introduction
This cake mixes two great treats. It has red cake and a soft cheese layer. It looks bright and festive for the end of year day. If you like sweet, rich cake you will love this. For a small red cake idea, see this cherry red velvet cupcakes for a quick snack.
why make this recipe
You make this cake to wow your friends and to share a warm feel. The red cake looks like joy. The cream cheese layer adds soft, mild taste. The cake fits a big day or a small meet. For a sweet side dish or gift, try the easy chocolate covered strawberries.
how to make Christmas Red Velvet Cheesecake Recipe
You mix the cake parts and the cheese parts. You bake each part and cool them well. You beat the smooth top and put it all in layers. Use room temp eggs and cheese for smooth mix. For a red cake tip and a cream top try this fluffy red velvet cupcakes to learn the feel of the batter.
Ingredients :
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese (for cheesecake layer)
- 1/2 cup granulated sugar (cheesecake)
- 1/2 cup sour cream
- 2 large eggs (cheesecake)
- 1 tsp vanilla extract (cheesecake)
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
For more cup cake ideas and mix-in tips, see this strawberry cupcakes.
Directions :
- Preheat oven to 325°F (163°C). Put the cheesecake mix in a pan and bake it for 40–45 minutes. Test it; it should be set at the edge and slightly soft in the mid. Let it cool and then chill.
- Preheat oven to 350°F (177°C). Make the red velvet cake batter with flour, cocoa, sugar, oil, buttermilk, eggs, food color, vanilla, baking soda, baking powder, salt, and vinegar. Pour into pans and bake for 25–30 minutes. Cool all cake layers fully.
- Make the cream cheese frosting by beating 8 oz cream cheese and 1/2 cup butter until smooth. Add 3 cups powdered sugar and 1 tsp vanilla. Beat until light and smooth.
- Place one red velvet layer on a plate. Add the chilled cheesecake layer on top. Add another red velvet layer. Cover the whole cake with the cream cheese frosting. Smooth the top and sides.
- Chill the full cake for 1 hour so the layers set. Slice and serve cool.
For a full meal mix or a fun twist on meats, you can read about philly cheesesteaks for your party menu.
how to serve Christmas Red Velvet Cheesecake Recipe
Cut the cake with a sharp knife. Serve on cool plates. Add small red fruits or a dust of cocoa if you like. Let the cake sit 10 minutes at room heat for soft bite. You can add a light sauce or extra frosting on each slice.
how to store Christmas Red Velvet Cheesecake Recipe
Cover the cake with a lid or wrap it well in the fridge. It will stay fine for up to 4 days. You can freeze slices in a sealed box for up to 1 month. Thaw in the fridge before you serve.
tips to make Christmas Red Velvet Cheesecake Recipe
- Use room temp cream cheese and eggs for a smooth mix.
- Cool each layer well to keep the cake shape.
- Use a water bath for the cheesecake if you want no cracks.
- Beat frosting on low to avoid air bubbles.
- Add the red color a bit at a time to reach the shade you want.
variation (if any)
- Use an Oreo crust under the cheesecake for a crisp base.
- Add a thin layer of jam between cake and cheese for a fruit note.
- Make mini cakes in small pans for single serve treats.
FAQs
Q: Can I make this cake a day ahead?
A: Yes. Make and frost it one day before. Keep it in the fridge.
Q: Can I skip the food color?
A: Yes. The cake will be milder in look but still taste good.
Q: How do I fix a cracked cheesecake top?
A: Cover the crack with frosting after the cheesecake cools. Chill to set.
Q: Can I use low fat cream cheese?
A: You can, but the cake will be less rich and may be softer.
Conclusion
This cake will bring joy and calm at your party. It mixes soft cream cheese and red cake for a rich bite. For another idea that blends red cake with a crisp base, see Red Velvet Cheesecake (with Oreo Crust) – Live Well Bake Often.
Print
Christmas Red Velvet Cheesecake
- Total Time: 105 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A festive cake that combines rich red velvet and a soft cream cheese layer, perfect for celebrating special occasions.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese (for cheesecake layer)
- 1/2 cup granulated sugar (cheesecake)
- 1/2 cup sour cream
- 2 large eggs (cheesecake)
- 1 tsp vanilla extract (cheesecake)
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 325°F (163°C). Bake the cheesecake mix in a pan for 40–45 minutes until set at the edges and slightly soft in the middle. Let cool and chill.
- Preheat oven to 350°F (177°C). Mix flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar to make the red velvet cake batter. Pour into pans and bake for 25–30 minutes. Cool all layers.
- For the frosting, beat 8 oz cream cheese and 1/2 cup unsalted butter until smooth. Gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
- Layer the first red velvet cake on a plate, followed by the chilled cheesecake layer, then add another red velvet layer. Frost the entire cake with cream cheese frosting and smooth it out.
- Chill the cake for 1 hour. Slice and serve cool.
Notes
Ensure all ingredients are at room temperature for the best results. You can add a light sauce or extra frosting on each slice. For storage, wrap the cake well; it lasts up to 4 days in the fridge or can be frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
