Red Velvet Cheesecake Cake
This stunning Red Velvet Cheesecake Cake combines moist, tender red velvet cake layers with a rich, creamy cheesecake center, all covered in tangy cream cheese frosting. It's the ultimate showstopper dessert that looks like it came from a high-end bakery but is totally achievable at home with the right techniques.
Equipment
- 9-inch springform pan - for cheesecake layer
- Two 9-inch round cake pans - for red velvet layers
- Aluminum foil - heavy-duty for water bath
- Offset spatula - for frosting
- Cake leveler or serrated knife
Ingredients
For the Cheesecake Layer
- 24 oz cream cheese - 680g, softened to room temperature
- 3/4 cup granulated sugar - 150g
- 3 large eggs - room temperature
- 1/2 cup sour cream - 120ml
- 1/2 cup heavy cream - 120ml
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour - 300g
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups granulated sugar - 300g
- 1 1/2 cups vegetable oil - 360ml
- 2 large eggs - room temperature
- 1 cup buttermilk - 240ml, room temperature
- 2 tablespoons red food coloring - gel coloring preferred
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 16 oz cream cheese - 450g, softened
- 1 cup unsalted butter - 225g, softened
- 6 cups powdered sugar - 720g
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream - as needed for consistency
Instructions
- Preheat oven to 300°F (148°C). Line a 9-inch springform pan with parchment paper, spray with non-stick spray, and wrap the outside tightly with two layers of aluminum foil.
- Beat cream cheese until smooth (2-3 minutes), then add sugar and flour, beating for 2 minutes. Add eggs one at a time on low speed, then mix in sour cream, heavy cream, and vanilla until just combined.
- Pour batter into prepared pan, tap to release air bubbles, then place in a roasting pan. Add hot water to come 1 inch up the sides and bake for 55-65 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open 4 inches, and let cheesecake cool in oven for 1 hour. Remove from water bath, cool completely at room temperature for 1 hour, then wrap tightly and freeze for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, grease parchment, and dust with flour.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, beat oil and sugar for 2 minutes, then add eggs one at a time, beating well after each.
- Whisk together buttermilk, red food coloring, vinegar, and vanilla. Alternately add flour mixture and buttermilk mixture to oil mixture, beginning and ending with flour, mixing just until combined.
- Divide batter evenly between prepared pans and bake for 28-32 minutes, rotating pans halfway through, until a toothpick comes out with moist crumbs. Cool in pans for 15 minutes, then invert onto wire racks to cool completely (about 1 hour).
- Beat cream cheese and butter together for 3-4 minutes until smooth and fluffy. Gradually add powdered sugar one cup at a time, then add vanilla and 2 tablespoons heavy cream, beating on medium-high for 2-3 minutes until light and fluffy.
- Remove frozen cheesecake from springform pan and peel away parchment. Level the tops of both red velvet layers with a serrated knife.
- Place first red velvet layer cut-side up on serving plate. Spread 1/2 cup frosting on top, place frozen cheesecake layer on top, spread another 1/2 cup frosting, then top with second red velvet layer cut-side down.
- Apply a thin crumb coat of frosting over entire cake and refrigerate for 30 minutes. Apply final layer of frosting smoothly over cake, creating desired finish with offset spatula.
- Refrigerate assembled cake for at least 2 hours before slicing to allow cheesecake to thaw slightly and layers to set. For clean slices, use a hot knife wiped clean between cuts.
Notes
- All dairy ingredients must be at room temperature for smooth mixing and proper texture.
- Don't skip the water bath for the cheesecake - it prevents cracks and ensures even baking.
- Freezing the cheesecake layer completely makes assembly much easier and prevents squishing.
- Use gel food coloring instead of liquid for vibrant red color without thinning the batter.
- Don't overmix cake batter once flour is added - mix just until combined to keep cake tender.
- Store covered in refrigerator for up to 5 days. Cake tastes even better after a day as flavors meld.
- Individual slices can be wrapped tightly and frozen for up to 3 months. Thaw in refrigerator overnight.
- For variations, try adding white chocolate to cheesecake batter or swirl in raspberry puree before baking.
- Make-ahead tip: Bake cheesecake and cake layers up to 3 days ahead, then assemble the day before serving.
- This cake is best served chilled or at room temperature - let slices sit out for 15-20 minutes before serving for softer texture.
Nutrition
Serving: 1sliceCalories: 780kcalCarbohydrates: 82gProtein: 9gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 185mgSodium: 450mgPotassium: 180mgFiber: 1gSugar: 64gVitamin A: 20IUCalcium: 10mgIron: 8mg
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