Red Velvet Cheesecake is the ultimate indulgent dessert, combining the best of two beloved treats: rich, velvety red cake and creamy, decadent cheesecake. This stunning dessert is perfect for special occasions, whether it’s Valentine’s Day, Christmas, a birthday, or just a well-deserved treat for yourself.
The combination of flavors is absolutely irresistible. The red velvet cake layers bring a slight cocoa flavor with a hint of tanginess, while the cheesecake adds a smooth, melt-in-your-mouth richness. And let’s not forget the luscious cream cheese frosting that ties everything together. Every bite is pure bliss!
If you’ve never made a layered cheesecake before, don’t worry! This recipe will guide you step by step, ensuring your cake turns out just as beautiful as it is delicious.
Why You’ll Love This Recipe
- A stunning showstopper – The deep red cake, creamy white cheesecake, and velvety frosting make for a visually impressive dessert.
- Rich and delicious flavors – The perfect balance of chocolatey, tangy, and creamy goodness.
- Perfect for special occasions – This cake is a guaranteed hit for birthdays, holidays, and celebrations.
- Make-ahead friendly – Since cheesecake requires chilling time, you can prepare it in advance, making party planning easier!
Ingredients You’ll Need
For the Red Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Red Velvet Cheesecake
This recipe comes together in a few easy steps. You’ll start by making the cheesecake layer, then bake the red velvet cake layers, and finally assemble everything with a smooth cream cheese frosting.
Step 1: Make the Cheesecake Layer
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until creamy.
- Incorporate the eggs: Add eggs one at a time, beating until fully combined. Stir in the vanilla extract and sour cream until the mixture is smooth.
- Bake: Pour the cheesecake batter into the prepared springform pan and bake for 35–40 minutes, or until the center is just set.
- Cool completely: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight) before assembling the cake.
Step 2: Bake the Red Velvet Cake Layers
- Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- Prepare the wet ingredients: In a separate large bowl, beat the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until well combined.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Divide the batter evenly between the two cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- Beat the cream cheese and butter together in a large bowl until smooth and creamy.
- Add the powdered sugar gradually, mixing until fully incorporated.
- Stir in the vanilla extract and beat until fluffy.
Step 4: Assemble the Cake
- Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top.
- Carefully place the chilled cheesecake layer on top.
- Add another thin layer of frosting before placing the second red velvet cake layer.
- Frost the entire cake with the cream cheese frosting, smoothing it out evenly.
- Chill for at least an hour before slicing for the best texture.
Helpful Tips
- Make the cheesecake in advance – Since cheesecake needs time to set, making it a day ahead will save you time when assembling the cake.
- Use a serrated knife to level the cakes – If your red velvet cake layers have domed tops, carefully trim them for even stacking.
- Chill the cake before slicing – A cold cake is easier to cut cleanly and neatly.
- For extra flavor, add a strawberry garnish – Fresh strawberries pair beautifully with red velvet and cream cheese.
Recipe Details
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Plan ahead: Since the cheesecake layer needs to chill for at least 4 hours (or overnight), it’s best to start this recipe a day in advance.
- Room temperature ingredients: For the best texture, make sure your cream cheese, eggs, and buttermilk are at room temperature before mixing.
- Don’t overmix the cake batter: Overmixing can result in a dense cake. Mix until just combined to keep the red velvet layers light and fluffy.
- Use gel food coloring for a vibrant red: Liquid food coloring works, but gel food coloring gives a more intense red color without adding too much liquid.
- Prevent cheesecake cracks: Bake the cheesecake in a water bath or place a pan of hot water on the lower oven rack to keep moisture in the oven.
- Level the cake layers if needed: If your red velvet cake layers bake with a dome, use a serrated knife to trim them flat for even stacking.
- Chill before slicing: For the cleanest slices, refrigerate the assembled cake for at least an hour before serving and use a sharp knife warmed under hot water.
- Decorating ideas: Garnish with fresh strawberries, red velvet cake crumbs, or even a drizzle of melted chocolate for an extra special touch.
Storage Instructions
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cheesecake and red velvet layers a day ahead, refrigerate them overnight, and assemble the cake the next day.
What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Can I use a different frosting?
Absolutely! While cream cheese frosting pairs best with red velvet, you can use a classic buttercream or a whipped cream frosting for a lighter touch.
Related Recipes
If you love this Red Velvet Cheesecake, try these other delicious desserts:
Conclusion
This Red Velvet Cheesecake is the ultimate dessert for any special occasion. With its vibrant red layers, rich cheesecake center, and smooth cream cheese frosting, every bite is pure indulgence. Whether you’re making it for a celebration or just because, this cake is sure to impress. So grab your ingredients and start baking—your taste buds will thank you! Enjoy!
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Red Velvet Cheesecake
Description
Red Velvet Cheesecake is the ultimate indulgent dessert, combining the best of two beloved treats: rich, velvety red cake and creamy, decadent cheesecake. This stunning dessert is perfect for special occasions, whether it’s Valentine’s Day, Christmas, a birthday, or just a well-deserved treat for yourself.
The combination of flavors is absolutely irresistible. The red velvet cake layers bring a slight cocoa flavor with a hint of tanginess, while the cheesecake adds a smooth, melt-in-your-mouth richness. And let’s not forget the luscious cream cheese frosting that ties everything together. Every bite is pure bliss!
If you’ve never made a layered cheesecake before, don’t worry! This recipe will guide you step by step, ensuring your cake turns out just as beautiful as it is delicious.
Ingredients
For the Red Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Cheesecake Layer
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until creamy.
- Incorporate the eggs: Add eggs one at a time, beating until fully combined. Stir in the vanilla extract and sour cream until the mixture is smooth.
- Bake: Pour the cheesecake batter into the prepared springform pan and bake for 35–40 minutes, or until the center is just set.
- Cool completely: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight) before assembling the cake.
Step 2: Bake the Red Velvet Cake Layers
- Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- Prepare the wet ingredients: In a separate large bowl, beat the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until well combined.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Divide the batter evenly between the two cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- Beat the cream cheese and butter together in a large bowl until smooth and creamy.
- Add the powdered sugar gradually, mixing until fully incorporated.
- Stir in the vanilla extract and beat until fluffy.
Step 4: Assemble the Cake
- Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top.
- Carefully place the chilled cheesecake layer on top.
- Add another thin layer of frosting before placing the second red velvet cake layer.
- Frost the entire cake with the cream cheese frosting, smoothing it out evenly.
- Chill for at least an hour before slicing for the best texture.
Notes
- Plan ahead: Since the cheesecake layer needs to chill for at least 4 hours (or overnight), it’s best to start this recipe a day in advance.
- Room temperature ingredients: For the best texture, make sure your cream cheese, eggs, and buttermilk are at room temperature before mixing.
- Don’t overmix the cake batter: Overmixing can result in a dense cake. Mix until just combined to keep the red velvet layers light and fluffy.
- Use gel food coloring for a vibrant red: Liquid food coloring works, but gel food coloring gives a more intense red color without adding too much liquid.
- Prevent cheesecake cracks: Bake the cheesecake in a water bath or place a pan of hot water on the lower oven rack to keep moisture in the oven.
- Level the cake layers if needed: If your red velvet cake layers bake with a dome, use a serrated knife to trim them flat for even stacking.
- Chill before slicing: For the cleanest slices, refrigerate the assembled cake for at least an hour before serving and use a sharp knife warmed under hot water.
- Decorating ideas: Garnish with fresh strawberries, red velvet cake crumbs, or even a drizzle of melted chocolate for an extra special touch.