Red Velvet Cheesecake Cake Recipe

If you’re on the hunt for a show-stopping dessert that brings together the best of two worlds, this Red Velvet Cheesecake Cake Recipe is exactly what you need. Picture layers of moist, beautifully red velvet cake intertwined with a luscious, creamy cheesecake center, all wrapped in a dreamy cream cheese frosting. It’s not just a cake; it’s a celebration on a plate, perfect for gatherings, special occasions, or whenever you want to treat yourself to something truly decadent. The way the tangy cheesecake layer complements the gentle cocoa notes and vibrant color of the red velvet is simply irresistible.

Ingredients You’ll Need

This recipe uses simple, essential ingredients that come together to create delightful textures and flavors. From the tangy cream cheese adding richness, to the splash of red gel food coloring giving that iconic crimson hue, each component plays its part perfectly.

• 12 oz Cream cheese, room temperature: Adds creamy richness to the cheesecake filling and frosting.
• 1/4 cup White granulated sugar: Sweetens the cheesecake layer subtly without overpowering.
• 1 TBSP All-purpose flour: Helps to stabilize the cheesecake and keep it smooth.
• 1 tsp Pure vanilla extract: Enhances the overall flavor with warm, sweet notes.
• 1 Large egg, room temperature: Binds the cheesecake ingredients together for a silky texture.
• 3 cups All-purpose flour: Forms the sturdy base of the red velvet cake layers.
• 1/4 cup Unsweetened cocoa powder (Dutch process): Provides the subtle chocolate flavor essential for red velvet.
• 2 tsp Baking powder: Gives the cake a light and fluffy rise.
• 1 tsp Baking soda: Reacts with vinegar to enhance the cake’s tenderness.
• 1 tsp Salt: Balances the sweetness and boosts flavor complexity.
• 1 cup Oil (canola or vegetable): Keeps the cake moist and tender without added butteriness.
• 1 1/2 cups White granulated sugar: Sweetens the red velvet batter for perfect balance.
• 1 tsp White vinegar: Reacts with baking soda to create lift and tenderness in the cake.
• 3 Large eggs, room temperature: Adds structure and richness to the cake batter.
• 3/4 cup Sour cream or Greek yogurt, room temperature: Contributes tanginess and moistness to the cake.
• 1 cup Buttermilk, room temperature: Adds slight acidity and creates a tender crumb.
• 1 tsp Red gel food coloring: Delivers that signature deep red color without thinning the batter.
• 4 oz Cream cheese, room temperature (for frosting): Adds a tangy creaminess to the frosting.
• 1 cup Unsalted butter, room temperature: Creates a fluffy and smooth frosting texture.
• 3 cups Powdered sugar, sifted: Sweetens and thickens the frosting with a silky finish.
• 1 tsp Pure vanilla extract (for frosting): Rounds out the frosting flavor with warm sweetness.

How to Make Red Velvet Cheesecake Cake Recipe

Step 1: Prepare the Cheesecake Layer

Begin by beating 12 oz of cream cheese with 1/4 cup granulated sugar using a hand mixer on high speed until smooth and creamy, about one minute. Next, add 1 tablespoon of all-purpose flour and 1 teaspoon of vanilla extract, mixing on medium speed until combined. Finally, incorporate 1 large egg on low speed just until mixed evenly. This creamy cheesecake mixture is what will create the delicious surprise center inside your red velvet cake.

Step 2: Preheat Oven and Prepare Pan

Set your oven to 350°F (175°C). Spray your 9×9 inch baking pan with baking spray, then line the bottom with parchment paper, and spray again. This double layer ensures your cake releases easily without any sticking, keeping those beautiful layers intact.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together 3 cups of all-purpose flour, 1/4 cup Dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. This blend builds the perfect base for your red velvet cake’s flavors and texture.

