Red Velvet Christmas Cake
This stunning Red Velvet Christmas Cake with a creamy cheesecake layer is the ultimate holiday showstopper! Sophie’s decadent red velvet cake features a rich cocoa base, a velvety cheesecake center, and a luscious cream cheese frosting — festive, moist, and absolutely irresistible.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 1 cake (9x9 inch)
- Category: Cake
- Cuisine: American
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
**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 egg on low speed until just incorporated. Set aside.
**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 flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk oil, sugar, vinegar, vanilla, eggs, sour cream, buttermilk, and red gel coloring until smooth.
Add dry ingredients to wet ingredients and gently fold until just combined — do not overmix.
**Assemble Cake**
Spread half the red velvet batter evenly in the pan.
Dollop the cheesecake mixture on top and smooth into an even layer.
Add remaining red velvet batter on top and spread gently to cover.
**Bake**
Bake for 30–35 minutes, or until a toothpick inserted in the red velvet comes out clean (the cheesecake may still have a slight jiggle).
Cool in pan 10 minutes, then transfer to a wire rack to cool completely before frosting.
**Cream Cheese Frosting**
Beat butter until light and fluffy (2 minutes). Add cream cheese and beat 1 minute more.
Gradually add powdered sugar and vanilla. Beat until creamy and smooth.
Spread frosting evenly over cooled cake. Decorate with festive sprinkles or white chocolate curls.
Notes
🎄 **Baking Tips**
• Ensure all dairy and eggs are at room temperature for a smooth, even texture.
• Use Dutch process cocoa for deeper flavor and rich red color.
• Do not overmix once flour is added to keep the cake soft and tender.
• Chill frosting 15–30 minutes if it becomes too soft before spreading.
• Store frosted cake in the refrigerator for up to 4 days, or freeze slices for 1 month.
Find it online: https://pinchofwarmthbakes.com/red-velvet-christmas-cake/