Red Velvet Cheesecake Cake

This indulgent Red Velvet Cheesecake Cake brings together the moist, cocoa-infused layers of classic red velvet with a creamy cheesecake center, all finished with a smooth cream cheese frosting. It makes a show-stopping centerpiece for holiday celebrations or any special occasion that calls for something both rich and festive.

I first made this cake for Christmas a few years ago and every holiday since, it has become the dessert everyone asks for first

Ingredients

• Cream cheese: for the cheesecake and frosting must be at room temperature for the smoothest texture
• White granulated sugar: adds the perfect sweetness that balances each component
• All-purpose flour: gives the cake structure while the Dutch-process cocoa powder provides a deep chocolate flavor
• Baking powder and baking soda: help achieve the proper rise and light crumb
• Oil: keeps the cake tender and moist—canola or vegetable oil works well
• Sour cream or Greek yogurt: adds slight tang and moistness, choose full-fat for best results
• Buttermilk: tenderizes the crumb and enhances the red velvet flavor
• Red gel food coloring: ensures vibrant, festive layers—gel is preferred over liquid for bright color without thinning the batter
• Unsalted butter: for the frosting should be softened but not melted to achieve fluffiness
• Powdered sugar: is sifted to eliminate lumps and create a smooth frosting

Instructions

Prepare Cheesecake Layer:

Beat cream cheese and sugar on high speed for one minute until smooth and creamy. Add flour and vanilla extract and mix until just combined. Incorporate the egg on low speed until fully blended but avoid overmixing to keep the texture tender.

Preheat Oven and Prepare Pan:

Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9 by 9 inch baking pan lightly with baking spray, line the bottom with parchment paper for easy removal, then spray again over the parchment.

Mix Dry Ingredients:

Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until fully combined. This ensures even distribution of your leavening agents.

Combine Wet Ingredients:

In a large bowl, whisk the oil, granulated sugar, white vinegar, sour cream, eggs, buttermilk, and red gel food coloring until the mixture is uniform and smooth.

Incorporate Dry Ingredients:

Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Fold carefully until just combined to avoid toughening the cake texture.

Layer the Batter:

Evenly spread half of the red velvet batter into the prepared pan. Spoon dollops of the cheesecake batter over the red velvet layer and use an offset spatula to spread it evenly. Top with the remaining red velvet batter and smooth the surface.

Bake the Cake:

Place the cake in the oven and bake for 30 to 35 minutes. Use a toothpick inserted into the center to test doneness—it should come out clean or with just a few moist crumbs.

Cool the Cake:

Allow the cake to rest in the pan for 10 minutes after baking. Then transfer it carefully to a wire rack and let cool completely before frosting to prevent the frosting from melting.

Prepare Cream Cheese Frosting:

Sift the powdered sugar into a bowl and set aside. Beat the softened butter on high speed until fluffy, about two minutes. Add the cream cheese and beat further on high speed for one more minute, scraping down the bowl as needed.

Finish Frosting:

Gradually add the sifted powdered sugar while mixing at medium speed. Stir in the vanilla extract and then beat on high until the frosting is smooth, creamy, and easily spreadable.

Frost and Decorate:

Evenly spread the cream cheese frosting over the fully cooled cake. Add festive sprinkles to the top for a colorful holiday touch.

My favorite part of this cake has always been the cheesecake layer. It gives the red velvet a beautiful surprise that elevates the whole cake from just a traditional dessert to something that feels truly special. It’s become a Christmas tradition in our house, where every year the kids look for that creamy surprise at the center.

Storage Tips

Store leftover cake covered tightly in the refrigerator to keep the cream cheese frosting fresh. It tastes best within three to four days. For longer storage, wrap the cake well with plastic wrap and aluminum foil and freeze. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

Greek yogurt can be used instead of sour cream to add that same moist tanginess. If you do not have red gel food coloring, use liquid but reduce any added liquid slightly to maintain batter consistency. Can substitute butter for oil but expect a slightly denser crumb.

Serving Suggestions

Serve slices with a dollop of whipped cream or a fresh raspberry compote for an elegant touch. Pair with a hot cup of coffee or chai for a cozy dessert moment.

When spreading the cheesecake layer, use a gentle hand so it doesn’t mix too much into the red velvet layers.

FAQs about Recipes

→ What makes the cheesecake layer creamy?

The cheesecake layer uses softened cream cheese, sugar, and a touch of flour to create a smooth, rich texture when baked gently at moderate heat.

→ How do I ensure the red velvet batter stays moist?

Incorporating oil, sour cream, and buttermilk helps retain moisture and tenderness in the red velvet layers.

→ Can I make this cake ahead of time?

Yes, assembling and baking the cake a day in advance enhances the flavors. Keep it refrigerated and frost before serving.

→ What is the role of red gel food coloring?

Red gel food coloring provides a vibrant hue without altering the batter’s consistency, ensuring bright, even color throughout.

→ How is the cream cheese frosting achieved creamy?

Beating softened butter and cream cheese until fluffy, then gradually adding powdered sugar ensures a smooth, creamy frosting texture.