Indulge in the Ultimate Red Velvet Cheesecake Cake!

How to Make a Perfect Red Velvet Cheesecake Cake at Home!

Overview

Indulge in the ultimate dessert experience with this red velvet cheesecake cake—a perfect fusion of rich, velvety cake and creamy cheesecake. This show-stopping treat features moist red velvet cake layers, a luscious vanilla cheesecake center, and a smooth cream cheese frosting. The combination of flavors and textures creates a decadent, visually stunning, and irresistibly delicious dessert. Whether celebrating a special occasion or simply craving something indulgent, this cake is guaranteed to impress. Plus, the recipe can be halved for smaller servings—though trust me, you’ll want to make the full version!

Why You’ll Love This Recipe

• Perfect flavor balance – The tangy cheesecake beautifully complements the soft, cocoa-infused red velvet cake.
• Creamy yet light – Despite its richness, the cake has a surprisingly light and airy texture.
• Visually stunning – The contrast between the deep red cake and creamy white cheesecake makes it a true showstopper.
• Great for any occasion – Whether for birthdays, holidays, or just a weekend treat, this cake never fails to impress.

Ingredients

Red Velvet Cake Layers

• 2 ½ cups (325g) all-purpose flour
• 2 cups (414g) sugar
• 1 ¼ teaspoons baking soda
• ½ teaspoon baking powder
• 4 teaspoons (9g) natural unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 teaspoons white vinegar
• 4 teaspoons red food coloring
• 1 cup (240ml) hot water

Cheesecake Layer

• 24 ounces (678g) full-fat cream cheese
• ½ cup (100g) granulated sugar
• 2 tablespoons (30g) cornstarch
• ⅔ cup (150ml) warm double cream
• ⅓ cup (80g) melted white chocolate
• 2 teaspoons vanilla extract
• 2 eggs
• 2 tablespoons white vinegar

Cream Cheese Frosting

• 16 ounces (452g) cream cheese
• 1 ¼ cups (280g) unsalted butter
• 12 cups (1380g) powdered sugar
• 6 ounces white chocolate chips
• 2 teaspoons vanilla extract

Red Ganache

• 6 ounces red Wilton candy melts
• 3 tablespoons heavy whipping cream
• Sprinkles for decoration

Instructions

Step 1: Prepare the Red Velvet Cake Layers

1. Preheat your oven to 350°F (176°C). Grease and line two 9-inch cake pans with parchment paper.
2. Whisk together flour, sugar, baking soda, baking powder, cocoa powder, and salt in a mixing bowl.
3. Combine buttermilk, vegetable oil, vanilla extract, eggs, white vinegar, and red food coloring in a separate bowl. Whisk until smooth.
4. Gradually add the wet ingredients to the dry mixture, stirring gently.
5. Slowly pour in the hot water while mixing until fully incorporated. The batter will be slightly thin—this is normal.
6. Divide the batter evenly between the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Cheesecake Layer

1. Preheat your oven to 300°F (148°C). Line a 9-inch springform pan with aluminum foil and grease it lightly.
2. In a large bowl, beat the cream cheese, sugar, cornstarch, and vanilla extract until smooth.
3. Mix the warm double cream and melted white chocolate until well combined.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated.
5. Pour the batter into the prepared pan and bake for 1 hour, or until the edges are set but the center still has a slight jiggle.
6. Turn off the oven and let the cheesecake cool inside, with the door open for about 30 minutes.
7. Transfer to the refrigerator and chill to set completely for at least 5–6 hours, preferably overnight.

Step 3: Assemble the Cake

1. Place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting.
2. Carefully remove the chilled cheesecake layer from the pan and gently place it over the frosted cake layer.
3. Spread another thin layer of frosting over the cheesecake and place the second red velvet cake layer on top.
4. Frost the entire cake with the remaining cream cheese frosting, smoothing it out evenly.

Step 4: Decorate with Red Ganache

1. Melt the red Wilton candy melts with heavy whipping cream, stirring until smooth.
2. Drizzle the ganache over the edges of the cake for a drip effect.
3. Garnish with sprinkles or fresh berries for an extra pop of color.

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to three days.
• For more extended storage, freeze individual slices wrapped in plastic for up to one month.

Final Thoughts

This red velvet cheesecake cake is a dream come true for dessert lovers. The rich, moist red velvet cake, creamy cheesecake, and luscious frosting make every bite a delight. It’s a guaranteed crowd-pleaser and an absolute must-try for any occasion. Whether you’re making it for a celebration or just treating yourself, this cake is pure indulgence.

Red Velvet Cheesecake Cake: (FAQs)

How do I prevent my cheesecake layer from cracking?

Ensure not to overmix the batter to avoid cracks, as too much air can cause cracks while baking. Also, bake the cheesecake in a water bath or place a pan of hot water in the oven to create steam. After baking, let it cool gradually by turning off the stove and leaving the door open for about 30 minutes before transferring it to the refrigerator.

Can I make this cake in advance?

