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Red Velvet Cheesecake Cake

A show-stopping dessert that combines the classic flavors of red velvet with the creamy goodness of cheesecake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, room temperature Can substitute with homemade buttermilk.
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For Decoration
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup red velvet cake crumbs Optional, for garnish.

Method
 

For the Red Velvet Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In another bowl, blend the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix until smooth.
  4. Combine the wet and dry ingredients slowly, mixing just until everything is combined. Don’t overmix!
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
For the Cheesecake Layer
  1. In a mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add sugar, eggs, and vanilla extract. Mix until just combined.
  3. Pour the cheesecake mixture into a 9-inch round springform pan.
  4. Bake at 325°F (163°C) for about 50-60 minutes, or until the center is set and only slightly jiggly.
  5. Let it cool completely.
Assembling Your Cake
  1. Once all your layers are cool, place one layer of red velvet on a cake stand or plate and top it with a generous layer of cheesecake.
  2. Carefully place the second red velvet layer on top.
  3. Whip the cream with powdered sugar until soft peaks form and spread or pipe it over the top of your cake.
  4. Decorate with red velvet crumbs for that Pinterest-worthy finish!

Notes

Room temperature ingredients are your best friends! Let your eggs and cream cheese sit out for about 30 minutes before you start. If your cheesecake cracks, don’t worry! Decorate it with whipped cream—it’ll look fancy and hide the blemishes!