Red Velvet Cheesecake Cake

Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 6 hours 5 minutes
Servings: 12–14

Ingredients

For the Cheesecake Layer

• 2 packages (8 oz/225 g each) cream cheese, softened
• ⅔ cup (135 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) sour cream

For the Red Velvet Cake

• 2½ cups (315 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1½ cups (300 g) granulated sugar
• 1 cup (240 ml) vegetable oil
• 2 large eggs
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 2 tablespoons red food coloring

For the Cream Cheese Frosting

• 2 packages (8 oz/225 g each) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

Make the Cheesecake Layer

1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Beat the cream cheese and sugar until smooth.
3. Mix in the eggs one at a time, then add the vanilla and sour cream until fully combined.
4. Pour into the prepared pan and bake for 35–40 minutes, until the center is just set.
5. Cool completely, then freeze for 1–2 hours to make assembly easier.

Make the Red Velvet Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, buttermilk, vanilla, vinegar, and food coloring until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting

1. Beat the cream cheese and butter until smooth and fluffy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Mix in the vanilla and salt until creamy.

Assemble the Cake

1. Place one red velvet cake layer on a serving plate.
2. Spread a thin layer of frosting over the cake.
3. Carefully place the chilled cheesecake layer on top.
4. Add another thin layer of frosting.
5. Top with the second red velvet cake layer.
6. Frost the top and sides of the cake evenly.
7. Refrigerate for at least 2 hours before slicing.

Serving Suggestions

• Garnish with red velvet cake crumbs.
• Decorate with fresh strawberries or raspberries.
• Add white chocolate curls or shavings for an elegant finish.
• Serve chilled with coffee or tea.

Tips

• Freezing the cheesecake layer makes it much easier to stack without breaking.
• Use room-temperature ingredients for the smoothest batter and frosting.
• Avoid overmixing the cake batter to keep the cake light and tender.
• Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.