Red Velvet Christmas Cake

5 from 1 review

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.

Prep Time1

Cook Time30

Total Time1 30

Servings: slices

Calories: 532kcal

Author: Stephanie Rutherford

Ingredients

Cheesecake Layer

12 oz Cream cheese room temperature
1/4 cup White granulated sugar
1 TBSP All-purpose flour
1 tsp Pure vanilla extract
1 Large egg room temperature

Red Velvet Cake

3 cups All-purpose flour
1/4 cup Unsweetened cocoa powder I used dutch process
2 tsp Baking powder
1 tsp Baking soda
1 tsp salt
1 cup Oil canola or vegetable
1 1/2 cups White granulated sugar
1 tsp White vinegar
1 tsp Pure vanilla extract
3 Large eggs room temperature
3/4 cup Sour cream room temperature or greek yogurt
1 cup Buttermilk room temperature
1 tsp 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 tsp Pure vanilla extract

US - Metric

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 combined
12 oz Cream cheese, 1/4 cup White granulated sugar, 1 TBSP All-purpose flour, 1 tsp 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, 1/4 cup Unsweetened cocoa powder, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp 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 1/2 cups White granulated sugar, 1 tsp White vinegar, 1 tsp Pure vanilla extract, 3 Large eggs, 3/4 cup Sour cream, 1 tsp 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 tsp Pure vanilla extract
Spread the frosting on top of the cake. I also topped with Christmas sprinkles.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 3 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition