Name: Indulge in Decadent Red Velvet Cheesecake Cake Bliss
Prep time: 30 min
Cook time: 85 min
Total time: 295 min
Ingredients: 2.5 cups all-purpose flour (Can be substituted with gluten-free blend.); 1.5 cups granulated sugar (No substitutes recommended.); 1 teaspoon baking soda (Ensure it's fresh.); 1 teaspoon salt (No substitutes necessary.); 0.75 cups cocoa powder (Use Dutch-processed for richer taste.); 1 cup vegetable oil (Can be swapped with melted coconut oil or butter.); 1 cup buttermilk (Substitute with milk mixed with vinegar or lemon juice.); 2 large eggs (No substitutes advised.); 2 tablespoons red food coloring (Opt for gel food coloring.); 1 teaspoon vanilla extract (No substitutes needed.); 1 teaspoon white vinegar (Can use lemon juice as an alternative.); 16 ounces cream cheese (Should be softened.); 1 cup granulated sugar (for cheesecake) (Same as above.); 3 large eggs (for cheesecake) (Include one at a time.); 1 teaspoon vanilla extract (for cheesecake) (Same as above.); 2 tablespoons flour (for cheesecake) (Same as above.); 1 cup unsalted butter (Can substitute with vegan butter.); 3-4 cups powdered sugar (No substitutes recommended.); 1 teaspoon vanilla extract (Same as above.); 1-2 tablespoons heavy cream (optional) (Can swap with milk for a lighter option.)

In the heart of every celebration lies a dessert that steals the show, and my Decadent Red Velvet Cheesecake Cake is just that. This culinary marvel marries the rich, velvety texture of red velvet with the creamy bliss of cheesecake, creating an unforgettable treat that dazzles the eyes and delights the palate. Perfect for special occasions, this cake not only makes for a stunning centerpiece but also boasts the irresistible perk of being surprisingly easy to prepare. With each layer offering a harmonious blend of flavors, it promises to elevate any gathering, turning ordinary moments into cherished memories. What’s your favorite occasion to serve a showstopper like this?

Why Will You Love This Cake?

Unforgettable Flavor: The combination of rich red velvet and creamy cheesecake layers offers a flavor explosion that guests will rave about.

Stunning Presentation: This cake’s vibrant color scheme makes it a showstopper that shines on any dessert table, just like my Peach Cobbler Cheesecake.

Easy to Make: Despite its impressive appearance, this cake is straightforward to prepare—perfect for home bakers looking to impress!

Versatile Options: Feel free to customize with fruit toppings or unique frosting flavors, taking inspiration from variations like the Nutella Cheesecake Bars.

Perfect for Celebrations: Ideal for birthdays, anniversaries, or any festive gathering, this cake is sure to create lasting memories!

Red Velvet Cheesecake Cake Ingredients

For the Cake

All-purpose flour – Provides structure and can be substituted with a gluten-free blend for a gluten-free version.
Granulated sugar – Adds sweetness and moisture; no substitutes recommended.
Baking soda – Essential for leavening; ensure it’s fresh for optimal rise.
Salt – Enhances flavor and balances sweetness; no substitutes necessary.
Cocoa powder – Adds a hint of chocolate flavor; use Dutch-processed for a richer taste.
Vegetable oil – Keeps the cake moist; can be swapped with melted coconut oil or butter.
Buttermilk – Provides moisture and activates baking soda; substitute with milk mixed with vinegar or lemon juice.
Large eggs – Adds richness and structure; no substitutes are advised.
Red food coloring – Gives the cake its signature hue; opt for gel food coloring for vibrancy.
Vanilla extract – Enhances flavor; no substitutes needed.
White vinegar – Reacts with baking soda for rise; can use lemon juice as an alternative.

For the Cheesecake Layer

Cream cheese – Key ingredient, should be softened for easier mixing.
Granulated sugar (for cheesecake) – Adds sweetness to the filling; same as above.
Large eggs (for cheesecake) – Include one at a time to maintain smoothness.
Vanilla extract (for cheesecake) – Enhances the cheesecake flavor; same as above.
All-purpose flour (for cheesecake) – Helps stabilize the filling; same as above.

For the Frosting

Unsalted butter – Creates a creamy texture; substitute with vegan butter for a dairy-free version.
Powdered sugar – Sweetens and thickens the frosting; no substitutes recommended.
Heavy cream (optional) – Helps adjust frosting consistency; can be swapped with milk for a lighter option.

Enjoy this Red Velvet Cheesecake Cake that not only tastes divine but also looks stunning!

