Red Velvet Cheesecake Cake is the recipe that Teresa makes every Valentine’s Day and every most dramatically anticipated birthday celebration when she wants to create the most completely extraordinary and the most genuinely jaw-dropping individual celebration cake that combines two of the most beloved American dessert classics — the most deeply crimson and the most classically beloved red velvet cake and the most luxuriously silky individual baked cheesecake — into the most completely magnificent individual celebration centerpiece where every single cut reveals the most stunningly beautiful and the most dramatically show-stopping cross-section of the most vibrant red velvet layer, the most pristinely white baked cheesecake center.
And the most creamy and the most tangy cream cheese frosting that makes every single guest at the table gasp with the most genuine and the most completely delighted individual surprise. She bakes the cheesecake layer first, bakes the two red velvet layers, freezes all three, and assembles with the most beautifully applied cream cheese frosting for the most completely extraordinary and the most genuinely spectacular celebration cake.
Red Velvet Cheesecake Cake is the most easy and deeply extraordinary celebration cake made by baking a cheesecake center layer at 325°F for 45 minutes chilling then baking two red velvet cake layers at 350°F for 30 minutes assembling with cream cheese frosting between and over all layers chilling before serving. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
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Why You Will Love This Red Velvet Cheesecake Cake Recipe
This Red Velvet Cheesecake Cake recipe is the most completely extraordinary and the most genuinely magnificent combination celebration dessert that delivers the most beloved red velvet cake character — the most subtly cocoa-flavored and the most properly moist individual crumb, the most vibrant crimson color, and the most classic cream cheese frosting — surrounding the most luxuriously silky and the most properly set individual baked cheesecake center layer for the most completely extraordinary and the most genuinely breathtaking individual celebration cake cross-section.
The most critical technique for the most structurally sound and the most beautifully assembled individual cake is freezing each component — the cheesecake layer and both red velvet cake layers — before assembling. Frozen components handle and stack the most easily without any crumbling, sliding, or cracking during the most delicate assembly process. Our Red Velvet Oreo Cheesecake makes a beautifully equally vibrant red velvet and equally celebration-worthy companion for a complete and wonderful red velvet dessert collection.
Ingredients Needed for This Red Velvet Cheesecake Cake Recipe
For the Cheesecake Layer:
- 16 oz (two 8 oz packages) Full-Fat Brick-Style Cream Cheese, room temperature
- ½ cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 tsp Pure Vanilla Extract
For the Red Velvet Cake Layers:
- 2½ cups All-Purpose Flour
- 2 tbsp Unsweetened Natural Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1½ cups Granulated Sugar
- 1 cup Vegetable Oil
- 2 large Eggs
- 1 cup Buttermilk
- 1 tbsp Red Food Coloring (gel or liquid)
- 1 tsp Pure Vanilla Extract
- 1 tsp White Vinegar
For the Cream Cheese Frosting:
- 16 oz (two packages) Full-Fat Brick-Style Cream Cheese, room temperature
- ½ cup Unsalted Butter, room temperature
- 4 cups Powdered Sugar, sifted
- 1 tsp Pure Vanilla Extract
How to Make This Red Velvet Cheesecake Cake Recipe
Start with the cheesecake layer — preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Beat the room-temperature cream cheese until the most smooth. Add the sugar and beat until the most combined. Add the eggs one at a time on low speed, then the vanilla. Pour into the prepared pan and bake for 45 minutes until the most set. Cool completely then freeze until the most solid, cara mia.
For the red velvet layers, preheat to 350°F. Whisk together the flour, cocoa, baking soda, and salt. In a separate large bowl, beat the sugar and oil until combined. Add the eggs one at a time, then buttermilk, food coloring, vanilla, and vinegar. Gradually add the dry ingredients and mix until just combined.
Divide batter between two greased and parchment-lined 9-inch round cake pans. Bake for 28 to 32 minutes until a toothpick comes out clean. Cool completely then freeze until most firm.
For the cream cheese frosting, beat the room-temperature cream cheese and butter until the most smooth. Add the powdered sugar gradually and vanilla, beating until the most fluffy.
To assemble, place one frozen red velvet layer on a serving plate. Spread frosting over. Place the frozen cheesecake layer directly on top. Spread frosting over. Place the second red velvet layer on top. Apply a thin crumb coat over the entire cake. Refrigerate 30 minutes then apply the final beautiful frosting layer.
