If you’re on the lookout for a show-stopping dessert that’s as indulgent as it is beautiful, this Red Velvet Cheesecake Cake Recipe will absolutely blow your mind. Imagine the perfect harmony of smooth, creamy cheesecake nestled between layers of rich, moist red velvet cake, all cuddled up beneath a cloud of luscious cream cheese frosting. This cake is a heavenly blend of flavors and textures that will make any celebration truly unforgettable. Whether you’re a baker searching for your new signature dessert or simply want to treat yourself and your loved ones, this recipe is pure magic on a plate.

Ingredients You’ll Need

The image shows a top view of various ingredients arranged neatly on a white marbled surface. There is a clear glass measuring cup filled with a light yellow liquid in the center. Above it, there are two white bowls, one filled with granulated sugar and the other with white flour. To the left of the measuring cup, there is a small clear glass filled with a creamy white liquid, a white bowl with a thick white cream, and a small metal cup filled with a light brown liquid. Below and to the left of the measuring cup, there is a small white bowl filled with cocoa powder. To the bottom right, two white eggs are placed side by side, and next to them is a small beige bowl with a white powder, likely baking soda or salt. A small black bottle labeled

This Red Velvet Cheesecake Cake Recipe uses a combination of straightforward, pantry-friendly ingredients that come together to create layers of delicious complexity. Each ingredient plays a vital role in delivering the right balance of flavor, texture, and that striking red color.

16 ounces cream cheese (for cheesecake layer): Make sure it’s softened for a smooth, creamy batter without lumps.
3/4 cup sugar: Sweetness to perfectly balance the tanginess of the cheesecake and enhance the cake layers.
2 large eggs (cheesecake layer): These help give the cheesecake structure and a silky mouthfeel.
1/2 cup sour cream (cheesecake layer): Adds moisture and a subtle tang to the cheesecake.
2 teaspoons vanilla extract (cheesecake layer): Infuses warm, comforting notes to the cheesecake.
2 tablespoons flour (cheesecake layer): Provides gentle structure to keep the cheesecake firm yet tender.
2 large eggs (red velvet cake): Rich binders that add lift to the cake layers.
1 1/2 cups sugar (red velvet cake): Sweetens the red velvet to perfection.
1 1/2 cups vegetable oil: Keeps the red velvet extremely moist and tender.
1 cup low-fat buttermilk: Contributes to the cake’s tangy flavor and soft crumb.
1 ounce red food coloring: Classic red velvet’s eye-popping color comes from this.
1 tablespoon apple cider vinegar: Reacts with baking soda to provide lift and a subtle tang.
1 teaspoon vanilla extract (red velvet cake): Enhances the overall flavor depth.
3 cups flour: The base of the cake’s structure making each bite perfectly cakey.
3 tablespoons unsweetened cocoa powder: Adds that signature subtle chocolate hint typical of red velvet.
1 1/2 teaspoons baking soda: The leavening agent that gives the cake its delightful rise.
1 teaspoon salt: Balances and boosts the other flavors.
24 ounces cream cheese (frosting): Softened for a tangy, silky frosting base.
1/2 cup unsalted butter (frosting): Adds richness and smoothness to the frosting.
3 tablespoons sour cream (frosting): Lightens the frosting and imparts a delicate tartness.
1 tablespoon vanilla extract (frosting): Gives the frosting a warm, inviting aroma.
6 1/2 cups powdered sugar: Sweetens and thickens the frosting for perfect spreadability.
6 ounces white chocolate bar (to finish): Shaved thinly for a gorgeous, delicate garnish that adds a bit of crunch.

How to Make Red Velvet Cheesecake Cake Recipe

Step 1: Make the Cheesecake Layer

Start by preheating your oven to 350 degrees and preparing a 9-inch springform pan with baking spray and a parchment paper disc. In a stand mixer, beat softened cream cheese and sugar until smooth, then mix in the sour cream, eggs one at a time, vanilla, and flour until completely combined. Pour the filling evenly into the pan and bake for 30-35 minutes. Once baked, let it cool gently in the oven with the door slightly open for 20 minutes before refrigerating the cheesecake for at least 2 hours until chilled and firm enough to layer.

Step 2: Bake the Red Velvet Cake Layers

While the cheesecake chills, preheat your oven again to 350 degrees and prepare two 9-inch cake pans with baking spray and parchment discs. Whisk eggs, sugar, and vegetable oil in a large bowl until well combined. Stir in buttermilk, red food coloring, apple cider vinegar, and vanilla extract for that classic tang and vivid color. Sift together the flour, cocoa powder, baking soda, and salt, then fold gently into the wet ingredients until just mixed to keep the crumb light and tender. Pour the batter evenly into pans and bake 30-35 minutes. Cool the layers completely on cooling racks after removing gently from pans.