Step‑by‑Step Instructions for Decadent Red Velvet Cheesecake Cake

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). While it heats, grease and flour two 9-inch round cake pans. For an extra layer of protection, line the bottoms with parchment paper. This not only helps the cake layers to release easily but also ensures they stay beautifully intact for your Red Velvet Cheesecake Cake.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1½ cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and ¾ cup of cocoa powder. Combine these ingredients thoroughly, ensuring even distribution so your cake has a consistent flavor and texture. This blend is crucial for the moistness and richness of your decadent red velvet cake.

Step 3: Combine the Wet Ingredients
In another bowl, mix together 1 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 2 tablespoons of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Beat these together until smooth and well combined. This mixture will add moisture and color, creating a perfect contrast to the dry ingredients for your cake.

Step 4: Blend Dry and Wet Mixtures
Gently pour the wet mixture into the dry ingredients. Using a spatula, fold the batter together until just combined, being careful not to overmix. This will help achieve the tender crumb that characterizes a great Red Velvet Cheesecake Cake. The batter should show no visible dry flour when ready.

Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Place them in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean or with just a few crumbs. Once baked, let them cool in the pans for about 10 minutes.

Step 6: Cool and Transfer
After letting the cakes cool slightly, run a knife around the edges to loosen them. Invert the pans onto a cooling rack, allowing the cakes to cool completely. This step is essential to maintain the structure before adding the cheesecake layer, giving you a solid foundation for your Red Velvet Cheesecake Cake.

Step 7: Prepare the Cheesecake Layer
In a large bowl, beat 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add 3 large eggs, one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract and 2 tablespoons of flour. This cheesecake batter should be thick and creamy, creating another delightful layer in your cake.

Step 8: Bake the Cheesecake Layer
Pour the cheesecake mixture into a greased 9-inch round pan. Bake in the oven at 350°F (175°C) for 40-45 minutes. The cheesecake should be set but still slightly jiggle in the center when done. This baking process creates a luscious, creamy layer that contrasts beautifully with the fluffy red velvet.

Step 9: Cool the Cheesecake
Once baked, cool the cheesecake in the oven with the door ajar for about an hour. This gentle cooling helps prevent cracking. After that, transfer it to the refrigerator and chill until fully set, which should take at least 3 hours. This helps firm up the cheesecake layer, ensuring it holds its shape when stacked.

Step 10: Level and Assemble the Cake
Once all layers are completely cooled, level the tops of the red velvet cakes with a serrated knife for a flat surface. Start stacking them: place one cake layer on your serving platter, then layer on the chilled cheesecake, followed by the second red velvet layer. The contrast of layers in your Red Velvet Cheesecake Cake should be stunning!

Step 11: Make the Frosting
For the frosting, beat 1 cup of softened unsalted butter until fluffy. Gradually add 3-4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until fully incorporated. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach the desired consistency, ensuring it spreads smoothly on your cake.

Step 12: Frost and Chill
Spread the frosting generously over the top and sides of your assembled cake. After frosting, chill the completed Red Velvet Cheesecake Cake in the refrigerator for about 30 minutes. This allows the frosting to set and makes serving easier, enhancing the overall experience of your delicious creation!

What to Serve With Red Velvet Cheesecake Cake?

Imagine the vibrant colors and rich flavors of this show-stopping dessert as the centerpiece of your gathering, perfectly complemented by delightful accompaniments.

Fresh Berries: Juicy strawberries, blueberries, or raspberries add a refreshing tartness that cuts through the creaminess of the cake, enhancing your tasting experience.
Whipped Cream: A generous dollop of lightly sweetened whipped cream not only elevates the presentation but adds a light, airy texture that beautifully balances the dense layers of the cake.
Vanilla Ice Cream: The melting creaminess of vanilla ice cream alongside each slice adds a classic indulgent touch, making each bite even more delightful and irresistible.
Mint Leaves: A sprig of fresh mint on the side introduces a burst of color and a refreshing taste, which beautifully contrasts the rich flavors of the cake.
Chocolate Drizzle: A simple drizzle of warm chocolate sauce creates an extra layer of decadence, enhancing the chocolate notes of the red velvet while offering a visual charm.
Coffee or Espresso: The rich, bold flavors of coffee or espresso pair beautifully with the cake, complementing the cream cheese tang and chocolate undertones, making it an excellent after-dinner choice.
Sparkling Water with Lemon: For a non-sweetened drink option, sparkling water with a squeeze of lemon provides a refreshing palate cleanse between bites, balancing the cake’s sweetness.
Chocolate-Covered Strawberries: These decadent treats mirror the cake’s red color and add a fun, festive touch that can impress guests and enhance the dessert table.

