Red Velvet Cheesecake Cake

Have you ever wanted to take the irresistible flavors of red velvet cake and blend them with the creamy indulgence of cheesecake?

Well, here’s the ultimate treat that’s going to make you look at dessert in a whole new way. Red velvet cheesecake cake combines two favorites into one decadent dessert.

The moist, vibrant layers of red velvet cake are paired with a rich and smooth cheesecake filling that will have your taste buds dancing with every bite.

It’s a showstopper for any occasion, whether it’s a birthday, a special dinner, or just a moment to enjoy something extraordinary.

And the best part? You don’t need to be a baking pro to create this masterpiece. Let’s get into it!

Red Velvet Cheesecake Cake Recipe

Ingredients

For The Cheesecake Layer

450 g cream cheese, fully softened
120 g granulated sugar
1 tablespoon cornstarch
2 large eggs, at room temperature
120 ml heavy cream
2 teaspoons pure vanilla extract
1 pinch fine salt

For The Red Velvet Cake Layers

300 g all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
115 g unsalted butter, softened
120 ml neutral oil
200 g granulated sugar
2 large eggs, at room temperature
240 ml buttermilk, at room temperature
Red food color, liquid or gel, as needed for deep red color

1 teaspoon white vinegar
2 teaspoons pure vanilla extract

For The Cream Cheese Frosting

450 g cream cheese, softened
170 g unsalted butter, softened
450–500 g icing sugar, sifted
2–4 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 pinch fine salt

Instructions

Preheat the oven to 165°C. Line a 20 cm round cake pan with parchment on the bottom and lightly grease the sides.
To make the cheesecake layer, beat the cream cheese on low speed until completely smooth. Add sugar and cornstarch and mix just until combined.
Add eggs one at a time, mixing gently and scraping the bowl after each addition. Pour in cream, vanilla, and salt, and mix until smooth without incorporating air.

Pour the batter into the prepared pan, tap lightly to release air bubbles, and bake for 40–45 minutes until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove, cool completely, then freeze for at least 2 hours until firm.
Increase oven temperature to 175°C. Grease and line two 20 cm round cake pans.

In a bowl, whisk flour, cocoa powder, baking soda, and salt until evenly combined.
In a separate bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well.
Mix in vanilla and red food color until the color is rich and even.

Add dry ingredients in three additions, alternating with buttermilk, mixing gently each time.
Stir vinegar into the batter last. Divide evenly between pans and smooth the tops.
Bake for 25–30 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.

For the frosting, beat cream cheese and butter until smooth and creamy. Add icing sugar gradually, mixing on low speed.
Add vanilla, salt, and enough cream to achieve a smooth, spreadable consistency.
To assemble, place one red velvet layer on a serving plate. Spread a thin layer of frosting on top.

Remove the frozen cheesecake from the pan and place it carefully on top. Spread another thin layer of frosting.
Place the second red velvet layer on top and press gently to level.
Frost the entire cake with a smooth, even layer. Chill for at least 1 hour before slicing for clean layers.

Why Is Red Velvet Cheesecake Cake Baked In Separate Layers?

This cake works because each layer is treated with care instead of being rushed together. Baking the cheesecake and cake layers separately gives you control over texture, flavor, and structure.

The cheesecake needs gentle heat and slow cooling to stay smooth and crack-free, while red velvet cake needs a higher temperature to rise evenly and stay soft.

When baked together, one layer would always suffer. Separate baking keeps the cheesecake creamy and the cake light, so every slice looks clean and balanced.

How Do You Get Clean, Sharp Layers In Red Velvet Cheesecake Cake?

Clean layers come from temperature control and careful assembly, not luck. To achieve those neat layers:

Fully Chill The Cheesecake Layer: A frozen or very firm cheesecake is easy to lift, stack, and center without breaking.
Level The Cake Layers: Flat cake tops prevent sliding and uneven pressure.

Use A Thin Frosting Barrier: A light frosting layer between each component helps them grip without blending.
Chill Before Slicing: Cold frosting and cheesecake cut cleanly instead of smearing.

When these steps are followed, each layer stays in its place from the first cut to the last slice.

What Gives Red Velvet Cheesecake Cake Its Signature Flavor?

The flavor comes from balance, not sweetness alone. Red velvet cake has a mild cocoa base with a soft tang from buttermilk and vinegar. The cheesecake adds richness and a gentle sharp note that keeps the cake from tasting heavy.

The frosting smooths everything out without overpowering the layers. Together, the flavors stay clear and distinct, which is why the cake never feels dense or overly sweet.

Why Is Vinegar Used In Red Velvet Cake?

Vinegar plays a quiet but important role in the cake’s texture. It reacts with baking soda to help the cake rise evenly and stay tender.

