If you’re a fan of rich flavors and a stunning presentation, this Red Velvet Cheesecake Cake is perfect for you. It’s a beautiful fusion of two beloved desserts—classic red velvet cake and creamy cheesecake. The result is a vibrant and indulgent cake that’s both visually striking and irresistibly delicious. Whether it’s for a special occasion or simply to satisfy a sweet craving, this recipe is sure to impress everyone at the table!
Decadent Red Velvet Cheesecake Cake
Red velvet is known for its light cocoa flavor, velvety texture, and deep red color, while cheesecake adds a creamy, tangy richness. When combined, these two create a dessert masterpiece that’s not only luxurious but also melts in your mouth. The layers of moist red velvet cake and smooth cheesecake come together beautifully, topped with silky cream cheese frosting. It’s a dessert that looks just as good as it tastes!
Let’s dive into making this beautiful cake!
Ingredients for Red Velvet Cheesecake Cake
This cake is a showstopper with just a few key ingredients that bring out the best in both the red velvet and cheesecake layers. Here’s what you’ll need:
- Red Velvet Cake Layers
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Cheesecake Layer
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (optional for desired consistency)
- Toppings (optional)
- Red velvet cake crumbs
- Fresh berries or cherry topping for extra flavor
How to Make Red Velvet Cheesecake Cake
Making this cake involves preparing both the red velvet cake and cheesecake layers separately before bringing them together with a luscious cream cheese frosting. Let’s walk through it step by step:
- Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the mixture into the prepared springform pan and bake for 45–50 minutes until set. Allow the cheesecake to cool completely, then chill in the fridge for at least 4 hours or overnight.
- Make the Red Velvet Cake:
- Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat the sugar and oil together, then add the eggs, buttermilk, red food coloring, vanilla, and vinegar. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Assemble the Cake:
- Once both the cheesecake and red velvet cakes have cooled, place one red velvet layer on a cake board or serving plate.
- Carefully place the chilled cheesecake layer on top of the red velvet cake.
- Add the second red velvet cake layer on top of the cheesecake.
- Make the Cream Cheese Frosting:
- Beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract. If the frosting is too thick, add a tablespoon or two of heavy cream to reach your desired consistency.
- Frost the Cake:
- Spread a generous layer of cream cheese frosting over the top and sides of the cake. Smooth it out with a spatula or cake smoother.
- For an extra decorative touch, pipe swirls of frosting around the edges and sprinkle some red velvet cake crumbs on top.
- Optional: Add fresh berries or cherry topping for a burst of color and flavor.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow it to set. This makes slicing much easier and ensures the layers hold together beautifully.
How to Store Red Velvet Cheesecake Cake
- In the Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days. The cheesecake layer makes this cake extra moist, so it stores well.
- In the Freezer: Wrap individual slices in plastic wrap and then in foil before freezing for up to 3 months. Thaw overnight in the fridge before serving.
Cooking Tips
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for a smooth batter and frosting.
- Cheesecake First: Make the cheesecake layer a day ahead to save time. Chilling the cheesecake overnight makes it easier to handle during assembly.
- Even Cake Layers: Use a cake leveler or serrated knife to even out the tops of the red velvet cakes before stacking for a more professional look.
