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Red Velvet Cheesecake Recipe layered cake

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe
There’s something unforgettable about a perfectly made red velvet cheesecake. It combines two iconic desserts into one spectacular centerpiece: the soft, lightly cocoa-flavored crumb of red velvet cake layered with rich, creamy baked cheesecake, all finished with tangy cream cheese frosting.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Resting / Chilling 8 hours
Total Time 9 hours 50 minutes
Servings: 12 Slice
Course: Cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Red Velvet Cake Layers
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp unsweetened cocoa powder
  • 1 ½ cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tbsp red gel food coloring
  • Cheesecake Layers
  • 24 oz full-fat cream cheese softened
  • ¾ cup granulated sugar
  • ¾ cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Cream Cheese Frosting
  • 8 oz cream cheese
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 8-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Offset spatula
  • Cooling rack
  • Roasting pan (for water bath)
  • Cake scraper

Method
 

  1. Step 1: Preheat oven to 350°F. Grease and line two 8-inch cake pans. Proper lining ensures easy release without tearing delicate cake layers.
  2. Step 2: Whisk flour, sugar, cocoa powder, baking soda, and salt. Even distribution prevents uneven rise.
  3. Step 3: Mix oil, eggs, vanilla, and food coloring separately. Add to dry ingredients, followed by buttermilk and vinegar. Mix just until combined — overmixing creates dense cake texture.
  4. Step 4: Divide batter evenly and bake for 30–35 minutes until a toothpick shows moist crumbs. Cool completely.
  5. Step 5: Reduce oven temperature to 300°F for cheesecake baking.
  6. Step 6: Beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time. Fold flour gently to maintain creamy consistency.
  7. Step 7: Pour batter into lined pans and place inside a shallow water bath. Bake for 25 minutes until edges are set but center slightly jiggles.
  8. Step 8: Turn oven off and crack door open. Allow cheesecakes to cool gradually — this prevents surface cracking.
  9. Step 9: Chill cake and cheesecake layers overnight for stable assembly.
  10. Step 10: Prepare frosting by beating butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla.
  11. Step 11: Layer in this order: Red velvet cake, Frosting, Cheesecake layer, Frosting, Second cake layer, Final cheesecake layer, Chill briefly to stabilize.
  12. Step 12: Frost entire cake smoothly and decorate as desired.

Notes

  1. Always use room temperature cream cheese to prevent lumps in cheesecake batter.
  2. Do not overmix cake batter after adding flour or the texture may become dense.
  3. Baking cheesecake in a water bath helps prevent cracking and ensures creamy texture.
  4. Allow cheesecake to cool gradually inside the oven to avoid sudden temperature shock.
  5. Chill cake layers completely before stacking for clean professional layers.
  6. Use gel red food coloring for deeper color without thinning the batter.
  7. A warm knife wiped clean between slices creates bakery-style cuts.
  8. Overnight chilling improves flavor blending and structural stability.
  9. Store assembled cheesecake covered in refrigerator to maintain moisture and freshness.
Nutrition Information (Per Serving – 1 Slice)
(Estimated USA standard values)
  • Calories: 620 kcal
  • Carbohydrates: 58 g
  • Protein: 9 g
  • Fat: 39 g
  • Saturated Fat: 19 g
  • Cholesterol: 135 mg
  • Sodium: 410 mg
  • Sugar: 44 g
  • Fiber: 1 g