This Red Velvet Christmas Cake began as an experiment the winter I wanted a show-stopping centerpiece for our holiday table. I was determined to combine the silky tang of a classic cream cheese cheesecake with the tender crumb and cocoa-warmth of red velvet. The result is a dramatic red cake with a creamy cheesecake ribbon in the middle and a cloud-like cream cheese finish that always gets gasps when it’s brought to the table. The texture is moist and tender, the tang from the cheesecake and frosting balances the sweet, and the red color makes every slice feel celebratory.

I first discovered this combination while adapting a layered cake for a family Christmas. The cheesecake layer needed to be neither too heavy nor too fragile, so I adjusted sugar and added a touch of all-purpose flour to stabilize it. Over several batches I settled on the proportions below — the cheesecake remains creamy without weeping, and the cake layers bake up with an even crumb. This cake has become our holiday tradition: neighbors, friends, and family ask for the same red-and-white slice each year, and leftovers (if there are any) make fantastic boxed gifts for caroling neighbors.

Ingredients

• Cheesecake Layer: 12 ounces cream cheese at room temperature gives a rich but not greasy center; allow the cream cheese to soften on the counter for at least 30 minutes to ensure a lump-free filling. I like Philadelphia for reliability.
• Sugar & Flour: 1/4 cup granulated sugar and 1 tablespoon all-purpose flour stabilize the cheesecake and keep it creamy instead of runny; the small amount of flour reduces the chance of cracks.
• Vanilla & Egg: 1 teaspoon vanilla and 1 large room-temperature egg bind the cheesecake and add depth of flavor; tempering the egg gently into the cream cheese prevents over-incorporation of air.
• All-Purpose Flour & Cocoa: 3 cups flour and 1/4 cup unsweetened cocoa (Dutch-process recommended) for that classic red velvet cocoa undertone; Dutch-process gives a smoother, less acidic chocolate note.
• Leaveners & Salt: 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt keep the crumb even and balanced; measure leaveners precisely for predictable rise.
• Oil & Sugars: 1 cup canola or vegetable oil and 1 1/2 cups granulated sugar produce a moist, tender crumb; oil keeps the cake soft even after chilling.
• Acid & Flavor: 1 teaspoon white vinegar and 1 teaspoon pure vanilla enhance the red velvet tang and react with baking soda for lift.
• Eggs & Dairy: 3 large eggs, 3/4 cup sour cream (or Greek yogurt), and 1 cup buttermilk (all room temperature) ensure an emulsified batter with rich moisture and tang; room temperature ingredients combine more evenly.
• Color: 1 teaspoon red gel food coloring gives stable, vibrant color without thinning the batter as liquid dyes can.
• Cream Cheese Frosting: 1 cup (226 g) unsalted butter plus 4 ounces cream cheese, 3 cups sifted powdered sugar, and 1 teaspoon vanilla create a silky, spreadable finish; use full-fat ingredients for best body and flavor.

Instructions

Prepare the cheesecake filling: Beat 12 ounces room-temperature cream cheese with 1/4 cup granulated sugar until smooth and lump-free on medium speed. Add 1 tablespoon flour and 1 teaspoon vanilla; mix briefly, then beat in 1 large room-temperature egg just until combined — avoid overbeating to minimize trapped air which can cause cracks or collapse. Scrape bowl well and set filling in the fridge while you prepare batter so it firms slightly. Make the red velvet batter: Whisk together 3 cups all-purpose flour, 1/4 cup unsweetened cocoa, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. In a separate large bowl, whisk 1 cup oil with 1 1/2 cups sugar, 1 teaspoon white vinegar, 1 teaspoon vanilla, and 3 large eggs until well combined. Alternate adding the dry mix with 1 cup buttermilk and 3/4 cup sour cream (start and end with dry) mixing until just incorporated; stir in 1 teaspoon red gel food coloring until the batter is uniform. Avoid overmixing; stop when streaks disappear. Assemble the layers: Grease and line two 8-inch round cake pans with parchment. Pour approximately one-third of the batter into each pan, reserving enough to fully cover the cheesecake ribbon. Spoon cheesecake filling into the center of each pan leaving about 1/2 inch gap from the edges to allow cake to rise; gently cover with remaining batter so the cheesecake is fully enclosed. Tap pans on the counter to remove large air pockets. Bake and cool: Preheat oven to 350°F (177°C). Bake 35–45 minutes until the cakes are set and a toothpick inserted near the center comes out with moist crumbs — avoid testing directly through the cheesecake. Cool in pans on a rack for 15 minutes, then invert onto racks and remove parchment. Once room temperature, wrap individually and chill at least 2 hours or overnight to make slicing and frosting easier. Frost and finish: Beat 1 cup (226 g) unsalted butter with 4 ounces cream cheese until fluffy. Gradually add 3 cups sifted powdered sugar and 1 teaspoon vanilla on low speed until incorporated, then increase speed briefly to achieve a smooth spreadable texture. Crumb-coat chilled layers with a thin layer of frosting, chill 15 minutes, then apply a final even coat. Decorate with piped rosettes or holiday sprinkles as desired. Keep chilled until 30 minutes before serving for easier slicing.

