Go Back
–+ servings
Red Velvet Cheesecake Cake

Indulge in the Best Red Velvet Cheesecake Cake Recipe

This Red Velvet Cheesecake Cake combines rich cocoa layers with a creamy cheesecake filling, making it an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1.5 cups Granulated Sugar Coconut sugar can be used for a different taste.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper rise.
  • 0.5 teaspoon Fine Salt Sea salt can be used as an alternative.
  • 0.5 cups Unsweetened Cocoa Powder Dutch-process cocoa can give a darker color.
  • 1 cup Vegetable Oil Replace with melted butter or coconut oil for added flavor.
  • 1 cup Buttermilk Can substitute with milk + lemon juice (1 cup milk + 1 tablespoon lemon juice).
  • 2 large Eggs Use flax eggs for a vegan alternative (1 flax egg = 1 tablespoon ground flaxseed + 2.5 tablespoons water).
  • 1 tablespoon Red Food Coloring Omit for a vanilla version or use beet juice for natural coloring.
  • 1 tablespoon White Distilled Vinegar Lemon juice can be used as a substitute.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is best.
For the Cheesecake Layer
  • 16 ounces Cream Cheese Ensure it is fully softened for easy mixing.
  • 0.5 cups Granulated Sugar Provides sweetness; same as above.
  • 2 large Eggs Same substitution suggestions apply.
  • 1 teaspoon Vanilla Extract See substitution advice above.
  • 2 tablespoons All-Purpose Flour Helps set the cheesecake filling; gluten-free flour can be used.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Red Velvet Cheesecake Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until blended.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool the cake layers in pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Beat the softened cream cheese in a mixing bowl until smooth, then add sugar and mix until fluffy.
  8. Incorporate the eggs one at a time, mixing well after each addition, followed by vanilla extract and flour.
  9. Slice each cooled cake layer horizontally to create four layers total.
  10. Assemble the cake by alternating red velvet layers and cheesecake filling, finishing with a red velvet layer on top.
  11. Frost the cake with remaining cheesecake filling, smoothing it out, and chill for at least 4 hours before serving.
  12. Serve slices with a dusting of cocoa powder or fresh berries for a beautiful presentation.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 10IUVitamin C: 1mgCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better blending. Allow cakes to cool completely before slicing to maintain structure.

Tried this recipe?

Let us know how it was!