A red velvet cheesecake cake is a stunning dessert that combines rich red velvet cake with creamy cheesecake. Its vibrant color and indulgent layers make it perfect for special occasions. This guide shares an easy recipe to create this showstopper at home.
The mix of tangy cheesecake and moist, cocoa-infused red velvet is irresistible. You don’t need to be an expert baker to pull off this recipe. With clear steps and simple ingredients, you’ll impress everyone with this dessert.
Whether for birthdays, holidays, or dinner parties, this cake steals the spotlight. We’ll cover everything from baking to assembling for a flawless result. Let’s dive into making a red velvet cheesecake cake that’s as delicious as it looks.
Why You’ll Love This Red Velvet Cheesecake Cake
This red velvet cheesecake cake recipe delivers a perfect balance of flavors and textures. The moist red velvet layers pair beautifully with the creamy, tangy cheesecake center. It’s a dessert that looks complex but is surprisingly manageable.
The vibrant red color and smooth cream cheese frosting make it a visual stunner. It’s ideal for celebrations or any time you want to treat yourself. This cake serves 12–16, making it great for gatherings.
You can prepare parts of this cake ahead, saving time for busy days. The recipe is adaptable for different pan sizes or dietary needs. Your guests will be asking for seconds and the recipe.
Ingredients for Red Velvet Cheesecake Cake
To make this cake, gather these ingredients for both the cheesecake and red velvet layers. Fresh ingredients ensure the best flavor and texture. Here’s what you’ll need for a 9-inch cake:
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ¾ cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon red food coloring (gel preferred)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
- Optional Garnish:
- Red velvet cake crumbs
- White chocolate shavings
Use gel food coloring for a vibrant red hue without altering the batter’s consistency. Room-temperature ingredients blend smoothly for a better texture. Buttermilk adds moisture and a slight tang to the cake.
Equipment You’ll Need
A 9-inch springform pan is ideal for the cheesecake layer and easy removal. Two 9-inch round cake pans work best for the red velvet layers. A stand or hand mixer ensures smooth batter and frosting.
Parchment paper prevents sticking, and a cooling rack is essential for even cooling. A water bath for the cheesecake helps prevent cracks. A spatula or offset knife makes frosting the cake easier.
Step-by-Step Instructions for the Cake
Follow these steps to create a perfect red velvet cheesecake cake. The process is straightforward with some planning. Let’s get started.
Step 1: Prepare the Cheesecake Layer
Preheat your oven to 325°F (160°C). Beat cream cheese and sugar until smooth, about 2 minutes. Add eggs one at a time, then mix in sour cream and vanilla.
Pour into a greased 9-inch springform pan lined with parchment. Place in a water bath and bake for 40–45 minutes, until the center is slightly jiggly. Cool in the oven with the door cracked for 1 hour, then refrigerate for 4 hours or overnight.
Step 2: Bake the Red Velvet Layers
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. In a bowl, sift flour, baking soda, cocoa powder, and salt.
In another bowl, whisk sugar, buttermilk, oil, eggs, food coloring, vinegar, and vanilla. Combine wet and dry ingredients, mixing until smooth. Divide batter between pans and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
Step 3: Make the Cream Cheese Frosting
Beat cream cheese and butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing until smooth. Add vanilla and heavy cream, adjusting for desired consistency.
Chill the frosting for 15 minutes if it’s too soft. It should be spreadable but hold its shape. This frosting complements both the cake and cheesecake layers.
Step 4: Assemble the Cake
Level the red velvet cakes with a knife if needed. Place one red velvet layer on a serving plate and spread a thin layer of frosting. Add the chilled cheesecake layer, then top with the second red velvet cake.
Frost the top and sides with cream cheese frosting, smoothing or creating swirls. Garnish with cake crumbs or white chocolate shavings. Chill for 30 minutes before slicing.
How to Make a Red Velvet Cheesecake Cake
To make a red velvet cheesecake cake, start by baking a cheesecake layer with cream cheese, sugar, eggs, and sour cream in a 9-inch springform pan at 325°F for 45 minutes. Next, prepare two red velvet cake layers using flour, buttermilk, red food coloring, and other staples, baking at 350°F for 25–30 minutes. Once cooled, make a cream cheese frosting with butter, powdered sugar, and vanilla.
