Name: Red Velvet Cheesecake Cake Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 12 oz Cream cheese, room temperature; 1/4 cup White granulated sugar; 1 TBSP All-purpose flour; 1 tsp Pure vanilla extract; 1 Large egg, room temperature; 3 cups All-purpose flour; 1/4 cup Unsweetened cocoa powder (Dutch process); 2 tsp Baking powder; 1 tsp Baking soda; 1 tsp Salt; 1 cup Oil (canola or vegetable); 1 1/2 cups White granulated sugar; 1 tsp White vinegar; 3 Large eggs, room temperature; 3/4 cup Sour cream or Greek yogurt, room temperature; 1 cup Buttermilk, room temperature; 1 tsp Red gel food coloring; 4 oz Cream cheese, room temperature; 1 cup Unsalted butter, room temperature; 3 cups Powdered sugar, sifted; 1 tsp Pure vanilla extract

If you’re on the hunt for a show-stopping dessert that combines two of my all-time favorites, you’re in for a treat. This Red Velvet Cheesecake Cake Recipe is everything you want for a special occasion—or even just a cozy weekend indulgence. Picture a moist, vibrant red velvet cake wrapped around a luscious, creamy cheesecake layer, all smothered in silky cream cheese frosting. I absolutely love how this turns out; it’s rich without being overwhelming and looks stunning enough to impress your guests. Trust me, once you try this, your family and friends won’t stop raving about it!

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Why You’ll Love This Recipe

Dual Delight: Combines the best of red velvet cake and creamy cheesecake in one delicious bite.
Perfect Texture: Moist cake with a smooth, rich cheesecake layer that melts in your mouth.
Beautiful Presentation: The layered look of the cake makes it a true showstopper for holidays or parties.
User-Friendly Instructions: Step-by-step guidance that even beginner bakers can follow confidently.

A single slice of red velvet cake with two visible layers sits on a white plate with ridged edges. The bottom layer is dark red with a moist, slightly crumbly texture. In the middle, there is a swirl of white cream cheese layer that blends into the cake. The top layer of the slice is a thick white frosting with a smooth and creamy texture, decorated with small red, green, and yellow round sprinkles scattered on the edge. The white plate rests on a white marbled surface with some red crumbs around it. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cheesecake Cake, Red Velvet Cheesecake Cake recipe, layered red velvet cheesecake, best red velvet cake with cream cheese frosting, easy red velvet cheesecake dessert

Ingredients You’ll Need

The beauty of this Red Velvet Cheesecake Cake Recipe is in how the ingredients come together to create layers with contrasting yet complementary textures. I recommend using full-fat dairy and fresh eggs at room temperature—you’ll notice a difference in texture and flavor that way.

Flat lay of a block of cream cheese, a small mound of white granulated sugar, a small mound of all-purpose flour, a small white bowl of pure vanilla extract, one large uncracked brown egg, a pile of all-purpose flour, a small heap of unsweetened cocoa powder, a few teaspoons of baking powder, baking soda, and salt arranged neatly as fine white powders, a small white bowl filled with golden canola oil, a pile of white granulated sugar, a small white bowl with clear white vinegar, three large uncracked brown eggs, a small white bowl of sour cream, a small white bowl of creamy buttermilk, a small white bowl containing bright red gel food coloring, a block of unsalted butter, and a heap of sifted powdered sugar, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cheesecake Cake, Red Velvet Cheesecake Cake recipe, layered red velvet cheesecake, best red velvet cake with cream cheese frosting, easy red velvet cheesecake dessert