How to Serve This Red Velvet Cheesecake Cake Recipe
Serve chilled — remove from the refrigerator approximately 20 minutes before serving for the most properly softened cream cheese frosting texture. Use a large serrated knife to cut the most beautifully dramatic individual slices that reveal the most stunning three-layer cross-section of vibrant red, pristine white cheesecake, and vibrant red with cream cheese frosting.
For the most completely extraordinary and the most genuinely theatrical Valentine’s Day individual presentation, dust the exterior of the frosted cake with red velvet crumbs for the most beautifully crimson dusted and the most dramatically gorgeous individual effect. Our Red Velvet Oreo Cheesecake makes a beautifully equally red velvet and equally celebration-spectacular companion for a complete and wonderful red velvet dessert collection.
How to Store This Red Velvet Cheesecake Cake Recipe
Store the assembled cake in an airtight container in the refrigerator for up to 4 to 5 days. The individual cake actually tastes the most extraordinary on day two when all the flavors have the most completely melded. Freeze individual slices wrapped tightly in plastic for up to 2 months — thaw overnight in the refrigerator.
Tips to Make This Red Velvet Cheesecake Cake Recipe
Freeze every component — cheesecake and both red velvet cake layers — before assembling for the most structurally stable and the most easily handled individual assembly. Frozen layers stack without any slipping, crumbling, or cracking that unfrozen layers are the most prone to during the stacking process.
Use gel food coloring rather than liquid for the most vibrant and the most dramatically deep crimson individual red velvet cake color. Gel coloring is the most highly concentrated and requires the most minimal quantity for the most maximum individual color saturation — typically half to one teaspoon of gel equals one tablespoon of liquid coloring.
Helpful Notes for This Red Velvet Cheesecake Cake Recipe
The assembly sequence matters most specifically for structural integrity: red velvet layer on the most bottom, cheesecake in the most center, red velvet on the most top. This arrangement distributes the most weight the most evenly and produces the most perfectly balanced and the most properly supported individual three-layer structure.
Make this cake in stages across two days — bake and freeze the cheesecake layer on day one, bake and freeze the red velvet layers on day two, and assemble with the freshly made cream cheese frosting on the day of serving for the most effortlessly organized and the most stress-free individual celebration cake project.
Variation of This Red Velvet Cheesecake Cake Recipe
Maria made a version adding half a cup of mini chocolate chips to the red velvet cake batter for the most completely extraordinary and the most deeply chocolate-studded red velvet cheesecake cake. Teresa tried adding the zest of one orange to the cheesecake layer for the most completely extraordinary and the most beautifully fragrant orange cream cheesecake center in the most vibrant red velvet cake.
For a raspberry version, spread a thin layer of raspberry jam between the cheesecake and each red velvet layer before frosting for the most completely extraordinary and the most vibrantly fruity individual red velvet cheesecake cake. Our Strawberry Swirl Cheesecake makes a beautifully equally cream-cheese and equally celebration-extraordinary companion for a complete and wonderful celebration cheesecake cake collection.
FAQs About This Red Velvet Cheesecake Cake Recipe
Why freeze the cake layers before assembling?
Freezing the cheesecake layer and both red velvet cake layers before assembly is the single most critical structural technique for the most successfully assembled individual three-layer cake. Frozen layers handle and stack the most cleanly and the most stably without any crumbling, sliding, or breaking that room-temperature layers are the most prone to during the stacking and frosting process. The individual layers thaw perfectly in the refrigerator after assembly.
Can I use a store-bought red velvet cake mix?
Yes. A red velvet cake mix prepared per the box directions and baked in two 9-inch round pans substitutes for the from-scratch red velvet layers. Make sure to bake the most fully and the most completely before freezing — the most properly baked individual layer produces the most properly frozen and the most cleanly stackable result.
How far in advance can I make this cake?
The cheesecake layer can be baked and frozen up to 2 weeks in advance. The red velvet layers can be baked and frozen up to 1 week in advance. The cream cheese frosting can be made up to 3 days ahead and refrigerated. Assemble and frost on the day of or the day before serving for the most beautifully fresh and the most properly set individual celebration cake.