Yes! You can prepare the cheesecake layer a day or two ahead and keep it refrigerated until you’re ready to assemble the cake. The cake can also be made a day in advance and stored in the fridge. For the best texture, let it sit at room temperature for 15–20 minutes before serving.

What can I use instead of red food coloring?

Suppose you prefer powder or pomegranate juice. However, choosing a natural alternative color may not be as vibrant as traditional red velvet cake. Keep in mind that natural substitutes might slightly alter the flavor.

Can I freeze this cake?

Yes! To freeze, wrap individual slices in plastic wrap and store them in an airtight container. When ready to eat, thaw the slices in the refrigerator overnight or at room temperature for about an hour. Avoid freezing the entire cake if possible, as the texture of the frosting may change slightly.

What can I use instead of Wilton candy melts for the red ganache?

If you don’t have Wilton candy melts, add white chocolate and a few drops of red gel food coloring. Be sure to use oil-based or gel food coloring, as water-based food coloring can cause the chocolate to seize.

So, what are you waiting for? Grab your ingredients and start baking—your taste buds will thank you! 🍰✨

Red Velvet Cheesecake Cake recipe

Alisha

Red velvet cheesecake cake combines moist red velvet layers with a creamy cheesecake center, topped with smooth cream cheese frosting. This indulgent dessert is perfect for parties and can be made in smaller or larger servings depending on your needs.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories 15930 kcal

Equipment

• Oven (to bake the cake and cheesecake layers)
• Cake pans (9-inch cake pans)
• Mixing bowls.
• Whisk
• Large mixer bowl
• Aluminum foil
• Cooling rack
• Serrated knife (for frosting and trimming)
• Squeeze bottle (for ganache)
• Refrigerator (for chilling the cheesecake layer)

Ingredients

  

• Cake Layers
• 2 ½ cups 325g all-purpose flour
• 2 cups 414g sugar
• 1 ¼ tsp baking soda
• ½ tsp baking powder
• 4 tsp 9g natural unsweetened cocoa
• 1 tsp salt
• 1 cup 240ml buttermilk
• ½ cup 120ml vegetable oil
• 2 tsp vanilla extract
• 2 large eggs
• 2 tsp white vinegar
• 4 tsp red food coloring
• 1 cup 240ml hot water
• Cheesecake Layer
• 24 oz 678g cream cheese
• 400 g full-fat cream cheese
• 100 g granulated sugar
• 30 g corn flour
• 150 ml double cream warm
• 80 g melted white chocolate
• 2 teaspoons vanilla extract
• 2 eggs
• 2 tablespoons white vinegar
• Cream Cheese Frosting
• 16 oz 452g cream cheese
• 1 ¼ cups 280g unsalted butter
• 12 cups 1380g powdered sugar
• 6 oz white chocolate chips
• 2 teaspoons vanilla extract
• Red Ganache
• 6 oz red Wilton candy melts
• 3 tbsp heavy whipping cream
• Sprinkles for decoration
• Additional Ingredients
• 1 ½ cups white sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 4 eggs
• 1 teaspoon white vinegar
• 1 cup buttermilk
• ½ cup vegetable oil
• 230 g plain flour

Instructions

 

• Preparing the Red Velvet Cake Layers
• Preheat oven to 350°F (176°C), prepare 9-inch pans.
• Combine baking powder, baking soda, cocoa, and flour.
• Mix vegetable oil, sour cream, vanilla, red food coloring, and eggs.
• Gradually add dry ingredients and warm water to form a smooth batter.
• Bake for 30 minutes or until a toothpick comes out with moist crumbs.
• Cool cakes on a cooling rack.
• Preparing the Cheesecake Layer
• Preheat oven to 300°F (148°C).
• Mix cream cheese, sugar, cornstarch, and vanilla until smooth.
• Add double cream and mix, then pour into a cake pan lined with aluminum foil.
• Bake for about 1 hour, leaving the center slightly jiggly.
• Cool at room temperature, refrigerate for 5-6 hours to set.
• Assembling and Decorating the Cake
• Place the first red velvet cake layer on a plate and top with cream cheese frosting.
• Add the cheesecake layer, then spread frosting and place the second cake layer.
• Frost the entire cake, drizzle with red ganache made from heavy whipping cream and chocolate sauce.
• Garnish with fresh berries.
• Store in an airtight container in the refrigerator for up to 2-3 days.

Notes

The recipe can be halved for smaller servings.

If you plan to share, it's recommended to make two cakes, as it’s ideal for parties or gatherings.

Keep the cake in an airtight container in the refrigerator for 2-3 days for optimal freshness.

Nutrition Value (approximate per serving):

Calories: 400-600 (depending on portion size)

Fat: High due to butter, cream cheese, and heavy cream

Carbohydrates: High from sugar and flour

Protein: Moderate from eggs and cream cheese

Sugar: High, as this is a sweet dessert
Fiber: Low

Keyword Red Velvet Cheesecake Cake