Cream cheese: Use full-fat and make sure it’s softened to room temperature for smooth mixing.
White granulated sugar: Classic for sweetening both the cheesecake and cake layers evenly.
All-purpose flour: Spoon and level it into your measuring cup or better yet, weigh it for accuracy.
Pure vanilla extract: Adds a lovely aromatics and depth of flavor—don’t skip it!
Large eggs: Room temperature eggs whip better and blend more easily.
Unsweetened cocoa powder (Dutch process preferred): Gives that subtle chocolate taste in the cake without overpowering the red velvet flavor.
Baking powder & baking soda: Essential for a perfect rise and light crumb.
Salt: Balances sweetness and enhances flavors.
Oil (canola or vegetable): Keeps the cake moist and tender.
White vinegar: Reacts with baking soda to create a fluffy crumb and enhances the red velvet tang.
Sour cream or Greek yogurt: Adds moisture and a slight tanginess that plays beautifully with the cream cheese.
Buttermilk: Key to that classic red velvet tang and tender texture.
Red gel food coloring: I prefer gel for vibrant color without thinning the batter.
Unsalted butter: Use softened for the best cream cheese frosting texture.
Powdered sugar: Make sure to sift it for a silky, lump-free frosting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Red Velvet Cheesecake Cake Recipe my own by trying out simple tweaks. Feel free to personalize it based on what you have on hand or your dietary preferences. Baking should be fun and flexible!

Swapping sour cream for Greek yogurt: I started doing this when I was out of sour cream, and honestly, it didn’t change the taste much but boosted the protein a bit, which is a win!
Dairy-free version: I experimented with dairy-free cream cheese and yogurt, and while the texture was a little softer, it still tasted amazing with a few tweaks.
Chocolate ganache topping: Sometimes instead of cream cheese frosting, I drizzle a dark chocolate ganache on top for an ultra-decadent holiday treat.
Mini cake or cupcakes: One year I made mini versions for easier serving at a party—perfect bite-sized indulgence.

How to Make Red Velvet Cheesecake Cake Recipe

Step 1: Prepare the Cheesecake Layer

Start by beating room-temperature cream cheese and sugar with a hand mixer on high for about a minute until smooth and fluffy. Then, add in the flour and vanilla, mixing on medium until combined. Finally, beat in the egg on low speed, just until everything comes together—don’t overmix here. Set this cheesecake batter aside while you prepare the red velvet cake. I discovered that this pre-prep hides a luxurious surprise layer inside the cake that always wows guests!

Step 2: Mix the Red Velvet Cake Batter

Preheat your oven to 350°F (175°C). Grease a 9×9 inch pan with baking spray, then line the bottom with parchment paper for easy removal. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt—this helps your cake rise evenly and ensures no lumps.

In a large bowl, whisk the oil, sugar, vinegar, vanilla, sour cream, eggs, buttermilk, and red gel food coloring until smooth. Adding each liquid ingredient at room temperature helps keep the batter homogeneous. Gradually fold in the dry ingredients using a spatula, mixing until just combined—overmixing can make the cake tough, so keep it gentle here.

Step 3: Layer the Batter and Bake

Spoon half of the red velvet batter evenly into the prepared pan. Then dollop the cheesecake batter in spoonfuls on top—don’t worry if it looks patchy, that’s how you want it! Use an offset spatula to gently smooth the cheesecake batter out, getting it close to the edges but without mixing it into the cake.

Pour the remaining red velvet batter over the cheesecake layer and spread evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. I always start checking at 30 minutes because ovens vary—watch it closely! Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Step 4: Whip Up the Cream Cheese Frosting

While the cake cools, sift the powdered sugar to avoid any lumps in your frosting. Beat softened butter on high for 2 minutes until fluffy, then add the cream cheese and beat again until combined and creamy. Gradually mix in the powdered sugar on medium speed, then add vanilla and whip on high until light and fluffy. This frosting is a mild sweet spot that perfectly balances the tangy cheesecake and rich cake layers.

Once the cake is fully cooled, spread the frosting smoothly on top. I like to finish it off with festive Christmas sprinkles to add a little sparkle and crunch!

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Pro Tips for Making Red Velvet Cheesecake Cake Recipe

Room Temperature Ingredients: This makes mixing easier and prevents curdling or lumps in your batter and frosting.
Don’t Overmix Dry Ingredients: Using a spatula, gently fold to keep your cake tender and avoid toughness.
Use Gel Food Coloring: It provides a vivid red color without watering down your batter like liquid dyes can.
Watch Your Bake Time: Start checking at 30 minutes to prevent overbaking, which dries out the cake and cheesecake layer.

