Description
This festive Red Velvet Christmas Cake features a luscious cheesecake layer baked between two layers of moist red velvet cake, all topped with a creamy cream cheese frosting and decorated with Christmas sprinkles. Perfect for holiday celebrations, this cake combines classic flavors with a rich, festive twist.
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)
- 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 Cheesecake Layer: In a small bowl, beat cream cheese and sugar on high speed for 1 minute using a hand mixer. Add flour and vanilla extract and mix on medium speed until combined. Then add the egg and mix on low speed until just combined. Set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉. 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, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together oil, sugar, white vinegar, vanilla extract, sour cream, eggs, buttermilk, and red gel food coloring until well combined.
- Combine Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined to avoid overmixing.
- Layer Batter: Pour half of the red velvet batter evenly into the prepared pan. Dollop the cheesecake batter evenly across the cake batter, then spread it gently using an offset icing spatula. Top with the remaining red velvet batter and spread evenly to cover the cheesecake layer.
- Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake sit for 10 minutes in the pan, then transfer it to a cooling rack to cool completely before frosting.
- Prepare Frosting: Sift the powdered sugar in a medium bowl and set aside. Using a mixer, beat the butter on high speed for 2 minutes until fluffy. Add cream cheese and beat on high speed for 1 minute, scraping the bowl as needed.
- Finish Frosting: Gradually add the sifted powdered sugar and mix on medium speed until combined. Add vanilla extract and beat on high speed until the frosting is creamy and smooth.
- Decorate Cake: Spread the cream cheese frosting evenly over the cooled cake. Decorate the top with Christmas sprinkles for a festive touch.
Notes
- Ensure flour is spooned and leveled or measured with a kitchen scale for accuracy to avoid a dry cake.
- For high altitude baking, add an extra 3 tablespoons of flour to compensate for rising issues.
- Remove all dairy ingredients from the refrigerator at least 2 hours before baking to bring them to room temperature for better mixing.
