Red Velvet Cheesecake Cake with Tangy Cream Cheese Frosting

This red velvet cheesecake cake stacks a tall, creamy baked cheesecake right between two deep-red cake layers. The whole thing gets covered in a tangy cream cheese frosting that balances the richness without making it too sweet.

It’s the kind of dessert that turns a regular dinner into a celebration, but the steps are straightforward if you take them one chunk at a time. You make the cheesecake first so it can chill, then bake the cake layers, and finally whip up the frosting and put it all together.

What Makes This Cake So Good

The cheesecake layer is dense and silky, baked until just set so it slices clean without oozing. Between that and the red velvet layers, the cream cheese frosting cuts through with a little sour tang that keeps every bite from feeling heavy.

The red velvet itself stays tender for days because of the buttermilk and a good amount of oil. You get a light cocoa note from the cake, a rich hit from the cheesecake, and that familiar tang in every forkful.

Ingredients

• For the cheesecake layer:
• 16 oz full-fat cream cheese, softened: brick cream cheese gives the smoothest texture
• 1/2 cup granulated sugar
• 2 large eggs, room temperature: cold eggs can leave streaks
• 1/3 cup sour cream: adds tang and softness
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour: helps prevent cracking
• For the red velvet layers:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp natural unsweetened cocoa powder: not Dutch process
• 1 cup vegetable oil: keeps the cake moist
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp white vinegar: makes the red pop
• 1 oz liquid red food coloring: or enough gel to get a deep burgundy
• For the cream cheese frosting:
• 8 oz full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted: more if you like a stiffer frosting
• 1 tsp vanilla extract
• Pinch of salt

Variations / Substitutions

• Swap the cheesecake flavor: Fold in 1 tsp finely grated lemon zest and a few drops of lemon extract for a citrus note. The tang marries well with the cream cheese.
• Make it chocolate: Replace the red velvet cake with your favorite chocolate cake layers and skip the food coloring. You still get that cheesecake center.
• Lighten the frosting: Substitute half the cream cheese with mascarpone for a milder, fluffier frosting. It will be less tangy but still stable.

Moist Sour Cream Chocolate Cake is another dessert you’d probably love if you enjoy this cake.

How to Make Red Velvet Cheesecake Cake

Step 1: Make the Cheesecake Layer

Start with the cheesecake since it needs time to chill. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and wrap the outside tightly with two layers of foil, just in case any water tries to sneak in. Beat the 16 oz cream cheese and 1/2 cup sugar on medium speed until it looks smooth and no lumps remain, about 2 minutes. Add the 2 eggs, one at a time, beating only until each disappears. Stir in the 1/3 cup sour cream, 1 tsp vanilla, and 1 tbsp flour by hand until just combined.

Pour the filling into the prepared pan. Set the springform inside a larger roasting pan and pour hot water into the outer pan until it comes about an inch up the sides. Bake for 45 to 50 minutes, until the edges are set but the center still has a gentle wobble when you nudge the pan. The middle will firm up as it cools. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes before lifting it out. Once it is fully cool on the counter, cover and chill at least 4 hours, preferably overnight. A cold cheesecake is much easier to handle later.

Step 2: Bake the Red Velvet Cake Layers

Raise the oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment circles. Whisk together the 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking powder, 1/2 tsp salt, and 2 tbsp cocoa powder in a large bowl. In a separate bowl, stir the 1 cup oil, 1 cup buttermilk, 2 eggs, 2 tsp vanilla, 1 tbsp vinegar, and the red food coloring until the color is even. Pour the wet mix into the dry and stir just until a smooth burgundy batter forms. Stop as soon as you no longer see streaks of flour.

Divide the batter between the pans. Bake for 25 to 30 minutes, until a pick in the center comes out with a few moist crumbs, not wet batter. The tops should spring back lightly when pressed. Let the layers cool in the pans for 10 minutes, then turn them out onto racks to cool completely. Warm cake will melt the frosting later, so give them a solid hour or more.

Step 3: Whip the Cream Cheese Frosting

Beat the 8 oz cream cheese and 1/2 cup butter together on medium speed until they look fluffy and pale, about 3 minutes. Scrape down the bowl, then add the 1 tsp vanilla and a pinch of salt. With the mixer on low, gradually add the 3 cups of sifted powdered sugar. Once the sugar is in, bump the speed to medium and beat until the frosting is smooth and spreadable, about 2 minutes. If it feels too soft for stacking, chill it for 15 minutes before you start layering.

