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Red Velvet Cheesecake Cake – Easy Special Occasion Dessert

Red Velvet Cheesecake Cake

This Red Velvet Cheesecake Cake is a show-stopping dessert that combines two classics—moist, tender red velvet cake and a rich, creamy cheesecake layer—all wrapped up in luscious cream cheese frosting. Perfect for special occasions, holidays, or anytime you want to impress with a bakery-quality treat.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Celebration Cake, Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 oz red food coloring (liquid or gel)
  • 24 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 large egg, room temperature
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
  • 0.5 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon heavy cream or milk (optional, for spreading consistency)

Method
 

  1. Step 1: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth, then mix in the egg, sour cream, and vanilla extract until creamy. Pour into the pan and bake for 35–40 minutes or until set. Let cool completely, then chill.
  2. Step 2: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  3. Step 3: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in buttermilk, vanilla, vinegar, and red food coloring. Gradually add dry ingredients, mixing until just combined.
  4. Step 4: Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
  5. Step 5: Level the cake layers if needed. Place one red velvet layer on a serving plate, then carefully place the chilled cheesecake on top. Add the second red velvet layer on top of the cheesecake.
  6. Step 6: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla, salt, and heavy cream if needed for a soft, spreadable texture.
  7. Step 7: Frost the cake with cream cheese frosting, smoothing the sides and top. Chill for at least 1 hour before slicing for clean layers. Garnish with red velvet crumbs or white chocolate curls if desired.

Notes

For best results, bake the cheesecake a day ahead to allow time for chilling and firming. Store the finished cake in the refrigerator for up to 4 days.