Expert Tips for Red Velvet Cheesecake Cake

Level Layers: Make sure both cake and cheesecake layers are completely level before stacking. This ensures stability and a more polished look to your Red Velvet Cheesecake Cake.
Chill Cheesecake: Allow the cheesecake layer to chill thoroughly before adding it to the cake. This prevents deformation and helps maintain its shape during assembly.
Moist Cake: Use the right amount of vegetable oil and buttermilk to ensure the cake stays moist and tender. Too little can lead to dry layers.
Smooth Frosting: For the best frosting texture, beat the butter well before adding powdered sugar. Adjust the consistency with heavy cream if needed for a dreamy finish.
Watch Baking Times: Be vigilant when baking both layers to avoid overbaking. Check for doneness a few minutes before the suggested time to achieve a perfect, moist cake.

Make Ahead Options

These Red Velvet Cheesecake Cake components are perfect for meal prep, allowing you to save time and create this indulgent dessert ahead of your celebration. You can bake the red velvet cake layers up to 24 hours in advance; just wrap them tightly in plastic wrap to retain moisture and prevent them from drying out. The cheesecake layer can be made up to 3 days ahead, stored in an airtight container in the refrigerator. When you’re ready to assemble, simply level the cooled cake layers, stack them with the chilled cheesecake, and frost as desired. This way, you’ll have a stunning Red Velvet Cheesecake Cake ready to impress your guests with minimal last-minute effort!

Red Velvet Cheesecake Cake Variations

Feel free to get creative and make this delightful dessert your own with these tasty twists!

Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free treat. It will still taste just as fabulous without sacrificing texture!
Chocolate Lovers: Replace ½ cup of flour with cocoa powder to make a deeper chocolate-flavored cake that’s sure to impress the chocoholics at your gathering.
Citrus Zing: Add the zest of one orange or lemon into your cheesecake layer for a refreshing citrus twist that enhances the overall flavor profile beautifully.
Flavor Boost: Infuse the frosting with unique flavor extracts like almond or mint to create a signature touch, similar to my delectable Nutella Cheesecake Bars.
Fruit Toppings: Top the final cake with fresh raspberries or strawberries for a pop of color, freshness, and added sweetness that perfectly complements the richness.
Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the frosting for a decadent touch that adds luxurious sweetness and added gloss to your cake.
Warm Spices: Sprinkle cinnamon or nutmeg into the cake batter for a warm, fragrant spice note that balances the sweetness beautifully. It’s a delightful twist for chilly evenings!
Mini Version: Consider baking in a muffin tin for individual-sized Red Velvet Cheesecake cupcakes, making them perfect for parties or potlucks—ideal for sharing the joy!

Make sure to enjoy this cake during special occasions, just like my stunning Peach Cobbler Cheesecake that brightens any gathering!

How to Store and Freeze Red Velvet Cheesecake Cake

Fridge: Store your Red Velvet Cheesecake Cake in an airtight container for up to 3 days to maintain its delicious taste and texture.

Freezer: Wrap tightly in plastic wrap and aluminum foil before freezing to preserve flavor and freshness. It can be stored for up to 2 months.

Thawing: To enjoy your thawed cake, move it to the fridge overnight. This gradual thawing helps retain its moisture and flavor.

Reheating: If you prefer to serve it warm, slice and microwave individual pieces for about 10-15 seconds, just enough to take the chill off without melting the layers.

Red Velvet Cheesecake Cake Recipe FAQs

What type of flour should I use for the cake?
I recommend using all-purpose flour for the best structure in your Red Velvet Cheesecake Cake. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend, but keep in mind that the texture may vary slightly from the original.

How do I store leftover cake?
Store any leftover Red Velvet Cheesecake Cake in an airtight container in the refrigerator for up to 3 days. This keeps the moistness intact. If you want to save it for a longer period, you can wrap it tightly in plastic wrap and then in aluminum foil; it can last in the freezer for up to 2 months.

Can I freeze the cheesecake layer?
Absolutely! To freeze the cheesecake layer, let it cool completely first. Then, wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight to help maintain the creamy texture.

What should I do if my cheesecake cracks during baking?
If your cheesecake cracks, don’t worry! It happens sometimes. A gentle oven cooling helps prevent this, so next time, after baking, let the oven cool down with the cheesecake inside for about an hour. And if cracks do appear, just cover them with frosting—it’ll taste delicious regardless!

Are there any allergens to consider?
Yes, this Red Velvet Cheesecake Cake contains common allergens such as eggs, dairy (cream cheese and butter), and gluten. If you have guests with dietary restrictions, be sure to ask about allergies. You can make it dairy-free by using vegan butter and a dairy-free cream cheese alternative.