The frosting should be cool but not stiff. A butterknife run through it should leave a clean track without dragging. Taste and add a tiny extra pinch of salt if you want the tang to come forward more.

Step 4: Layer the Cake

Place one red velvet layer on a serving plate. Unmold the chilled cheesecake and set it gently on top, centered and flat. If the cheesecake is wider than the cake layers, no problem. Just leave it as is, or trim it with a hot knife. Spread a thin, even layer of frosting on the cheesecake, right to the edges. Set the second cake layer on top, pressing lightly to settle everything.

Now give the whole stack a thin crumb coat. Smooth a very light layer of frosting over the sides and top to catch any red crumbs. Pop the cake in the fridge for 20 minutes so that coat sets. This step makes the final frosting look clean and prevents red streaks.

Step 5: Frost and Finish

Pile the remaining frosting on top and spread it down the sides with an offset spatula. You can leave swirls, swoops, or keep it smooth. The cake is mighty tall and has a hidden cheesecake center, so even a rustic finish looks impressive. Scatter a few red velvet crumbs or cake scraps over the top if you like, then serve it right away or chill until you are ready to slice. Run a long, sharp knife under hot water between each cut for the neatest pieces.

Tips for Layering This Cake

• Give the cheesecake a full overnight chill. A cold, firm layer is far less likely to crack when you handle it, and the slices stay distinct.
• Level your cake layers. If they domed in the oven, trim off the rounded tops with a long serrated knife so everything stacks flat. Save the scraps for decorating.
• Work with room temperature frosting. Cold frosting pulls at the cake and makes the crumb coat tricky. If it firmed up in the fridge, let it sit out for 10 minutes before spreading.
• Run a knife under hot water to release the cheesecake from the springform base. Dry the knife, then slide it between the parchment and the pan bottom. The cheesecake lifts off cleanly.

Bake times by pan size for the red velvet layers, assuming the batter is divided evenly:

Storing the Cake

Refrigerate: Cover the cake tightly and keep it in the fridge for up to 4 days. The cheesecake and frosting both need the cold to stay firm. Let slices sit at room temperature for 10 minutes before eating so the frosting softens slightly.

Freeze: Wrap the whole assembled cake or individual slices in a layer of plastic wrap, then foil. It freezes well for up to 2 months. Thaw overnight in the refrigerator. The red velvet stays tender and the cheesecake holds its shape.

Frequently Asked Questions

Can I make the whole cake a day ahead?

Yes, and it actually tastes better after the layers relax together overnight. Assemble the cake, apply the final coat of frosting, and refrigerate. Pull it out about 30 minutes before you plan to serve it.

Why did my cheesecake crack?

Sudden temperature changes usually cause cracking. Cool the cheesecake slowly in the oven with the door ajar, and do not overbake it. A gentle wobble in the center is your cue to stop.

Can I skip the water bath for the cheesecake?

I do not recommend it. The water bath keeps the heat gentle and prevents the top from drying out and cracking. If you absolutely cannot use one, place a shallow pan of hot water on the rack directly below the cheesecake.

How do I get clean slices through all three layers?

Run a long, sharp chef’s knife under hot water and wipe it dry between every cut. The heat helps the knife glide through the cold cheesecake without dragging crumbs into the white frosting.

Red Velvet Cheesecake Cake Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Calories: 578

Ingredients Method Notes

Ingredients

  

• 16 oz full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp natural unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 1 oz liquid red food coloring
• 8 oz full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Method

 

1. Heat oven to 325°F. Beat cream cheese and sugar for cheesecake until smooth. Add eggs, sour cream, vanilla, and flour. Pour into a foil-wrapped 9-inch springform. Bake in a water bath 45 to 50 minutes until edges set. Cool in oven 30 minutes, then chill at least 4 hours.
2. Heat oven to 350°F. Whisk dry red velvet ingredients. Combine oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Mix wet into dry until just combined. Divide into two 9-inch pans and bake 25 to 30 minutes. Cool completely.
3. Beat cream cheese and butter for frosting until fluffy. Add vanilla and salt, then gradually beat in powdered sugar until smooth.
4. Place one cake layer on a plate. Top with chilled cheesecake, a thin spread of frosting, and the second cake layer. Apply a light crumb coat and chill 20 minutes.
5. Spread the remaining frosting over the top and sides. Slice and serve.

Notes

Chill the cheesecake overnight if you can, it will be much firmer and easier to stack. The assembled cake needs at least an hour in the fridge before slicing to hold its shape. Let it sit at room temperature for 10 minutes before serving.