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This show-stopping red velvet holiday cake adds festive charm and delicious creaminess to your celebrations. Deep crimson layers sandwich an unexpected cheesecake middle, all wrapped in velvety cream cheese frosting. Perfect for Christmas gatherings or whenever you need something truly impressive.
When I whipped this up last Christmas my buddies couldn't tell it wasn't store-bought. I adore how the red velvet flavor brings back memories while the cheesecake center adds that wow factor.
Collect Your Supplies
- Cream cheese: vital for that rich zingy flavor grab full fat for the smoothest results
- Granulated sugar: regular white sugar adds sweetness and helps everything cook evenly
- All purpose flour: builds the backbone of your cake and cheesecake try to use fresh flour for best results
- Pure vanilla extract: balances all flavors and makes everything smell amazing go for genuine vanilla when possible
- Large eggs: hold everything together and boost richness let them sit out before using
- Canola or vegetable oil: makes your cake super moist and fluffy
- Baking powder and baking soda: help your batter rise for perfect texture check they aren't expired
- Salt: brightens flavors and cuts sweetness fine table salt works great
- White vinegar: creates that must-have red velvet zing and works with cocoa for brighter color
- Buttermilk: adds gentle tartness and makes cake wonderfully soft
- Red gel food coloring: creates that eye-catching holiday color gel works better than liquid types
- Unsalted butter: goes in the frosting for perfect fluffiness and shape-holding ability
- Powdered sugar: strain it first for creamy frosting without any bumps
How to Make It
- Make the Cheesecake Batter:
- Mix cream cheese and sugar in a bowl on high for 60 seconds until it's completely bump-free and silky
- Add Flour and Vanilla:
- Stir in the flour and vanilla with a rubber spatula until everything's mixed well don't forget to scrape down the sides
- Incorporate the Egg:
- Add egg on low speed just until the mix looks shiny and uniform don't beat too much or you'll lose that creamy texture
- Make the Red Velvet Batter:
- Stir together the flour cocoa baking powder baking soda and salt in a separate bowl this helps spread all the ingredients evenly
- Mix the Wet Ingredients:
- In a big bowl blend the oil sugar vinegar vanilla eggs buttermilk and red gel coloring stir until smooth and deeply red
- Combine and Assemble:
- Spread half the red cake mix into a greased paper-lined 9-inch square pan drop spoonfuls of cheesecake mix on top run a knife through to create swirls pour remaining red batter over everything
- Bake:
- Put in a 350°F oven for 30-45 minutes until a wooden pick stuck in the middle comes out mostly clean with just a few damp crumbs let it cool completely in the pan
- Make Frosting:
- Whip the butter until it's light and airy about 2 minutes add cream cheese and beat another minute slowly mix in powdered sugar and vanilla keep beating until smooth
- Frost and Decorate:
- After cake has cooled spread the frosting thickly across the top use a knife or piping bag to create pretty designs add holiday sprinkles or decorations if you want
The cream cheese in both the cake and topping is always what I look forward to most I can still picture my grandma letting me clean the frosting bowl during our holiday baking sessions That tangy sweetness always takes me back to those warm family moments.
Flavor Boosters
This red velvet holiday cake stays fresh when wrapped well at room temp for about two days Then stick it in the fridge for up to four more days Always let cold slices warm up before eating for the best taste You can also freeze the cake without frosting if you wrap it tight
Serving Suggestions
Serve big slices with warm hot chocolate or holiday coffee The bright colors and white topping really stand out on your Christmas table I usually sprinkle some crushed candy canes or festive sprinkles on the frosting
Creative Twists
No buttermilk around? Just mix a cup of regular milk with a tablespoon of vinegar and wait five minutes You can use Greek yogurt instead of sour cream too For more chocolate flavor just add extra cocoa powder to your batter
Red velvet holiday cake always gets compliments Whether you're feeding family during Christmas or hosting a special get-together—this dessert brings happiness to everyone at the table.
Common Questions About This Recipe
- → How do I achieve a bright red color in the cake?
Go for red gel food coloring as it gives you that wow factor without making your batter runny. Just mix it in really well so the color spreads evenly.
- → Can I use a springform pan for baking?
Absolutely, springform pans make getting your cake out way easier, especially with that cheesecake layer. Don't forget to grease it well and line the bottom.
- → How do I prevent the cake from drying out?
Don't leave it in the oven too long. Stick a toothpick in and when it comes out with just a few sticky bits, your cake is ready to come out.
- → What tips ensure a smooth cream cheese frosting?
Make sure your butter and cream cheese aren't cold from the fridge. Whip them until they're really fluffy, then slowly add your sifted sugar for that super smooth finish.
- → Can I prepare the cake ahead of time?
Sure thing, you can put all the layers together and pop it in the fridge overnight. Just add the frosting right before you serve it so it looks and tastes its best.