Print

Ultimate Layered Red Velvet Cheesecake Cake

A perfect slice of red velvet cheesecake cake showing three vibrant red layers separated by thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A guide to making a stunning, layered Red Velvet Cheesecake Cake featuring a moist red velvet base and a creamy, uncracked cheesecake center, topped with classic cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel preferred)
  • 8 ounces cream cheese, softened (for cheesecake layer)
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Prepare the Red Velvet Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, mix the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until the color is deep and uniform.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Pour half of the red velvet batter into the prepared springform pan.
  6. Prepare the Cheesecake Layer: In a medium bowl, beat the 8 ounces of softened cream cheese and 1/2 cup sugar until smooth. Beat in the single egg and vanilla until just blended.
  7. Gently pour the cheesecake mixture over the red velvet batter in the pan.
  8. Top with the remaining red velvet batter, pouring slowly over the cheesecake layer.
  9. Bake the Cake: Bake for 50 to 60 minutes, or until a toothpick inserted near the edge comes out clean. The center should be mostly set.
  10. Cool the Cake: Let the cake cool completely in the pan on a wire rack. Once cool, chill in the refrigerator for at least 4 hours or preferably overnight before removing the sides of the springform pan.
  11. Make the Cream Cheese Frosting: Beat the 4 ounces of cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and vanilla extract. Beat until smooth.
  12. Frost the Cake: Frost the top and sides of the chilled cake with the cream cheese frosting.

Notes

  • For the best red color, use a high-quality gel food coloring instead of liquid drops.
  • To prevent the cheesecake layer from cracking, bake the cake in a water bath (place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan).
  • Cooling the cake completely before frosting prevents the cream cheese frosting from melting.

Nutrition

Find it online: https://cookingbycarla.com/red-velvet-cheesecake-cake-recipe/