Red Velvet Christmas Cake (Recipe for Printing)

Perfect for December gatherings, this red velvet Christmas cake features layers of rich cream cheese and festive coloring. Surprise guests with every bite. Save & click.

# What You Need:

→ Cheesecake Layer

01 - 12 ounces cream cheese, at room temperature
02 - 1/4 cup granulated sugar
03 - 1 tablespoon all-purpose flour
04 - 1 teaspoon pure vanilla extract
05 - 1 large egg, at room temperature

→ Red Velvet Cake

06 - 3 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1 teaspoon baking soda
09 - 1 teaspoon salt
10 - 1 cup canola oil or vegetable oil
11 - 1 1/2 cups granulated sugar
12 - 1 teaspoon white vinegar
13 - 1 teaspoon pure vanilla extract
14 - 3 large eggs, at room temperature
15 - 1 cup buttermilk, at room temperature
16 - 1 teaspoon red gel food coloring

→ Cream Cheese Frosting

17 - 1 cup unsalted butter, at room temperature
18 - 4 ounces cream cheese, at room temperature
19 - 3 cups powdered sugar, sifted
20 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - In a medium bowl, beat cream cheese and granulated sugar together on high speed for 1 minute until fully smooth.
02 - Add all-purpose flour and pure vanilla extract to the cream cheese mixture and blend until just combined.
03 - Beat in the egg on low speed until just incorporated. Set the mixture aside.
04 - Preheat oven to 350°F. Grease and line a 9x9-inch square pan with parchment paper, allowing some overhang for easy removal.
05 - In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
06 - In a large bowl, whisk canola oil, granulated sugar, white vinegar, pure vanilla extract, eggs, buttermilk, and red gel food coloring until the mixture is smooth and uniform.
07 - Gradually add the dry ingredients into the wet ingredients, stirring until just combined and no lumps remain.
08 - Pour two-thirds of the red velvet batter into the prepared pan. Gently spread the cheesecake batter evenly on top. Spoon remaining red velvet batter over the cheesecake layer and lightly swirl with a knife for a marbled effect, if desired.
09 - Bake in the preheated oven for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before removing.
10 - Beat unsalted butter using an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese and continue to beat for 1 minute longer.
11 - Gradually add sifted powdered sugar and pure vanilla extract to the butter mixture, beating until the frosting is creamy and smooth.
12 - Once cake is completely cooled, spread cream cheese frosting evenly over the surface. Slice and serve.

# Extra Tips:

01 - Use brick-style cream cheese for optimal structure in both the cheesecake layer and frosting.
02 - Ensure all dairy and eggs are at room temperature to achieve a uniformly textured batter.

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