Cheesecake and Red Velvet Cake Recipe

I’ve always believed that desserts have a way of bringing people together, and nothing does it quite like a cheesecake and red velvet cake recipe. There’s something magical about the creamy richness of cheesecake paired with the vibrant, velvety texture of red velvet cake.

Whether it’s a family gathering, a holiday celebration, or just a cozy night in, this dessert duo is a guaranteed crowd-pleaser. The contrast of tangy cream cheese and the subtle cocoa flavor of red velvet creates a harmony that’s hard to resist.

This recipe combines both into one stunning dessert—a red velvet cheesecake cake that layers smooth cheesecake between moist red velvet cake, all topped with a luscious cream cheese frosting. It’s surprisingly easy to make, even for beginners, and the result looks as impressive as it tastes. Let’s dive into why this dessert is so loved and how you can create it at home with simple ingredients and straightforward steps.

Why People Love This Cheesecake and Red Velvet Cake Recipe

This dessert is a showstopper. The combination of creamy cheesecake and fluffy red velvet cake appeals to a wide range of tastes. Its vibrant red color and rich flavors make it perfect for special occasions. Plus, it’s versatile enough to be served at birthdays, holidays, or even casual gatherings.

The cheesecake layer adds a tangy, smooth texture that balances the sweetness of the red velvet cake. The cream cheese frosting ties it all together with its velvety finish. It’s a dessert that feels indulgent yet approachable, making it a favorite for home bakers and dessert lovers alike.

Ingredients for the Cheesecake Layer

To create the perfect cheesecake layer, you’ll need simple, high-quality ingredients. These are easy to find at any grocery store. Here’s what you’ll need for a 9-inch cheesecake:

• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• Pinch of salt

Ingredients for the Red Velvet Cake Layers

The red velvet cake layers are moist and flavorful with that signature red hue. Gather these ingredients for two 9-inch cake layers:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Ingredients for the Cream Cheese Frosting

The cream cheese frosting is the perfect finishing touch. You’ll need:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (adjust for consistency)

Equipment Needed

You don’t need fancy tools to make this dessert. Here’s what you’ll use:

• 9-inch springform pan (for cheesecake)
• Two 9-inch round cake pans (for red velvet cake)
• Mixing bowls, whisk, and spatula
• Electric mixer (optional but helpful)
• Cooling racks
• Parchment paper

Preparation Tips Before You Start

Before diving in, a few tips will make the process smoother. These steps ensure your cake and cheesecake turn out perfectly.

• Let all ingredients reach room temperature for better mixing.
• Grease and line your pans with parchment paper to prevent sticking.
• Preheat your oven to avoid delays.
• Measure ingredients accurately for consistent results.

How to Make the Cheesecake Layer

Step 1: Prepare the Springform Pan

Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with aluminum foil to prevent leaks.

Step 2: Mix the Cheesecake Batter

Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and salt.

Step 3: Bake the Cheesecake

Pour the batter into the prepared pan. Bake at 325°F (160°C) for 40–45 minutes until the edges are set but the center slightly jiggles.

Step 4: Cool the Cheesecake

Let the cheesecake cool at room temperature for 1 hour. Then refrigerate it for at least 4 hours or overnight.

Step 5: Freeze for Assembly

Once chilled, wrap the cheesecake tightly in plastic wrap. Freeze it for 1–2 hours to make it easier to handle during assembly.

How to Make the Red Velvet Cake Layers

Step 1: Preheat and Prep Pans

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix eggs, oil, buttermilk, red food coloring, vanilla, and vinegar. Stir until well combined.

Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients. Mix until just combined, avoiding overmixing.

Step 5: Bake the Cakes

Divide the batter evenly between the two pans. Bake for 25–30 minutes or until a toothpick comes out clean.

Step 6: Cool the Cakes

Let the cakes cool in the pans for 10 minutes. Then transfer them to a cooling rack to cool completely.