How to Serve Red Velvet Cheesecake Cake Recipe

The image shows square red velvet cake pieces with a creamy white frosting layer on top, decorated with small red, green, white, and gold round sprinkles evenly spread across the frosting. Each piece has two main visible layers: a dark red cake base with a smooth, rich texture, and a thick layer of white frosting on top and between cake layers. The cut cake pieces reveal an inner swirl or layer of cream cheese filling that contrasts with the deep red cake. The cake squares are placed on brown parchment paper over a wooden surface, with Christmas-themed decorations like a small green wreath and a red ornament nearby for a festive feel. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cheesecake Cake, Red Velvet Cheesecake Cake recipe, layered red velvet cheesecake, best red velvet cake with cream cheese frosting, easy red velvet cheesecake dessert

Garnishes

For me, the finishing touches make all the difference. I like to sprinkle festive colorful nonpareils or crushed peppermint candies on the frosting for a seasonal vibe. Fresh berries like raspberries or strawberries also add a lovely contrast in flavor and look gorgeous on top if you want a fresher touch.

Side Dishes

This cake shines as a dessert on its own but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. A strong cup of coffee or a creamy latte really rounds out the flavors and is my go-to beverage pairing.

Creative Ways to Present

One year, I made this Red Velvet Cheesecake Cake Recipe as a layered mini cake with multiple thin layers for a stunning tall presentation. Another time, I baked it in cupcake tins — cheesecake in the middle of every bite! For holidays, I’ve decorated it with edible gold leaf and fresh edible flowers to wow guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

I usually store this cake covered tightly with plastic wrap in the fridge. It stays moist and fresh for up to 4 days. If your house is warm, definitely keep it refrigerated because of the cream cheese layers.

Freezing

This recipe freezes well! I wrap individual slices in plastic wrap, then foil, and place them in a freezer-safe container. They keep beautifully for up to 2 months. When ready, thaw overnight in the fridge.

Reheating

I don’t usually warm cheesecake cake because it’s best enjoyed chilled, but if you want it slightly warmer, let slices sit at room temp for 20-30 minutes before serving for softer cream cheese frosting.

FAQs

Can I use regular cocoa powder instead of Dutch process for the red velvet cake?

Yes, you can use regular unsweetened cocoa powder, but Dutch process cocoa has a smoother, less acidic flavor which pairs beautifully with the tangy buttermilk and vinegar in red velvet cake. If using regular cocoa, your cake will still taste great, just slightly different in acidity.
Why is it important to use room temperature eggs and dairy?

Room temperature ingredients blend more evenly and create a better emulsion, which helps your cake batter rise properly and your frosting to be smooth and fluffy. Cold ingredients can cause mixtures to curdle or separate.
Can I make this cake in a larger or smaller pan?

Yes, but baking times will vary. For larger pans, add about 10-15 minutes and watch closely; for smaller or deeper pans, reduce baking time slightly. Always test with a toothpick for doneness.
How do I avoid cracks in the cheesecake layer?

Mix the cheesecake batter gently and avoid over-beating. Also, allow the cake to cool gradually—removing it from the oven too soon or drastic temperature changes can cause cracks.
Can I make this cake ahead of time?

Absolutely! You can bake the cake and frost it a day in advance. Keep it wrapped tightly in the fridge to preserve freshness. The flavors meld beautifully overnight.

Final Thoughts

This Red Velvet Cheesecake Cake Recipe has genuinely become one of my favorites to bake for special occasions—and sometimes just because I want to treat myself and my loved ones. It’s a wonderful crowd-pleaser with layers that complement each other perfectly. Don’t be intimidated by the idea of one dessert with two textures; I promise you’ll enjoy every step and every bite. Give it a try, and prepare to have this recipe bookmarked as your go-to indulgence!