Red Velvet Cheesecake Cake

❤️ Red Velvet Cheesecake Cake

Rich red velvet cake, a thick layer of creamy cheesecake, and smooth cream cheese frosting come together in one seriously decadent dessert. This cake makes a gorgeous centerpiece for birthdays, holidays, or any occasion that calls for something special.

Ingredients

For the Cheesecake Layer

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 1 tbsp vanilla extract
• 3 large eggs

For the Red Velvet Cake

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

For the Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 5 cups powdered sugar
• 2 tsp vanilla extract
• Pinch of salt

Directions

1. Make the cheesecake: Preheat oven to 300°F. Grease and line a 9-inch springform pan with parchment paper.
2. Beat cream cheese, sugar, and flour until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.
3. Pour into the prepared pan and bake for 55–65 minutes, until the center is mostly set with a slight jiggle. Cool completely, then refrigerate for at least 4 hours or overnight.
4. Make the red velvet cake: Increase oven temperature to 350°F. Grease and line two 9-inch round cake pans.
5. Whisk together flour, sugar, baking soda, salt, and cocoa powder.
6. In another bowl, whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
7. Add the wet ingredients to the dry ingredients and mix just until smooth.
8. Divide batter between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
9. Make the frosting: Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla and salt.
10. Assemble: Place one red velvet cake layer on a serving plate and spread a thin layer of frosting over the top. Carefully place the chilled cheesecake layer on top, followed by the second red velvet cake layer.
11. Frost the top and sides with cream cheese frosting. Pipe frosting swirls around the top and garnish with crumbled red velvet cake.
12. Refrigerate for at least 1 hour before slicing for the cleanest layers.

Tip: Keep the cheesecake very cold while assembling. It makes stacking much easier and helps create those sharp, bakery-style layers.

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