Red Velvet Cheesecake Cake

A decadent layered dessert combining moist red velvet cake with a creamy cheesecake center and luscious cream cheese frosting.

Ingredients

Cheesecake Layer

• 2 packages (8 oz each) cream cheese, softened
• ⅔ cup granulated sugar
• 2 eggs
• ⅓ cup sour cream
• 1 tsp vanilla extract

Red Velvet Cake Layers

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract

Instructions

Make the Cheesecake Layer

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs, sour cream, and vanilla; mix until creamy.
4. Pour into a greased 9-inch springform pan.
5. Bake for 40–45 minutes. Cool completely, then chill or freeze.

Make the Red Velvet Cake

1. Increase oven to 350°F (175°C).
2. Grease two 9-inch cake pans.
3. In a bowl, whisk together:
   • flour
   • sugar
   • baking soda
   • salt
   • cocoa powder
4. In another bowl, combine:
   • oil
   • buttermilk
   • eggs
   • food coloring
   • vanilla
   • vinegar
5. Mix wet and dry ingredients until combined.
6. Divide batter between pans and bake for 25–30 minutes.
7. Cool completely.

Make the Frosting

Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla.

Assemble the Cake

1. Place one red velvet layer on a cake stand.
2. Add cheesecake layer on top.
3. Place second red velvet layer over cheesecake.
4. Frost entire cake with cream cheese frosting.
5. Chill 30 minutes before slicing.

Optional Garnishes

• Red velvet cake crumbs
• White chocolate curls
• Fresh berries

Tips

• Freeze cheesecake layer briefly for easier assembly.
• Use gel food coloring for deeper red color.
• Chill cake before serving for cleaner slices.