Go Back

Red Velvet Cheesecake Cake Recipe

This Red Velvet Cheesecake Cake is the ultimate layered dessert: rich, velvety red cake sandwiching a creamy cheesecake center, all wrapped in tangy cream cheese frosting. Perfect for holidays, birthdays, or any occasion that calls for a truly memorable dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings 14

Instructions
 

For the Cheesecake Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tsp vanilla extract

For the Red Velvet Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the Cream Cheese Frosting:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Make the Cheesecake Layer:

  • Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, beating well after each.
  • Mix in sour cream and vanilla until just combined.
  • Pour batter into the pan and bake for 40-45 minutes, or until the center is set.
  • Remove from oven, cool completely, then freeze for at least 2 hours for easier assembly.

Make the Red Velvet Cake:

  • Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  • Gradually add wet ingredients to the dry, mixing until smooth.
  • Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, beating until fluffy.
  • Mix in vanilla extract.

Assemble the Cake:

  • Place one red velvet layer on a cake plate.
  • Remove cheesecake from the freezer and carefully place it on top of the cake layer.
  • Add the second red velvet cake layer on top of the cheesecake.
  • Frost the entire cake with cream cheese frosting.
  • Decorate with red velvet crumbs or white chocolate shavings if desired.
  • Chill until ready to serve.

Notes

  • Freeze the cheesecake layer to make it easier to stack between the cake layers.
  • Use a serrated knife to level the cake layers if needed.
  • Make ahead — this cake tastes even better after chilling overnight.
  • Use room temperature ingredients for smoother batters and better texture.
  • Store leftovers in the fridge, covered, for up to 5 days.