Step 4: Combine Wet Ingredients

In a large bowl, whisk together 1 cup oil, 1 1/2 cups granulated sugar, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 3/4 cup sour cream (or Greek yogurt), 3 large eggs, 1 cup buttermilk, and 1 teaspoon red gel food coloring. Whisk until the mixture is smooth, fully combined, and vibrantly colored.

Step 5: Incorporate Dry Ingredients

Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Be careful not to overmix; you want just enough to combine so the batter stays light and tender.

Step 6: Layer the Batter

Pour half of the red velvet batter into the prepared pan, spreading it evenly. Then carefully dollop the cheesecake batter over the red velvet layer using a spoon or cookie scoop. Use an offset spatula to spread the cheesecake layer smoothly over the cake batter. Finally, top with the remaining red velvet batter and gently spread it out to cover the cheesecake layer completely.

Step 7: Bake the Cake

Bake the layered cake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center—if it comes out clean, your cake is perfectly baked with that ideal combination of moist and tender yet structured layers.

Step 8: Cool the Cake

Allow the cake to rest in its pan for 10 minutes. Then transfer it to a wire cooling rack to cool completely. This cooling step is crucial to prevent the frosting from melting and to let all the flavors settle beautifully.

Step 9: Prepare Cream Cheese Frosting

Sift 3 cups of powdered sugar into a medium bowl and set aside. Using a stand or hand mixer, beat 1 cup of unsalted butter on high speed for about two minutes until fluffy. Add 4 oz cream cheese and beat for an additional minute on high speed, scraping down the bowl as needed. Gradually blend in the powdered sugar while mixing on medium speed, then add 1 teaspoon vanilla extract and whip on high until smooth and creamy.

Step 10: Frost and Decorate

Spread the frosting evenly over the completely cooled cake for a smooth, luscious finish. If you’re feeling festive or want to add a little flair, sprinkle with colorful Christmas sprinkles or your favorite cake decorations to make it pop visually and add a bit of crunch.

How to Serve Red Velvet Cheesecake Cake Recipe

Garnishes

Serve your Red Velvet Cheesecake Cake Recipe with a light dusting of cocoa powder, a few fresh raspberries, or a dollop of whipped cream for a fresh contrast. These simple garnishes elevate the cake’s presentation and add complementary textures and flavors.

Side Dishes

This cake pairs wonderfully with a cup of strong coffee or a glass of cold milk. For a slightly indulgent twist, serve alongside a scoop of vanilla bean ice cream or a fruity coulis to balance out the richness.

Creative Ways to Present

Try slicing the cake into smaller squares and layering them between elegant plates with fresh mint leaves for a fancy dessert spread. You can also serve individual portions in clear glass jars to showcase the layers, making each serving feel extra special and Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This helps maintain freshness and prevents the cake from drying out, letting you enjoy that luscious cream cheese frosting day after day.

Freezing

If you want to save your Red Velvet Cheesecake Cake Recipe for longer, wrap it securely in plastic wrap and then foil before freezing. When stored this way, it keeps well for up to 2 months. Thaw it overnight in the fridge before serving for best results.

Reheating

Since this is a creamy, frosting-rich cake, it’s best enjoyed cold or at room temperature. If you prefer it slightly warmer, let slices sit out for about 30 minutes before eating rather than microwaving, which can cause the frosting to separate or melt unevenly.

FAQs

Can I use regular food coloring instead of gel?

While regular liquid food coloring can work, gel food coloring is recommended because it provides a more vibrant color without altering the batter’s consistency. Using too much liquid coloring risks making the cake too wet or dense.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. This homemade version provides the acidity needed to react with baking soda and tenderize the cake.

Can I make this cake in a different size pan?

Yes! Just remember to adjust the baking time accordingly. A larger pan will bake faster with thinner layers, while a smaller pan will require more time. Keep an eye on the cake and test doneness with a toothpick.

How do I prevent the cheesecake layer from cracking?

