Red Velvet Christmas Cake

This ultimate red velvet Christmas cake brings festive flair and irresistible creaminess to your table. Rich red cake layers sandwich a surprise cheesecake center and everything is finished with silky cream cheese frosting. A showstopper for the holidays or any special occasion.

When I made this last Christmas my friends could not believe it was homemade. I love how nostalgic the red velvet flavor is yet the cheesecake layer makes it extra special.

Gather Your Ingredients

• Cream cheese: essential for creamy tangy flavor use full fat for best texture
• Granulated sugar: standard white sugar creates sweetness and helps both the cheesecake and cake brown evenly
• All purpose flour: gives structure to both the cake and cheesecake layer pick a fresh bag for best rise
• Pure vanilla extract: rounds out flavors and perfumes every bite seek out real vanilla for best depth
• Large eggs: bind and add richness room temperature eggs combine smoothly
• Canola or vegetable oil: keeps the cake moist and tender
• Baking powder and baking soda: raise the batter for a light yet sturdy crumb check that yours is fresh for full lift
• Salt: sharpens flavors and balances sweetness use fine sea salt if possible
• White vinegar: essential for the signature red velvet tang and reacts with cocoa for color vibrancy
• Buttermilk: brings gentle acidity and classic cake tenderness
• Red gel food coloring: provides a bold festive hue choose gel to avoid thinning your batter
• Unsalted butter: for the frosting makes it fluffy and stable for piping
• Powdered sugar: sifted so frosting is smooth and creamy with no lumps

How to Make It

Make the Cheesecake Batter:

In a medium bowl beat cream cheese and sugar on high speed for one minute until completely smooth and no lumps remain

Add Flour and Vanilla:

Add in the flour and vanilla using a spatula gently mix until well combined scraping the bowl as needed

Incorporate the Egg:

Beat in the egg on low speed mixing just until the batter is glossy and even do not over mix as this keeps the cheesecake creamy

Make the Red Velvet Batter:

Whisk together the flour cocoa baking powder baking soda and salt in a medium bowl this dry blend will distribute the cocoa and leaveners evenly

Mix the Wet Ingredients:

In a large bowl combine the oil sugar vinegar vanilla eggs buttermilk and red gel coloring whisk until silky and deeply colored

Combine and Assemble:

Pour half of the red velvet batter into a greased parchment lined nine inch square pan add cheesecake batter in large dollops then swirl with a knife Top with remaining red velvet batter

Bake:

Bake at three hundred fifty degrees Fahrenheit for thirty to forty five minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs cool completely in pan

Make Frosting:

Beat the butter until light and fluffy about two minutes then add cream cheese and beat another minute Mix in powdered sugar and vanilla gradually beat until creamy and smooth

Frost and Decorate:

Once cake is fully cooled spread the frosting generously over the cake Use a spatula or piping bag for a festive finish Add favorite holiday sprinkles or decorations

The cream cheese in both the cake and frosting is always my favorite ingredient I still remember my grandmother letting me lick the frosting bowl during holiday baking days The creamy tang always brings back those cozy memories for me.

Flavor Boosters

Red velvet Christmas cake stays moist covered tightly at room temperature for up to two days After that keep in the fridge for up to four more days Let slices come to room temperature for best flavor and texture If tightly wrapped you can freeze the cake unfrosted as well

Serving Suggestions

Enjoy generous slices with mugs of hot cocoa or festive coffee The rich colors and creamy topping look lovely on a holiday table I like to sprinkle crushed peppermint or colorful sprinkles over the frosting

Creative Twists

If you do not have buttermilk mix one cup of milk with a tablespoon of vinegar and let sit for five minutes Use Greek yogurt in place of sour cream if desired For a chocolate twist swap a little extra cocoa powder into the batter

Red velvet Christmas cake never fails to impress Whether for family, holidays or a special gathering—this treat always brings joy to the table.

Common Questions About This Recipe

→ How do I achieve a bright red color in the cake?

Using red gel food coloring provides a vibrant hue without thinning the cake batter. Mix it thoroughly for even color throughout.

→ Can I use a springform pan for baking?

Yes, a springform pan is helpful for easier unmolding, especially with the cheesecake layer. Ensure it's well-greased and lined for best results.

→ How do I prevent the cake from drying out?

Be careful not to overbake. Check for doneness with a toothpick—when just a few moist crumbs remain, it's ready to come out of the oven.

→ What tips ensure a smooth cream cheese frosting?

Start with room temperature butter and cream cheese. Beat until fluffy, then gradually add sifted powdered sugar for a creamy texture.

→ Can I prepare the cake ahead of time?

Yes, assemble and refrigerate the layers overnight. Frost just before serving for the freshest presentation and flavor.