Red Velvet Cheesecake Cake is the ultimate show-stopping dessert, combining two iconic favorites—lusciously rich red velvet cake and creamy vanilla cheesecake—into one spectacular layered creation. With its striking red hue, soft cocoa undertones, and tangy cream cheese frosting, this cake is both a visual and flavorful masterpiece. The contrast of textures—light, fluffy red velvet cake and dense, velvety cheesecake—offers a perfect balance that’s sure to impress at any celebration. Whether served at birthdays, weddings, Valentine’s Day, or holiday gatherings, Red Velvet Cheesecake Cake is a decadent dessert that elevates the classic red velvet experience to a new level of indulgence.
The History of Red Velvet Cheesecake Cake
The origins of red velvet cake date back to the early 20th century when cocoa powder was first incorporated into cakes to create a softer, “velvety” texture—hence the name. Originally, the red hue was a natural reaction between cocoa and acidic ingredients like vinegar or buttermilk, but with the rise of food coloring in the mid-1900s, its vibrant red tone became a visual signature. The cake became especially popular in the American South and gained national fame when the Waldorf-Astoria Hotel in New York served its version during the 1950s. Cheesecake, on the other hand, traces its roots back to ancient Greece, evolving into a beloved dessert across cultures and continents. The modern cream cheese-based cheesecake rose to popularity in the U.S. in the 20th century thanks to companies like Philadelphia Cream Cheese. The fusion of these two desserts—red velvet cake and cheesecake—is a relatively recent but wildly popular innovation, likely born in gourmet bakeries and home kitchens that sought to elevate traditional cakes with luxurious twists. The result is a dessert that captures the rich legacy of both cakes while offering a modern and dramatic presentation.
Ingredients Breakdown
Red Velvet Cake Layers:
- All-purpose flour: The structural base for the cake.
- Granulated sugar: Adds sweetness and balances the tanginess of the buttermilk and cream cheese.
- Unsweetened cocoa powder: Provides a subtle chocolate flavor without overpowering the cake.
- Baking soda: Acts as a leavening agent to give the cake rise.
- Salt: Enhances all the flavors.
- Eggs: Bind the ingredients and help the cake rise.
- Buttermilk: Contributes to the signature tang and soft crumb.
- Vegetable oil: Keeps the cake moist and tender.
- White vinegar: Reacts with the baking soda for lift and maintains the cake’s bright red color.
- Red food coloring: Gives the cake its dramatic red appearance.
- Vanilla extract: Rounds out the flavor.
Cheesecake Layer:
- Cream cheese: The base of the cheesecake, rich and tangy.
- Granulated sugar: Sweetens the cheesecake layer.
- Sour cream: Adds creaminess and a slight tang.
- Eggs: Give the cheesecake structure and help it set.
- Vanilla extract: Enhances the overall flavor.
Cream Cheese Frosting:
- Cream cheese: The main component, providing tang and richness.
- Butter: Adds smoothness and stability.
- Confectioners’ sugar: Sweetens and thickens the frosting.
- Vanilla extract: For depth of flavor.
- Pinch of salt: Balances sweetness.
Step-by-Step Recipe
1. Prepare the Cheesecake Layer (Make Ahead)
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until fully combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated—do not overmix. Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the center is set and only slightly jiggles. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
2. Prepare the Red Velvet Cake Layers
Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, whisk the sugar, oil, eggs, buttermilk, vinegar, red food coloring, and vanilla until well combined. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese and butter together until smooth and fluffy—about 3 minutes. Gradually add the confectioners’ sugar, beating on low until incorporated. Add the vanilla extract and a pinch of salt, then beat on high speed until light and creamy—another 2–3 minutes.
4. Assemble the Cake
Level the cake layers if needed. Place one red velvet cake layer on a cake stand or serving plate. Carefully place the chilled cheesecake layer on top (remove parchment and springform sides first). Top with the second red velvet cake layer. Spread a generous layer of cream cheese frosting on top and around the sides of the cake. Use an offset spatula for smooth, even coverage. For a decorative touch, add red velvet cake crumbs, piped frosting swirls, or shaved white chocolate.
5. Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing. This helps the layers set and makes cutting cleaner. Serve chilled or at cool room temperature.
Tips for the Perfect Red Velvet Cheesecake Cake
Make the cheesecake layer at least one day ahead so it has time to fully chill and firm up—this makes assembly much easier. Use gel or high-quality liquid food coloring for a vibrant red color without watering down the batter. Don’t overmix the cake or cheesecake batters, especially once eggs are added—this can affect texture and cause cracks or toughness. Level your cake layers before stacking to ensure a stable and professional-looking presentation. Use a long serrated knife or cake leveler. Chill the cake after frosting to help the layers set and prevent sliding. For clean slices, dip your knife in hot water and wipe between cuts. If you like extra frosting, double the cream cheese frosting recipe to cover more generously or to add piped decorations. Be sure all ingredients, especially cream cheese, butter, and eggs, are at room temperature for smooth mixing and best texture.
