Why Make This Recipe
Red Velvet Christmas Cake is perfect for celebrating the holidays with its vibrant color and rich flavors. This cake combines the classic taste of red velvet with a creamy cheesecake layer, making it a delightful treat for family gatherings and festive occasions. The stunning appearance of the cake, topped with smooth cream cheese frosting, adds a festive touch to any dessert table.
How to Make Red Velvet Christmas Cake
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
Directions:
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 until just incorporated. Set aside.
Red Velvet Batter
- Preheat the 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 the 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 the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat butter until light and fluffy (about 2 minutes).
- Add cream cheese and beat for 1 minute more.
- Gradually add powdered sugar and vanilla. Beat until creamy and smooth.
- Spread frosting evenly over the cooled cake. Decorate with festive sprinkles or white chocolate curls.
How to Serve Red Velvet Christmas Cake
Serve slices of this beautiful cake on dessert plates with a cup of coffee, tea, or warm holiday beverages. It’s also a hit at parties when cut into small squares for easy sharing.
How to Store Red Velvet Christmas Cake
Store leftover cake in an airtight container in the refrigerator. It will keep well for about 4-5 days. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will stay fresh for up to 2 months.
Tips to Make Red Velvet Christmas Cake
- Ensure all ingredients are at room temperature for the best mixing results.
- Don’t skip the gel food coloring; it gives the cake its signature red hue.
- Make sure to level off the flour and cocoa powder when measuring for accuracy.
Variation
For a twist on traditional flavors, you can add a layer of chocolate ganache on top of the cream cheese frosting or include nuts in the batter for added texture.
FAQs
Can I use regular food coloring instead of gel?
Yes, but gel food coloring provides a more vibrant color with less liquid, helping maintain the cake’s texture.
Is it necessary to use sour cream or Greek yogurt?
While not absolutely necessary, sour cream or yogurt adds moisture and richness, which enhances the flavor and texture of the cake.
Can I make this cake ahead of time?
Yes! You can bake the cake a day or two in advance and store it in the refrigerator. Frost just before serving for the best results.