This Red Velvet Cake Cheesecake is a dreamy fusion of two beloved desserts, blending rich cocoa and tangy cream cheese into one indulgent treat. The velvety smooth cheesecake layer contrasts beautifully with the moist, crimson cake, creating a symphony of textures in every bite. With just 30 minutes of prep time, it’s surprisingly simple to whip up this showstopper that’s as stunning as it is delicious.
The deep, chocolatey notes of the red velvet cake pair perfectly with the creamy, slightly tangy cheesecake, offering a balance of flavors that’s utterly irresistible. Each slice is a feast for the senses, from its vibrant red hue to its luxurious, melt-in-your-mouth finish. Perfect for celebrations or a cozy night in, this dessert is guaranteed to leave everyone asking for seconds.
Ingredients for Red Velvet Cake Cheesecake
- Cheesecake Layer:
- 1 lb (2x 8-ounce packages/454g) cream cheese, at room temperature
- 2/3 cup (5oz/150g) granulated white sugar
- Pinch of salt
- 2 large eggs
- 2/3 cup (5oz/150g) heavy whipping cream
- 1 teaspoon vanilla extract
- Red Velvet Cake Layers:
- 2 1/2 cups (12 1/2oz/375g) all-purpose flour
- 1 1/2 cups (12oz/360g) white sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups (12 fl oz/360g) vegetable oil (or any flavorless oil)
- 1 cup (8oz/240g) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- 4 tablespoons red food coloring (good quality)
- 2 teaspoons vanilla extract
- Cream Cheese Frosting:
- 5 cups (1 lb 4 oz/575g) powdered sugar, sifted lightly to remove lumps
- 1 lb (16 ounces/454g) cream cheese, at room temperature
- 1/2 cup (4oz/112g) butter, at room temperature
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- Prepare the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Place a large roasting pan on the lower third rack of the oven.
- Grease and line a 9-inch springform pan. Wrap foil around the bottom and sides to prevent water seepage.
- In a stand mixer or with a hand mixer, beat cream cheese until smooth. Add sugar and salt, blending for 2 minutes. Scrape down the bowl as needed.
- Add eggs one at a time, then mix in whipping cream and vanilla until smooth.
- Pour batter into the prepared pan. Place the pan into the roasting pan and carefully pour 1 inch of hot water into the roasting pan.
- Bake for 45 minutes or until set to the touch. Remove from the water bath and cool on a wire rack for 1 hour. Refrigerate until completely cold (can be made a day ahead).
- Prepare the Red Velvet Cake Layers:
- Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake tins.
- In a large bowl, sieve together flour, sugar, cinnamon, cocoa powder, baking soda, and salt.
- In a separate jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla.
- Gradually whisk the wet ingredients into the dry ingredients. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in the tins, then turn out onto a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat cream cheese, powdered sugar, butter, and vanilla on medium-high speed until smooth and creamy. Chill until needed.
- Assemble the Cake:
- Place one cake layer smooth side up. Carefully place the cheesecake layer on top, removing parchment paper. Trim the cheesecake if it’s larger than the cake layers.
- Add the second cake layer, smooth side up.
- Frost the Cake:
- Apply a crumb coat: Cover the cake with a thin, even layer of frosting. Refrigerate for 30 minutes to set.
- Apply the final layer of frosting, starting with a large scoop on top and spreading it evenly across the top and sides.
- Decorate as desired (e.g., piped rosettes). Keep refrigerated until serving.
Storage and Reheating Tips
Store your Red Velvet Cake Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the cake (without frosting) for up to 2 months. Thaw it overnight in the fridge before serving. Avoid reheating, as cheesecake and frosting are best enjoyed cold.
Time-Saving Hacks
To save time, prepare the cheesecake layer a day ahead and let it chill overnight. You can also bake the red velvet cake layers in advance and store them wrapped in plastic wrap at room temperature. If you’re short on time, use store-bought cream cheese frosting, though homemade is highly recommended for the best flavor.
Equipment Guidance
A 9-inch springform pan is essential for the cheesecake layer, while two 9-inch round cake tins are needed for the red velvet layers. A stand mixer or hand mixer will make blending the cheesecake and frosting much easier. Don’t forget a roasting pan for the water bath and a long, thin spatula for smooth frosting application.
Recipe Variations
For a twist, try adding a layer of chocolate ganache between the cake and cheesecake layers. You can also swap the red velvet cake for a chocolate or vanilla cake base. If you’re feeling adventurous, add a hint of orange zest to the cream cheese frosting for a citrusy kick.
Common Questions Answered
Can I skip the water bath? It’s not recommended—the water bath ensures the cheesecake bakes evenly and prevents cracking. What if I don’t have buttermilk? Make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. How do I prevent crumbs in the frosting? The crumb coat is key—chill the cake after the first layer to seal in any crumbs.
Red Velvet Cake Cheesecake
Ingredients
CHEESECAKE
- 1 lb cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch salt
- 2 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
RED VELVET CAKE
- 2 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1 tsp cinnamon
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable oil, or any flavorless oil
- 1 cup buttermilk
- 4 tablespoons red food coloring (good quality)
- 2 teaspoons vanilla extract
CREAM CHEESE FROSTING
- 5 cups powdered sugar, sifted lightly to remove any lumps
- 1 lb cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 1 tablespoon vanilla extract
Instructions
- Prepare the cheesecake layer: Preheat oven to 325oF (160oC). Place a large roasting pan on the lower third rack of the oven. Grease and line a 9-inch springform pan. Wrap a layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
- In a stand mixer or hand mixer mix the cream cheese until smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time. Finally, mix in whipping cream and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature.
- Bake the cheesecake for 45 minutes. It should be set to the touch. Remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour. When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before.
- Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
- In a large bowl, sieve together flour, sugar, cinnamon, cocoa powder, baking soda and salt.
- In a separate jug, whisk together eggs, oil, buttermilk, food coloring and vanilla.
- Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
- Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar, butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
- Assemble the cake: Place one cake layer smooth side facing you. Carefully lay on the cheesecake layer and peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake, smooth side facing you.
- Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
- Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You shouldn’t have any red crumbs floating around in the final frosting layer now, but some might sneak in :). Decorate, as desired. I piped rosettes. Keep this cake refrigerated.
