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The Ultimate Red Velvet Cheesecake Cake Recipe

This Ultimate Red Velvet Cheesecake Cake is a showstopper! Layers of moist red velvet cake and creamy cheesecake will wow every guest!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Layer:
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1 tablespoon vanilla extract
For the Red Velvet Cake:
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
For the Frosting:
  • 8 ounces cream cheese at room temperature
  • 3 1/2 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream of coconut optional

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

Method:
  1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, beat together the cream cheese and granulated sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream and vanilla extract until fully combined. Pour this mixture into a greased 9-inch round cake pan and smooth the top. Bake for about 40-45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight if possible.
  2. Step 2: In a large mixing bowl, cream together the unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs, buttermilk, red food coloring, vanilla extract, and vinegar, mixing until well combined.
  3. Step 3: In another bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix!
  4. Step 4: Divide the red velvet batter evenly between the two prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  5. Step 5: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the 8 ounces of cream cheese and 3 1/2 cups of powdered sugar until smooth. Add the vanilla extract and cream of coconut (if using), mixing until well combined.
  6. Step 6: Once the cheesecake layer and the red velvet cakes are completely cool, it’s time to assemble! Place one layer of red velvet cake on a serving plate. Spread a generous layer of cream cheese frosting on top, then carefully place the cheesecake layer on top of the frosting. Add another layer of frosting on top of the cheesecake, followed by the second layer of red velvet cake. Spread frosting over the top and sides of the entire cake, smoothing it out as you go. Decorate with any additional toppings you like, such as grated chocolate or fresh berries.

Notes

  • Make sure all your ingredients are at room temperature for the best results.
  • Do not overmix the cake batter; this can lead to a dense cake.
  • For a beautiful presentation, use a cake scraper to smooth the frosting.
  • If you want to save time, you can prepare the cheesecake layer a day ahead.