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Red Velvet Cheesecake Cake

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This showstopping layered dessert combines classic red velvet cake, a creamy cheesecake center, and tangy cream cheese frosting. Perfect for celebrations, it’s easy to make at home and guaranteed to impress any crowd.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 tablespoons unsweetened cocoa powder (16g)
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon salt (3g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 1/4 cups vegetable oil (300ml)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240ml)
  • 1 teaspoon white vinegar (5ml)
  • 2 teaspoons vanilla extract (10ml)
  • 2 tablespoons red food coloring (30ml, gel-type preferred)
  • 16 ounces cream cheese, full-fat, softened (450g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 cup sour cream (60g, or plain Greek yogurt)
  • 8 ounces cream cheese, softened (225g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 1/2 teaspoons vanilla extract (7ml)
  • Pinch of salt
  • Optional: red velvet cake crumbs (from trimmings)
  • Optional: white chocolate curls or shavings
  • Optional: fresh berries

Instructions

  1. Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. In a large bowl, beat 16 oz cream cheese until smooth. Add 1/2 cup sugar and mix until creamy. Beat in 1 egg, 1 tsp vanilla, and 1/4 cup sour cream. Pour into pan and smooth top. Bake 35-40 minutes, until just set (center may jiggle slightly). Cool to room temp, then freeze for 2 hours for easy stacking.
  2. Prepare the Red Velvet Cake Layers: Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl, beat sugar and oil until combined. Add eggs one at a time. Mix in buttermilk, vinegar, vanilla, and red food coloring. Gradually add dry ingredients, mixing gently until just combined. Divide batter evenly between pans. Bake 25-30 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn cakes out onto racks. Cool completely. Level cakes if needed.
  3. Make Cream Cheese Frosting: Beat 8 oz cream cheese and 1/2 cup butter until fluffy. Add powdered sugar, vanilla, and a pinch of salt. Beat until smooth and spreadable. Chill if needed.
  4. Assemble the Cake: Place one red velvet layer on a serving plate. Top with cheesecake layer (remove parchment). Add second red velvet cake layer. Use toothpicks for stability if needed.
  5. Frost and Decorate: Spread cream cheese frosting on top and sides. Use an offset spatula for smooth swirls. Garnish with cake crumbs, chocolate shavings, or berries. Chill cake for 1 hour before slicing.

Notes

Freeze the cheesecake layer before stacking for easy assembly. Use gel food coloring for vibrant color. Level cake layers for neat stacking. The cake is nut-free and can be adapted to gluten-free or dairy-free with substitutions. For best results, serve slightly chilled and slice with a warm, sharp knife.

Nutrition

Keywords: red velvet, cheesecake cake, layered dessert, cream cheese frosting, celebration cake, birthday cake, Southern dessert, easy cake recipe

Find it online: https://jodierecipes.com/red-velvet-cheesecake-cake-recipe-easy-homemade-layered-dessert/