Conclusion
This Red Velvet Cheesecake Cake is the most completely extraordinary and the most genuinely jaw-dropping three-layer celebration cake that makes every Valentine’s Day and every birthday feel genuinely and completely magnificent through the most vibrant crimson red velvet layers and the most luxuriously silky white cheesecake center and the most beautifully tangy cream cheese frosting in every single dramatically revealed and completely irresistible red velvet cheesecake cake slice.
We hope it brings the same deeply joyful red velvet cheesecake celebration magnificence and the same completely delighted gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Red Velvet Cheesecake Cake The Most Easy Dramatic Two Layer Red Velvet Cheesecake Center Cream Cheese Frosting Celebration Cake
- Total Time: 6 hours including freezing chilling and assembly
- Yield: 12 to 14 servings 1x
- Diet: Vegetarian
Description
The most extraordinary dramatic Red Velvet Cheesecake Cake made by preheating oven to 325°F lining 9-inch springform pan with parchment beating 16 oz room temperature cream cheese until smooth adding 1/2 cup sugar beating combined adding 2 room temperature eggs one at a time on low then vanilla pouring into pan baking 45 minutes until set cooling completely freezing until solid then preheating to 350°F whisking 2 1/2 cups flour 2 tbsp cocoa 1 tsp baking soda and 1 tsp salt beating 1 1/2 cups sugar and 1 cup oil adding 2 eggs one at a time then 1 cup buttermilk 1 tbsp red food coloring 1 tsp vanilla and 1 tsp vinegar gradually adding dry ingredients dividing between two greased lined 9-inch pans baking 28 to 32 minutes cooling then freezing making cream cheese frosting by beating 16 oz room temperature cream cheese and 1/2 cup room temperature butter smooth adding 4 cups sifted powdered sugar and vanilla until fluffy assembling frozen layer sequence with frosting between and over all layers crumb coating refrigerating 30 minutes and applying final frosting layer. A completely extraordinary three-layer red velvet cheesecake celebration cake recipe.
Ingredients
16 oz two 8 oz packages Full-Fat Brick-Style Cream Cheese room temperature for cheesecake layer
1/2 cup Granulated Sugar for cheesecake
2 large Eggs room temperature for cheesecake
1 tsp Pure Vanilla Extract for cheesecake
2 1/2 cups All-Purpose Flour
2 tbsp Unsweetened Natural Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 cups Granulated Sugar for cake
1 cup Vegetable Oil
2 large Eggs for cake
1 cup Buttermilk
1 tbsp Red Food Coloring gel or liquid
1 tsp Pure Vanilla Extract for cake
1 tsp White Vinegar
16 oz two packages Full-Fat Brick-Style Cream Cheese room temperature for frosting
1/2 cup Unsalted Butter room temperature
4 cups Powdered Sugar sifted
1 tsp Pure Vanilla Extract for frosting
Instructions
1. Preheat oven to 325°F. Line 9-inch springform with parchment.
2. Beat cream cheese smooth. Add sugar. Beat combined. Add eggs one at a time on low then vanilla.
3. Pour into pan. Bake 45 minutes until set. Cool completely. Freeze until solid.
4. Preheat oven to 350°F. Grease and line two 9-inch round pans.
5. Whisk flour, cocoa, baking soda, and salt in bowl.
6. Beat sugar and oil. Add eggs one at a time. Add buttermilk, coloring, vanilla, and vinegar.
7. Gradually add dry ingredients. Mix just until combined.
8. Divide between prepared pans. Bake 28 to 32 minutes until toothpick clean. Cool completely. Freeze until firm.
9. Beat room temperature cream cheese and butter until smooth. Add powdered sugar gradually and vanilla. Beat fluffy.
10. Place one frozen red velvet layer on plate. Spread frosting. Add frozen cheesecake. Spread frosting. Add second red velvet layer.
11. Apply thin crumb coat. Refrigerate 30 minutes. Apply final frosting layer.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake, Cheesecake, Valentine, Celebration
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 55g
- Sodium: 430mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 125mg
Keywords: red velvet cheesecake cake, easy dramatic red velvet cheesecake cake recipe two layer cream cheese frosting, best three layer red velvet cheesecake celebration cake, red velvet cake with cheesecake center cream cheese frosting
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