Description
Red Velvet Cheesecake Cake is the ultimate showstopper dessert! This decadent masterpiece combines two layers of moist red velvet cake with a creamy, luscious cheesecake layer tucked right in the middle. Frosted with silky cream cheese frosting, this cake is rich, indulgent, and guaranteed to impress at any gathering—whether it’s a holiday, birthday, or special celebration.
Who is this Recipe For?
This recipe is perfect for:
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Home bakers who want to challenge themselves with a bakery-style dessert.
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Cheesecake and cake lovers who can’t decide between the two—because this gives you both in one bite.
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Entertainers and hosts looking for a dessert that wows guests at dinner parties or holiday gatherings.
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Special occasions like birthdays, Valentine’s Day, anniversaries, or Christmas celebrations.
Why It’s Great
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Two desserts in one: You get the richness of cheesecake and the fluffiness of red velvet cake.
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Show-stopping presentation: Perfect centerpiece for any dessert table.
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Classic flavor pairing: The tangy cream cheese frosting balances the sweet red velvet layers beautifully.
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Make-ahead friendly: Both the cheesecake and cake layers can be made in advance, making assembly easier.
Ingredients
Cheesecake Layer
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16 oz (2 packages) cream cheese, softened
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⅔ cup granulated sugar
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¼ tsp salt
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2 large eggs
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⅓ cup sour cream
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⅓ cup heavy whipping cream
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1 tsp vanilla extract
Red Velvet Cake Layers
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2 ½ cups all-purpose flour
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1 ½ cups granulated sugar
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3 tbsp unsweetened cocoa powder
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1 ½ tsp baking soda
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2 large eggs
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1 ½ cups vegetable oil
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1 cup buttermilk
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¼ cup red food coloring
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2 tsp vanilla extract
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2 tsp white vinegar
Cream Cheese Frosting
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24 oz (3 packages) cream cheese, softened
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¾ cup butter, softened
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3 ¼ cups powdered sugar
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1 ½ tbsp vanilla extract
Kitchen Equipment Needed
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Stand mixer or electric hand mixer
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9-inch springform pan (for cheesecake)
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Two 9-inch round cake pans
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Mixing bowls
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Rubber spatula
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Parchment paper
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Wire rack for cooling
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Offset spatula (for frosting and smoothing)
Instructions
Step 1: Make the Cheesecake Layer
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Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with nonstick spray.
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Beat cream cheese until smooth. Add sugar and salt, then mix in eggs one at a time.
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Stir in sour cream, heavy cream, and vanilla. Mix until silky.
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Pour into pan and bake at 350°F for 15 minutes. Without opening the oven door, reduce to 200°F and bake for 50 minutes.
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Turn off oven, crack the door, and let cheesecake cool slowly for 20–30 minutes.
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Cool to room temperature, then refrigerate overnight.
Step 2: Bake the Red Velvet Cakes
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Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
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In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
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Add eggs, oil, buttermilk, red food coloring, vanilla, and vinegar. Beat until smooth.
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Divide evenly into pans and bake 30–35 minutes, until a toothpick comes out clean.
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Cool completely, then wrap and chill cakes in the fridge overnight.
Step 3: Make the Frosting
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Beat cream cheese and butter until creamy.
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Add powdered sugar and vanilla. Whip until light and fluffy.
Step 4: Assemble the Cake
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Place one red velvet cake layer on a serving plate and spread ½ cup frosting.
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Gently remove cheesecake from pan and place on top. Spread another ½ cup frosting.
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Add the second red velvet layer.
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Apply a thin “crumb coat” of frosting all over the cake and chill for 15 minutes.
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Frost generously with remaining frosting, smoothing with a spatula.
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Garnish with chocolate shavings if desired.
Storage
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Refrigerator: Store the cake in an airtight container for up to 5 days.
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Freezer: Freeze slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
FAQ
Q: Can I make the cheesecake layer ahead of time?
Yes! The cheesecake can be baked 1–2 days in advance and stored in the fridge until ready to assemble.
Q: Can I use store-bought red velvet cake mix?
Absolutely. While homemade is best for flavor, a boxed mix can save time.
Q: Do I have to chill the cake layers before stacking?
Yes. Chilling makes them sturdier and prevents the cake from crumbling while assembling.
Q: Can I make this without food coloring?
Yes, you’ll still get a delicious cake—it just won’t have the signature red hue.
Conclusion
Red Velvet Cheesecake Cake is the ultimate dessert for anyone who loves a rich, indulgent treat that blends two classics in one. With its striking layers, tangy cream cheese frosting, and perfectly balanced flavors, this cake is as beautiful as it is delicious. Make it for your next celebration, and watch it disappear slice by slice!
