Description
This Red Velvet Christmas Cake features a rich red velvet batter layered with a creamy cheesecake center and finished with smooth cream cheese frosting. Perfect for holiday celebrations, this cake combines moist, cocoa-infused layers with a tangy cheesecake surprise, all topped with festive sprinkles for a delightfully indulgent treat.
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, use a hand mixer to beat cream cheese and sugar on high speed for 1 minute until smooth. Add flour and vanilla extract, mixing on medium speed until combined. Add the egg and mix on low speed until just incorporated. Set aside.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray a 9×9 inch baking pan with baking spray, line the bottom with parchment paper, and spray again to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk oil, granulated sugar, white vinegar, vanilla extract, sour cream, eggs, buttermilk, and red gel food coloring until smooth and evenly mixed.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.
- Layer the Batter: Spread half of the red velvet batter evenly into the prepared pan. Dollop the cheesecake batter over the red velvet batter using a spoon or cookie scoop. Use an offset spatula to spread the cheesecake batter evenly. Top with the remaining red velvet batter and spread smoothly.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake sit in the pan for 10 minutes, then transfer it to a wire cooling rack and cool completely before frosting.
- Prepare Cream Cheese Frosting: Sift powdered sugar into a medium bowl and set aside. Using a stand or hand mixer, beat butter on high speed for 2 minutes until fluffy. Add the cream cheese and beat on high speed for an additional minute. Scrape down the sides of the bowl.
- Finish Frosting: Gradually add the powdered sugar while mixing on medium speed until combined. Add vanilla extract and beat on high speed until the frosting is smooth and creamy.
- Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Top with Christmas sprinkles for a festive finish.
Notes
- Flour Accuracy: Spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out the cake.
- High Altitude Baking: Add an extra 3 tablespoons of flour to compensate for altitude adjustments.
- Dairy Preparation: Remove dairy ingredients from the refrigerator 2 hours before baking to bring them to room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: thirty-five grams
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
