Red Velvet Cheesecake Cake Recipe

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If you’re looking for a special cake for a special occasion, look no further. This red velvet cheesecake cake is an amazing cake. Beautiful and delicious! Perfect for Christmas dessert or a Valentine’s Day show-stopper.

the best red velvet cheesecake cake

It does take some time to put it together, but when you break it down into steps it really is doable. Plus, you can make the layers in advance. This red velvet cake is worth it!

red velvet cheesecake cake cheesecake layer

Prepare the cheesecake layer weeks in advance, if you want to, because it freezes well.

red velvet cheesecake cake making red velvet cake

Or you can make the cakes in one day, then the next day put it all together and frost it. The assembled cake will refrigerate well for a few days too, if needed.

red velvet cheesecake cake assembled

I needed to shave down my frozen cheesecake layer a bit so it was a similar circumference to the red velvet cake layers. Only took a minute and it was easy. The cake is already pretty gorgeous at this point and it isn’t even done!

crumb coat frosting red velvet cheesecake cake

You’ll feel like a professional cake maker while you apply the crumb coat of frosting, or at least I did. 😉 It is such an impressive cake, but you don’t have to be a professional to pull it off! These pictures are from my first time ever making this cake and I think it turned out pretty great. (An offset spatula really does make a difference when frosting a cake.)

red velvet cheesecake cake with black background


Recipe from RecipeGirl

red vanilla fare cake plate with serverglass revolving cake stand6-in-1 deluxe cake stand

Red Velvet Cheesecake Cake Recipe

5 / 5 ( 1 Review )
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 8
Adjust Servings: 8



  • 16 ounces cream cheese, room temperature 2, 8-ounce packages
  • cup granulated white sugar
  • pinch salt
  • 2 large eggs
  • cup sour cream
  • cup heavy whipping cream
  • 1 teaspoon vanilla extract

Red Velvet Cake:

  • 2 ½ cups all purpose flour
  • 1 ½ cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder not Dutch process
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 ½ cups vegetable or canola oil
  • 1 cup buttermilk
  • ¼ cup red food coloring two 1-ounce bottles
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Cream Cheese Frosting:

  • 2 ½ cups powdered sugar sifted lightly to remove lumps
  • 16 ounces cream cheese, room temperature 2, 8-ounce packages
  • ½ cup unsalted butter room temperature
  • 1 tablespoon vanilla extract


Cheesecake Layer:

  • Preheat oven to 325. Place a large roasting pan on a rack in the lower third of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you don't want the water from the water bath to seep into the pan).
  • In a large bowl, use an electric mixer to beat the cream cheese; blend 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, blending after each addition. Finally, mix in sour cream, 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 the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so there is about an inch of water coming up the sides of the cheesecake pan. Bake the cheesecake for about 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour.
  • When cooled, place the pan into the freezer. Freeze for several hours or overnight.

Cake Layers:

  • Preheat oven to 350. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare Frosting:

  • In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until smooth and creamy (do not overbeat).

Assemble the Cake:

  • Place one cake layer onto the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer is slightly larger in circumference than your cake, gently shave off some of the exterior edges of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the Cake:

  • Apply a crumb coat layer to the cake- use an offset spatula to cover the cake completely with a thin and even layer of frosting. Be careful not to get any red crumbs into the bowl of frosting. 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 rest of the frosting using a clean offset spatula. Frost evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings. Keep cake refrigerated.


Calories: 1456kcal | Carbohydrates: 130g | Protein: 15g | Fat: 100g | Sodium: 938mg | Fiber: 2g | Sugar: 97g

Meal Type: Desserts, Christmas
Categories: Cakes and Cupcakes

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