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Red Velvet Cheesecake Cake

This Red Velvet Cheesecake Cake is a show-stopping dessert with rich red velvet layers, creamy cheesecake filling, and smooth cream cheese frosting. Perfect for any celebration!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Keyword: Cake, Cheesecake, Cream Cheese Frosting, Easy, Red Velvet
Servings: 12 servings

Ingredients

Cake Layers

  • 1 box red velvet cake mix 15-ounce
  • 3 large eggs room temperature; 2 for cake mix plus 1 for cheesecake batter
  • 1 cup water
  • 1/2 cup oil

Cheesecake Filling

  • 8 ounces cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 1/4 cup granulated sugar
  • 1 large egg room temperature, for cheesecake batter
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 2 cups powdered sugar
  • 1/4 teaspoon salt unsalted butter balances sweetness
  • 2 teaspoons vanilla extract

Instructions

Prepare the Cake Layers

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

Make the Cheesecake Filling

  • Beat 8 ounces room temperature cream cheese in a medium bowl until smooth and creamy.
  • Add sour cream, granulated sugar, 1 egg, and 1 teaspoon vanilla extract. Mix on low speed until just combined, scraping sides as needed.
  • Do not overmix; just enough to create a silky cheesecake batter.

Assemble and Bake the Cake with Cheesecake Layer

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

Prepare the Cream Cheese Frosting

  • Beat 4 ounces cream cheese and 4 tablespoons unsalted butter together until smooth and fluffy.
  • Gradually add powdered sugar, salt, and 2 teaspoons vanilla extract. Beat until creamy and spreadable.

Frost the Cake

  • Using an offset spatula or butter knife, spread cream cheese frosting generously over top and sides of cooled cake.
  • Smooth frosting to desired finish and chill cake for at least an hour before slicing.

Equipment

  • 9-inch round cake pans (two)
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Spatula
  • Cooling racks
  • Offset spatula or butter knife

Notes

  • Use full-fat cream cheese for best texture and flavor in cheesecake and frosting.
  • Store cake in an airtight container in the refrigerator for up to 4 days or freeze wrapped tightly for up to 2 months.
  • To prevent cheesecake cracks, mix batter gently and bake at a lower temperature (325°F).
  • For a seasonal twist, add cinnamon or nutmeg to cheesecake layer or top with fresh berries or crushed peppermint candy.
  • Prepare cake layers and cheesecake filling a day ahead to save time; assemble and frost the next day.