Introduction

This Red Velvet Cheesecake is a delightful twist on two classic desserts in one stunning cake. Layers of rich red velvet cake sandwich a creamy cheesecake center, all finished with smooth cream cheese frosting. Perfect for special occasions or any time you want to impress your guests.

A slice of red velvet cake is shown on a white plate, placed on a white marbled surface. The cake has three main layers: the top and bottom layers are dark red with a soft, crumbly texture, and the middle layer is thick and creamy white, smooth and dense. On top of the slice is a layer of white frosting with red crumbs sprinkled on it, topped with small swirls of white frosting. In the background, there is a blurred whole cake with similar layers and frosting and a glass bottle filled with milk. A fork lies in front of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces cream cheese (at room temperature)
½ cup granulated sugar
1 tablespoon all-purpose flour
Pinch salt
¼ cup heavy cream
½ teaspoon vanilla extract
2 eggs (at room temperature)
½ cup unsalted butter (at room temperature)
1½ cups granulated sugar
2 eggs
¼ cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar
1 cup unsalted butter (at room temperature)
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch salt
16 ounces cream cheese (chilled and cut into 16 pieces)

Instructions

Step 1: Preheat oven to 350°F. Prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper.
Step 2: Using an electric mixer on medium-low, beat cream cheese, ½ cup sugar, flour, and pinch of salt until smooth and lump-free, about 3 minutes. Scrape bowl, add heavy cream and ½ teaspoon vanilla, beat to combine.
Step 3: Beat in eggs one at a time, mixing 15 seconds after each. Fold gently with a spatula to ensure even mixing.
Step 4: Pour cheesecake batter into the pan, smooth the top, and bake 40–55 minutes until set with no jiggle. Cool on a wire rack 1 hour, then freeze for at least 3 hours or overnight.
Step 5: Prepare two 9-inch cake pans by greasing, lining bottoms with parchment, buttering parchment, and flouring pans. Preheat oven to 350°F.
Step 6: Beat ½ cup butter and 1½ cups sugar on medium-high until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating about 1 minute each. Scrape bowl.
Step 7: Mix cocoa powder, 1 teaspoon vanilla extract, and red food coloring into a paste. Add to batter, mix on medium speed until fully combined, scraping bowl as needed.
Step 8: On low speed, add half the buttermilk, then half the flour; mix until combined. Repeat with remaining buttermilk and flour. Beat on high until smooth.
Step 9: Add salt, baking soda, and vinegar on low speed. Beat on high for 2 minutes until smooth and combined.
Step 10: Divide batter evenly between pans and bake 30 minutes or until a skewer comes out clean. Cool 10 minutes in pans, then transfer to racks to cool completely.
Step 11: For frosting, beat 1 cup butter, powdered sugar, 2 teaspoons vanilla, and pinch of salt on low until smooth. Increase speed and add chilled cream cheese pieces one at a time, mixing until smooth. Beat 2 more minutes.
Step 12: Level cake tops if needed. Place one cake layer on serving plate. Remove cheesecake from freezer and springform pan, carefully removing parchment. Trim cheesecake edges if wider than cake layers.
Step 13: Place cheesecake layer on first cake, then top with second cake layer upside down. Spread a thin crumb coat of frosting over cake. Chill 30 minutes to set.
Step 14: Apply a generous layer of frosting and decorate as desired. Keep refrigerated, and bring to room temperature for 20 minutes before serving.

Tips & Variations

Use room temperature ingredients for smoother batter and creamier cheesecake.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
For extra flavor, add 1 teaspoon espresso powder to the cake batter to enhance the cocoa taste.
Chill the cream cheese for frosting well so it blends smoothly without becoming runny.
Decorate the cake with fresh berries or white chocolate shavings for an elegant finish.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting and enhance flavor. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A round red velvet cake with two thick red layers separated by white cream layers sits on a white plate on a white marbled surface. The outside is covered in smooth white frosting, with crumbs of red cake sprinkled on the sides and top. The top edge is decorated with a ring of white frosting swirls. One slice is cut and placed on a smaller white plate in front of the cake, showing the clear layers. Red crumbs scatter around the plates and a vintage silver knife lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake and cake layers ahead of time?

Yes, both the cheesecake and cake layers can be made up to two days in advance. Keep the cheesecake frozen until assembly and store cake layers wrapped at room temperature or in the fridge.

What if I don’t have a springform pan?

A springform pan is best for easy cheesecake removal, but if you don’t have one, use a regular cake pan lined with parchment and carefully loosen the edges with a spatula before inverting onto a plate.