cheese, room temperature
3 cups (360 g) powdered sugar, sifted
1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the cheesecake layer by beating cream cheese and sugar on high speed until smooth, about 1 minute. Add flour and vanilla, mixing until combined. Beat in the egg on low speed just until incorporated. Set aside.
Step 2: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
Step 3: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: In a large bowl, whisk oil, sugar, vinegar, vanilla, eggs, sour cream, buttermilk, and red gel food coloring until smooth.
Step 5: Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep the cake tender.
Step 6: Spread half of the red velvet batter evenly in the prepared pan. Dollop the cheesecake mixture on top and smooth into an even layer. Cover with the remaining red velvet batter, spreading gently.
Step 7: Bake for 30–35 minutes, until a toothpick inserted in the red velvet part comes out clean. The cheesecake might still have a slight jiggle.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 9: For the frosting, beat butter until light and fluffy (about 2 minutes). Add cream cheese and beat for 1 additional minute.
Step 10: Gradually add powdered sugar and vanilla, beating until smooth and creamy.
Step 11: Spread the frosting evenly over the cooled cake and decorate as desired with festive sprinkles or white chocolate curls.

Tips & Variations

Use Dutch process cocoa powder for a richer flavor and deeper red color in the cake.
Ensure all dairy and eggs are at room temperature to achieve a smooth, even batter.
Avoid overmixing after adding flour to keep your cake tender and soft.
If the frosting becomes too soft before spreading, chill it for 15–30 minutes.
Substitute Greek yogurt for sour cream if preferred for tanginess.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. To freeze, slice and wrap pieces tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving. For best texture, allow refrigerated cake to come to room temperature before eating.

How to Serve

A close-up of square red velvet cake pieces with thick white cream cheese frosting between two layers and covering the top, decorated with small red, green, and white round sprinkles and tiny green holly leaf-shaped decorations. The cake texture looks soft and moist with a smooth creamy frosting. The pieces are placed closely together on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and refrigerate it after frosting. This allows the flavors to meld beautifully. Just bring it to room temperature before serving.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.