This cake is the kind of showstopper you make when friends are coming over or when you simply want to celebrate at home. It layers a dense, silky baked cheesecake between two tender red velvet cakes, then wraps the whole thing in a tangy-sweet cream cheese frosting. The result is rich, balanced, and surprisingly approachable to assemble when you follow a clear plan.

I test recipes until they feel reliable and repeatable. Below you’ll find an ingredient breakdown, the exact step-by-step process used while testing, and practical tips to avoid common mistakes. I’ll also include swap ideas for dietary needs, storage advice, and answers to the questions people actually ask when attempting this layered dessert.

Read through the steps before you start. There are a few resting and chilling stages that are essential for clean slices and a stable cake. If you prefer, do the cheesecake one day and the cakes the next—this recipe rewards a little patience.

Ingredient Breakdown

Here’s a quick look at each ingredient and what it does in this layered Red Velvet Cheesecake Cake so you can understand the role of each component while you bake.

Ingredients

32 ounces cream cheese — room temperature; the base of the baked cheesecake for richness and body.
1 cup granulated sugar — sweetens the cheesecake filling.
4 large eggs — room temperature; provide structure and set the cheesecake.
3/4 cup sour cream — room temperature; adds moisture and a slight tang to the cheesecake.
1 tablespoon vanilla extract — flavoring for the cheesecake.
2 1/2 cups cake flour — the tender base for the red velvet layers.
1 teaspoon baking soda — leavening for the cake layers.
1 teaspoon salt — balances sweetness and boosts flavor.
1/4 cup plus 2 tablespoons unsweetened cocoa powder — that subtle cocoa note classic to red velvet.
1 cup butter — unsalted and at room temperature; creamed in the cake for tender crumb.
1 1/2 cups granulated sugar — sweetens the cake batter.
2 large eggs — for the cake batter, added one at a time.
1 cup buttermilk — adds tenderness and moisture to the cake.
4 tablespoons red food coloring — gives the cake its signature color.
2 teaspoons vanilla extract — flavoring in the cake batter.
1 tablespoon distilled white vinegar — reacts with baking soda for lift and helps set color/tenderness.
1 cup butter — unsalted and at room temperature; for the cream cheese frosting base.
8 ounces cream cheese — at room temperature; combined with butter for the frosting’s tang and texture.
3 1/2 cups powdered sugar — sifted; sweetens and thickens the frosting.
2 teaspoons vanilla extract — flavoring for the frosting.
2 tablespoons cream of coconut — optional; adds tropical depth if you choose to include it.

Red Velvet Cheesecake Cake: Step-by-Step Guide

Prepare

Preheat the oven to 350°F (175°C).

Cheesecake

Prepare a 9-inch springform pan: spray with non-stick spray (with flour), wrap the bottom of the pan with heavy-duty foil so water cannot seep in, and set the pan aside. Bring water to a boil for the water bath and have it hot when ready to use.
In a large bowl, beat 32 ounces cream cheese (room temperature) and 1 cup granulated sugar together on medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.
Add the 4 large eggs (room temperature) one at a time, beating after each addition until just incorporated.
Beat in 3/4 cup sour cream (room temperature) and 1 tablespoon vanilla extract until smooth.
Pour the cheesecake batter into the prepared springform pan. Place the springform pan inside a larger roasting pan or baking pan with high sides. Carefully pour the hot water into the outer pan until it comes about halfway up the sides of the springform pan.
Bake the cheesecake at 350°F for 45–55 minutes, or until the edges are set and the center still has a slight wobble (it should not be liquid).
Turn off the oven and leave the cheesecake inside the closed oven for 1 hour to finish gently cooking.
Remove the springform pan from the water bath, peel away the foil, and place the pan on a cooling rack. Let the cheesecake cool to room temperature, then refrigerate until fully chilled (best if left overnight).

Red Velvet Cake

Prepare two 9-inch cake pans: grease the pans, line the bottoms with parchment paper, and spray with non-stick cooking spray with flour.
In a medium bowl, sift together 2 1/2 cups cake flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 cup plus 2 tablespoons unsweetened cocoa powder. Set aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), cream 1 cup unsalted butter (room temperature) and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Add the 2 large eggs one at a time, mixing until each is incorporated.
Add 1 cup buttermilk, 4 tablespoons red food coloring, 2 teaspoons vanilla extract, and 1 tablespoon distilled white vinegar. Mix until combined.
With the mixer on low, add the dry ingredients to the wet ingredients and mix just until the batter is smooth and homogeneous. Do not overmix.
Divide the batter evenly between the two prepared 9-inch pans and smooth the tops.
Bake at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 5–10 minutes, then invert or lift them out onto a cooling rack, remove the parchment, and cool completely before frosting.

Frosting

In a large bowl, beat 1 cup unsalted butter (room temperature), 8 ounces cream cheese (room temperature), and 2 teaspoons vanilla extract together until smooth and creamy.
Gradually add 3 1/2 cups sifted powdered sugar and continue beating until the frosting is light and fluffy, about 4–5 minutes. If using, add 2 tablespoons cream of coconut and mix until blended. Keep the frosting chilled if the kitchen is warm.

Assemble Cake

If the red velvet cakes have domed tops, level them with a serrated knife so they are flat.
Place one red velvet cake layer on a serving plate or cake board. Spread a thin, even layer of frosting over the top of that cake layer.
Remove the chilled cheesecake from the springform pan: run a thin knife around the edge to loosen, unlatch and remove the ring, then lift the cheesecake off the base (or slide the base out and transfer the cheesecake carefully). Place the cheesecake (still chilled) on top of the frosted first red velvet layer, centered.
Spread a thin layer of frosting over the top of the cheesecake.
Place the second red velvet cake layer on top of the cheesecake, pressing gently to level.
Use the remaining frosting to crumb-coat and then fully frost the top and sides of the assembled cake. Decorate with sprinkles or shaved white chocolate if desired.
Refrigerate the finished cake until ready to serve to help the layers set (serve chilled or bring to slightly cooler-than-room temperature before slicing for cleaner cuts).

