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Red Velvet Cheesecake Cake Recipe

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★★★★★

4.5 from 53 reviews

This luxurious Red Velvet Cheesecake Cake combines the classic moist and tender red velvet cake layers with a rich, creamy cheesecake center, all finished with a smooth cream cheese frosting. Featuring a perfect balance of tangy, sweet, and chocolaty flavors, this three-layer cake is ideal for special occasions or indulgent gatherings.

Ingredients

Scale

Red Velvet Cake Layers

  • 2 cups all-purpose flour, sifted
  • 1/2 cup unsweetened natural cocoa powder
  • 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)

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1–2 tbsp heavy cream or milk (optional, for consistency)

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release. Wrap the outside of one pan tightly with aluminum foil; this pan will hold the cheesecake layer and be baked in a water bath.
  2. Make the Red Velvet Cake Batter: In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, beat the granulated sugar and softened butter on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing until just combined. In a small bowl, combine white vinegar and red food coloring, then stir into the cake batter until uniformly colored.
  3. Bake the Red Velvet Cake Layers: Divide the batter evenly into the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Prepare the Cheesecake Filling: Lower the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add granulated sugar and mix until incorporated. Add the egg, sour cream, and vanilla extract and beat until smooth without any lumps, taking care not to overmix the batter.
  5. Assemble and Bake the Cheesecake Layer: Pour the cheesecake filling into the foil-wrapped 9-inch pan. Place this pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath. Bake for 40 to 50 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 1 hour to prevent cracking. Then cool completely on a wire rack and refrigerate for at least 3 hours or overnight.
  6. Make the Cream Cheese Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. Add the softened cream cheese and mix until smooth. Gradually add the sifted powdered sugar, vanilla extract, and salt. Beat on low initially, then increase speed until the frosting is fluffy. Adjust the consistency by adding 1 to 2 tablespoons of milk or heavy cream if too thick, or more powdered sugar if too thin.
  7. Assemble the Cake: Level the tops of the cooled red velvet cake layers with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Carefully remove the chilled cheesecake layer from its pan and place on top of the first cake layer. Add the second red velvet layer on top of the cheesecake. Apply a thin crumb coat of frosting to the entire cake and chill for 20 minutes. Finish with a thick final layer of frosting, smoothing sides and decorating the top. Optionally garnish with red velvet crumbs, white chocolate shavings, or fresh berries.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Wrapping the cheesecake pan in foil prevents water from seeping in during the water bath.
  • Be careful not to overmix the cheesecake batter to avoid cracks.
  • Chilling the cheesecake layer overnight enhances flavor and firmness.
  • Use gel food coloring for a more vibrant red without thinning the batter.
  • Let the cake layers cool completely before assembling to prevent frosting from melting.
  • The water bath method is essential for a smooth, crack-free cheesecake.
  • Adjust frosting consistency based on your preference for spreading or piping.

Keywords: Red Velvet Cheesecake Cake, layered cake, cream cheese frosting, red velvet cake, cheesecake filling, celebration cake

Find it online: https://freshrecipehub.com/red-velvet-cheesecake-cake-recipe/