Red Velvet Cheesecake Cake

Can’t decide between red velvet cake and cheesecake? Why not have both with this Red Velvet Cheesecake Cake. Imagine classic creamy cheesecake nestled between layers of moist red velvet cake and surrounded by a rich cream cheese frosting, creating a dessert that’s both beautiful and utterly delicious. This Red Velvet Cheesecake Cake is guaranteed to steal the show, making it a memorable dessert for birthdays, holidays, or any special gathering.

Jump to:

• Ingredients – Here’s What You’ll Need
• Steps to Make Cheesecake Layer
• Steps to Make Red Velvet Cake
• Steps to Make Cream Cheese Frosting
• Steps to Assemble the Red Velvet Cheesecake Cake
• Recipe Tips and Tricks
• Other Delicious Red Velvet Desserts
• Recipe

Ingredients – Here’s What You’ll Need

Steps to Make Cheesecake Layer

1. Preheat oven to 325°F. When the oven reaches temperature, prepare a water bath by placing a large roasting pan in the preheated oven and pouring one kettle full of boiling water into the pan. Wrap the outside of a 9-inch non-stick springform pan with a double layer of extra-wide, heavy-duty aluminum foil. Line the bottom of the springform pan with parchment paper, then set the pan aside until ready to use. 
   
   Place 16 ounces of room-temperature cream cheese in a large bowl and beat with an electric hand mixer for about a minute until smooth and creamy. Add ⅔ cup granulated sugar and ⅛ tsp salt, then beat for about two minutes until well combined.

2. Next, add sour cream, vanilla extract, and heavy whipping cream. Beat with the hand mixer for about two minutes until smooth and well combined.

3. Add the eggs and mix just until combined.

4. Using a large ice cream scoop, transfer the batter into the prepared pan, and smooth it into an even layer using a silicone spatula. Place the filled cheesecake pan into the prepared water bath. Then, add one more kettle full of water so that the water comes about halfway up the side of the cheesecake pan. Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.

5. Remove the cheesecake from the oven and place the pan on a wire cooling rack. Remove the water bath pan from the oven and carefully drain the water. Increase the oven temperature to 350°F. When the cheesecake pan is cool to the touch, remove the aluminum foil. Allow the cheesecake to cool for 1-2 hours until it reaches room temperature. Then, place the pan uncovered in the freezer for at least three hours, or preferably overnight.

Steps to Make Red Velvet Cake

1. Preheat the oven to 350°F and make sure the oven rack is in the center of the oven. Spray two 9-inch round pans with non-stick baking spray with flour and line the pans with parchment paper. Set the pans aside until ready to use. In a large bowl add the flour, 1 ½ cups of granulated sugar, baking soda, salt, and cocoa powder.

2. Use a whisk to combine all the dry ingredients. Set the bowl aside until ready to use.

3. In a large mixing bowl with a spout (I used my 8-cup Pyrex measuring cup), add the buttermilk, vegetable oil, vanilla extract, white vinegar, large eggs, and red food coloring.

4. Use a whisk to combine all the wet ingredients until well emulsified.

5. Pour the wet ingredients into the dry ingredients.

6. Use an electric hand mixer on the lowest setting to beat everything together until blended for about a minute. Scrape down the sides of the bowl and beat on medium-high speed for about two minutes.

7. Use a large ice cream scoop to divide the batter evenly between the two prepared pans. Smooth the batter into an even layer with a silicone spatula. Place pans in 350°F oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

8. Remove the pans from the oven and place on a wire cooling rack for 20 minutes.

9. Remove the cakes from the pans and place them right side up on wire cooling racks. Allow them to cool completely to room temperature.

Steps to Make Cream Cheese Frosting

1. Place room-temperature cream cheese and unsalted butter in a large bowl. Beat with an electric hand mixer for about a minute, until well combined and fluffy. Scrape down the sides of the bowl and add the vanilla extract.

2. Add the powdered sugar and beat for two minutes, until smooth and creamy.

Steps to Assemble the Red Velvet Cheesecake Cake

1. Place one red velvet cake layer on a cardboard cake round or large serving platter right side up. Remove the cheesecake from the freezer and release it from the pan. Invert it on top of the red velvet layer, remove the bottom of the pan and the parchment paper from the cheesecake. Then, place the second red velvet layer, upside down, on top of the cheesecake layer. If the cheesecake layer is larger than the red velvet layers, run a knife around the cake, perpendicular to the cakes, to shave off some of the cheesecake until it’s the same diameter as the red velvet cakes.

2. Place about a cup of the cream cheese frosting into a piping bag fitted with a large star tip (Wilton 1M) and set it aside until ready to use. Use a large ice cream scoop to add about a cup of frosting to the top of the cake, then, use an offset icing spatula to frost a thin crumb coat over the entire cake. Place the cake in the refrigerator for about an hour to allow the crumb coat to set. Cover the bowl with the frosting.

3. After the crumb coat has set, remove the cake from the refrigerator. Use an ice cream scoop to add the remaining frosting to the cake. Then, use the icing spatula to smooth the frosting into an even layer covering the entire cake.

4. Pipe a boarder around the top of the cake with the frosting in the prepared piping bag. If desired, decorate the top of the cake with some red sanding sugar and white chocolate shavings. Store the cake covered in the refrigerator.

From the vibrant red velvet layers to the creamy, tangy cheesecake filling, this Red Velvet Cheesecake Cake is a dessert that truly has it all. It’s the perfect showstopper for any occasion and a guaranteed crowd-pleaser. Enjoy every delicious bite!

Recipe Tips and Tricks

• Recently the FDA banned Red 3 dye however, this ban does not go into effect until January 15, 2027. The McCormick Red Food Coloring that I used in this recipe, and is what’s typically found in most supermarkets, unfortunately does contain the banned ingredient. However, there are some red food colorings on the market that do not contain the banned ingredient. Amazon sells a variety of natural food colorings, ranging from powder to gel to liquid. The one that I would recommend, that is closest to what I used in this recipe, is this Amazon Fresh Red Food coloring. You can also get plant based food colorings at Whole Foods, but they come in a pack of four colors. 

• To make shaved white chocolate run a vegetable peeler along the edge of a high quality white chocolate bar, such as Ghirardelli or Lindt.

• If you’re serving this Red Velvet Cheesecake Cake at a party, it’s ok to leave it at room temperature for an hour or so while serving. Otherwise, keep it covered in the refrigerator for up to five days.

• All of the components can be made in advance and assembled into the completed dessert the next day. Simply place the red velvet cakes on cardboard cake rounds and wrap well in a double layer of plastic wrap. Place all of the prepared frosting in a food storage container with a lid.

Other Delicious Red Velvet Desserts

Recipe