If you’re looking for a show-stopping dessert that tastes just as incredible as it looks, this Red Velvet Cheesecake Cake is the recipe to make. Layers of soft homemade red velvet cake surround a rich and creamy cheesecake center, all finished with smooth cream cheese frosting and optional white chocolate shavings for the ultimate bakery-style dessert.
This cake may look complicated, but the process is actually very simple when broken down step by step. It’s the perfect make-ahead dessert for birthdays, holidays, Valentine’s Day, Christmas gatherings, or any special occasion where you want to impress your guests.
The cheesecake layer is smooth, creamy, and perfectly balanced with the soft red velvet cake and tangy cream cheese frosting. Every time I make this cake, people immediately ask for the recipe.
Why You’ll Love This Red Velvet Cheesecake Cake
- Rich, creamy, and incredibly decadent
- Perfect make-ahead dessert
- Bakery-style cake made at home
- Soft red velvet cake layers
- Smooth cheesecake center
- Cream cheese frosting pairs perfectly with the cake
- Great for birthdays, holidays, and celebrations
- Easier to make than it looks
Red Velvet Cake with Cheesecake Layer Recipe
Ingredients
For the Cheesecake Layer
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- pinch of salt
- 2 tsp vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 3 eggs, room temperature
For the Red Velvet Cake Layers
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp cocoa powder
- 2 tsp vanilla extract
- 2 tsp distilled white vinegar
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 eggs, room temperature
- 1 ounce red food coloring
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup salted butter, softened to room temperature
- 2 tsp vanilla extract
- 2 tbsp heavy cream
- 5 cups powdered sugar
Optional Topping
- white chocolate shavings
Instructions
Prepare the Cheesecake Layer
- Place a 13×9-inch pan on the third lower oven rack and fill it halfway with water. This creates steam in the oven and helps prevent cracks in the cheesecake.
- Place another oven rack directly above the water pan.
- Preheat the oven to 300°F.
- Spray a 9-inch springform pan with nonstick spray.
- In a large mixing bowl, beat the cream cheese, sugar, flour, and salt together until smooth and fluffy. Mix on low speed to avoid incorporating too much air into the batter.
- Scrape down the sides of the bowl.
- Add the sour cream, heavy cream, and vanilla extract. Mix on low speed until combined.
- Add the eggs one at a time, mixing slowly after each addition until fully incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place the cheesecake on the rack above the water pan and bake for 1 hour.
- Once the baking time is complete, turn the oven off and leave the cheesecake inside with the door closed for 30 minutes.
- After 30 minutes, crack the oven door slightly and leave the cheesecake inside for another 30 minutes. This slow cooling process helps prevent cracks.
- Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
- If desired, trim the edges slightly for a smoother appearance.
- Cover the cheesecake with foil and place it in the freezer for at least 4 hours or overnight until completely frozen.
Make the Red Velvet Cake Layers
- Preheat the oven to 350°F.
- Grease two 9-inch round cake pans with nonstick baking spray.
- In a large mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Mix until well combined.
- Add the vanilla extract and distilled white vinegar and mix.
- Add the vegetable oil and mix again.
- Slowly add the buttermilk and mix until incorporated.
- Add the eggs one at a time, beating on medium speed until blended.
- Add the red food coloring and mix until the batter is evenly colored.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–32 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy.
- Add the heavy cream and vanilla extract.
- Scrape down the sides of the bowl.
- Gradually add the powdered sugar one cup at a time while mixing on low speed.
- Once fully combined, increase the speed to medium-high and beat until the frosting becomes smooth and fluffy.
Assemble the Cake
- Place one red velvet cake layer onto a cake plate or cake stand.
- Spread a layer of cream cheese frosting on top.
- Remove the cheesecake from the freezer and carefully loosen it from the springform pan by sliding a knife underneath if needed.
- Place the cheesecake layer on top of the frosted cake layer.
- Spread another layer of frosting over the cheesecake.
- Top with the second red velvet cake layer.
Frost the Cake
- Apply a thin layer of frosting around the entire cake. This is called a crumb coat and helps prevent red crumbs from mixing into the frosting.
- Refrigerate the cake for 30 minutes to allow the crumb coat to set.
- After chilling, frost the top and sides of the cake evenly with the remaining cream cheese frosting.
- Decorate as desired. White chocolate shavings make a beautiful finishing touch!
Tips for the Best Red Velvet Cheesecake Cake
- Use room temperature ingredients for the smoothest batter and frosting.
- Freezing the cheesecake makes assembly much easier.
- Avoid overmixing the cheesecake batter to help prevent cracks.
- The crumb coat helps create a clean, bakery-style finish.
- This cake tastes even better after chilling in the refrigerator.
Make-Ahead Instructions
This cake is perfect for making ahead.
- The cheesecake layer can be made 1–2 days in advance.
- The cake layers can also be baked ahead of time.
- Wrap cake layers tightly in plastic wrap and foil before freezing.
- Thaw frozen cake layers in the refrigerator for at least 1 hour before assembling.
Storage Instructions
Store the assembled cake covered in the refrigerator for up to 5 days.
The cake can sit at room temperature for about 1 hour before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This is an excellent make-ahead dessert. You can prepare the cheesecake layer and cake layers the day before assembling.
Why freeze the cheesecake layer?
Freezing the cheesecake helps it stay firm during assembly and makes stacking the cake much easier.
Do I have to use a water bath?
This recipe uses a pan of water in the oven rather than a traditional water bath to help create steam and reduce the chances of cracking.
Final Thoughts
This Red Velvet Cheesecake Cake is rich, creamy, impressive, and absolutely unforgettable. The combination of soft red velvet cake, silky cheesecake, and tangy cream cheese frosting creates a dessert that feels bakery-quality while still being simple enough to make at home.
It may take a little time, but the process is straightforward and completely worth it. Whether you’re making it for a birthday, holiday, or special celebration, this cake is guaranteed to become a favorite.