Red Velvet Cheesecake Cake

Oh wow, you guys. This Red Velvet Cheesecake Cake is like two treats in one! It’s soft, sweet, and kinda dreamy.

The red velvet layers? Super moist. And there’s a creamy cheesecake hiding right in the middle. Like, what?!

Every bite is rich, smooth, and so, so good. I made it for a birthday once, and now everyone asks for it again. You’ll totally be the dessert hero.

So, let’s make it together! I’ll show you every step, and trust me—it’s easier than it looks. Let’s do this!

Why You’ll Love This Recipe

• Perfect for Special Occasions: Whether it’s a birthday, holiday, or celebration, this cake will impress everyone.
• Two Desserts in One: Enjoy the best of both worlds with decadent red velvet cake and a smooth cheesecake layer.
• Make-Ahead Friendly: Both the cheesecake and cake layers can be prepared in advance.
• Creamy, Tangy, and Sweet: The balance of flavors is heavenly!

Required Kitchen Tools

• 9-inch springform pan
• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer (hand or stand mixer)
• Spatula
• Cooling rack
• Parchment paper
• Wire whisk

Ingredients

• Cream Cheese: Two 8-ounce packages, softened
• Granulated Sugar: 2/3 cup
• Salt: A pinch enhances flavor
• Eggs: 2 large, room temperature
• Sour Cream: 1/3 cup, for a creamy texture
• Heavy Whipping Cream: 1/3 cup, for added richness
• Vanilla Extract: 1 teaspoon

Ingredients for the Red Velvet Cake Layers

• All-Purpose Flour: 2 1/2 cups
• Granulated Sugar: 1 1/2 cups
• Unsweetened Cocoa Powder: 2 tablespoons
• Baking Soda: 1 1/2 teaspoons
• Salt: 1 teaspoon
• Eggs: 2 large, room temperature
• Vegetable or Canola Oil: 1 1/2 cups
• Buttermilk: 1 cup, at room temperature
• Red Food Coloring: 1/4 cup (two 1-ounce bottles)
• Vanilla Extract: 2 teaspoons
• White Vinegar: 2 teaspoons

Ingredients for the Cream Cheese Frosting

• Powdered Sugar: 2 1/2 cups, sifted
• Cream Cheese: Two 8-ounce packages, softened
• Unsalted Butter: 1/2 cup (1 stick), softened
• Vanilla Extract: 1 tablespoon

Step-by-Step Instructions

1. Make the Cheesecake Layer

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream, heavy whipping cream, and vanilla extract until smooth.
5. Pour batter into the prepared pan and bake for 40-45 minutes, or until the center is set.
6. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours (or overnight).

2. Prepare the Red Velvet Cake Layers

1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, oil, buttermilk, red food coloring, vanilla extract, and vinegar until combined.
4. Gradually add dry ingredients to the wet mixture and mix until smooth.
5. Divide batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Cream Cheese Frosting

1. Beat cream cheese and butter until light and fluffy.
2. Gradually add powdered sugar and mix until smooth.
3. Mix in vanilla extract.

4. Assemble the Cake

1. Place one red velvet cake layer on a serving plate.
2. Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer.
3. Add the second red velvet cake layer on top of the cheesecake.
4. Frost the entire cake with the cream cheese frosting.

Serving and Decoration

• Decoration Ideas: Garnish with red velvet cake crumbs, white chocolate shavings, or fresh berries.
• Serving Tips: Slice with a warm knife for clean cuts.

Storing Red Velvet Cheesecake Cake

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months.
• Make-Ahead: Cheesecake and cake layers can be made a day in advance and assembled before serving.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~500
Carbohydrates	60g
Protein	6g
Fat	28g
Sugar	45g

Red Velvet Cheesecake Cake FAQs

Can I use store-bought cheesecake instead of homemade?

Yes! If you’re short on time, you can use a pre-made cheesecake.

Can I make this cake without food coloring?

Absolutely! The color won’t be as vibrant, but the flavor will remain the same.

How do I get smooth frosting?

Make sure your butter and cream cheese are at room temperature before mixing.

conclusion

And that’s it—my favorite showstopper cake ever! The red velvet and cheesecake layers are just so dreamy together. Every time I make this, people ask for seconds… and the recipe too.

Trust me, it’s totally worth the effort. So rich, so creamy, and just perfect for holidays or any special day. You’re gonna love every bite!