Step 3: Prepare the Cream Cheese Frosting

For the irresistible frosting, beat the softened cream cheese, unsalted butter, sour cream, and vanilla extract in a stand mixer until light and fluffy. Gradually add powdered sugar one cup at a time, mixing thoroughly after each addition until smooth and creamy. This frosting will be the perfect blend of tangy and sweet to complement both the cheesecake and red velvet layers.

Step 4: Assemble Your Red Velvet Cheesecake Cake Recipe

Place a spoonful of frosting on your cake stand to keep the first cake layer stable. Level each red velvet layer with a serrated knife, saving any trimmings for decoration later, and brush off crumbs carefully. Layer the first red velvet cake on the stand, spread 1 cup of cream cheese frosting evenly on top, then place the chilled cheesecake layer on top, peeling off the parchment paper gently. Add another cup of frosting over the cheesecake layer, then top with the second red velvet cake layer. Cover the entire cake with a crumb coat of frosting and refrigerate for 30 minutes to set. Finish with a generous coat of remaining frosting, press the crumbled cake pieces halfway up around the sides for texture, pipe swirly mounds on top, and finally, sprinkle with shaved white chocolate for that elegant finishing touch.

How to Serve Red Velvet Cheesecake Cake Recipe

The image shows a two-layer cake on a clear glass stand with a white marbled surface underneath. The bottom layer is a deep red color with a rough texture, and on top of it is a thin layer of smooth white cream. The top layer is a light beige color and has a soft, creamy frosting being spread on it with a knife. The frosting is thick, smooth, and light tan in color, creating gentle swirls as it is spread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elegant toppings make all the difference, and this cake is no exception. The shaved white chocolate adds a subtle crunch and creamy sweetness that contrasts beautifully with the tangy cream cheese frosting. You can also add fresh berries like raspberries or strawberries to enhance color and add a fruity burst that pairs naturally with the cake’s richness.

Side Dishes

This decadent cake is a dessert star on its own, but if you want to round out your serving, consider pairing it with lightly whipped cream or a simple scoop of vanilla bean ice cream. The cool, creamy sides balance the cake’s dense richness without overpowering the complex layers of taste.

Creative Ways to Present

Serving this Red Velvet Cheesecake Cake Recipe at a party? Slice it into perfect wedges and arrange on a platter dusted lightly with cocoa powder or powdered sugar for a beautiful presentation. For smaller gatherings, serve individual mini cakes by layering cut pieces with frosting in clear glasses. The visual contrast is stunning and super fun for guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep the cake refrigerated in an airtight container or covered well with plastic wrap to preserve freshness. It will stay delicious for 3-4 days, giving you ample opportunity to enjoy the luscious layers without rush.

Freezing

If you want to prep ahead or save some for later, this cake freezes beautifully. After assembling and frosting, wrap the whole cake tightly in plastic wrap and then foil to prevent freezer burn. It can be stored frozen for up to 2 months. Thaw in the refrigerator overnight before serving for best texture.

Reheating

Because this is a cheesecake and cream cheese frosted cake, reheating is not recommended as it may affect the texture of the frosting and the cheesecake layer. Instead, bring slices to room temperature for about 20-30 minutes before serving to allow the full flavor and creaminess to shine through.

FAQs

Do I have to use red food coloring for the red velvet cake?

Yes, the red food coloring is what gives red velvet its iconic vibrant color, but if you prefer, you can reduce the amount slightly or use natural alternatives like beet juice powder. Just note the color may come out less intense.

Can I make this cake without a stand mixer?

Absolutely! You can use a hand mixer or even mix by hand with a whisk, though it may take a bit more elbow grease. Just make sure the cream cheese is softened very well for smooth mixing.

What type of cream cheese is best for this recipe?

Full-fat cream cheese works best as it provides the creamiest texture and richest flavor for both the cheesecake layer and frosting. Avoid low-fat or whipped varieties for best results.

Can I make the cheesecake layer and red velvet cake layers in advance?

Definitely! The cheesecake can be made and chilled up to a day ahead, as can the red velvet layers. This makes assembling the cake on the day of your event much easier and less rushed.

How do I avoid the cheesecake cracking?

To prevent cracks, bake the cheesecake at the correct temperature and avoid overheating. Also, after baking, let it cool gently with the oven door open slightly, and don’t rush chilling in the fridge. These steps help maintain a smooth surface.

Final Thoughts

This Red Velvet Cheesecake Cake Recipe is one of those rare desserts that feels like an indulgent hug made into a cake. The creamy cheesecake layer nestled between tender red velvet cakes, all wrapped up in heavenly cream cheese frosting, creates a slice worth savoring again and again. I wholeheartedly encourage you to try this recipe next time you want to wow your friends and family — it’s a guaranteed crowd-pleaser, and I promise your kitchen will smell incredible while baking!