Assemble by layering a red velvet cake, a thin layer of frosting, the cheesecake, and the second cake layer, then frost the entire cake. This recipe takes about 2 hours of active time and serves 12–16. Chill before serving for clean slices and a stunning presentation.
You can customize with garnishes like cake crumbs or chocolate curls. This dessert is perfect for celebrations and impresses with its vibrant look and rich flavors.
Tips for a Perfect Red Velvet Cheesecake Cake
Use gel food coloring for a bold red color without thinning the batter. Bake the cheesecake a day ahead to save time and ensure it sets properly. A water bath is crucial to prevent cracks in the cheesecake.
Don’t overmix the red velvet batter to keep it tender and moist. Level cake layers for a stable, even stack. Chill the assembled cake to set the frosting before slicing.
For clean cuts, dip a knife in hot water and wipe between slices. If the frosting is too soft, add more powdered sugar. Store leftovers refrigerated to maintain freshness.
Comparison of Red Velvet Cake Variations
Red velvet cheesecake cake can vary in style and flavor. This table compares three popular approaches.
| Cake Style | Key Features | Best For |
|---|---|---|
| Red Velvet Cheesecake Cake | Cheesecake layer, red velvet cakes, cream cheese frosting | Showstopping celebrations |
| Classic Red Velvet | Single or layered cake, no cheesecake | Traditional dessert lovers |
| Red Velvet Cupcakes | Individual servings, cream cheese frosting | Quick, portable treats |
The cheesecake cake is decadent and ideal for special events. Classic red velvet is simpler and timeless. Cupcakes offer convenience for parties or smaller gatherings.
Serving and Pairing Suggestions
Serve red velvet cheesecake cake chilled for the best texture and clean slices. Pair with coffee or hot chocolate to balance the richness. A glass of milk or sparkling wine also complements the flavors.
This cake is perfect for birthdays, holidays, or dinner parties. Slice thinly for 12–16 servings, as it’s rich and indulgent. Present on a cake stand for a dramatic effect.
Garnish with red velvet crumbs or fresh berries for added flair. A scoop of vanilla ice cream on the side enhances the experience. Guests will love the vibrant color and creamy taste.
Storing Your Red Velvet Cheesecake Cake
Store the cake in the fridge, tightly covered, for up to 5 days. Use an airtight container or plastic wrap to prevent drying out. Keep garnishes separate until serving to avoid sogginess.
To freeze, wrap unfrosted cake and cheesecake layers separately in plastic wrap and foil. Store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before assembling and frosting.
Avoid leaving the cake out for more than 2 hours to prevent spoilage. Chill promptly after serving to maintain texture. This keeps your cake fresh and delicious.
Creative Variations to Try
Add a layer of chocolate ganache between the cheesecake and red velvet for extra decadence. Swap the cream cheese frosting for whipped cream for a lighter finish. Incorporate a raspberry swirl into the cheesecake for a fruity twist.
Make mini versions in a muffin tin for individual servings. Use a gluten-free flour blend for a dietary-friendly option. Add cocoa powder to the frosting for a chocolatey boost.
Try topping with white chocolate curls or edible flowers for elegance. These variations keep the recipe versatile and exciting. Experiment to match your taste or event theme.
Summary
This red velvet cheesecake cake recipe is a decadent, eye-catching dessert that’s easier to make than it looks. With moist red velvet layers, creamy cheesecake, and rich frosting, it’s perfect for any celebration. This guide provides clear steps, tips, and variations for success.
Ideal for holidays, birthdays, or special gatherings, this cake serves 12–16 and impresses with its bold flavor and look. Customize with garnishes or flavors to make it your own. Try this recipe for a dessert that wows every time.
FAQ
Why did my cheesecake crack?
Cracks can happen from overmixing, rapid cooling, or no water bath. Use a water bath and cool the cheesecake slowly in the oven. Avoid overbeating the batter.
Can I use liquid food coloring?
Gel food coloring is best for a vibrant red without thinning the batter. If using liquid, reduce milk slightly to compensate. Test a small batch first.
How do I store red velvet cheesecake cake?
Refrigerate in an airtight container for up to 5 days. Freeze unfrosted layers for up to 2 months, wrapped tightly. Thaw in the fridge before assembling.
Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for the red velvet layers. Ensure all ingredients are gluten-free. The texture will be similar.
How do I get clean cake slices?
Chill the cake for 30 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts. This ensures neat, professional slices.