Introduction

This Red Velvet Cheesecake Cake is a delightful combination of rich, creamy cheesecake layered between moist red velvet cake. Topped with smooth cream cheese frosting and white chocolate shavings, it’s a show-stopping dessert perfect for celebrations or any special occasion.

A round red velvet cake with white frosting covering the outside and on top. The cake has two thick dark red layers separated by a thick white cream layer in the middle. The top is covered with thin white chocolate shavings, and a ring of red crumbs decorates the cake's base. A woman's hand is holding a slice of the cake, showing the clear layers and creamy texture inside. The cake sits on a white plate with a beaded edge, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (450g) cream cheese
1/2 cup (115g) sour cream
1/3 cup (80ml) heavy cream
2/3 cup (133g) sugar
2 eggs
1 teaspoon vanilla extract
Pinch of salt
2½ cups (310g) all-purpose flour
2 tablespoons (16g) cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups (300g) sugar
1 cup (240ml) buttermilk, room temperature
3/4 cup + 1 tbsp (200ml) vegetable oil
1 teaspoon vinegar
2 eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons red food coloring
2 teaspoons vanilla extract
1/2 cup (120ml) heavy cream, cold
1/2 cup (115g) butter, softened
2 cups (450g) cream cheese, room temperature
1¼ cups (160g) powdered sugar
1 teaspoon vanilla extract
White chocolate shavings (optional)

Instructions

Step 1: Preheat oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with aluminum foil and place it in a deep roasting pan.
Step 2: In a large bowl, beat 2 cups cream cheese with 2/3 cup sugar on medium speed until smooth. Add 2 eggs one at a time, beating after each addition. Add 1/2 cup sour cream, 1/3 cup heavy cream, a pinch of salt, and 1 teaspoon vanilla extract. Beat until smooth.
Step 3: Pour cheesecake batter into prepared pan. Pour boiling water into roasting pan to come halfway up the sides of the springform pan.
Step 4: Bake for about 45 minutes until completely set. Turn oven off, open door, and let cake cool inside for 30 minutes. Remove cake and cool on wire rack until fully cooled. Freeze for at least 4 hours or overnight.
Step 5: Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round pans.
Step 6: Sift together 2½ cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
Step 7: In another large bowl, beat 1/2 cup butter and 1½ cups sugar until smooth. Add 2 eggs one at a time, beating well after each. Mix in 3/4 cup plus 1 tbsp vegetable oil, 1 teaspoon vinegar, 2 teaspoons vanilla extract, and 1 cup buttermilk. Gradually add dry ingredients, mixing well. Stir in red food coloring until evenly distributed.
Step 8: Divide batter into prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool cakes in pans on wire rack for 10 minutes. Remove from pans and cool completely. Trim tops flat.
Step 10: For frosting, beat 2 cups cream cheese and 1/2 cup softened butter until smooth. Add 1¼ cups powdered sugar and 1 teaspoon vanilla extract. Beat until creamy. In a separate bowl, whip 1/2 cup cold heavy cream to stiff peaks, then gently fold into cream cheese mixture.
Step 11: To assemble, place one red velvet layer on a cake plate. Spread a thin layer of frosting. Remove cheesecake from freezer, trim edges if needed, and place on frosting layer. Spread another thin frosting layer. Top with second red velvet layer.
Step 12: Frost the top and sides evenly. Sprinkle with white chocolate shavings if desired. Use leftover cake crumbs to decorate around the base.
Step 13: Refrigerate assembled cake for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

For a taller red velvet cake, use the same batter in 8-inch pans only and bake in layers.
All ingredients should be at room temperature for best texture and smoothness.
You can substitute buttermilk with regular milk plus 1 tablespoon vinegar; let it sit for 5-10 minutes before use.
Use cake flour instead of all-purpose flour for a lighter crumb if preferred.
White chocolate shavings are optional but add a lovely decorative touch and sweetness.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because it contains cream cheese frosting and cheesecake, keep it chilled to maintain freshness. When ready to serve, you can let it sit at room temperature for 15-20 minutes for easier slicing. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A round cake with two thick red sponge layers separated by a thick, white creamy layer is shown on a white plate with small raised dots on the edge. The entire cake is covered in smooth white frosting and topped with many thin, white chocolate shavings. Around the base of the cake is a ring of red crumbs. A woman's hand is holding a slice of the cake to the right side, showing the inside layers clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, the cheesecake layer can be baked and frozen ahead of time for convenience. Just wrap it tightly and freeze until you’re ready to assemble the cake.

What if I don’t have a springform pan?

A springform pan is best for cheesecake because it allows easy removal. If you don’t have one, you can line a regular cake pan with parchment paper and foil to prevent leaks, but be careful when removing the cheesecake.