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Red Velvet Christmas Cake Recipe

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★★★★★

4.4 from 146 reviews

This Red Velvet Christmas Cake features a rich red velvet cake layered with a smooth cheesecake center and topped with luscious cream cheese frosting. Perfectly moist and tender, this festive cake offers the deep cocoa flavor balanced with tangy cream cheese, making it an ideal holiday dessert to impress your guests.

Ingredients

Scale

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

  1. Prepare Cheesecake Layer: In a medium bowl, beat cream cheese and sugar on high speed for 1 minute until smooth. Add flour and vanilla; mix until combined. Beat in the egg on low speed just until incorporated. Set aside.
  2. Make Red Velvet Batter: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk oil, sugar, vinegar, vanilla, eggs, sour cream, buttermilk, and red gel food coloring until smooth. Gently fold dry ingredients into wet until just combined, being careful not to overmix.
  3. Assemble Cake: Spread half of the red velvet batter evenly into the prepared pan. Dollop the cheesecake mixture over it and smooth into an even layer. Cover with the remaining red velvet batter and gently spread to cover the cheesecake layer fully.
  4. Bake: Bake for 30–35 minutes, or until a toothpick inserted in the red velvet comes out clean (the cheesecake layer may still jiggle slightly). Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
  5. Prepare Cream Cheese Frosting: Beat the butter until light and fluffy, about 2 minutes. Add cream cheese and beat an additional minute until well combined. Gradually add powdered sugar and vanilla extract, beating until creamy and smooth.
  6. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Decorate with festive sprinkles or white chocolate curls as desired for a Christmas theme.

Notes

  • Ensure all dairy and eggs are at room temperature for smooth batter and even baking.
  • Use Dutch process cocoa powder for deeper flavor and more vibrant red color in the cake.
  • Avoid overmixing after adding flour to keep the cake tender and moist.
  • If the frosting becomes too soft, chill it for 15–30 minutes before spreading.
  • Store the frosted cake in the refrigerator for up to 4 days or freeze individual slices for up to 1 month.

Keywords: Red Velvet Cake, Christmas Cake, Cheesecake Layer, Cream Cheese Frosting, Holiday Dessert

Find it online: https://cookwithlea.com/red-velvet-christmas-cake-recipe/