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The Ultimate Red Velvet Cheesecake Cake Recipe

This luscious layered cake combines moist red velvet with creamy cheesecake for a show-stopping dessert perfect for any celebration!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Celebration, Cheesecake, Layered Cake, Party, Red Velvet
Servings: 12 servings

Ingredients

For the Cheesecake Layer:

  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1 tablespoon vanilla extract

For the Red Velvet Cake Batter:

  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar

For the Frosting:

  • 1 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 1/2 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream of coconut optional

Instructions

Prepare the Cheesecake Layer

  • Preheat oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, beat 32 ounces cream cheese with 1 cup granulated sugar until smooth.
  • Add 4 large eggs one at a time, mixing well after each addition.
  • Incorporate 3/4 cup sour cream and 1 tablespoon vanilla extract, mixing until fully combined.
  • Pour batter into prepared pan and bake for 60-70 minutes, or until center is set but slightly jiggly.
  • Turn off oven and leave cheesecake inside for an additional hour.
  • Remove from oven and cool at room temperature before refrigerating at least 4 hours or overnight.

Make the Red Velvet Cake Batter

  • In a large bowl, cream 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
  • Add 2 large eggs and mix well.
  • In another bowl, whisk 1 cup buttermilk, 4 tablespoons red food coloring, 2 teaspoons vanilla extract, and 1 tablespoon distilled white vinegar.
  • Gradually add the buttermilk mixture to the butter mixture, alternating with dry ingredients (2 1/2 cups cake flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 cup plus 2 tablespoons cocoa powder) until well combined.

Bake the Red Velvet Layers

  • Divide batter evenly between two greased and floured 9-inch round cake pans.
  • Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to cooling rack to cool completely.

Prepare the Frosting

  • Beat 1 cup unsalted butter and 8 ounces cream cheese until creamy.
  • Gradually add 3 1/2 cups sifted powdered sugar and mix until smooth.
  • Add 2 teaspoons vanilla extract and 2 tablespoons cream of coconut (optional). Beat until fluffy.

Assemble the Cake

  • Place one red velvet layer on serving plate and spread a generous layer of frosting on top.
  • Remove cheesecake from pan and place on top of frosted red velvet layer.
  • Add more frosting on top of cheesecake, then place second red velvet layer on top.
  • Frost top and sides of entire cake with remaining frosting and decorate as desired.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling Rack
  • Offset Spatula
  • Plastic Wrap

Notes

  • Use room temperature ingredients for a smoother batter and frosting.
  • To avoid cracked cheesecake, do not overbake and ensure center is slightly jiggly before removing.
  • Store cake in airtight container in refrigerator for up to 5 days or freeze slices up to 3 months.
  • Customize with different extracts or add fruit preserves or ganache for extra flavor layers.
  • Adjust red food coloring amount to control intensity of cake color.