Indulge in Decadence with Red Velvet Cheesecake Cake

If you’re looking to elevate your dessert game, look no further than the delightful Red Velvet Cheesecake Cake. Combining the velvety goodness of red velvet cake with the creamy richness of cheesecake, this dessert is a showstopper that’s sure to impress. With layers of luscious cheesecake nestled between moist red velvet cake, all topped with a heavenly cream cheese frosting, this recipe brings the best of both worlds to your table.

Indulge your taste buds in a symphony of flavors with the irresistible Red Velvet Cheesecake Cake. This dessert masterpiece combines the elegance of red velvet cake with the indulgence of cheesecake, resulting in a dessert that’s not only visually stunning but also a treat for your palate.

  1. The Velvety Cheesecake Layer:
    Creamy and rich, the cheesecake layer forms the foundation of this masterpiece. Made with softened full-fat cream cheese, sugar, eggs, sour cream, and a touch of flour for texture, this layer provides a decadent contrast to the cake layers.
  2. The Moist Red Velvet Cake Layers:
    Crafted using a harmonious blend of cake flour, unsweetened cocoa powder, and baking soda, the red velvet cake layers are a testament to the art of baking. With a dash of red gel food coloring for that signature hue, these layers are moistened with buttermilk, enriched with butter and vegetable oil, and sweetened with granulated sugar.
  3. The Dreamy Cream Cheese Frosting:
    What’s a red velvet dessert without the iconic cream cheese frosting? A luscious blend of softened cream cheese, butter, powdered sugar, and vanilla extract creates a silky smooth frosting that envelops the layers in a velvety embrace.

Assembling this masterpiece is a labor of love:

Begin by preparing the cheesecake layer and letting it set while working on the red velvet cake layers.
With precision, measure and sift the dry ingredients for the cake layers, ensuring their flawless texture.
Alternate adding the wet and dry ingredients to create a batter that’s both silky and vibrant.
Once baked, trim the cake layers and stack them in harmony with the cheesecake layer.

The finishing touch:
Apply a crumb coat of frosting to capture any loose crumbs, creating a smooth canvas for the final layer.
After refrigerating, apply a generous layer of cream cheese frosting, using an offset spatula for a professional finish.
Decorate as desired with cake trimmings or other toppings.

Tips for success:
Opt for full-fat cream cheese to achieve the desired richness and consistency.
Exercise restraint when mixing the cheesecake batter to prevent cracks.
Utilize gel food coloring for a vivid red hue in the cake layers.
Make use of an offset spatula for flawless frosting application.
Plan ahead and prepare components in advance for efficient assembly.

For the Cheesecake Layer:

  • 2 (8-ounce) packages full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon flour
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Red Velvet Cake Layers:

  • 2 2/3 cups (320g) cake flour
  • 3 tablespoons (16g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs

For the Cream Cheese Frosting:

  • 2 (8-ounce) packages full-fat cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 1/2 cups (284g) powdered sugar
  • 1 tablespoon vanilla extract


  1. Prepare the pans: Grease an 8-inch springform pan and two 8-inch round cake pans with butter. Line with parchment paper, grease the parchment, and dust with flour.
  2. Make the Cheesecake Layer:
    a. Beat cream cheese, sugar, and flour on medium-low speed until smooth.
    b. Add eggs one at a time, followed by sour cream and vanilla.
    c. Pour batter into springform pan and bake until set. Cool in the pan.
  3. Combine dry ingredients for the Red Velvet Cake: Sift together cake flour, cocoa powder, baking soda, and salt.
  4. Measure wet ingredients: Whisk buttermilk, vinegar, vanilla extract, and red food coloring.
  5. Make the Red Velvet Cake Layers:
    a. Beat butter, oil, and sugar until pale and fluffy.
    b. Add eggs one at a time, beating well after each addition.
    c. Alternate adding dry and wet ingredients, mixing until combined.
  6. Bake the Red Velvet Cake Layers:
    a. Divide batter between prepared cake pans.
    b. Bake until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack.
  7. Prepare the Cream Cheese Frosting:
    a. Beat cream cheese and butter until smooth.
    b. Add powdered sugar and vanilla, beat until creamy. Refrigerate if needed.
  8. Assemble the Cake:
    a. Trim cake layers if necessary.
    b. Place one red velvet layer on a plate, top with the chilled cheesecake layer, then the second red velvet layer.
  9. Apply the Crumb Coat:
    a. Spread a thin layer of frosting over the cake to catch crumbs.
    b. Refrigerate for 30 minutes to set.
  10. Frost the Cake:
    a. Spread a generous layer of frosting over the cake, smoothing the sides.
    b. Decorate as desired with cake trimmings or other toppings.
  11. Storage:
    a. Store the cake covered in the refrigerator for up to 4 days.
    b. Leftover slices can be frozen for up to a month.

Per Serving (estimated):

  • Calories: 670
  • Fat: 44g
  • Carbs: 64g
  • Protein: 8g


  • Use full-fat cream cheese for the best texture in both the cheesecake layer and frosting.
  • Avoid overmixing the cheesecake batter to prevent cracks.
  • Use gel food coloring for vibrant red color in the cake.
  • An offset spatula is recommended for smooth frosting.
  • Prepare components ahead to make assembly easier.
  • Allow the frosting to set before applying the final layer.

The Red Velvet Cheesecake Cake is a delightful indulgence that combines the luxurious textures of cheesecake and red velvet cake with a rich cream cheese frosting. With its striking appearance and sensational flavor, this cake is perfect for celebrations or whenever you’re craving a decadent treat. Follow the steps and tips provided to create your own masterpiece that’s bound to be the highlight of any occasion.


Q1: What makes the Red Velvet Cheesecake Cake a unique dessert?
A: The cake combines the smoothness of cheesecake with the indulgence of red velvet cake, layered and frosted with cream cheese goodness.

Q2: What type of cream cheese should be used for the cheesecake layer and frosting?
A: Full-fat cream cheese is recommended for both the cheesecake layer and the cream cheese frosting.

Q3: Why is it important to beat the cream cheese batter on medium-low speed?
A: Beating on medium-low speed prevents over-incorporation of air, reducing the likelihood of cracks in the cheesecake layer.

Q4: What’s the secret to achieving a vibrant red color in the red velvet cake?
A: Using gel food coloring, such as Betty Crocker Gel Food Color, ensures a rich red hue and smooth incorporation into the batter.

Q5: What’s the purpose of applying a crumb coat to the cake?
A: The crumb coat seals the cake and traps loose crumbs, ensuring a clean final layer of frosting without red specks.

Q6: Can components of the cake be prepared ahead of time?
A: Yes, the cheesecake layer and red velvet cake layers can be made a day before assembling the cake.

Q7: What tool is recommended for smooth frosting application?
A: An offset spatula is the best tool for spreading and shaping the frosting, ensuring a professional finish.

Q8: How should leftover slices of the cake be stored?
A: Leftover slices can be stored in the freezer for up to a month or covered in the refrigerator for up to 4 days.

Q9: What’s the purpose of the vinegar in the red velvet cake recipe?
A: The vinegar reacts with the baking soda, contributing to the cake’s texture and flavor.

Q10: What occasions is the Red Velvet Cheesecake Cake perfect for?
A: This cake is ideal for celebrations, special occasions, or any time you’re craving a decadent dessert that’s both visually stunning and delicious.

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