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Red Velvet Cheesecake Cake – A Rich, Creamy, and Irresistible Layered Dessert

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A stunning red velvet cheesecake cake featuring a rich, creamy cheesecake layer sandwiched between two moist red velvet cake layers, all covered in smooth cream cheese frosting. This impressive layered dessert is perfect for birthdays, holidays, and special occasions.

Ingredients

  • For the Cheesecake Layer:
  • 24 oz (678 g) cream cheese, room temperature
  • 1 cup (207 g) sugar
  • 3 tablespoons (24 g) all-purpose flour
  • 1 cup (230 g) sour cream
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • For the Red Velvet Cake:
  • 2 1/2 cups (325 g) all-purpose flour
  • 2 cups (414 g) sugar
  • 3 tablespoons (21 g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring
  • For the Cream Cheese Frosting:
  • 16 oz (452 g) cream cheese, room temperature
  • 3/4 cup (172 g) unsalted butter, room temperature
  • 10 cups (1150 g) powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the cheesecake: Preheat the oven to 300°F (148°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Beat the cream cheese, sugar, and flour together on low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
  3. Add the sour cream and vanilla extract and mix until combined. Add the eggs one at a time, mixing slowly after each addition. Avoid overmixing.
  4. Pour the cheesecake batter into the prepared pan. Place the springform pan inside a larger pan and prepare a water bath using hot water, ensuring the springform pan is protected from leaks.
  5. Bake for approximately 1 hour to 1 hour 15 minutes, until the edges are set and the center has a slight jiggle.
  6. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and allow it to cool for another 30 minutes.
  7. Remove the cheesecake from the oven, cool to room temperature, then refrigerate until completely chilled and firm, preferably overnight.
  8. Prepare the red velvet cakes: Preheat the oven to 350°F (176°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  9. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
  10. In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring.
  11. Add the wet ingredients to the dry ingredients and mix until smooth and fully combined. Do not overmix.
  12. Divide the batter evenly between the prepared cake pans. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Allow the cakes to cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.
  14. Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy.
  15. Gradually add the powdered sugar, mixing until incorporated. Add the vanilla extract and beat until the frosting is smooth and fluffy.
  16. Assemble the cake: Level the red velvet cake layers if necessary. Place the first cake layer on a serving plate or cake board.
  17. Spread a thin layer of cream cheese frosting over the cake. Carefully remove the chilled cheesecake from its pan and place it on top.
  18. Spread another thin layer of frosting over the cheesecake, then place the second red velvet cake layer on top.
  19. Apply a thin crumb coat of frosting over the entire cake and refrigerate for approximately 20–30 minutes to firm up.
  20. Cover the cake with the remaining cream cheese frosting, smoothing the sides and top. Decorate with frosting swirls or red velvet cake crumbs as desired.
  21. Refrigerate the assembled cake until ready to serve. For the best texture, allow slices to sit at room temperature for approximately 20 minutes before serving.

Notes

  • Recipe adapted from Life, Love and Sugar: https://www.lifeloveandsugar.com/red-velvet-cheesecake-cake/ . Ingredient amounts and directions should be verified against the original recipe.
  • Use full-fat brick-style cream cheese for the best cheesecake texture and stable frosting.
  • Bring the cream cheese, eggs, sour cream, and other refrigerated ingredients to room temperature before mixing.
  • Mix the cheesecake batter on low speed to minimize incorporated air and reduce the risk of cracking.
  • A water bath helps the cheesecake bake evenly and maintain a smooth, creamy texture.
  • Prepare the cheesecake a day in advance to allow sufficient chilling time and make assembly easier.
  • Make sure the red velvet cake layers are completely cool before assembling to prevent the frosting from melting.
  • If the cheesecake layer is slightly wider than the cake layers, carefully trim its edges after chilling.
  • Store the finished cake covered in the refrigerator for up to 4–5 days.
  • For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
  • Nutrition information is estimated and will vary depending on ingredients, frosting thickness, and portion size.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-velvet-cheesecake-cake-a-rich-creamy-and-irresistible-layered-dessert/