This Red Velvet Christmas Cake has been our holiday centerpiece for as long as I can remember. I first combined a baked cheesecake into a red velvet cake on a blustery December afternoon when I wanted something dramatic that still felt familiar — the tang of cream cheese, the soft crumb of red velvet, and the bright pop of holiday color. The first time I served it my table fell silent for a beat before everyone dove in; the texture contrast between the dense, silky cheesecake and the tender, cocoa-kissed red velvet crumb makes each slice feel like an event.

I discovered this combination after experimenting with leftover holiday ingredients and a stubborn craving for something creamy and elegant. What makes it special is the way the cheesecake anchors the cake: it supplies a luxurious mouthfeel and a gentle tang that balances the sweet, chocolatey cake and the sweet, vanilla-forward frosting. This cake becomes more than dessert — it’s a memory maker. Serve it at a winter gathering and watch the smiles spread across the room.

Ingredients

• For the cheesecake layer: 12 ounces cream cheese — full-fat, block-style cream cheese gives the best texture and flavor; soften to room temperature for easy blending. Use Philadelphia for consistent results. The cream cheese gives the cheesecake its silky body and tang.
• Granulated sugar (1/4 cup): Fine granulated sugar dissolves into the filling and keeps the texture smooth; measure by spooning into the cup for accuracy.
• All-purpose flour (1 tablespoon): A small amount stabilizes the cheesecake so it slices neatly without cracking when baked.
• Vanilla and egg: Pure vanilla (1 teaspoon) and 1 large egg bind and flavor the filling; room temperature egg incorporates more evenly for a uniform bake.
• For the cake: 3 cups all-purpose flour and 1/4 cup unsweetened cocoa provide the red velvet base — the cocoa is low and Dutch-process if you can find it for a deeper flavor. Use unsalted ingredients when possible for better control.
• Leavening & salt: 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt balance lift and flavor.
• Wet ingredients: 1 cup vegetable oil, 1 1/2 cups granulated sugar, 1 teaspoon white vinegar, 1 teaspoon vanilla, 3 large eggs — these create a moist crumb. Oil keeps the cake soft for days.
• Dairy & color: 3/4 cup sour cream (or Greek yogurt), 1 cup buttermilk, and 1 teaspoon red gel food coloring. Buttermilk reacts with baking soda to give a tender crumb; gel coloring gives vivid red without thinning the batter.
• For the frosting: 1 cup unsalted butter (2 sticks) and 4 ounces cream cheese — both softened — with 3 cups sifted powdered sugar and 1 teaspoon vanilla for a classic, spreadable cream cheese finish.

Instructions

Prepare the cheesecake filling: Preheat the oven to 325°F. Beat 12 ounces room-temperature cream cheese with 1/4 cup sugar and 1 tablespoon flour until perfectly smooth. Add 1 teaspoon vanilla and 1 room-temperature egg; mix just until combined. Scrape the bowl — avoid overbeating to prevent air bubbles and cracks. Bake the cheesecake layer: Line a 9-inch springform pan with parchment and pour the cheesecake filling. Smooth the top and bake until the center is set but still slightly jiggly, about 30–35 minutes. Turn off the oven, crack the door, and let it cool inside for 30 minutes to reduce cracking. Chill completely in the fridge for at least 2 hours, ideally overnight. Make the red velvet batter: Preheat oven to 350°F. In a bowl, whisk 3 cups flour, 1/4 cup cocoa, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. In another bowl, whisk 1 cup oil with 1 1/2 cups sugar, 1 teaspoon vinegar, 1 teaspoon vanilla, and 3 eggs until smooth. Alternate adding dry mixture with 1 cup buttermilk, then fold in 3/4 cup sour cream and 1 teaspoon red gel coloring until uniform. Bake the cake layers: Divide batter between two 9-inch cake pans lined with parchment and greased. Smooth the tops and bake 22–28 minutes until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then release and cool completely on racks. If needed, level the tops for even stacking. Assemble the layers: Place one cake layer on a serving plate, spread a thin crumb coat of frosting, then gently place the chilled cheesecake (remove springform ring) on top. Add the second cake layer on top of the cheesecake. If the cheesecake was thicker than the cake layers, trim slightly for balance. Chill 30 minutes before final frosting. Prepare frosting and finish: Beat 1 cup softened butter with 4 ounces cream cheese until fluffy. Gradually add 3 cups sifted powdered sugar and 1 teaspoon vanilla; beat until smooth and spreadable. Frost the sides and top, use an offset spatula for clean edges, and chill to set for at least 1 hour before slicing. Slice and serve: Use a sharp knife warmed in hot water and wiped dry between cuts for clean slices through the cheesecake layer. Let slices sit 5–10 minutes at room temperature for the best texture before serving.

Storage Tips

Store the assembled cake covered loosely with plastic wrap or in a cake carrier in the refrigerator for up to 4 days. For longer storage, slice into individual portions and wrap each slice tightly in plastic and foil before freezing; frozen slices keep well for up to 2 months. To reheat, thaw overnight in the fridge and bring to room temperature for 30–60 minutes before serving. Avoid leaving slices at room temperature for extended periods because of the cream cheese filling.

Ingredient Substitutions

For a slightly lighter tang, substitute Greek yogurt for sour cream at a 1:1 ratio. If you prefer butter over oil, use 3/4 cup melted unsalted butter plus 1/4 cup oil for similar moisture. To make it egg-free, use commercial egg replacer per package directions (texture will be slightly different). For a natural red color, use concentrated beet powder, but expect a subtler hue and a slightly earthier note.

Serving Suggestions

Serve slices with lightly whipped cream and fresh winter berries for brightness, or dust with a little cocoa or finely grated white chocolate for an elegant finish. Pair with hot coffee, espresso, or a cocoa cocktail for adults. For a holiday buffet, place on a cake stand and garnish with sugared cranberries and rosemary sprigs for a festive wreath effect.

Cultural Background

Red velvet has roots in Southern American baking traditions, historically prized for its tender crumb and subtle cocoa flavor. It became a specialty cake in American mid-century bakeries and is now a holiday favorite for its dramatic color and nostalgic appeal. Combining it with a cheesecake layer is a modern twist that blends the comfort of a classic celebration cake with the rich, custardy texture of baked cheesecakes often found in European and American traditions.

Seasonal Adaptations

In winter, embellish the cake with spiced whipped cream (a pinch of cinnamon and nutmeg) and seasonal fruits like pomegranate arils. For summer celebrations, swap the frosting for a lighter mascarpone-whipped cream and top with fresh strawberries. For Valentine's or other red-themed occasions, keep the classic look but add chocolate shards and edible gold dust for extra drama.

Meal Prep Tips

Make the cheesecake two days ahead and chill it thoroughly to make assembly day simple. Bake the cake layers a day ahead and keep them wrapped in plastic to maintain moisture. On the event day, assemble and frost 2–3 hours before serving so flavors meld and the frosting sets. Keep a spare tube of gel coloring and extra powdered sugar on hand for last-minute touch-ups.

Whether you’re celebrating Christmas, a winter birthday, or just want a show-stopping dessert, this layered cake delivers both visual impact and comforting flavors. Enjoy the process, and don’t be surprised if it becomes your new holiday classic.