Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake is the ultimate dessert indulgence, combining the rich, velvety texture of classic red velvet cake with a luscious, creamy cheesecake layer and topped with a smooth cream cheese frosting. This cake is perfect for celebrations, gatherings, or whenever you want to impress with a show-stopping dessert that tastes as amazing as it looks. The beautiful red hue paired with the creamy layers makes every slice a feast for the eyes and the palate. Whether you’re a seasoned baker or a dessert enthusiast trying something new, this recipe will quickly become a favorite.

Why I Love This Recipe

There’s something truly magical about a Red Velvet Cheesecake Cake. The cake itself is moist and tender, with that signature subtle cocoa flavor and a hint of tang from the buttermilk substitute found in the sour cream. Adding the creamy cheesecake layer in the middle introduces an irresistible richness that elevates the whole dessert. Topped with a classic cream cheese frosting, it’s both decadent and balanced, never too sweet. Plus, it’s surprisingly easy to make using a box cake mix, which cuts down on prep time without sacrificing any flavor or texture. This recipe is a perfect blend of convenience and indulgence — a beautiful cake you can whip up for any occasion!

What Goes Into Red Velvet Cheesecake Cake

• 1 15-ounce box red velvet cake mix – The base for our moist and vibrant red velvet layers.
• Eggs – As called for by the cake mix, plus one additional egg for the cheesecake batter, all at room temperature for best mixing.
• Water – To help hydrate the cake mix and create tender crumbs.
• Oil – Adds moisture and richness to the cake layers.
• 8 ounces cream cheese (room temperature) – For the cheesecake batter, giving it that silky, tangy finish.
• 1/4 cup sour cream (room temperature) – Keeps the cheesecake moist and adds a subtle tang.
• 1/4 cup granulated sugar – Sweetens the cheesecake layer perfectly.
• 1 teaspoon vanilla extract – Enhances all the flavors beautifully.
• 4 ounces cream cheese (room temperature) – For the frosting, providing that classic cream cheese flavor.
• 4 tablespoons unsalted butter (room temperature) – Adds richness and helps create a smooth frosting.
• 2 cups powdered sugar – Sweetens and thickens the frosting.
• 1/4 teaspoon salt – Balances the sweetness and enhances depth.
• 2 teaspoons vanilla extract – For the frosting’s aromatic finish.

Equipment at a Glance

• 9-inch round cake pans (two) – For baking the cake layers evenly.
• Mixing bowls – Separate ones for cake batter, cheesecake, and frosting.
• Electric mixer or stand mixer – To achieve smooth batters and creamy frosting effortlessly.
• Spatula – For folding and scraping.
• Cooling racks – To cool the cake layers completely before assembling.
• Offset spatula or butter knife – For spreading the cheesecake layer and frosting evenly.

Red Velvet Cheesecake Cake: From Prep to Plate

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking. In a large bowl, combine the red velvet cake mix with the eggs, water, and oil as per the box instructions. Beat on medium speed until smooth and fully combined, about 2 minutes. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Cheesecake Filling

In a medium bowl, beat 8 ounces of room temperature cream cheese until smooth and creamy. Add the sour cream, granulated sugar, egg, and 1 teaspoon of vanilla extract. Mix on low speed until just combined, scraping down the sides as needed. Don’t overmix — just enough to create a silky cheesecake batter.

Step 3: Assemble and Bake the Cake with Cheesecake Layer

Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread the cheesecake filling evenly over the top, leaving a small border at the edges. Carefully place the second cake layer on top, pressing gently to sandwich the cheesecake filling. Bake the assembled cake at 325°F (163°C) for 25-30 minutes, or until the cheesecake layer is set and the cake is heated through. Allow the cake to cool completely.

Step 4: Prepare the Cream Cheese Frosting

In a large bowl, beat 4 ounces of cream cheese and 4 tablespoons of unsalted butter together until smooth and fluffy. Gradually add the powdered sugar, salt, and 2 teaspoons of vanilla extract. Beat until the frosting is creamy and spreadable.

Step 5: Frost the Cake

Using an offset spatula or butter knife, spread a generous layer of cream cheese frosting over the top and sides of the cooled cake. Smooth it out to your desired finish. Chill the cake for at least an hour before slicing to help the frosting set beautifully.

Seasonal Adaptations

• Add a sprinkle of cinnamon or nutmeg to the cheesecake layer for a cozy fall twist.
• Top the cake with fresh berries in spring and summer for a bright, fresh touch.
• Incorporate crushed peppermint candy on the frosting during winter holidays for a festive flair.
• Drizzle melted white chocolate over the top for extra sweetness and a decorative finish year-round.

Notes on Ingredients

• Red Velvet Cake Mix: Choosing a high-quality cake mix ensures a vibrant color and authentic flavor. If you want to make this from scratch, be sure to include cocoa powder and a red food coloring alternative if preferred.
• Cream Cheese: Use full-fat cream cheese for the best texture and flavor in both the cheesecake layer and frosting.
• Sour Cream: This ingredient keeps the cheesecake layer moist and adds a subtle tang, balancing the sweetness perfectly.
• Butter: Unsalted butter allows you to control the salt level in your frosting for a balanced taste.
• Vanilla Extract: A good-quality pure vanilla extract enhances all layers of this dessert beautifully.

Storing, Freezing & Reheating

Store your Red Velvet Cheesecake Cake in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn; it will keep well for up to 2 months. When ready to enjoy, thaw the cake overnight in the refrigerator. For a quick serving, bring slices to room temperature for about 30 minutes before eating. Avoid reheating in the microwave to maintain the texture of the cheesecake layer and frosting.

Ask & Learn

Can I use homemade red velvet cake instead of the boxed mix?

Absolutely! If you prefer making red velvet cake from scratch, use your favorite recipe. Just be sure to adjust the cheesecake layer and baking times accordingly. The boxed mix is a convenient shortcut, but homemade cake adds a personal touch.

What’s the best way to prevent cracks in the cheesecake layer?

To minimize cracking, mix the cheesecake batter gently and avoid overbeating. Baking the assembled cake at a slightly lower temperature (325°F) helps the cheesecake layer set evenly without cracking. Cooling the cake gradually also helps maintain a smooth surface.

Can I prepare this cake in advance?

Yes! This cake actually tastes better after sitting overnight as the flavors meld beautifully. You can bake the cake layers and cheesecake filling a day ahead, assemble, and frost the next day. Just keep it refrigerated until serving.

How can I make the frosting lighter?

If you prefer a lighter frosting, try reducing the butter slightly or substituting half of the powdered sugar with sifted cornstarch to lessen sweetness without sacrificing texture. Another option is to try a whipped cream cheese frosting by folding in whipped cream for a fluffier finish.

Similar Recipes

• No Bake Black Forest Cheesecake – Another decadent layered dessert with rich chocolate and fruity flavors.
• Pumpkin Cheesecake – Perfect for autumn, this cheesecake combines warm spices with creamy texture.
• Lightened Up Chocolate Peanut Butter Upside Down Banana Cake – A delightful twist on classic flavors with a healthier spin.

In Closing

Red Velvet Cheesecake Cake is a spectacular dessert that brings together the best of both worlds: the deep, rich flavor of red velvet cake and the smooth, creamy indulgence of cheesecake. From its striking color to its luscious layers, it’s a guaranteed crowd-pleaser. The straightforward recipe makes it approachable, while the decadent taste ensures it feels special. Whether you’re celebrating a birthday or simply craving a gorgeous, delicious cake, this Red Velvet Cheesecake Cake will not disappoint. Give it a try, and watch it become a beloved favorite in your dessert repertoire!

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