Introduction

The Red Velvet Cheesecake Cake is a stunning dessert that combines the rich creaminess of cheesecake with the moist, vibrant layers of red velvet cake. Perfect for special occasions, this cake offers a delightful balance of flavors and textures that will impress any guest.

A two-layer cake with smooth white frosting covers the sides and top. Around the base, a thick border of white chocolate chips is neatly placed. The top edge has a shiny red drip glaze, with drops hanging evenly around the sides. The center top is filled with a glossy red layer, decorated with small white and red sprinkles. On top of this red layer, there are evenly spaced swirls of creamy white frosting, each topped with tiny red sprinkles. The cake sits on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream
1 tbsp vanilla extract
4 large eggs, room temperature
2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp (9g) natural unsweetened cocoa
1 tsp salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
2 large eggs
2 tsp white vinegar
4 tsp red food coloring
1 cup (240ml) hot water
16 oz (452g) cream cheese, room temperature (for frosting)
1 1/4 cups (280g) unsalted butter, room temperature
12 cups (1380g) powdered sugar
2 tsp vanilla extract (for frosting)
6 oz white chocolate chips
6 oz red Wilton candy melts
3 tbsp heavy whipping cream
Sprinkles (optional)

Instructions

Step 1: Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil, pressing it flat. This will help lift the cheesecake out once baked and cooled.
Step 2: In a large mixer bowl, mix the cream cheese, sugar, and flour on low speed until combined. Scrape down the sides to ensure even mixing.
Step 3: Add the sour cream and vanilla extract; mix until well combined on low speed.
Step 4: Add the eggs one at a time, mixing slowly and scraping the bowl sides after each addition.
Step 5: Pour the cheesecake batter into the lined pan. Place this pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the cake pan.
Step 6: Bake for 1 hour. Then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. After that, crack the oven door and leave cheesecake for another 30 minutes to cool gradually.
Step 7: Remove the cheesecake from oven and chill it in the refrigerator until firm, about 5-6 hours.
Step 8: Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper and grease the sides.
Step 9: In a large bowl, combine the flour, sugar, baking soda, baking powder, cocoa, and salt.
Step 10: In a separate bowl, mix the buttermilk, vegetable oil, vanilla extract, eggs, vinegar, and red food coloring.
Step 11: Add wet ingredients to the dry mixture and beat until well combined.
Step 12: Slowly add hot water and mix on low speed until smooth, scraping the bowl as needed.
Step 13: Divide batter evenly between the two pans and bake for 23-26 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 14: Let the cakes cool for a few minutes in the pans, then transfer to a wire rack to cool completely.
Step 15: To make the frosting, beat cream cheese and butter until smooth in a large bowl. Gradually add powdered sugar in two batches, beating well after each addition. Mix in vanilla extract.
Step 16: Use a serrated knife to level the cake layers by trimming the domes off the tops.
Step 17: Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over it.
Step 18: Use the foil to lift the cheesecake out of its pan, remove the foil, and place the cheesecake on top of the first cake layer.
Step 19: Spread another cup of frosting over the cheesecake, then add the second cake layer. Trim edges if layers do not align perfectly.
Step 20: Frost the entire outside of the cake smoothly with the remaining frosting.
Step 21: Press white chocolate chips around the bottom edge of the cake, then refrigerate for 20 minutes to set.
Step 22: For the red ganache, heat heavy cream just until boiling and pour over red candy melts. Let sit one minute, then whisk until smooth. Reheat briefly if necessary to fully melt.
Step 23: Allow ganache to cool until thick but pourable, then transfer to a squeeze bottle.
Step 24: Drizzle ganache around the edge of the cake. Reheat remaining ganache if needed to soften, pour over the top, and spread to the edges.
Step 25: Let ganache set, then pipe frosting swirls around the top edge of the cake and add sprinkles if desired.
Step 26: Store the cake in an airtight container in the refrigerator until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and prevent cracking in the cheesecake.
Filling the outer pan with warm water creates a water bath that helps the cheesecake bake evenly and avoid cracks.
For a more intense red color, adjust the amount of red food coloring, but avoid too much to prevent altering the texture.
Try swapping white chocolate chips for dark chocolate or nuts for varied textures on the cake base.

Storage

Store the finished cake in an airtight container in the refrigerator. It is best enjoyed within 2-3 days. When ready to serve, allow the cake to sit at room temperature for about 15-20 minutes to soften slightly. Avoid freezing as cheesecake texture may suffer.

How to Serve

A slice of red velvet cake with three clear layers sits on a white plate with a silver fork beside it. The bottom and top layers are deep red, moist cake with a soft, crumbly texture. The middle layer is a thick, creamy white cheesecake with a smooth surface. Between each layer is a thin layer of white frosting. The top of the slice is covered in shiny red glaze, decorated with two swirls of white cream topped with small red and white sprinkles. The plate rests on a white marbled surface with a red cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake and cake layers ahead of time?

Yes, you can prepare the cheesecake and cake layers a day in advance. Keep them refrigerated until ready to assemble. This helps layers set well and makes assembly easier.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and letting it cool gradually inside the oven helps prevent cracks. Also, avoid overmixing and use low mixer speed to limit air incorporation.