Name: Red Velvet Cheesecake Cake Recipe
Prep time: 30 min
Cook time: 1 h 26 min
Total time: 6 h 6 min
Cuisine: American
Ingredients: 24 ounces (678g) cream cheese (room temperature); 1 cup (207g) sugar; 3 tablespoons (24g) all purpose flour; 1 cup (230g) sour cream; 1 tablespoon vanilla extract; 3 large eggs (room temperature); 2 ½ cups (325g) all-purpose flour; 2 cups (414g) sugar; 1 ¼ teaspoons baking soda; ½ teaspoon baking powder; 4 teaspoons (9g) natural unsweetened cocoa powder; 1 teaspoon salt; 1 cup (240ml) buttermilk; ½ cup (120ml) vegetable oil; 2 teaspoons vanilla extract; 2 large eggs; 2 teaspoons white vinegar; 4 teaspoons red food coloring; 1 cup (240ml) hot water; 16 ounces (452g) cream cheese (room temperature); ¾ cup (168g) unsalted butter (room temperature); 8 cups (920g) powdered sugar; 2 teaspoons vanilla extract

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Introduction

This Red Velvet Cheesecake Cake is a stunning dessert that combines the rich creaminess of cheesecake with the classic red velvet cake layers. It’s perfect for special occasions or whenever you want an impressive treat that tastes as good as it looks.

The image shows a three-layer cake on a white marbled surface. The bottom and top layers are dark red with a soft and crumbly texture, while the middle layer is a thick, creamy white cheesecake. Thin layers of white frosting separate each cake layer. The outside of the cake is covered in smooth white frosting, decorated on the top edge with swirls of white cream and sprinkled with red crumbs. The cake is placed on a white plate with some red crumbs scattered around its base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar

3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream

1 tablespoon vanilla extract
3 large eggs, room temperature

2 ½ cups (325g) all-purpose flour
2 cups (414g) sugar
1 ¼ teaspoons baking soda

½ teaspoon baking powder
4 teaspoons (9g) natural unsweetened cocoa
1 teaspoon salt

1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract

2 large eggs
2 teaspoons white vinegar
4 teaspoons red food coloring

1 cup (240ml) hot water
16 ounces (452g) cream cheese, room temperature
¾ cup (168g) unsalted butter, room temperature

8 cups (920g) powdered sugar
2 teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil, pressing it flat to ease removal later.

Step 2: In a large mixer bowl, blend 24 ounces cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until combined, scraping down the sides.
Step 3: Mix in 1 cup sour cream and 1 tablespoon vanilla extract until smooth.
Step 4: Add 3 eggs one at a time, mixing slowly and scraping the bowl after each addition.

Step 5: Pour cheesecake batter into the prepared pan. Place this pan inside a larger pan and add warm water halfway up the cake pan sides. Bake for 1 hour.
Step 6: Turn off the oven, keep cheesecake inside with the door closed for 30 minutes, then open the door slightly and cool for another 30 minutes.
Step 7: Remove from oven and water bath, then chill cheesecake in the fridge for 4-5 hours until firm.

Step 8: Preheat oven to 350°F (176°C). Line two 9-inch cake pans with parchment paper and grease the sides.
Step 9: In a large bowl, combine 2 ½ cups flour, 2 cups sugar, 1 ¼ teaspoons baking soda, ½ teaspoon baking powder, 4 teaspoons cocoa, and 1 teaspoon salt.
Step 10: In another bowl, mix 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract, 2 eggs, 2 teaspoons white vinegar, and 4 teaspoons red food coloring.

Step 11: Add wet ingredients to dry and beat until smooth. Slowly mix in 1 cup hot water, scraping bowl as needed.
Step 12: Divide batter evenly between pans and bake 23-26 minutes until a toothpick comes out with moist crumbs.
Step 13: Cool cakes in pans for 3-5 minutes, then transfer to racks to cool completely.

Step 14: For frosting, beat 16 ounces cream cheese and ¾ cup butter until smooth. Add half the powdered sugar, then vanilla extract, beating well.
Step 15: Add remaining powdered sugar and beat until you achieve a smooth, spreadable consistency.
Step 16: Trim domes from cake tops and save crumbs for decorating. If very moist, dry crumbs in a 200°F oven for 15-20 minutes.

Step 17: Place one cake layer on a serving plate, spread about 1 cup frosting over it.
Step 18: Use foil to lift cheesecake from the pan, remove foil, and place cheesecake on cake layer.
Step 19: Spread 1 cup frosting over cheesecake, then add second cake layer. Trim edges if layers don’t align.

Step 20: Frost the outside of the cake smoothly, pipe decorative shells on the top edge, and press crumbs onto the sides and top.
Step 21: Store cake in an airtight container in the refrigerator until ready to serve. Enjoy within 3-4 days.

Tips & Variations

Using room-temperature ingredients ensures a smooth, crack-free cheesecake and moist cake layers.

If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
For a sharper cream cheese flavor, chill the baked cheesecake overnight before assembling the cake.
Try decorating the cake with fresh berries or edible flowers for an elegant touch.

Storage

Keep the cake refrigerated in an airtight container to maintain freshness and moisture. It is best enjoyed within 3-4 days. When ready to serve, remove the cake from the fridge 20-30 minutes beforehand for optimal texture. Leftover cake can be frozen for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

A slice of red velvet cake with three visible layers sits on a white plate with delicate edges on a white marbled surface. The bottom and top layers are deep red and fluffy, with red crumbs scattered on the plate. Between these is a thick, creamy white layer of frosting or cream cheese filling. Another thin layer of white frosting is on top, sprinkled with red velvet crumbs and decorated with small swirls of white frosting near the upper edge. In the background, a larger cake with similar layers and decorations is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and cheesecake a day in advance and refrigerate them. Assemble and frost the cake the day you plan to serve for the best taste and texture.

Why does the cheesecake need a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by providing gentle, moist heat during baking.