Red velvet cheesecake cake has always felt like a statement dessert in my kitchen. Not loud, not dramatic—just confident.

It’s the cake I turn to when I want clean slices, deep color, and a balance that feels deliberate.

The red velvet layers stay soft and fine-crumbed, never dry, with just enough cocoa to ground the sweetness.

The cheesecake layer sits firm and creamy in the center, adding weight and richness without stealing attention.

Then comes the cream cheese frosting, smooth and calm, tying everything together instead of covering flaws.

I care about structure as much as flavor, and that’s where this cake earns respect. Each layer holds its place.

The fork cuts through without resistance, the layers stay defined, and every bite delivers the same texture from edge to center.

There’s no chaos here—only control, balance, and intention. This cake doesn’t rush or shout. It stands steady, slices clean, and leaves a lasting impression long after the plate is empty.

Red Velvet Cheesecake Cake Recipe

Ingredients

For The Cheesecake Layer

16 oz cream cheese, fully softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup full-fat sour cream, room temperature
1 tsp vanilla extract
1 tbsp cornstarch

For The Red Velvet Cake Layers

2½ cups all-purpose flour, sifted
2 tbsp natural cocoa powder
1 tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract
1½ tbsp red food coloring
1 tsp white vinegar

For The Cream Cheese Frosting

24 oz cream cheese, softened
1 cup unsalted butter, softened
5–5½ cups powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 325°F (165°C). Line the bottom of a 9-inch round pan with parchment paper and lightly grease the sides. Beat cream cheese until completely smooth with no lumps.
Add sugar and mix until creamy and glossy. Beat in eggs one at a time, mixing gently after each. Add sour cream, vanilla, and cornstarch and mix on low speed just until combined.
Pour batter into prepared pan, tap gently to release air bubbles, and bake for 40–45 minutes until the center is set but slightly jiggly.
Turn oven off, crack the door slightly, and allow cheesecake to cool inside for 30 minutes. Chill completely in the refrigerator for at least 4 hours or overnight.
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well and scraping the bowl. Mix in vanilla and red food coloring until evenly colored.
Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined. Stir vinegar into the batter at the end without overmixing.
Divide batter evenly between pans and bake for 28–32 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Beat cream cheese and butter together until completely smooth and creamy. Gradually add powdered sugar, mixing on low speed to prevent air pockets.
Add vanilla and salt and beat until light, fluffy, and spreadable. Do not overwhip.
Level red velvet cake layers if needed. Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Carefully place the chilled cheesecake layer on top, removing parchment.
Spread another thin layer of frosting over the cheesecake. Top with the second red velvet cake layer. Frost the entire cake with a smooth, even coat.
Chill the assembled cake for at least 1 hour before slicing to ensure clean layers and perfect texture.

Why Does Red Velvet Cheesecake Cake Have A Cheesecake Layer Instead Of Filling?

This cake uses a baked cheesecake layer, not a cream-based filling, and that choice affects both taste and structure.

• Texture Balance: The baked cheesecake stays firm once chilled, so the cake slices cleanly without sinking or sliding. You get a creamy bite that still holds its shape.

• Flavor Control: A true cheesecake layer adds richness without extra sweetness. It softens the cocoa notes of red velvet instead of covering them.

• Stability: Unlike whipped fillings, baked cheesecake does not collapse at room temperature quickly, which makes the cake easier to assemble and frost neatly.

How Do You Keep Red Velvet Cake Layers Moist In A Cheesecake Cake?

Moisture matters more here because the cheesecake layer is dense and cold.

• Fat Choice: Butter provides structure while keeping the crumb tender, which helps the cake support the cheesecake layer.

• Buttermilk Use: Buttermilk adds moisture and slight acidity, keeping the cake soft even after refrigeration.

• Baking Time: Slightly underbaking until moist crumbs appear prevents dryness after chilling.

Can You Make Red Velvet Cheesecake Cake Ahead Of Time?

This cake actually benefits from advance preparation.

• Layer Baking: Cake layers and cheesecake can be baked a day earlier and chilled separately to make assembly easier.

• Flavor Development: Chilling allows the cocoa, vanilla, and cream cheese flavors to blend smoothly.

• Clean Assembly: Cold layers stack better and prevent frosting from melting or smearing.

Why Does Vinegar Matter In Red Velvet Cheesecake Cake?

Vinegar plays a quiet but important role.

• Color Stability: It helps keep the red color bright instead of turning brown during baking.

• Soft Crumb: Vinegar reacts with baking soda, creating lift and a fine, even crumb.

• Flavor Balance: When used correctly, it adds no sour taste and simply sharpens the overall flavor.

How Do You Prevent Cracks In The Cheesecake Layer?

Cracks affect both appearance and slicing.

• Low Mixing Speed: Mixing gently prevents air from getting trapped, which causes cracks as the cheesecake bakes.

• Even Cooling: Letting the cheesecake cool slowly in the oven reduces sudden temperature changes.

• Chilling Time: Proper chilling firms the cheesecake so it stays smooth when layered.

What Type Of Frosting Works Best For Red Velvet Cheesecake Cake?

The frosting must support weight without overpowering flavor.

• Cream Cheese Frosting: It matches the cheesecake layer and keeps the flavor consistent.

• Sugar Balance: Using just enough powdered sugar keeps the frosting smooth without turning grainy.

• Spreading Texture: A soft but stable frosting seals the cake while keeping edges clean.

How Should You Store Red Velvet Cheesecake Cake?

Storage directly affects texture and food safety.

• Refrigeration: Store the cake covered in the refrigerator for up to 4 days to protect the cheesecake layer.

• Slice Storage: Individual slices stay fresh when wrapped tightly and chilled.

• Serving Temperature: Let the cake sit out for about 20–30 minutes before serving so the cheesecake softens slightly without losing shape.

Can Red Velvet Cheesecake Cake Be Frozen?

Freezing is possible with care.

• Whole Cake: Freeze the unfrosted assembled cake wrapped tightly in multiple layers.

• Frosted Cake: Chill first, then freeze uncovered until firm before wrapping to protect the frosting.

• Thawing: Thaw overnight in the refrigerator to avoid condensation and texture damage.

Why Does Red Velvet Cheesecake Cake Need Chilling Before Cutting?

Chilling is not optional for clean results.

• Layer Firmness: The cheesecake needs cold time to set fully.

• Sharp Slices: Cold layers allow straight cuts without dragging crumbs.

• Flavor Clarity: Chilling lets each layer taste clear instead of blended.

Red Velvet Cheesecake Cake

Hina Khan

A layered cake with soft red velvet sponge, a baked cheesecake center, and cream cheese frosting, designed for clean slices and balanced flavor.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 20

Cooling Time 5

Total Time 7 5

Course Dessert

Cuisine American

Servings 12

Calories 720 kcal