Variations and Customizations
Add chocolate chips or white chocolate chunks to the red velvet layers for added texture and flavor. Use a chocolate cheesecake layer instead of plain for a deeper cocoa profile. Swap the red velvet layers for chocolate cake if you prefer a more intense flavor contrast. Infuse the cheesecake with lemon zest or espresso powder for a unique twist. Turn the recipe into cupcakes by layering red velvet and cheesecake batters in cupcake liners and swirling lightly. For a nutty touch, add chopped pecans or walnuts between the layers or press into the frosting sides. Use a raspberry or cherry sauce drizzle over slices for a fruity finish that pairs beautifully with the richness of the cake.
Health Considerations and Nutritional Value
Red Velvet Cheesecake Cake is a decadent treat, so it’s best enjoyed in moderation. Each slice is calorie-dense, typically ranging from 500 to 700 calories depending on frosting thickness and slice size. It’s high in saturated fat, sugar, and carbohydrates due to the combination of cake, cheesecake, and frosting. However, there are ways to make it slightly lighter without compromising flavor. Use reduced-fat cream cheese in the frosting and cheesecake, substitute Greek yogurt for sour cream, or use applesauce in place of some oil in the red velvet batter. Gluten-free flour blends can be used to make the cake layers suitable for gluten-intolerant guests. If you’re managing sugar intake, consider using a sugar substitute in the frosting and batter—but note that texture and taste may change. While not a “healthy” dessert, it can still be part of a balanced diet when served in reasonable portions and enjoyed occasionally.
FAQ
Can I make the cake ahead of time? Yes! Bake the cheesecake and red velvet layers a day or two in advance and store them in the fridge. Assemble and frost the day of serving.
Can I freeze the cake? You can freeze the cheesecake and cake layers separately. Once assembled and frosted, freezing is not recommended unless the cake is tightly wrapped and protected from air.
Do I need to use food coloring? Technically no, but the signature red color is what gives red velvet its appeal. You can use natural beet-based dyes or leave it out entirely—the flavor won’t change drastically.
What if I don’t have a springform pan? A regular cake pan works, but line it well with parchment and leave overhang to lift the cheesecake out after chilling.
Can I make this gluten-free? Yes, simply use a 1:1 gluten-free flour substitute for the cake layers. The cheesecake layer is naturally gluten-free.
How long will leftovers last? Store leftovers covered in the refrigerator for up to 5 days. The cake may dry out slightly over time, so tightly wrap any cut edges.
Red Velvet Cheesecake Cake
Ingredients
For the Red Velvet Cake Layers:
- 1¼ cups vegetable oil
- 1¼ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon red gel food coloring
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons unsweetened cocoa powder
For the Cheesecake Layer:
- 2 packages 8 oz each cream cheese, softened
- ⅔ cup granulated sugar
- Pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ cup heavy cream
Instructions
- Prepare the Cheesecake Layer (Make Ahead)
- Preheat the oven to 325°F (163°C). Fill a large roasting pan with about 1 inch of hot water and place it on the lower rack of the oven to create a water bath.
- Prepare a 9-inch springform pan by spraying it with nonstick baking spray and lining the bottom with a round of parchment paper.
- In a large mixing bowl, beat the cream cheese and granulated sugar together for 2–3 minutes until smooth and creamy. Add the salt, then the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
- Pour the cheesecake batter into the prepared springform pan and smooth the top. Carefully place the pan in the center rack of the oven above the roasting pan (do not place the cheesecake pan in the water).
- Bake for 45 minutes, then turn the oven off and let the cheesecake sit inside for an additional 30 minutes without opening the door. Remove from the oven and allow to cool completely on the counter.
- Once cooled, remove the outer ring of the springform pan. Cover the cheesecake with plastic wrap and place it in the freezer for several hours or overnight until firm. This will make assembly much easier.
Make the Red Velvet Cake Layers
- Preheat oven to 350°F (177°C). Prepare two 9-inch round cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper rounds.
- In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red gel food coloring until smooth and well combined.
- In a separate bowl, stir together the flour, sugar, baking soda, salt, and cocoa powder. Gradually add the dry ingredients to the wet mixture, stirring just until fully incorporated. Do not overmix.
- Divide the batter evenly between the prepared pans and bake for 32–34 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a large bowl, beat the butter and cream cheese together for 2–3 minutes until smooth and fluffy.
- Add the vanilla extract, then gradually add the powdered sugar, mixing on low speed until incorporated. Add the heavy cream, then increase to high speed and beat for an additional 3–4 minutes, until light and creamy.
Assemble the Cake
- Place one red velvet cake layer on a serving plate or cake stand. Remove the parchment paper from the frozen cheesecake and place it directly on top of the first cake layer. Then, add the second red velvet cake layer on top of the cheesecake.
- Generously frost the top and sides of the cake with the cream cheese frosting, smoothing it out with an offset spatula or bench scraper.
Chill and Serve
- Refrigerate the assembled cake, covered, for at least 1 hour before serving. This helps the layers set and makes slicing easier.
- Store any leftovers covered in the refrigerator for up to 5 days.