Red Velvet Cake with Cheesecake Layer Recipe
This Red Velvet Cheesecake Cake features layers of soft red velvet cake, creamy cheesecake, and homemade cream cheese frosting for the ultimate bakery-style dessert perfect for birthdays and special occasions.
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 13x9-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!