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Red Velvet Cheesecake Cake

Irresistible Red Velvet Cheesecake Cake for Your Next Celebration

Indulge in the rich flavors of Red Velvet Cheesecake Cake, a delightful blend of velvety red velvet and creamy cheesecake layers, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Cooling Time 4 hours
Total Time 6 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Red Velvet Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1.5 cups granulated sugar can be replaced with brown sugar
  • 1 tablespoon cocoa powder use natural cocoa
  • 1 teaspoon baking soda do not substitute with baking powder
  • 1 cup buttermilk or substitute with milk and vinegar
  • 0.5 cups vegetable oil or substitute with melted butter
  • 2 large eggs can use flax eggs for a vegan option
  • 1 tablespoon red food coloring omit for a natural look
  • 1 teaspoon vanilla extract
Cheesecake Layer
  • 16 ounces cream cheese use vegan cream cheese for dairy-free option
  • 0.75 cups granulated sugar can substitute with powdered sugar
  • 1 cup sour cream or substitute with Greek yogurt
  • 1 teaspoon vanilla extract optional
  • 2 large eggs replace with chia seed mixture for vegan adaptations
Cream Cheese Frosting
  • 8 ounces cream cheese must be full-fat for best results
  • 0.5 cups butter use plant-based butter for dairy-free option
  • 4 cups powdered sugar adjust based on desired sweetness
  • 1 teaspoon vanilla extract optional

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and a pinch of salt.
  3. In another bowl, mix buttermilk, vegetable oil, eggs, food coloring, and vanilla until smooth. Combine with dry ingredients.
  4. Distribute batter into pans, filling about two-thirds full. Bake for 40-50 minutes.
  5. Cool cakes in pans for 10 minutes, then transfer to wire racks.
  6. Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs, mix until blended.
  7. Pour cheesecake mixture into a greased 9-inch round pan, place in a water bath, and bake at 325°F (160°C) for 50-60 minutes.
  8. Cool cheesecake in the fridge for at least 4 hours or overnight.
  9. Assembly: Place one red velvet layer on a plate, add cheesecake layer, then another red velvet layer on top.
  10. Frost the top and sides with cream cheese frosting, and serve.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 56gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 240mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Allow both cake and cheesecake layers to cool completely before assembly for best results.

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