Red Velvet Christmas Cake (Print-Friendly Version)

Great for holiday parties, this red velvet Christmas cake has creamy cheese layers and eye-catching color. Every slice will wow your guests. Click now to save.

# Ingredients You’ll Need:

→ Cheesecake Layer

01 - 12 ounces softened cream cheese
02 - 1/4 cup white sugar
03 - 1 tablespoon plain flour
04 - 1 teaspoon vanilla extract
05 - 1 large egg, softened to room temp

→ Red Velvet Cake

06 - 3 cups plain flour
07 - 2 teaspoons baking powder
08 - 1 teaspoon baking soda
09 - 1 teaspoon salt
10 - 1 cup vegetable oil
11 - 1 1/2 cups white sugar
12 - 1 teaspoon white vinegar
13 - 1 teaspoon vanilla extract
14 - 3 large eggs, warmed to room temp
15 - 1 cup buttermilk, not cold
16 - 1 teaspoon red gel food dye

→ Cream Cheese Frosting

17 - 1 cup soft unsalted butter
18 - 4 ounces softened cream cheese
19 - 3 cups sifted powdered sugar
20 - 1 teaspoon vanilla extract

# How to Make It:

01 - Mix the cream cheese and white sugar in a medium bowl with high speed for a minute till smooth and creamy.
02 - Throw in the plain flour and vanilla extract with the cream cheese mix and stir until everything comes together.
03 - Add the egg and mix slowly just until it's blended in. Put this mixture aside for now.
04 - Get your oven hot at 350°F. Grease a 9x9-inch square pan and line it with parchment paper, leaving some paper hanging over the edges for easy cake removal later.
05 - Stir together the plain flour, baking powder, baking soda, and salt in a bowl.
06 - In another bigger bowl, mix vegetable oil, white sugar, white vinegar, vanilla extract, eggs, buttermilk, and red gel food dye until everything looks evenly colored and well mixed.
07 - Slowly add your dry stuff into your wet stuff, mixing gently until everything's just combined with no flour lumps showing.
08 - Pour about two-thirds of your red cake mix into the pan. Carefully spread the cheesecake mix on top. Drop spoonfuls of leftover red cake batter on the cheesecake layer and run a knife through it for a marbled look if you want.
09 - Stick it in the hot oven for 30-45 minutes. It's done when you can poke it with a toothpick and it comes out clean. Let it cool completely in the pan before you take it out.
10 - Whip the soft butter with an electric mixer for about 2 minutes until it's fluffy. Add the cream cheese and beat for another minute.
11 - Slowly mix in the powdered sugar and vanilla extract, beating until your frosting gets nice and smooth.
12 - Once your cake has totally cooled down, spread the frosting all over the top. Cut it up and enjoy!

# Extra Suggestions:

01 - Go for the block-style cream cheese for better results in your cheesecake part and frosting.
02 - Make sure dairy products and eggs aren't cold when you use them for a smoother cake batter.

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