This red velvet christmas cake is a one layer red velvet cake with a cheesecake layer in the middle. Topped with cream cheese icing. It is perfect to make for the holiday season.
This Christmas cake is easy to make and has that perfect tangy chocolate red velvet flavor. The cheesecake layer just takes it to a whole other level. The fun red and white coloring makes it extra festive during the holidays as a bonus! If you prefer a bundt cake to a sheet cake you can also try this bundt cake version.
Here is why red velvet cake is so good
Red velvet is a classic cake for a few reasons!
- Tangy chocolate flavor: Red velvet has a distinct chocolate flavor due to the buttermilk, vinegar, lower amount of cocoa from regular chocolate cake. and quarter of the cocoa from normal chocolate cake.
- Soft and moist: This cake has a beautiful soft and moist texture that is so satisfying to eat.
- Festive colors: With its bright red and white coloring it makes a natural festive treat!
- Easy recipe: This simple sheet cake is also very simple to make. Perfect for the busy holidays!
If you haven't had homemade red velvet before then you are in for a treat! Baking it fresh at home gets a much better flavor than store-bought red velvet cakes.
Tips for making Christmas red velvet cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: This cake has a longer bake time due to the cheesecake in the middle. This will not overbake the cake due to the cheesecake in the middle adding more moisture.
- Tip 2: When adding the egg to the cheesecake make sure to mix on low to prevent too much air. Too much air can cause it to rise quickly and then sink down in the middle.
- Tip 3: Make sure to add the correct amount of flour. Flour should be gently scooped into a measuring cup. If you press your measuring cup down into the flour or press it into the side you can get extra flour and cause a dry cake.
- Tip 4: Bringing your dairy to room temperature helps it mix in smoothly. This is extra important for the cheesecake layer as it is easy to get cream cheese lumps if you add it while too cold.
What is red velvet cake?
Red velvet cake is a chocolate cake that has a more tangy flavor and less powerful chocolate flavor than regular chocolate cake. Red velvet uses ¼ of the cocoa powder compared to a traditional chocolate cake. Red velvet also uses buttermilk and vinegar to give it the distinctive tangy flavor. Modern red velvet cake is made red with food coloring. The red color is traditional because they used to make it with beets which gave the cake its red color. I prefer Americolor super red food dye because you can get a vibrant red color with less food dye. This keeps the food dye from affecting the taste.
How to assemble and decorate the cake
The first step will be adding half of the red velvet batter to the pan. You will want to use an offset spatula to make this layer very even. This will make sure the cheesecake remains in the center of the cake all the way through.
Next, you will add the cheesecake layer. Again, you need to make sure to spread this layer evenly with a spatula. Then you are ready to top it with the remaining cake batter.
Because this cake takes longer to bake than an average cake, when you poke it to test if it is done your tester should come out clean. If batter is coming out on it then it needs 5-10 more minutes before you check again.
Top the cake with the cream cheese icing to finish it. I made this for Christmas so I added Christmas sprinkles. If you make this for another occasion like Valentine's day, then you can use matching sprinkles for that occasion!
Red Velvet Cake FAQ's
Can I use another size cake pan?
Yes, you can double the recipe to fill a 9X13 pan. However, this cake cannot be in a smaller cake pan as it takes up most of the pan already and would not fit in a smaller pan.
Can this be made into cupcakes?
Yes it can! This recipe will make about 18 cupcakes. Layer the cake batter and cheesecake batter as you do with the cake. They bake time will be much lower, so check them starting at 18 minutes.
How can I store the red velvet Christmas cake?
Store this cake in an airtight container like a cake carrier. Keep it in the fridge for up to 5 days.
You can freeze the cake in an airtight container in the freezer for up to 30 days.
For more Christmas recipes, check out my
- White Chocolate Peppermint Cheesecake
- Peppermint Brownies
- Hot Chocolate Cheesecake
- Reindeer Cookies
- Gingerbread Cinnamon Rolls
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Red Velvet Christmas Cake
Ingredients
Cheesecake Layer
- 12 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 tablespoon All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
Red Velvet Cake
- 3 cups All-purpose flour
- ¼ cup Unsweetened cocoa powder I used dutch process
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon salt
- 1 cup Oil canola or vegetable
- 1 ½ cups White granulated sugar
- 1 teaspoon White vinegar
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- ¾ cup Sour cream room temperature or greek yogurt
- 1 cup Buttermilk room temperature
- 1 teaspoon Red gel food coloring
Cream Cheese Frosting
- 4 oz Cream cheese room temperature
- 1 cup Unsalted butter room temperature
- 3 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
Instructions
Cheesecake Layer
- In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 1 minute. Add in the flour and vanilla and mix on medium speed until combined12 oz Cream cheese, ¼ cup White granulated sugar, 1 tablespoon All-purpose flour, 1 teaspoon Pure vanilla extract
- Add in the eggs and mix on low speed until just combined. Set aside.1 Large egg
Red Velvet Cake
- Preheat the oven to 350℉. Spray a 9X9 inch baking pan with baking spray. Line the bottom with parchment paper and spray again.
- In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.3 cups All-purpose flour, ¼ cup Unsweetened cocoa powder, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon salt
- In a large bowl, whisk together oil, sugar, vinegar, vanilla, sour cream, eggs, buttermilk, and red food coloring. Mix until combined.1 cup Oil, 1 ½ cups White granulated sugar, 1 teaspoon White vinegar, 1 teaspoon Pure vanilla extract, 3 Large eggs, ¾ cup Sour cream, 1 teaspoon Red gel food coloring, 1 cup Buttermilk
- Add in the dry ingredients and use a baking rubber spatula to mix until just combined.
- Spread half of the red velvet cake batter into the pan. Spread it evenly. Use a spoon or cookie scoop to dollop the cheesecake batter evenly across the batter. Use an off set icing spatula to spread the batter evenly. Top with the remaining cake batter and spread evenly.
- Bake for 30-35 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set aside.3 cups Powdered sugar
- In a mixing bowl using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and mix on high for 1 minute. Scrape the bowl.4 oz Cream cheese, 1 cup Unsalted butter
- Add in the powdered sugar and mix on medium speed until combined. Add in the vanilla and mix on high speed until the frosting is creamy.1 teaspoon Pure vanilla extract
- Spread the frosting on top of the cake. I also topped with Christmas sprinkles.
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