Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake Recipe – this is the cake people stop scrolling for. Moist red velvet layers, a creamy baked cheesecake center, and smooth cream cheese frosting all in one bite.

If you’ve ever had the famous version from Cheesecake Factory, this homemade one is richer, fresher, and honestly… better.

It looks impressive, but once you break it down into steps, it’s very doable at home. This is the kind of cake I make for holidays, birthdays, or when I want something that feels special but still homemade.

Three layers. Real ingredients. No shortcuts that ruin the texture.

Original Red Velvet Cheesecake Cake Recipe was posted on this blog in July of 2014. Recipe and photos updated in February 2019. Almost 5 years ago!

WHAT YOU’LL NEED TO MAKE RED VELVET CHEESECAKE CAKE

Cheesecake Layer:

• Cream cheese (room temp)
• Sugar
• Eggs
• Sour cream or Greek yogurt
• Heavy cream
• Vanilla

Red Velvet Cake:

• Flour (sifted)
• Cocoa powder
• Baking soda
• Salt
• Eggs
• Buttermilk
• Vegetable oil (important for moisture)
• Red food coloring
• Vanilla
• Vinegar

Cream Cheese Frosting:

• Butter
• Cream cheese
• Powdered sugar
• Vanilla

Tip: Use full-fat ingredients. This is not the recipe to “lighten.”

HOW TO MAKE RED VELVET CHEESECAKE CAKE

Step 1: Make the cheesecake layer

• Beat cream cheese until smooth
• Add sugar, then sour cream, heavy cream, vanilla
• Add eggs one at a time
• Bake at 325°F (160°C) for ~45 minutes
• Cool completely, then freeze at least 2 hours

This step makes assembly EASY. Don’t skip freezing.

Step 2: Make the red velvet cake layers

• Mix dry ingredients in a bowl
• Add wet ingredients + food coloring
• Mix just until combined
• Divide into 2 pans
• Bake at 350°F (175°C) for ~30–35 minutes

Do NOT overbake. This is where people ruin red velvet.

Step 3: Make the frosting

• Beat butter + cream cheese
• Add powdered sugar + vanilla
• Mix until smooth

Step 4: Assemble the cake

• Layer 1: red velvet cake
• Layer 2: frozen cheesecake
• Layer 3: red velvet cake
• Apply thin crumb coat → chill 30 min
• Add final frosting layer

Finish with strawberries or crumbs (your current version is perfect)

FAQ

MORE RED VELVET RECIPES

• Red Velvet Cake Roll
• The Best Red Velvet Cupcakes 
• Red Velvet Crepes

The slices of cake are nice and tall, and with the softened cheesecake and frosting it is very moist and fluffy. This cake is perfect for any holiday and I’m definitely making it for Valentine’s Day this year.

5 from 3 votes

Red Velvet Cheesecake Cake

Moist red velvet cake layered with a creamy cheesecake center and finished with smooth cream cheese frosting. A rich, bakery-style dessert that’s perfect for holidays, birthdays, or special occasions.

Prep: 1 hour hr

Cook: 1 hour hr 30 minutes mins

Total: 2 hours hrs 30 minutes mins

Servings: 16

Save RecipeSaved Recipe Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

Cheesecake Layer:

• ▢ 16 oz 2 packages cream cheese, room temperature
• ▢ 1/2 cup sugar
• ▢ 2 large eggs
• ▢ 1/8 tsp salt
• ▢ 1/3 cup sour cream, or Greek yogurt
• ▢ 1/3 cup heavy cream
• ▢ 1 tsp vanilla extract

Red Velvet Cake Layers:

• ▢ 2 1/2 cups all-purpose flour, sifted
• ▢ 1 1/2 cups sugar
• ▢ 3 tbsp unsweetened cocoa powder
• ▢ 1 1/2 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 large eggs, room temperature
• ▢ 1 1/2 cups vegetable oil
• ▢ 1 cup buttermilk
• ▢ 3 tbsp red food coloring, liquid
• ▢ 1 tsp vanilla extract
• ▢ 2 tsp vinegar

Cream Cheese Frosting:

• ▢ 12 oz cream cheese, softened
• ▢ 8 oz butter, softened
• ▢ 2 1/2 cups powdered sugar, sifted
• ▢ 1 tsp vanilla extract

US Customary – Metric

Video

Instructions 

Cheesecake Layer:

• Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and lightly grease.
• Beat cream cheese until smooth. Add sugar and mix until combined.
• Add sour cream, heavy cream, and vanilla. Mix until smooth.
• Add eggs one at a time, mixing just until incorporated.
• Pour batter into the pan.
• Bake for 40–45 minutes, until center is set.
• Cool completely, then freeze for at least 2 hours or overnight.

Red Velvet Cake Layers:

• Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
• In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
• Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
• Mix until just combined and smooth (1–2 minutes). Do not overmix.
• Divide batter evenly between pans.
• Bake for 30–35 minutes, until a toothpick comes out clean.
• Cool in pans for 10–15 minutes, then transfer to a rack to cool completely.

Cream Cheese Frosting:

• Beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla.
• Mix until creamy and spreadable. Do not overmix.

Assemble the Cake:

• Place one red velvet cake layer on a serving plate.
• Add the frozen cheesecake layer (trim edges if needed).
• Top with the second cake layer.
• Apply a thin crumb coat of frosting. Chill for 30 minutes.
• Add final layer of frosting and smooth evenly.
• Decorate with strawberries, chocolate shavings, or cake crumbs if desired.

Notes

• Freeze the cheesecake layer for clean, stable assembly.
• Use oil (not butter) for a softer, more moist cake texture.
• Do not overmix the batter to avoid dense layers.
• Do not overbake — check early for best texture.
• Trim cake layers if domed for easier stacking.
• Chill between frosting layers for a smooth finish.
• Store covered in the refrigerator for up to 3 days.

Nutrition

Calories: 497kcal, Carbohydrates: 63g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 105mg, Sodium: 490mg, Potassium: 110mg, Sugar: 47g, Vitamin A: 825IU, Calcium: 57mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!