Picture a big slice of dense red velvet cake thats so rich and deep red you almost can’t believe it, layered with a creamy cheesecake that just melts in your mouth. The bright red and soft white layers isn’t just pretty to look at, its a promise of a flavor explosion in every bite. This dessert takes the classic red velvet cake and smooshes it together with cheesecake, making it a total showstopper at any get-together.
Red velvet cake has a long back story that goes way back to the 1920s and 30s, especially down in the Southern United States. Back then, they used cocoa powder plus a bit of vinegar and buttermilk to get that signature red shade and keep the cake super moist. Over the years, bakers has tried new tricks and added different ingredients, so now we have this red velvet cheesecake cake we all love. It’s like two awesome desserts rolled into one.
Nowadays red velvet shows up at all kinds of celebrations—Valentine’s Day, anniversaries, birthdays, you name it. It’s not just a cake, it’s kinda become a symbol of love and fun. Whether you’re sharing it with friends or celebrating a big day, red velvet cheesecake cake brings a fancy, sweet vibe that makes moments feel extra special. Get ready to dive into the ingredients, how to make it, and some cool decorating ideas for memories that taste as good as they feel.
What is Red Velvet Cheesecake Cake?
Red velvet cheesecake cake is a decadent desert that artfully mixes the classic appeal of red velvet cake with a rich, creamy cheesecake layer. You get alternating layers of moist red velvet and smooth cheesecake, making a dessert that’s both eye-catching and irresistible. The deep red of the cake against the ivory cheesecake gives you a contrast that nobody can ignore.
The taste is a perfect blend of mild chocolate notes from the cocoa and a tangy richness from the cream cheese. The result is a treat that not only looks amazing but also bursts with flavor. Some bakers like to frost it in cream cheese frosting or top it with chocolate shavings, berries, or even edible flowers to give it an extra wow factor.
All in all, red velvet cheesecake cake isn’t just a dessert; it’s an experiance that mashes two favorites into one, making it a hit at birthdays, weddings, and any special occasion.
Ingredients for Red Velvet Cheesecake Cake
To make a show-stopping red velvet cheesecake cake, you’ll need these ingredients for both the cake and cheesecake layers:
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- ½ teaspoon salt
- For the Cheesecake Layer:
- 16 ounces cream cheese (softened)
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- Optional Decoration Ingredients:
- Cream cheese frosting
- Chocolate shavings
- Fresh berries
Directions to Make Red Velvet Cheesecake Cake
Getting the perfect red velvet cheesecake cake is all about following each step so the layers come out just right. Here’s how you do it:
- Prepare the Red Velvet Cake Layers:
- Preheat oven to 350°F (175°C) and grease two cake pans.
- In a bowl, whisk together 2 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, beat 2 cups sugar, 2 eggs, 1 cup buttermilk, 1 cup oil, and 2 teaspoons vanilla until smooth.
- Slowly mix the dry stuff into the wet mix. Then stir in 2 tablespoons red food coloring until the color looks even.
- Divide batter between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely in the pans.
- Make the Cheesecake Layer:
- Beat 16 ounces softened cream cheese until creamy. Add 1 cup sour cream and 1 cup sugar, mix well.
- Crack in 3 eggs, one at a time, mixing each until just blended. Stir in 1 tablespoon vanilla.
- Pour batter into a greased springform pan. Bake at 325°F (163°C) for 50–60 minutes. The edges should look set but center still jiggles a bit.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour. Then chill in fridge, preferably overnight.
- Assemble the Cake:
- Once cooled, remove cakes and cheesecake from their pans.
- Put one red velvet layer on a plate, spread a thick layer of chilled cheesecake over it.
- Add the second red velvet layer on top of the cheesecake and repeat. If you want, frost whole cake with cream cheese frosting for a smooth finish.
Tip: Freeze the cheesecake layer for a little bit before stacking so it holds its shape and you get clean slices.
Tips for Perfecting Your Red Velvet Cheesecake Cake
- Use Room-Temperature Ingredients: Let eggs, cream cheese, and sour cream sit out so they blend easier and give you a smooth batter.
- The Role of Buttermilk: Buttermilk adds moisture and a bit of tang that balances the cake’s sweetness.
- Storing Your Cake: Keep leftovers in an airtight container in the fridge. Eat within 3–4 days for best flavor.
- Alternative Variations: Try gluten-free flour or use flax eggs if you want an egg-free version.
Playing with different tweaks can lead you to your own favorite version.
Serving Suggestions
- Pairings: Serve with whipped cream or a scoop of vanilla ice cream. A drizzle of chocolate or caramel sauce makes it even better.
- Presentation Ideas: Garnish slices with fresh berries or mint leaves. A light dust of powdered sugar gives a nice touch.
- Seasonal Occasions: This cake is perfect for Valentine’s Day, anniversaries, or any holiday—its rich red color and creamy texture fit the mood.
These little extras turn serving this tasty cake into a fun event!
Common Mistakes to Avoid
- Overmixing the Batter: Too much mixing makes the cake tough. Stir just until ingredients come together.
- Undercooking the Cheesecake: If it’s still super jiggly, bake a bit longer. A cracked top often means it wasn’t cooked enough.
- Oven Temperature: Every oven is different. Use an oven thermometer so you know the real heat inside.
Keep these in mind and you’ll have a flawless red velvet cheesecake cake that wows!
FAQs about Red Velvet Cheesecake Cake
- What’s the difference between red velvet cake and red velvet cheesecake cake? Red velvet cheesecake cake has layers of red velvet plus cheesecake filling, while classic red velvet is just the chocolate-flavored cake.
- Can I make it ahead? Yup, you can bake both layers in advance. Assemble on the day you plan to serve, or even a day early for better flavor.
- How should I store it? Keep it in the fridge in an airtight container. Eat within 3–4 days.
- Can I freeze leftovers? Yes, wrap slices in plastic wrap then foil. They’ll last up to 2 months in the freezer.
- What if I don’t have buttermilk? Mix regular milk with a tablespoon of vinegar or lemon juice, let it sit for a few minutes to thicken, then use.
red velvet cheesecake cake
Equipment
- 2 9-inch round cake pans
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 parchment paper
- 1 cooling rack
- 1 plastic wrap
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 3 large eggs room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream optional for consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder for the cake. Mix well and set aside.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the cake batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
- While the cakes are cooling, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and flour, mixing until well combined.
- Pour the cheesecake batter into a greased 9-inch round cake pan and bake in the oven at 350°F (175°C) for about 40-45 minutes, or until set and slightly jiggly in the center.
- Turn off the oven and crack the door open, letting it cool for about an hour before transferring to the refrigerator to chill completely.
- Once the cakes and cheesecake have cooled, level the tops of the red velvet cakes if necessary. Place one red velvet cake layer on a serving plate. Spread a layer of cheesecake on top, then place the second red velvet cake layer on top of the cheesecake.
- In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract and heavy cream (if using) to achieve the desired consistency.
- Frost the top and sides of the layered cake with the buttercream frosting, smoothing it out with a spatula for an even finish.
- Chill the cake in the refrigerator for at least 30 minutes before serving, to allow the layers to set together.
