Go Back
–+ servings
red velvet layered cheesecake cake

Red Velvet Cheesecake Cake

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9-inch round cake pan 3 pans total
  • 1 9-inch springform pan
  • 1 stand mixer or hand mixer
  • 4 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 offset spatula
  • 3 parchment paper sheet pan-sized
  • 1 Cooling rack
  • 1 Serrated knife
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 16 ounce cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 2 1/2 cup all-purpose flour spooned and leveled
  • 1 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 cup vegetable oil
  • 2 large egg room temperature
  • 1 cup buttermilk room temperature
  • 2 tablespoon red liquid food coloring
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar sifted
  • 12 ounce cream cheese chilled and cubed
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt

Instructions
 

  • Preheat oven to 325°F, line the springform pan and two round cake pans with parchment, and lightly grease the sides.
  • Beat softened cream cheese with 1/2 cup sugar until smooth, then mix in sour cream, 1 teaspoon vanilla, and finally the egg just until combined.
  • Pour cheesecake batter into the springform pan, smooth the top, and bake 30–35 minutes until set at the edges and slightly jiggly in the center.
  • Cool cheesecake in the pan on a rack for 1 hour, then chill until firm.
  • Increase oven temperature to 350°F and line and grease the two 9-inch round cake pans.
  • In a large bowl whisk flour, 1 3/4 cups sugar, baking soda, salt, and cocoa.
  • In another bowl whisk oil, 2 eggs, buttermilk, red food coloring, 2 teaspoons vanilla, and vinegar until homogeneous.
  • Combine wet and dry mixtures, stirring just until smooth without overmixing.
  • Divide batter evenly between the two pans and bake 24–28 minutes until a toothpick comes out with a few moist crumbs.
  • Cool red velvet layers in pans 10 minutes, then turn out onto racks to cool completely.
  • For frosting, beat butter until creamy, add powdered sugar gradually, then beat in chilled cream cheese cubes, 1 teaspoon vanilla, and salt until smooth and fluffy.
  • Level cake layers if needed and remove the chilled cheesecake from the springform pan.
  • Place one red velvet layer on a board, spread a thin layer of frosting, and center the cheesecake on top.
  • Add a thin layer of frosting over the cheesecake and top with the second red velvet layer.
  • Apply a crumb coat of frosting over the entire cake, chill 20 minutes, then finish with a smooth final coat and decorate as desired.

Notes

Bake the cheesecake the day before for easiest assembly, and keep ingredients at the suggested temperatures to prevent curdling and dense layers. If the red food coloring is gel, start with 1 tablespoon and adjust to reach a deep red without tasting bitter. For clean layers, freeze the cheesecake for 30 minutes before stacking and use a serrated knife to level cakes. Avoid overmixing the cake batter to keep it tender, and weigh batter into pans for even thickness. If your kitchen is warm, use slightly chilled cream cheese for frosting to help it hold shape, and refrigerate the finished cake 30–60 minutes before slicing for neat portions.
Tried this recipe?Let us know how it was!