Red Velvet Cheesecake Cake Recipe – Decadent Layered Dessert with Cream Cheese Frosting
This Red Velvet Cheesecake Cake is a showstopping dessert that combines the rich, velvety texture of red velvet cake with a luscious cheesecake layer, all enveloped in smooth cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this cake is as visually stunning as it is delicious.
Prep Time:
20 minutes
Cook Time:
45 minutes
Calories:
Approximately 380 kcal per slice
ingredients
Cheesecake Layer:
2 (8 oz) packages cream cheese, room temperature
⅔ cup granulated sugar
Pinch of salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 tsp vanilla extract
Red Velvet Cake Layers:
2½ cups all-purpose flour
1½ cups granulated sugar
2 tbsp unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1½ cups vegetable or canola oil
1 cup buttermilk
2 oz (2 bottles) red food coloring
2 tsp vanilla extract
2 tsp white vinegar
Cream Cheese Frosting:
2½ cups powdered sugar, sifted
2 (8 oz) packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tbsp vanilla extract
Directions
1. Prepare the Cheesecake Layer
Preheat oven to 325°F (160°C).
Wrap a 9-inch springform pan with a double layer of foil to prevent water seepage.
Beat cream cheese until smooth. Add sugar and salt, mixing for 2 minutes.
Blend in eggs one at a time, then sour cream, heavy cream, and vanilla.
Pour into the pan and place in a water bath (roasting pan with 1 inch hot water).
Bake for 45 minutes until set. Cool, then freeze completely (4+ hours) .
2. Bake the Red Velvet Cake Layers
Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
Whisk flour, sugar, cocoa, baking soda, and salt.
Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Beat 1 minute, then 2 minutes on high.
Divide batter evenly and bake for 30–35 minutes. Cool completely .
3. Make the Frosting
Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar .
4. Assemble the Cake
Place one cake layer on a plate. Unmold the frozen cheesecake, trim if needed, and place on top. Add the second cake layer.
Apply a crumb coat (thin frosting layer), refrigerate 30 minutes, then frost fully. Decorate with white chocolate shavings (optional) .
Frequently Asked Questions
1. Can I use boxed red velvet cake mix?
Yes, but homemade cake yields better texture and flavor.
2. How do I prevent a soggy cheesecake crust?
Ensure the foil wrap is watertight for the water bath.
3. Can I make this ahead?
Yes! Freeze the assembled cake (unfrosted) for up to 1 month.
4. Why is my frosting runny?
Use room-temperature cream cheese and butter, and chill the cake before frosting.
5. Can I skip the food coloring?
Yes, but the cake won’t have the classic red hue.
Tools You'll Need
9-inch springform pan
Two 9-inch round cake pans
Electric mixer
Roasting pan (for water bath)
Parchment paper
Offset spatula (for frosting)
Tips
Freeze the cheesecake for easier handling.
Sift powdered sugar to avoid lumps in frosting.
Use gel food coloring for a deeper red shade.
Chill the crumb-coated cake before final frosting.
Allergy Information
Contains: Gluten, dairy, eggs.
Gluten-free: Substitute 1:1 GF flour.
Dairy-free: Use vegan cream cheese and plant-based butter.
Conclusion
This Red Velvet Cheesecake Cake is a celebration of textures and flavors—moist cake, creamy cheesecake, and tangy frosting create a dessert that’s unforgettable. Whether for a holiday table or a weekend treat, it’s sure to impress.
We’d love to see your creations! Share your photos with #RedVelvetCheesecakeMagic and tag us. Happy baking!
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