It also supports the deep red color by stabilizing the cocoa and food coloring. Once baked, there is no vinegar taste left behind, only a softer crumb and better structure.

How Do You Prevent Cheesecake From Cracking?

Cracks usually form when the cheesecake bakes too fast or cools too quickly.

You can prevent cracks by:

Mixing On Low Speed: Too much air causes the cheesecake to puff and collapse.

Baking At A Lower Temperature: Gentle heat keeps the surface smooth.
Cooling Gradually: Letting the cheesecake rest in the oven with the door slightly open reduces shock.
Avoiding Overbaking: The center should still wobble slightly when done.

Even if small cracks appear, the cake layers and frosting will fully cover them.

Can Red Velvet Cheesecake Cake Be Made Ahead Of Time?

Yes, this cake is ideal for advance preparation. You can bake the cheesecake up to two days ahead and keep it chilled. The cake layers can be baked one day ahead and wrapped tightly once cooled.

Full assembly can be done the day before serving, which actually improves slicing and flavor balance as the layers settle together.

How Should Red Velvet Cheesecake Cake Be Stored?

Proper storage keeps the cake fresh and safe.

Short-term storage:

Keep the fully assembled cake covered in the refrigerator.
It stays fresh for up to 4 days without drying out.

Longer storage:

Individual slices can be wrapped tightly and frozen.
Freeze for up to 1 month for best quality.
Thaw overnight in the refrigerator before serving.

Always keep the cake chilled, as the cheesecake and frosting soften quickly at warm temperatures.

Why Does This Red Velvet Cheesecake Cake Slice Best When Cold?

Cold temperature firms up the cheesecake and frosting. When chilled, the knife moves cleanly through the layers without dragging crumbs or smearing cream.

After slicing, letting the cake sit at room temperature for about 15–20 minutes brings back the soft texture and full flavor.

Can You Change Pan Size For This Red Velvet Cheesecake Cake?

Pan size affects height, baking time, and structure. Using a larger pan will create thinner layers and shorter baking times. Smaller pans will produce taller layers but may need longer baking.

For the same visual and structural result, stick to the pan size listed in the recipe and avoid improvising unless adjustments are made carefully.

hinamunawar

Red Velvet Cheesecake Cake

A layered dessert made with moist red velvet cake, a baked cheesecake center, and smooth cream cheese frosting, assembled for clean slices and balanced flavor.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 15

Cooling And Chilling Time 1

Total Time 3

Servings: 12

Course: Dessert

Cuisine: American

Calories: 620

Ingredients Method

Ingredients

For The Cheesecake Layer

450 g cream cheese fully softened
120 g granulated sugar
1 tablespoon cornstarch
2 large eggs at room temperature
120 ml heavy cream
2 teaspoons pure vanilla extract
1 pinch fine salt

For The Red Velvet Cake Layers

300 g all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
115 g unsalted butter softened
120 ml neutral oil
200 g granulated sugar
2 large eggs at room temperature
240 ml buttermilk at room temperature
Red food color liquid or gel, as needed for deep red color
1 teaspoon white vinegar
2 teaspoons pure vanilla extract

For The Cream Cheese Frosting

450 g cream cheese softened
170 g unsalted butter softened
450 –500 g icing sugar sifted
2 –4 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 pinch fine salt

Method

Preheat the oven to 165°C. Line a 20 cm round cake pan with parchment on the bottom and lightly grease the sides.
To make the cheesecake layer, beat the cream cheese on low speed until completely smooth. Add sugar and cornstarch and mix just until combined.

Add eggs one at a time, mixing gently and scraping the bowl after each addition. Pour in cream, vanilla, and salt, and mix until smooth without incorporating air.
Pour the batter into the prepared pan, tap lightly to release air bubbles, and bake for 40–45 minutes until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove, cool completely, then freeze for at least 2 hours until firm.

Increase oven temperature to 175°C. Grease and line two 20 cm round cake pans.
In a bowl, whisk flour, cocoa powder, baking soda, and salt until evenly combined.
In a separate bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well.

Mix in vanilla and red food color until the color is rich and even.
Add dry ingredients in three additions, alternating with buttermilk, mixing gently each time.
Stir vinegar into the batter last. Divide evenly between pans and smooth the tops.

Bake for 25–30 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.
For the frosting, beat cream cheese and butter until smooth and creamy. Add icing sugar gradually, mixing on low speed.
Add vanilla, salt, and enough cream to achieve a smooth, spreadable consistency.

To assemble, place one red velvet layer on a serving plate. Spread a thin layer of frosting on top.
Remove the frozen cheesecake from the pan and place it carefully on top. Spread another thin layer of frosting.
Place the second red velvet layer on top and press gently to level.