How to Make the Cream Cheese Frosting

Step 1: Beat the Cream Cheese and Butter

In a large bowl, beat the softened cream cheese and butter until creamy. Use an electric mixer for best results.

Step 2: Add Powdered Sugar

Gradually add powdered sugar, one cup at a time, mixing until smooth. Add vanilla extract.

Step 3: Adjust Consistency

Add milk, one tablespoon at a time, until the frosting is spreadable. It should be thick but smooth.

Assembling the Cheesecake and Red Velvet Cake

Step 1: Level the Cakes

Trim the tops of the red velvet cakes with a serrated knife. This ensures flat layers for stacking.

Step 2: Place the First Cake Layer

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top.

Step 3: Add the Cheesecake Layer

Remove the cheesecake from the freezer and place it on top of the frosted cake layer. Handle it gently.

Step 4: Add the Second Cake Layer

Spread another thin layer of frosting on the cheesecake. Place the second red velvet cake layer on top.

Step 5: Frost the Entire Cake

Apply a thin crumb coat of frosting over the entire cake. Chill for 30 minutes, then add a final layer of frosting.

Step 6: Decorate (Optional)

Smooth the frosting with a spatula or create swirls. Add sprinkles or cake crumbs for extra flair.

Serving Suggestions

This cheesecake and red velvet cake is best enjoyed with these tips:

1. Serve chilled for the best texture.
2. Pair with a hot cup of coffee or tea.
3. Slice with a warm knife for clean cuts.
4. Garnish with fresh berries for a pop of color.
5. Store leftovers in the fridge for up to 5 days.

Nutritional Information

Here’s the approximate nutritional breakdown per slice (based on 12 servings):

Note: Values are approximate and depend on specific brands and portion sizes.

Tips for Success

To ensure your cheesecake and red velvet cake turns out perfectly, keep these tips in mind:

• Use full-fat cream cheese for a richer flavor.
• Don’t skip the vinegar in the red velvet cake; it enhances the color and texture.
• Chill the cheesecake thoroughly before assembly to avoid cracks.
• If you’re new to layering cakes, watch a quick tutorial on YouTube for visual guidance, like this one.
• Freeze the cake layers slightly for easier frosting.

Storing and Freezing Instructions

This dessert stays fresh for days if stored properly. Here’s how to keep it:

• Store the assembled cake in the fridge, covered, for up to 5 days.
• For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.
• Thaw frozen slices in the fridge overnight before serving.
• Avoid leaving the cake at room temperature for more than 2 hours.

Variations to Try

You can customize this recipe to suit your preferences. Here are some ideas:

• Add chocolate chips to the cheesecake batter for extra decadence.
• Swap red food coloring for a natural beet-based dye for a healthier twist.
• Use a chocolate ganache instead of cream cheese frosting for a richer finish.
• Make mini versions using a muffin tin for individual servings.

Summary

This cheesecake and red velvet cake recipe is the ultimate dessert for any occasion. The creamy cheesecake layer nestled between moist red velvet cake and topped with smooth frosting is a treat for both the eyes and the palate. With simple ingredients and clear steps, even beginner bakers can create this masterpiece. Whether you’re celebrating a special event or just craving something sweet, this dessert will leave everyone asking for seconds.

The process may seem involved, but each step is straightforward and worth the effort. Follow the tips, take your time, and enjoy the smiles this dessert brings. It’s a recipe you’ll come back to again and again.

FAQ

Can I make this recipe without food coloring?
Yes, you can skip the red food coloring for a natural look. The cake will taste the same but won’t have the vibrant red hue.

How do I prevent my cheesecake from cracking?
Bake it at a low temperature and avoid opening the oven door. Let it cool gradually before refrigerating.

Can I make this dessert ahead of time?
Absolutely, you can prepare the cheesecake and cake layers a day or two in advance. Assemble and frost on the day of serving.

What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I freeze the entire cake?
Yes, wrap the assembled cake tightly in plastic wrap and foil. Freeze for up to 1 month and thaw in the fridge before serving.