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Red Velvet Cheesecake Cake

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.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 6 hours 15 minutes
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