Red Velvet Cheesecake Cake
This stunning Red Velvet Cheesecake Cake combines two classic desserts in one unforgettable treat — rich red velvet layers sandwiching a creamy cheesecake, all wrapped in luscious cream cheese frosting. Perfect for holidays, birthdays, or moments worth celebrating.
Equipment
- Springform Pan
- Cake Pans (2)
- Mixing Bowls
Ingredients
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 2 tbsp cocoa powder unsweetened
- 1/2 tsp baking soda
- 1 tsp white vinegar
- 1 1/2 cups granulated sugar
- 1 cup buttermilk or use milk + lemon juice substitute
- 1/2 cup vegetable oil
- 2 eggs
- 1 oz red food coloring or natural beet powder
Frosting
- 16 oz cream cheese frosting store-bought or homemade
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment and lightly grease.
- For the cheesecake: Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour into the pan and bake for 45–50 minutes until just set. Chill completely.
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
- For the red velvet cake: In one bowl, whisk flour, cocoa, and baking soda. In another bowl, beat sugar, eggs, oil, buttermilk, food coloring, and vinegar. Combine gently until smooth.
- Divide batter between pans and bake for 25–30 minutes. Let cool completely on wire racks.
- To assemble: Place one red velvet layer on a serving plate. Top with chilled cheesecake layer, then second red velvet layer.
- Frost the top and sides with cream cheese frosting. Chill for at least 1 hour before slicing for best texture and flavor.
Notes
Optional: Add chocolate chips to the cheesecake or decorate with nuts, fruit, or sprinkles. Store covered in fridge for up to 4 days, or freeze individual slices for later.