Best Red Velvet Cheesecake Cake Recipe
This Red Velvet Cheesecake Cake is the ultimate dessert for any special occasion.
With layers of moist red velvet cake, creamy cheesecake, and a luscious cream cheese frosting, it’s the perfect showstopper!
Ingredients
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup sour cream
For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Beat the cream cheese and sugar until smooth and creamy. Add in the vanilla and eggs, one at a time, beating until combined. Mix in the sour cream.
- Pour the batter into the prepared pan. Bake for 45–50 minutes or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
Make the Red Velvet Cake Layers:
- Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla, vinegar, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until light and fluffy.
Assemble the Cake:
- Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting over the top.
- Carefully place the chilled cheesecake layer on top of the frosted cake. Spread another thin layer of frosting over the cheesecake.
- Add the second red velvet cake layer on top. Frost the entire cake with the cream cheese frosting, smoothing it out evenly.
- Decorate as desired, such as with cake crumbs, sprinkles, or fresh berries.
Serve & Enjoy
Slice into this decadent Red Velvet Cheesecake Cake and enjoy the perfect combination of creamy cheesecake and fluffy red velvet cake. It’s a dessert everyone will rave about!
his Red Velvet Cheesecake Cake
This Red Velvet Cheesecake Cake is the ultimate dessert for any special occasion.
With layers of moist red velvet cake, creamy cheesecake, and a luscious cream cheese frosting, it’s the perfect showstopper!
Ingredients
- For the Cheesecake Layer:
- 2 8 oz packages cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- For the Cream Cheese Frosting:
- 1 8 oz package cream cheese, softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Beat the cream cheese and sugar until smooth and creamy. Add in the vanilla and eggs, one at a time, beating until combined. Mix in the sour cream.
- Pour the batter into the prepared pan. Bake for 45–50 minutes or until the center is just set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
- Make the Red Velvet Cake Layers:
- Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla, vinegar, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until light and fluffy.
- Assemble the Cake:
- Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting over the top.
- Carefully place the chilled cheesecake layer on top of the frosted cake. Spread another thin layer of frosting over the cheesecake.
- Add the second red velvet cake layer on top. Frost the entire cake with the cream cheese frosting, smoothing it out evenly.
- Decorate as desired, such as with cake crumbs, sprinkles, or fresh berries.
- Serve & Enjoy
- Slice into this decadent Red Velvet Cheesecake Cake and enjoy the perfect combination of creamy cheesecake and fluffy red velvet cake. It's a dessert everyone will rave about!
