It feels like two awesome treats smooshed into one big bite . Red velvet cheesecake cake is a fancy dessert thаt brings together the moist and rich taste of red velvet cake with the creamy yumminess of cheesecake . It really caught the hearts of people all over the world , and now it’s a go-to in bakeries and home kitchens too . With its deep red color and soft crumbs , this cake looks as good as it tastes and gives any party a cool, classy vibe .
The story of red velvet cake goes back to the early 1900s in the Southern United States . Back then it was just a chocolate cake with a bit of red tint , thanks to beet juice reacting with cocoa powder . Over time, it got super popular and turned into a classic in American baking . Now when you add cheesecake to it , you’re basically making two top desserts into one awesome mash-up .
Cheesecake itself has been around for centuries , loved for its smooth texture and how you can mix in all sorts of flavors . When you slap a creamy cheesecake layer between fluffy red velvet cake layers , you get a fun contrast for your eyes and taste buds . People serve this cake at birthdays, weddings , even holiday dinners — and everyone’s always impressed by the rich flavor and cool look .
The Perfect Red Velvet Cheesecake Cake
This red velvet cheesecake cake is a real showstopper , with layers of classic red velvet cake and creamy cheesecake stacked up to make a jaw-dropping treat . Each slice shows off a lovely contrast of deep red and white , making it the star at any get-together .
The red velvet parts are light, fluffy, and super moist — they practically melt in your mouth . The cheesecake layer adds a silky smooth feel that goes great with the cake’s richness . The flavor is unique too , with a little chocolate hint from the cocoa powder and a tangy kick from the cream cheese . Together these layers make a perfect balance that’s both fancy and totally satisfying .
In the last few years, this cake blew up in popularity . You’ll see it not just at weddings and birthdays , but also in bakeries and cafes everywhere . It works for any party , whether it’s a romantic anniversary or a big holiday bash . You can make it as one big cake or even as mini cakes — either way, your guests will remember it .
Ingredients for Red Velvet Cheesecake Cake
Here’s what you need for the red velvet cake, the cheesecake layer, plus the frosting and toppings :
- Red Velvet Cake Layer:
- All-purpose flour
- Cocoa powder
- Sugar
- Buttermilk
- Vegetable oil
- Eggs
- Red food coloring
- Vanilla extract
- Baking soda
- Salt
- Cheesecake Layer:
- Cream cheese
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- Frosting and Toppings:
- Butter
- Powdered sugar
- Cream cheese
- Vanilla extract
- Optional: fresh berries or chocolate shavings
Always pick good ingredients . Real buttermilk and pure cocoa powder make a big difference . If you need gluten-free or vegan options , you can swap in gluten-free flour or plant-based cream cheese so everyone can enjoy it .
Step-by-Step Recipe
Making this cake takes time , but it’s worth it . Here’s a step-by-step guide , from the cheesecake layer to frosting the top . Grab your tools and let’s go !
Preparation Time and Baking Requirements
Total time is about 4 hours including cooling . You’ll need :
- Mixing bowls
- Two 9-inch round cake pans
- Electric mixer
- Spatula
- Measuring cups and spoons
Directions
Step 1: Making the Cheesecake Layer
Ingredients:
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (163°C) .
- Beat cream cheese in a bowl until creamy .
- Add sugar, mix until it’s all blended .
- Crack in eggs one at a time, mixing after each .
- Stir in sour cream and vanilla until smooth .
- Pour batter into a greased 9-inch pan and bake for 55 minutes or until the center is just set but still jiggles a bit . Cool, then chill in the fridge for at least 2 hours .
Step 2: Making the Red Velvet Cake Layer
Ingredients:
- 2½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 2 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 2 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions:
- Mix flour, cocoa, baking soda, and salt in a big bowl .
- In another bowl, whisk sugar, buttermilk, oil, eggs, red coloring, and vanilla .
- Slowly add dry mix to wet mix and stir until smooth .
- Divide batter into two greased 9-inch pans .
- Bake at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean . Let cool in pans for 10 minutes, then move to wire racks .
Step 3: Assembling the Cake
Instructions:
- Make sure cheesecake and cake layers are completely cool .
- Put one red velvet layer on your plate .
- Gently set the chilled cheesecake layer on top, centering it .
- Place the second red velvet layer over the cheesecake .
- Press down lightly so it all sticks together .
Step 4: Frosting the Cake
Ingredients for Frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Beat butter and cream cheese until smooth .
- Gradually add powdered sugar to avoid lumps .
- Mix in vanilla until fluffy .
- Spread frosting over cake top and sides .
- Add berries or chocolate shavings if you want .
Baking and Serving Tips
Keep the cake in the fridge to stay fresh , or wrap it well and freeze for up to three months . Serve with chocolate sauce or whipped cream for extra yum .
Flavor Variations
You can mix things up with :
- Chocolate Chips: Stir in some chips for extra chocolate fun .
- Nuts: Sprinkle in chopped pecans or walnuts for crunch .
- Fruit Flavors: Add fruit puree or lemon zest to the cheesecake for a fresh twist .
Try different toppings too — strawberries, raspberries, or flavored whipped cream like vanilla bean or chocolate make it pop even more .
Red Velvet Cheesecake Cake for Special Diets
This cake’s so popular that people made versions for different diets :
- Vegan: Swap eggs with flaxseed meal or applesauce, use plant-based cream cheese, and vegan butter for frosting .
- Gluten-Free: Use a good gluten-free flour blend instead of regular flour .
- Dairy-Free: Replace cream cheese with dairy-free options and buttermilk with almond or oat milk plus a splash of vinegar .
Questions People Also Ask (FAQs)
What is red velvet cheesecake cake?
It’s a fancy dessert with layers of red velvet cake and creamy cheesecake, giving you a fun mix of flavors and textures .
Can I freeze red velvet cheesecake cake?
Yes , wrap it tight in plastic wrap and foil , then freeze for up to three months .
How long can I store red velvet cheesecake cake?
In the fridge it lasts about 5–7 days if you keep it in an airtight container .
What happens if I skip buttermilk?
Buttermilk adds moisture and tang . If you skip it , mix regular milk with vinegar or lemon juice to fake it .
Can I use cream cheese frosting instead of buttercream?
Totally . Cream cheese frosting is a great match for this cake and adds extra creaminess .
red velvet cheesecake cake
Equipment
- 2 9-inch round cake pans
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
- 1 parchment paper
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line the bottoms with parchment paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, using an electric mixer, beat together the vegetable oil and sugar until well combined. Add the buttermilk, eggs, food coloring, vanilla extract, and vinegar, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Divide the red velvet cake batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- While the cakes are cooling, make the cheesecake layer. In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Reduce the oven temperature to 325°F (160°C). Pour the cheesecake batter into a greased 9-inch round cake pan. Bake for about 50-60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Remove from the oven and cool completely.
- Once the red velvet cakes and the cheesecake layer are completely cooled, assemble the cake. Place one layer of red velvet cake on a serving platter, top with the cheesecake layer, then add the second layer of red velvet cake on top.
- Optional: Frost the cake with cream cheese frosting and decorate as desired.
