Description
This Indulgent Christmas Red Velvet Cheesecake beautifully combines the classic rich red velvet cake with a creamy cheesecake layer, creating an impressive dessert perfect for the holiday season that will delight your guests with its vibrant color and luscious texture.
Ingredients
Scale
For the Cake Layers
- 2.5 cups all-purpose flour (or gluten-free flour for gluten-free version)
- 2 tbsp unsweetened cocoa powder (Dutch-processed recommended)
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt (sea salt as substitute)
- 1.75 cups granulated sugar (brown sugar optional)
- 0.75 cups vegetable oil (or melted coconut oil)
- 1 cup buttermilk (or regular milk + 1 tsp vinegar)
- 2 large eggs
- 1–2 tbsp red food coloring (gel food coloring preferred)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Layer
- 16 oz cream cheese (full-fat)
- 0.5 cup granulated sugar
- 0.5 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 8 oz cream cheese
- 0.5 cup unsalted butter (softened to room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper for easy release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat together the granulated sugar and vegetable oil until combined. Then, mix in the buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to form the red velvet batter.
- Bake Cake Layers: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool Cake Layers: Allow the cake layers to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Mix in the granulated sugar and sour cream. Add the eggs and vanilla extract, mixing until fully combined and smooth.
- Bake Cheesecake: Pour the cheesecake filling into a prepared springform pan and bake at 325°F (160°C) for 45-55 minutes or until the center is just set and slightly jiggly.
- Cool and Assemble: Once all layers are completely cooled, stack the cake layers with the cheesecake layer in between, creating a layered dessert.
- Make Frosting: In a mixing bowl, cream together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Frost the Cake: Spread the cream cheese frosting evenly over the assembled cake layers, covering the top and sides for a beautiful finish.
Notes
- Use fresh baking powder and baking soda for best results and proper rise.
- Gel food coloring is preferred to achieve a vibrant red without altering batter texture.
- Allow cake layers and cheesecake to cool fully before assembly to avoid melting the frosting.
- Substitute ingredients as indicated for dietary preferences, such as gluten-free flour or coconut oil.
- For cleaner slices, chill the cheesecake layer before assembling.