Description
This Red Velvet Christmas Cake is a festive, visually stunning dessert featuring a rich, moist red velvet cake layered with a creamy cheesecake center and topped with smooth cream cheese frosting. Perfect for holiday celebrations, this cake combines classic flavors with a beautiful presentation, making it a delightful treat to share with family and friends.
Ingredients
Scale
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 (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
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
Instructions
- Prepare the Cheesecake Layer: In a small bowl, beat the cream cheese and sugar on high speed for 1 minute using a hand mixer. Add in the flour and vanilla and mix on medium speed until well combined. Then add in the egg and mix on low speed until just incorporated. Set this mixture aside.
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Spray a 9×9 inch baking pan with baking spray, line the bottom with parchment paper, and spray again to prevent sticking.
- Mix Dry Ingredients for Cake: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir to blend evenly, then set aside.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together the oil, white granulated sugar, white vinegar, vanilla extract, sour cream, eggs, buttermilk, and red gel food coloring until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Use a rubber spatula to fold the ingredients together gently until just combined; avoid over-mixing to keep the cake tender.
- Layer the Cake and Cheesecake: Spread half of the red velvet cake batter evenly into the prepared baking pan. Dollop the cheesecake batter evenly across the cake batter and gently spread with an offset icing spatula to create a smooth cheesecake layer. Top with the remaining red velvet cake batter and spread evenly to cover.
- Bake the Cake: Place the cake in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake sit in the pan for 10 minutes before carefully transferring it to a cooling rack. Allow it to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Sift the powdered sugar into a medium bowl and set aside. In a mixing bowl, beat the unsalted butter on high speed for 2 minutes until fluffy. Add the cream cheese and continue to beat on high for 1 minute. Scrape down the bowl to ensure everything is well mixed.
- Finish the Frosting: Add the sifted powdered sugar to the butter and cream cheese mixture and beat on medium speed until combined. Add the vanilla extract and beat on high speed until the frosting is smooth, creamy, and spreadable.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Add festive Christmas sprinkles on top for decoration if desired.
Notes
- Flour Measurement: Make sure to spoon and level your flour or use a kitchen scale to prevent compacted flour which can dry out the cake.
- High Altitude Baking: If baking at high altitude, add an extra 3 tablespoons of flour to the cake batter to maintain texture.
- Dairy Ingredients: To ensure smooth mixtures and better incorporation, pull all dairy ingredients out 2 hours before baking to bring them to room temperature.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 420
- Sugar: 36g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