Storage Tips

Store the cake covered in the refrigerator for up to 4–5 days. Use an airtight cake keeper or place cake on a plate and tent with plastic wrap to prevent frosting from absorbing fridge odors. For longer storage, slice into portions, wrap each slice tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. If you need to transport the cake, chill it well first to firm the frosting, and pack it in a snug box with non-slip padding to keep layers from shifting.

Ingredient Substitutions

If you need dairy-free options, replace cream cheese and butter with high-quality vegan cream cheese and vegan butter, though texture will be slightly different and frosting may be softer — chill longer before serving. For buttermilk, use 1 cup milk plus 1 tablespoon vinegar or lemon juice, rested for 5 minutes. To reduce sugar, cut granulated sugar by 10–15% but do this cautiously since the cheesecake and frosting rely on sweetness for structure. Gluten-free flour blends can replace all-purpose flour cup-for-cup in many cases; choose a blend with xanthan gum or add 1/2 teaspoon xanthan for better crumb structure.

Serving Suggestions

Serve slices with a dusting of cocoa or a few fresh raspberries for bright contrast. For holiday tables, place the cake on a decorative stand and garnish with edible gold stars or sugared cranberries for sparkle. Pair with lightly sweetened whipped cream or a simple espresso to cut richness. A scoop of vanilla bean ice cream is lovely for warm winter evenings, while mulled wine or a robust black tea complements the cocoa notes beautifully.

Cultural Background

Red velvet has roots in American baking traditions, popularized in mid-20th-century hotels and restaurants; the bright red color historically came from chemical reactions between cocoa and acidic ingredients. Over time, the modern red velvet — a tender, slightly chocolate cake with cream cheese icing — became associated with celebrations. Combining it with cheesecake takes inspiration from layered European tortes and American cheesecake traditions, marrying two classic desserts into a festive hybrid that’s become popular during holiday seasons.

Seasonal Adaptations

For winter holidays, add warm spices like a pinch of cinnamon or ground nutmeg to the batter for depth. Summer adaptations include serving smaller, unfrosted cupcakes topped with a dollop of chilled cheesecake and light cream cheese frosting. For Valentine’s Day, switch color to a deeper ruby by using a tiny bit more gel coloring and garnish with chocolate curls. For a Thanksgiving twist, swirl a pumpkin-spiced cheesecake center in place of the plain cream cheese filling.

Success Stories

Readers have written that this recipe saved holiday dinners: one baker told me she prepared the layers a day early and spent the extra time decorating with family, turning assembly into a festive activity. Another reader substituted Greek yogurt for sour cream and found the cake slightly tangier but still moist. The cake has been used for anniversaries and even small weddings in place of a traditional white cake because of its dramatic color and creamy center.

Meal Prep Tips

Break the work into manageable steps: day one, make cheesecake filling and bake layers; day two, assemble and frost. Keep the filling chilled and covered to prevent skin formation. Use the chilling time efficiently — clean the kitchen, prepare decorations, and sift powdered sugar so frosting is ready as soon as cakes are cold. Portion the cake into slices and wrap for grab-and-go breakfasts or dessert-packed lunches; individual slices freeze and thaw well for single-serve treats.

This cake brings people together: from the aroma of cocoa in the oven to the hush when the first slice is cut, it’s a dessert that makes a moment feel special. I hope you make it your own and create new memories around the holiday table.