Why You’ll Love This Recipe

This cake gives you three textures in one slice: the silky baked cheesecake, the moist and tender red velvet layers, and the creamy frosting that ties it all together. It’s festive without being cloying; the cheesecake cuts some sweetness and adds impressive richness so each bite feels balanced.

The method is forgiving. The cheesecake bakes in a water bath to prevent cracking. The cake batter is straightforward and bakes quickly. And the frosting is stable enough to chill and hold the layers together for clean slices—important when you want presentable portions for guests.

Vegan & Vegetarian Swaps

Vegetarian: This recipe is already suitable for lacto-ovo vegetarians who eat dairy and eggs. No swaps needed.

Vegan: Converting this exact layered dessert to vegan requires multiple replacements and will alter texture. For a vegan approach you would need non-dairy cream cheese and butter substitutes, aquafaba or commercial egg replacer to mimic eggs in the cheesecake and cake, and a vegan “buttermilk” (plant milk plus vinegar). Note: I did not test exact vegan quantities for this recipe, so if you need a vegan version I recommend a fully vegan recipe designed for those substitutions.

Tools & Equipment Needed

9-inch springform pan — for the cheesecake; easy removal without inverting.
Two 9-inch cake pans — for the red velvet layers.
Large roasting pan — to hold the water bath for the cheesecake.
Stand mixer or hand mixer — makes creaming and smoothing the batter easier.
Sifter or fine mesh sieve — for dry ingredients and powdered sugar.
Cooling racks — for proper cake and cheesecake cooling.
Serrated knife or cake leveler — for leveling cake domes.

Pitfalls & How to Prevent Them

Cracked cheesecake — prevent by using a water bath and bringing ingredients to room temperature so the batter mixes smoothly and bakes evenly.
Soggy cake base — wrap the springform pan’s bottom well in heavy-duty foil so water cannot seep in during the water bath.
Overbaked cheesecake — remove when center still has a slight wobble; it will finish as it cools inside the turned-off oven.
Dry cake — don’t overbake the red velvet layers; check at 25 minutes and test with a toothpick.
Runny frosting — keep the frosting chilled if your kitchen is warm and use chilled cake layers for assembly to prevent slipping.

Allergy-Friendly Swaps

If you have allergies, these swaps can help, but they will alter texture and flavor. Always test any substitute ahead of time for best results.

Dairy allergy — replace cream cheese and butter with dairy-free cream cheese and plant-based butter alternatives. Expect slightly different tang and firmness.
Egg allergy — use commercial egg replacers formulated for baking in both cheesecake and cake; note that baked cheesecakes rely on eggs for structure so texture will change.
Gluten sensitivity — use a high-quality gluten-free cake flour blend tested for 1:1 substitution in cakes; the cheesecake itself is naturally gluten-free if your flavorings and packaged products are certified gluten-free.

Pro Tips & Notes

Timing

Make the cheesecake first and chill it overnight if possible—this reduces assembly stress and ensures a firm layer to stack. Bake the cake layers the next day so everything isn’t warm during assembly.

Room Temperature

Bring cream cheese, butter, eggs, and sour cream to room temperature. Cold ingredients cause lumps in batter and frosting and can lead to a grainy texture.

Frosting consistency

If the frosting becomes too soft, chill it briefly, then re-whip to regain volume. If it’s too stiff, add a teaspoon of cream or milk at a time to reach spreadable consistency.

Slicing

For neat slices, chill the assembled cake for at least 1 hour, then run a sharp knife under hot water, dry it, and make clean cuts. Repeat warming the knife as needed.

Storing, Freezing & Reheating

Store leftover slices in an airtight container in the refrigerator for up to 4 days. Because this cake contains a baked cheesecake layer, it should always be kept chilled.

Freezing: You can freeze the fully assembled cake (firmly chilled) or individual slices. Wrap tightly in plastic wrap and then foil to protect from freezer burn. Freeze up to 2 months. Thaw overnight in the refrigerator before serving and allow to come to slightly cooler-than-room temperature for the best texture.

Reheating: This cake is best served chilled or slightly cool; avoid reheating. If you prefer it a bit softer, let slices sit at room temperature for 20–30 minutes before serving.

Helpful Q&A

Q: Can I make this ahead? A: Yes. Bake the cheesecake a day ahead and chill it overnight. Bake the cakes the following day and assemble when both are fully chilled.
Q: Will the cheesecake make the cake soggy? A: If the cheesecake and cakes are chilled and you use a thin layer of frosting beneath the cheesecake, moisture transfer is minimal. Refrigerating the assembled cake helps set layers.
Q: Can I use a different colored frosting? A: Yes. The cream cheese frosting is classic, but you can tint it slightly or add different decorations. Keep in mind added colors or flavors may change the balance.
Q: How do I avoid a cracked cheesecake? A: Use the water bath, avoid overmixing air into the batter, and bring ingredients to room temperature.

See You at the Table

This Red Velvet Cheesecake Cake is a project that rewards patience. Follow the steps in order, give the cheesecake time to chill, and you’ll be rewarded with a dramatic, delicious centerpiece that feeds a crowd and feels celebratory without being fussy. If you make it, tell me what you decorated the top with—sprinkles, shaved chocolate, or something seasonal? Slice carefully, serve chilled, and enjoy the layers.

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