Name: Red Velvet Cheesecake Christmas Cake Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; 3 cups All-purpose flour; 1/4 cup Unsweetened cocoa powder (Dutch process recommended); 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; 3 Large eggs, room temperature; 3/4 cup Sour cream (or Greek yogurt), room temperature; 1 cup Buttermilk, room temperature; 1 tsp Red gel food coloring; 4 oz Cream cheese, room temperature; 1 cup Unsalted butter, room temperature; 3 cups Powdered sugar, sifted; 1 tsp Pure vanilla extract

Jump to Recipe·5 from 104 reviews

If you’re searching for a show-stopping dessert that blends the festive charm of Christmas with the rich, creamy goodness of cheesecake, then this Red Velvet Cheesecake Christmas Cake Recipe is exactly what you need on your holiday table. I absolutely love how this cake delivers the classic red velvet flavor layered with a luscious cheesecake center, creating a slice that’s both beautiful and unbelievably delicious. Trust me, once you try this recipe, you’ll find it’s not only easier to make than you think but will also become your new holiday tradition!

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Why You’ll Love This Recipe

Perfect Holiday Flavor: The red velvet cake combined with creamy cheesecake brings a nostalgic yet unique twist to classic Christmas desserts.
Impressive but Easy: It looks like a bakery masterpiece but comes together with straightforward steps you can handle, even on a busy schedule.
Great for Hosting: This recipe makes 16 generous slices – perfect for sharing love (and leftovers) with family and friends.
Customizable Frosting: Cream cheese frosting always pairs beautifully, and you can easily dress it up with sprinkles or keep it classic.

Red Velvet Cheesecake Christmas Cake Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this Red Velvet Cheesecake Christmas Cake Recipe plays a crucial role in balancing flavors and textures. I highly recommend using room temperature dairy for smoother mixing and make sure to choose quality cream cheese for that velvety cheesecake layer.

Red Velvet Cheesecake Christmas Cake Recipe - Ingredients

Cream cheese: Using full-fat and room temperature cream cheese ensures the cheesecake layer is rich and smooth without lumps.
White granulated sugar: Granulated sugar provides a clean sweetness, crucial for both the cheesecake and cake layers.
All-purpose flour: Spoon and level the flour for accuracy — this keeps your cake moist and tender instead of dry.
Pure vanilla extract: A little vanilla goes a long way in enhancing overall flavor depth.
Large eggs: Room temperature eggs help the batter mix evenly and improve texture.
Unsweetened cocoa powder (Dutch process if possible): This gives the red velvet its subtle chocolate undertone that’s neither too bitter nor too sweet.
Baking powder and baking soda: Both are important leavening agents to help your cake rise perfectly.
Salt: Just a pinch to balance sweetness and enhance flavors.
Oil (canola or vegetable): Oil keeps the cake moist and tender – don’t replace it with butter for this recipe.
White vinegar: The acidity reacts with baking soda, giving red velvet its classic texture and mild tang.
Sour cream or Greek yogurt: Adds moisture and richness to the cake batter.
Buttermilk: Provides a tender crumb and a subtle tang essential for red velvet flavor.
Red gel food coloring: Gel color gives vibrant red without watering down your batter.
Unsalted butter: For creamy frosting that’s smooth and spreadable.
Powdered sugar: Sifted to avoid lumps in your frosting for a perfect finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on the occasion and who I’m baking for, and this Red Velvet Cheesecake Christmas Cake Recipe is super flexible. Feel free to personalize it to match your taste or dietary needs.

Gluten-Free Version: I’ve tried swapping all-purpose flour for a gluten-free blend, and while the texture shifts a little, it still tastes fantastic with a moist crumb.
Lower Sugar Option: Reducing sugar in the cake slightly works well, but I keep the full sweet cream cheese frosting to keep that indulgent balance.
Spiced Red Velvet: During one holiday season, I added a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients – it gave a subtle warm twist perfect for Christmas.
Mini Cakes: Wondering about portion sizes? I’ve made these in cupcake tins, layering cake and cheesecake batter for individual treats that everyone loved.

How to Make Red Velvet Cheesecake Christmas Cake Recipe

Step 1: Prepare the Cheesecake Layer

Start by beating your room-temperature cream cheese with sugar on high speed until smooth and fluffy – this usually takes about a minute. Adding the flour and vanilla next helps stabilize the cheesecake and adds flavor. When you mix in the egg, do it on low speed to avoid over-beating, which can create air bubbles and cracks later. Set this delightful batter aside while you prepare the red velvet base.

Step 2: Mix the Dry Ingredients for the Cake

In a separate bowl, sift or whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps bring even distribution to your leavening agents and cocoa, which ensures your cake rises evenly and has that lovely subtle chocolate background.

Step 3: Combine Wet Ingredients and Create the Batter

Whisk the oil, sugar, vinegar, vanilla, sour cream, eggs, buttermilk, and red gel food coloring until everything is well combined. The sour cream and buttermilk give the cake its tender, velvety crumb, while the vinegar reacts with the baking soda to make the cake light. Once mixed, gently fold in your dry ingredients using a spatula to avoid toughening the batter by overmixing.

