Introduction

The Red Velvet Cheesecake Cake is a stunning dessert that combines the rich, creamy texture of cheesecake with the moist, vibrant layers of red velvet cake. Perfect for special occasions or whenever you want to impress, this cake is as delightful to eat as it is to look at.

The image shows a rich red velvet cake with three thick layers of moist red sponge separated by smooth white cream cheese frosting. The outside is covered in the same creamy white frosting with a glossy dark red sauce dripping down the sides. The top has large dollops of white whipped cream around the edge and fresh whole strawberries arranged in the center. The cake is displayed on a white plate against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (natural)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk
1 tsp white vinegar
1 oz (about 2 tbsp) red food coloring (liquid or gel)
24 oz (3 packages) cream cheese, softened
1/2 cup granulated sugar (for cheesecake)
1 large egg (for cheesecake)
1/2 cup sour cream or Greek yogurt
1/2 cup unsalted butter, softened (for frosting)
16 oz cream cheese, softened (for frosting)
4 cups powdered sugar, sifted
Pinch of salt (for frosting)
1–2 tbsp heavy cream or milk (optional, for frosting consistency)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Wrap the outside of one pan tightly with aluminum foil for the cheesecake water bath.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat sugar and softened butter until light and fluffy, about 3–4 minutes.
Step 3: Add eggs one at a time to the butter mixture, mixing well after each. Stir in vanilla extract. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
Step 4: In a small bowl, combine vinegar and red food coloring. Stir into the batter until evenly colored.
Step 5: Divide batter evenly between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Reduce oven temperature to 325°F (160°C). Beat cream cheese until smooth, then add sugar and mix well. Add egg, sour cream, and vanilla extract, beating until smooth but not overmixed.
Step 7: Pour cheesecake batter into the foil-wrapped pan. Place this pan inside a larger roasting pan and add hot water halfway up the sides. Bake for 40–50 minutes until edges are set but center jiggles slightly.
Step 8: Turn off oven, open the door slightly, and let cheesecake cool inside for 1 hour. Remove and refrigerate for at least 3 hours or overnight.
Step 9: Beat softened butter for frosting until creamy. Add cream cheese and beat smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy. Adjust consistency with milk or cream if needed.
Step 10: Level cake layers if needed. Place one red velvet layer on a serving plate, top with chilled cheesecake, then the second red velvet layer. Apply a thin crumb coat of frosting and chill 20 minutes.
Step 11: Frost the entire cake with a thick layer of frosting, smoothing sides and decorating the top. Optionally garnish with cake crumbs, white chocolate shavings, or fresh berries.

Tips & Variations

Use gel food coloring for a more vibrant red without altering the batter’s consistency.
Wrap the cheesecake pan tightly in foil to prevent water from seeping in during the water bath.
Chilling the cake layers before assembling helps prevent crumbs from mixing into the frosting.
For a tangier cheesecake, substitute sour cream with Greek yogurt.
Add a pinch of cinnamon to the cake batter for a subtle warm spice note.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it in a cake dome or airtight container to prevent it from drying out. Before serving, you can bring slices to room temperature for about 20 minutes for the best flavor and texture.

How to Serve

A three-layer red velvet cake with deep red, moist sponge layers separated by creamy white frosting, placed on a white cake stand against a white marbled background. The cake is coated in smooth white frosting on the outside, with rich red glaze dripping down the sides. On top, there are large swirls of white whipped cream evenly spaced around the edge and whole fresh red strawberries in the center. A slice is cut out, revealing the neat layers inside, with some crumbs scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cheesecake layer benefits from chilling overnight, and the whole cake can be assembled a day ahead. Just keep it refrigerated and bring it to room temperature before serving.

How do I prevent the cheesecake from cracking?

Using a water bath and allowing the cheesecake to cool slowly in the oven with the door cracked open helps prevent cracks. Avoid overmixing the batter and do not overbake.