Mix the cheesecake batter gently and avoid overbeating to minimize air bubbles. Also, make sure your ingredients are at room temperature to help with even baking and less cracking.

Is this cake suitable for freezing after frosting?

Yes, but freezing a frosted cake can sometimes cause the frosting to change texture slightly. For best results, freeze the unfrosted cake layers and apply fresh frosting after thawing.

Final Thoughts

You can’t go wrong with the Red Velvet Cheesecake Cake Recipe when you want a dessert that impresses and delights. It’s a perfect blend of rich, tangy cheesecake and tender, velvety cake that feels like a warm hug in every bite. I promise once you make this, it’ll become a beloved staple for your celebrations and sweet cravings. So roll up your sleeves and treat yourself to this luscious, unforgettable cake—you deserve it!

Red Velvet Cheesecake Cake Recipe

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• Author: admin
• Total Time: 1 hour 35 minutes
• Yield: 16 servings 1x

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Description

This Red Velvet Cheesecake Cake is a decadent layered dessert that combines the rich flavors of classic red velvet cake with a creamy, tangy cheesecake center, all topped with smooth cream cheese frosting. Perfect for celebrations, it offers a moist texture, vibrant color, and indulgent taste in every bite.

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Ingredients

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Cheesecake Layer

• 12 oz Cream cheese, room temperature
• 1/4 cup White granulated sugar
• 1 TBSP All-purpose flour
• 1 tsp Pure vanilla extract
• 1 Large egg, room temperature

Red Velvet Cake Batter

• 3 cups All-purpose flour
• 1/4 cup Unsweetened cocoa powder (Dutch process)
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Oil (canola or vegetable)
• 1 1/2 cups White granulated sugar
• 1 tsp White vinegar
• 3 Large eggs, room temperature
• 3/4 cup Sour cream or Greek yogurt, room temperature
• 1 cup Buttermilk, room temperature
• 1 tsp Red gel food coloring

Cream Cheese Frosting

• 4 oz Cream cheese, room temperature
• 1 cup Unsalted butter, room temperature
• 3 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract

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Instructions

1. Prepare Cheesecake Layer: In a small bowl, use a hand mixer to beat the cream cheese and sugar on high speed for 1 minute until smooth. Add flour and vanilla extract, mixing on medium speed until combined. Add the egg and mix on low speed until just incorporated. Set aside.
2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray a 9×9 inch baking pan with baking spray, line the bottom with parchment paper, and spray again to ensure easy release.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
4. Combine Wet Ingredients: In a large bowl, whisk oil, granulated sugar, white vinegar, vanilla extract, sour cream, eggs, buttermilk, and red gel food coloring until smooth and evenly mixed.
5. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.
6. Layer the Batter: Spread half of the red velvet batter evenly into the prepared pan. Dollop the cheesecake batter over the red velvet batter using a spoon or cookie scoop. Use an offset spatula to spread the cheesecake batter evenly. Top with the remaining red velvet batter and spread smoothly.
7. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Let the cake sit in the pan for 10 minutes, then transfer it to a wire cooling rack and cool completely before frosting.
9. Prepare Cream Cheese Frosting: Sift powdered sugar into a medium bowl and set aside. Using a stand or hand mixer, beat butter on high speed for 2 minutes until fluffy. Add the cream cheese and beat on high speed for an additional minute. Scrape down the sides of the bowl.
10. Finish Frosting: Gradually add the powdered sugar while mixing on medium speed until combined. Add vanilla extract and beat on high speed until the frosting is smooth and creamy.
11. Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake. Top with Christmas sprinkles for a festive finish.

Notes

• Ensure all dairy ingredients are at room temperature for smoother mixing and better texture.
• Do not overmix the batter to keep the cake light and fluffy.
• Use Dutch process cocoa powder for the best color and flavor in the red velvet cake.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• For a festive look, use seasonal sprinkles or decorations of your choice on top of the frosting.
• Store leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American