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.
Servings: 16
Ingredients
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
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.
Video
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
