Red Velvet Cheesecake Cake

Why You’ll Love Red Velvet Cheesecake Cake Recipe

This cake is a dream come true for anyone who loves both red velvet and cheesecake. The contrast between the slightly tangy, moist red velvet cake and the silky cheesecake creates a perfect balance of flavors and textures. Whether you’re celebrating a birthday, holiday, or just want a luxurious dessert, this recipe delivers on flavor, looks, and satisfaction.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cheesecake:
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
2/3 cup sour cream
2/3 cup heavy cream

For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions

For the Red Velvet Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour three 9-inch round cake pans.

2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.

3. In a large bowl, mix oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until well combined.

4. Gradually stir the dry ingredients into the wet mixture until just combined.

5. Divide the batter evenly between the prepared pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cheesecake:

1. Beat cream cheese until smooth in a large bowl.

2. Add sugar and vanilla, mixing until well combined.

3. Beat in eggs one at a time, mixing well after each.

4. Stir in sour cream and heavy cream until the batter is smooth.

5. Pour into a greased and floured 9-inch springform pan.

6. Bake for 45-50 minutes, or until the center is set.

7. Cool completely in the pan, then refrigerate for at least 4 hours or overnight.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter in a large bowl until creamy.

2. Add powdered sugar and vanilla; beat until fluffy and smooth.

To Assemble:

1. Place one red velvet cake layer on a serving plate and spread a layer of frosting.

2. Add the cheesecake layer and spread frosting over it.

3. Top with the second red velvet cake layer and repeat.

4. Add the final red velvet layer and frost the entire cake.

5. Refrigerate for at least 1 hour before serving.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 1 hour and 15 minutes
Cooling Time: 4 hours or overnight
Total Time: Approximately 5 hours and 45 minutes
Servings: 16 servings
Calories: Approximately 600 kcal per serving

Variations

• Chocolate Twist: Add mini chocolate chips to the cheesecake batter for a chocolatey surprise.

• Nutty Crunch: Add a layer of crushed pecans or walnuts between layers for texture.

• Berry Boost: Spread a thin layer of raspberry or strawberry preserves between the cake and cheesecake layers.

• Mini Cakes: Bake in smaller pans or make cupcakes for individual portions.

• No Dye Option: Use natural beet juice or leave out food coloring for a more natural version.

Storage/Reheating

Store the assembled cake in the refrigerator, covered, for up to 5 days. To keep it fresh, use plastic wrap or an airtight cake container.
This cake is best served cold or at room temperature. Avoid microwaving to reheat, as the texture may be affected. If you want a slightly softer frosting, let the cake sit at room temperature for about 15-20 minutes before serving.

FAQs

How far in advance can I make this cake?

You can make it up to 2 days in advance. Store it in the fridge and frost just before serving for the freshest taste.

Can I freeze Red Velvet Cheesecake Cake?

Yes. Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I use boxed red velvet cake mix?

You can, though homemade yields a richer flavor. If using boxed mix, prepare two 9-inch layers according to the package instructions.

Can I make the cheesecake layer ahead of time?

Yes, you can bake and chill the cheesecake up to 2 days in advance to simplify the final assembly.

How do I prevent cracks in my cheesecake?

Bake in a water bath and avoid overmixing. Also, let the cheesecake cool slowly to room temperature before refrigerating.

Can I use a different frosting?

Sure! While cream cheese frosting is classic, you can try whipped cream frosting or a white chocolate ganache for a twist.

Is the red food coloring necessary?

It’s traditional, but optional. The flavor remains the same without it—just skip or replace with natural alternatives if preferred.

What if I don’t have buttermilk?

You can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5–10 minutes.

How do I ensure even cake layers?

Use a kitchen scale to divide the batter evenly and trim the tops if needed for a smooth, level cake.

What kind of cream cheese should I use?

Use full-fat brick-style cream cheese for the best texture. Avoid spreadable or whipped versions.

Conclusion

Red Velvet Cheesecake Cake is the ultimate dessert for anyone who wants the best of both worlds—velvety cake and rich cheesecake in one irresistible slice. It’s a true centerpiece dessert that delivers on taste, texture, and visual appeal. Whether it’s for a holiday, party, or just because, this cake is guaranteed to impress.