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Red Velvet Cheesecake Cake

Irresistible Red Velvet Cheesecake Cake for Your Next Celebration

Experience the delightful combination of creamy cheesecake and vibrant red velvet cake with this Red Velvet Cheesecake Cake, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Cooling Time 4 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Cake
  • 1 box Red Velvet Cake Mix You can opt for homemade for a richer taste.
  • 1 cup Buttermilk Substitute with yogurt or milk if needed.
  • 1/2 cup Vegetable Oil Melted coconut oil also works great.
  • 3 large Eggs Or use flaxseed meal mixed with water for a vegan option.
  • 2 tbsp Natural Cocoa Powder Avoid Dutch-processed.
  • 1 tbsp Vinegar Essential for that signature lift.
For the Cheesecake Layer
  • 16 oz Cream Cheese Stick to full-fat for the ideal texture.
  • 1 cup Heavy Cream Whipped topping can be a lighter alternative.
  • 1 cup Powdered Sugar Adjust according to sweetness preference.
  • 1 tsp Vanilla Extract Choose pure vanilla for the best flavor.

Equipment

  • mixing bowl
  • Hand Mixer
  • 9-inch Round Cake Pans
  • Springform Pan
  • Oven
  • Wire rack
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the red velvet cake mix, buttermilk, vegetable oil, eggs, natural cocoa powder, and vinegar. Blend until smooth for about 2 minutes.
  2. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and evenly divide the prepared batter among them. Bake for 40-50 minutes.
  3. Once baked, let the cakes rest in the pans for about 10 minutes, then carefully cool completely on wire racks, which will take at least 4 hours.
  4. Prepare the cheesecake filling by beating together cream cheese, powdered sugar, and vanilla extract until smooth. Pour into a greased springform pan and bake at 325°F (163°C) for 50-60 minutes.
  5. Assemble your cake by layering red velvet cake, cream cheese frosting, and cheesecake, repeating until all layers are used. Frost the top and sides.
  6. Refrigerate the assembled cake for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

For the best flavor, refrigerate the finished cake for several hours or overnight.

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