Step 4: Assemble the Cake Layers

Spray a 9×9 inch pan with baking spray and line the bottom with parchment paper for easy removal later. Dollop half of your red velvet batter evenly into the pan, smoothing it out gently. Then, spoon the cheesecake batter in dollops over the cake batter. Use an offset spatula to gently spread the cheesecake layer without mixing it too much. Finally, cover with the remaining red velvet batter. This layering is what makes the cake so special and eye-catching when you slice in.

Step 5: Bake and Cool

Bake at 350℉ for 30-35 minutes, but start checking around 28 minutes. A toothpick inserted near the center should come out clean (ignore the cheesecake parts if they aren’t fully set yet). Let the cake rest in the pan for 10 minutes so it firms up, then transfer it to a cooling rack to cool completely. This helps the layers set perfectly without the cake collapsing.

Step 6: Make the Cream Cheese Frosting

Sift your powdered sugar so your frosting stays smooth. Beat butter on high speed for 2 minutes until creamy and fluffy, then add cream cheese and continue beating until totally blended. Scrape down the bowl, add vanilla and powdered sugar, mixing on medium speed first and then high speed until fluffy and spreadable. This frosting is the ultimate Christmas cake topper — rich, smooth, and tangy!

Step 7: Frost and Decorate

Once your cake is completely cool, spread a generous layer of cream cheese frosting on top. You can keep it classic, sprinkle on some festive Christmas decorations, or add a few fresh berries for a pop of color. This finishing touch makes it look as beautiful as it tastes!

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Pro Tips for Making Red Velvet Cheesecake Christmas Cake Recipe

Room Temperature is Key: Make sure all your dairy (cream cheese, eggs, sour cream, butter) are at room temp before starting — this prevents lumps and helps everything blend beautifully.
Don’t Overmix the Cake Batter: Stir the dry ingredients into wet until just combined to keep your cake fluffy and tender.
Parchment Paper for Easy Removal: Lining your pan saves you from wrestling with the cake later and keeps the cheesecake intact.
Frost Only Once Fully Cooled: Applying frosting to a warm cake can cause it to melt and slide off — patience pays off here!

How to Serve Red Velvet Cheesecake Christmas Cake Recipe

Red Velvet Cheesecake Christmas Cake Recipe - Serving

Garnishes

I love to keep it simple with this cake — classic red and white are so festive! A handful of Christmas-themed sprinkles or edible glitter always adds an instant party vibe. Sometimes, I add a few fresh raspberries or pomegranate seeds for a jewel-like sparkle and tart contrast to the sweet frosting.

Side Dishes

This cake pairs wonderfully with a hot cup of spiced chai or dark roast coffee. For a holiday brunch, I often serve it alongside fresh whipped cream and a light berry compote to cut through the richness. You’ll find that the tartness in the berries beautifully complements the creamy cheesecake center.

Creative Ways to Present

For a truly festive presentation, I like to stack mini versions of this cake layered with cheesecake and cake or even transform it into cupcakes with a cheesecake swirl on top! Another fun idea is piping the frosting with a star nozzle and adding sugared cranberries for that frosty winter look. It’s a guaranteed crowd-pleaser at holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I keep leftover Red Velvet Cheesecake Christmas Cake covered tightly in the fridge, usually in an airtight cake container or wrapped in plastic wrap. It holds beautifully for up to 4 days, and I love that the flavors even deepen a bit after resting overnight.

Freezing

If I need to prep ahead, I’ve had great success freezing individual slices wrapped in plastic and then foil. Thaw them overnight in the fridge to keep the texture perfect. It’s an awesome way to get a head start on holiday baking without sacrificing flavor.

Reheating

Since this is a cream cheese-heavy cake, I don’t recommend heating it. For best taste, enjoy slices chilled or at room temperature. If you prefer it less cold, just take it out of the fridge 30 minutes before serving and you’ll get that creamy texture without melting the frosting.

FAQs

Can I make this Red Velvet Cheesecake Christmas Cake Recipe in a different pan size?

Absolutely! This recipe is designed for a 9×9 inch pan for ideal layering and baking times. If you use a different size, adjust the baking time accordingly—smaller pans will take less time, larger pans a bit more. Just keep an eye on the cake and test with a toothpick.
Can I substitute the cream cheese frosting for something lighter?

You can swap for a lighter whipped cream frosting, but keep in mind it won’t hold up as well on the rich cheesecake layer and is less stable at room temperature. If you want a lighter option, try a stabilized whipped cream or mascarpone-based frosting.
What if I don’t have red gel food coloring?

Using red gel coloring gives a vibrant, true red without thinning your batter. If you don’t have gel, you can use regular liquid food coloring, but you might need to use more, which can slightly alter the batter consistency. Beet juice powder is a natural option but expect a deeper, more muted red.
How do I avoid cracks in the cheesecake layer?

Mix cheesecake ingredients just until combined and don’t overbeat to minimize air bubbles. Also, avoid overbaking your cake. Allow it to cool gradually at room temperature before refrigerating, which helps prevent cracks from sudden temperature changes.

Final Thoughts

This Red Velvet Cheesecake Christmas Cake Recipe has become one of my absolute favorites for the holidays – it’s rich, festive, and fun to make. I used to shy away from layered cakes because they seemed complicated, but this recipe proved otherwise. Imagine the surprise and delight when you bring this beauty to your Christmas celebration! Give it a try, and I’m sure you’ll fall in love with it just like my family did. Happy baking and happy holidays!