I stumbled on this red velvet cheesecake square one holiday season when I wanted a show-stopping dessert that still felt homey. I combined a classic red velvet batter with a smooth cheesecake layer and finished it with a rich cream cheese frosting. The first time my family tried it, it vanished so quickly that I promised to bake it every year. The combination of delicate cocoa notes from the cake and the tangy, velvety cheesecake creates a beautiful contrast in both flavor and texture.

What makes this version special is the balance: the cake is tender and moist thanks to oil and buttermilk, while the cheesecake layer keeps the center creamy without being overly sweet. I learned to keep all dairy and eggs at room temperature to avoid lumps in the cheesecake and to get an even crumb in the cake. The red gel coloring gives a consistent hue without extra liquid, and the final cream cheese frosting seals everything with a luscious satin finish. It’s festive, forgiving, and reliably crowd-pleasing.

Ingredients

• 12 oz Cream cheese: Full-fat cream cheese at room temperature yields the creamiest filling. I prefer a block-style brand such as Philadelphia for consistent texture.
• White granulated sugar: Used in both cheesecake and cake for balanced sweetness; use standard granulated sugar, not superfine.
• All-purpose flour: For structure in both layers; spoon and level the cups to avoid packing and a dry cake.
• Unsweetened cocoa powder: Dutch-process cocoa gives a rounded chocolate background to the red velvet without overpowering the color.
• Oil: Neutral-flavored canola or vegetable oil keeps the crumb tender and extends freshness compared with butter.
• Sour cream or Greek yogurt: Adds tang and richness; Greek yogurt will make it slightly denser but still delicious.
• Buttermilk: Reacts with baking soda to give lift and a tender crumb; if you don’t have it, make a quick substitute with milk and vinegar.
• Red gel food coloring: Gel keeps the batter vivid without adding extra liquid that would change texture.
• Cream cheese frosting ingredients: Butter, cream cheese, powdered sugar, and vanilla — use unsalted butter so you control the saltiness.

Instructions

Prepare the Cheesecake Layer: Place 12 ounces of room-temperature cream cheese in a bowl. Using a hand mixer, beat with 1/4 cup granulated sugar on high for 1 minute until smooth. Add 1 tablespoon flour and 1 teaspoon vanilla extract and mix on medium until combined. Add 1 large room-temperature egg and mix on low until just incorporated. Scrape sides once to ensure even texture; set aside. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Spray a 9×9-inch baking pan with baking spray, line the bottom with parchment paper, and spray again. This double layer ensures clean release and intact edges. Mix Dry Ingredients for Cake: In a medium bowl whisk together 3 cups all-purpose flour, 1/4 cup unsweetened Dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until uniform. Whisking aerates the flour and distributes the leaveners evenly. Combine Wet Ingredients: In a large bowl whisk 1 cup neutral oil with 1 1/2 cups granulated sugar, 1 teaspoon white vinegar, 3 large room-temperature eggs, 3/4 cup sour cream or Greek yogurt, 1 cup buttermilk, and 1 teaspoon red gel food coloring until smooth. The vinegar reacts with baking soda for extra lift and keeps the crumb tender. Incorporate Dry Ingredients: Fold the dry mix into the wet mix using a rubber spatula until just combined. Overmixing activates gluten and gives a tougher crumb; stop when no streaks of flour remain. Layer the Batter: Spoon half of the red velvet batter into the prepared pan and spread evenly. Dollop the cheesecake batter over the cake batter and use an offset spatula to level it to the edges. Spoon the remaining cake batter on top and smooth gently to cover the cheesecake without pressing down. Bake: Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Because of the cheesecake center, the toothpick may show a few moist crumbs; it should not be liquid. Cool Completely: Allow the cake to rest in the pan for 10 minutes, then lift the parchment and transfer to a wire rack to cool completely. Cooling fully prevents the frosting from melting when applied. Make the Frosting: Sift 3 cups powdered sugar into a bowl. Beat 1 cup (8 ounces) unsalted butter on high for 2 minutes until pale and airy. Add 4 ounces cream cheese and beat on high for 1 minute. Gradually add powdered sugar on medium until combined; add 1 teaspoon vanilla and beat on high until silky. Frost and Decorate: Spread the frosting evenly over the cooled cake using an offset spatula. Add Christmas sprinkles or your preferred topping and chill briefly to set the frosting if you like a firmer finish.

Storage Tips

To keep the texture and flavor, refrigerate the cake in an airtight container or wrapped tightly in plastic wrap. The cream cheese frosting benefits from refrigeration and will keep the slices stable for up to 4 days. For longer storage, freeze unfrosted squares on a baking sheet until firm, then wrap each piece individually in plastic and foil—this prevents freezer burn and makes thawing easier. Reheat gently in a low oven if you prefer a slightly warm slice, but avoid microwaving, which can make the frosting oily.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar to a measuring cup and filling to 1 cup with milk; let sit 5 minutes. For sour cream, full-fat plain Greek yogurt is an excellent swap and adds tang. If you need to reduce sugar slightly, decrease granulated sugar in the cake by 2 tablespoons without a major texture change. For a dairy-free adaptation, use vegan cream cheese and a plant-based butter alternative, but expect a slightly different texture and flavor profile.

Serving Suggestions

Serve slices simply with a dusting of cocoa or a few fresh raspberries for brightness. For a dessert platter, pair the squares with a salted caramel sauce or vanilla bean ice cream. This square also works well alongside a coffee bar at brunch or as the finale for holiday meals. Garnish options include crushed candy canes for a festive crunch or a sprinkle of toasted hazelnuts for a nutty counterpoint to the tangy filling.

Cultural Background

Red velvet has roots in American baking traditions and rose to wide popularity through classic Southern cakes and diners. Traditionally, the red hue came from a chemical reaction between cocoa and acidic ingredients; modern recipes use gel color for reliability. Adding a cheesecake layer modernizes the classic, offering a fusion between two beloved preparations—cheesecake is rooted in ancient recipes while red velvet is distinctly American; this mash-up celebrates both traditions.

Seasonal Adaptations

In winter, top with seasonal sprinkles or edible gold dust for a festive look. For spring, swap sprinkles for edible flowers and fresh strawberries. In autumn, toast some pecans and add a drizzle of maple butter before serving. Adjust the frosting flavor by folding in a tablespoon of orange zest for citrus notes or 1/4 teaspoon ground cinnamon for a warm undertone that complements holiday spices.

Meal Prep Tips

Make the cake layers a day ahead: bake, cool, wrap, and store in the fridge. Prepare the frosting the morning of serving and frost an hour before guests arrive so the cake has time to settle. For portion control, cut the 9×9 square into nine even pieces. Use parchment overhang to remove the cake from the pan in one piece for cleaner sides and easier slicing. Label and date any frozen portions so you can enjoy them later without guesswork.

This recipe has become a family favorite because it feels celebratory yet reliably simple. I hope it finds a place on your holiday table or special occasions—make it your own with the garnishes and swaps that reflect your kitchen. Happy baking.