Introduction

This show-stopping red velvet cheesecake combines the rich creaminess of cheesecake with the moist, vibrant layers of red velvet cake. It’s an indulgent dessert perfect for special occasions or anytime you want to impress your guests.

A close-up image of a slice of red velvet cake on a white plate, placed on a white marbled surface. The cake has three main layers: two thick, moist, bright red spongy cake layers at the bottom and top, separated by one thick, smooth white cream cheese frosting layer in the middle. The entire slice is coated with a smooth white frosting, and the top is decorated with swirling dollops of white cream and small chocolate shavings scattered around the edges. A silver fork lies next to the plate on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz (three 8-oz packages) cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/3 cup sour cream
2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese, softened (for frosting)
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Pinch of salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the 24 oz softened cream cheese on medium speed until smooth and creamy. Add 1 cup granulated sugar and mix well. Add eggs one at a time, mixing on low speed after each addition. Blend in 1 teaspoon vanilla extract and 1/3 cup sour cream until smooth and lump-free.
Step 2: Pour the cheesecake batter into a greased and parchment-lined springform pan. Tap gently to release air bubbles. Bake 45–50 minutes until center is set but slightly jiggly. Turn off oven and crack door open, letting cheesecake cool inside for 1 hour. Remove and chill in the fridge at least 4 hours or overnight.
Step 3: While the cheesecake cools, preheat oven to 350°F (177°C). In a large bowl, whisk together 2½ cups flour, 1½ cups sugar, baking soda, salt, and cocoa powder.
Step 4: In another bowl, combine vegetable oil, buttermilk, 2 eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth. Add wet ingredients to dry and mix until fully combined.
Step 5: Divide batter evenly between two greased and parchment-lined 9-inch round cake pans. Bake 30–32 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Step 6: Once cooled, assemble the cake by placing one red velvet layer on a plate. Top with the chilled cheesecake layer. Level tops if needed. Add second red velvet layer on top and press gently.
Step 7: For the frosting, beat 8 oz softened cream cheese and ½ cup butter until light and fluffy. Gradually add powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, mixing until smooth.
Step 8: Frost the top and sides of the assembled cake evenly. Refrigerate at least 1 hour before slicing for a clean, firm finish.

Tips & Variations

Use full-fat cream cheese and butter for the richest flavor and best texture in both the cheesecake and frosting.
To avoid cracks in the cheesecake, bake it in a water bath or place a pan of water on the oven rack below for moisture.
Make sure all wet ingredients are at room temperature to ensure a smooth batter and even baking.
For a festive touch, garnish the cake with fresh berries or white chocolate shavings before serving.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To reheat, let slices sit at room temperature for about 20 minutes; avoid microwaving as it can affect texture. This cake can also be frozen, tightly wrapped, for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

A slice of red velvet cake with two thick red layers, separated by a creamy white layer in the middle, sits on a white plate. The cake is covered with smooth white frosting on the sides and top. On the top, there are three large swirls of white cream decorated with small pieces of red cake crumbs, adding texture and color contrast. A fork rests next to the slice on the plate, all placed on a table with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake and cake layers ahead of time?

Yes, both components can be prepared a day or two ahead. Keep them well covered in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest taste.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes before using. This will mimic the acidity and texture of buttermilk in the recipe.