Red Velvet Cheesecake Cake Recipe

Red Velvet Cheesecake Cake Recipe

Ingredients

• For the Red Velvet Cake Layer (bottom):

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup vegetable oil
• 2 large eggs (room temp)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 10 min)
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring

• For the Cheesecake Layer (middle):

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

• For the Whipped Cream Frosting (top):

• 2 cups heavy whipping cream (cold)
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

Step 1 – Bake the Cheesecake Layer:

1. Preheat oven to 325°F (160°C).

2. In a mixing bowl, beat cream cheese and sugar until smooth.

3. Add eggs one at a time, then mix in sour cream and vanilla.

4. Pour into a greased/springform pan and bake for 45–50 minutes, until set but slightly jiggly in center.

5. Let cool, then refrigerate at least 4 hours or overnight.

Step 2 – Bake the Red Velvet Cake Layer:

1. Preheat oven to 350°F (175°C).

2. In one bowl, whisk flour, cocoa, baking soda, and salt.

3. In another bowl, beat oil and sugar until combined. Add eggs, buttermilk, vanilla, vinegar, and red food coloring.

4. Gradually add dry ingredients to wet until smooth.

5. Pour into a greased 9-inch cake pan and bake 25–30 minutes, until toothpick comes out clean.

6. Cool completely.

Step 3 – Assemble the Cake:

1. Place the red velvet cake layer on a serving plate.

2. Carefully place the cheesecake layer on top (chill both layers well to make this easier).

3. Spread whipped cream frosting evenly on top and pipe decorative edges.

4. Sprinkle with red velvet crumbs for garnish.

Step 4 – Chill & Serve:

Refrigerate for at least 1 hour before slicing.