If you are craving an irresistible treat that perfectly combines the rich tanginess of cheesecake with the vibrant charm of red velvet cake, this Decadent Red Velvet Cheesecake Layer Cake Recipe is your answer. Imagine layers of moist, red velvet sponge hugging a luscious cheesecake center, all enveloped in a silky cream cheese frosting that is both creamy and dreamy. This showstopper dessert is the ultimate crowd-pleaser for celebrations or any time you want to spoil yourself and loved ones with a slice of pure indulgence.
Ingredients You’ll Need
While this Decadent Red Velvet Cheesecake Layer Cake Recipe may look luxurious, the ingredients are wonderfully straightforward and come together to create layers of flavor and texture. Each component, from the sharp cream cheese to the vibrant red food coloring, plays a key role in delivering that classic red velvet and cheesecake harmony.
- Cream cheese (for the cheesecake layer and frosting): The star ingredient that provides tangy richness and a luscious texture.
- Granulated sugar: Adds sweetness and helps create a tender crumb in both cake and cheesecake layers.
- Eggs: Essential for structure and moisture, helping everything hold together beautifully.
- Sour cream: Enhances moisture and adds a subtle tang that complements the cream cheese.
- All-purpose flour: The base that gives the cake its soft, tender crumb.
- Baking soda and cocoa powder: Work together to give red velvet its slight chocolate undertone and perfect rise.
- Vegetable oil and buttermilk: Keep the cake layers moist and tender with a hint of richness.
- Red food coloring: Brings that signature vivid red hue that makes red velvet so visually special.
- Vanilla extract and white vinegar: Enhance flavor and help activate leavening for a light texture.
- Powdered sugar and unsalted butter: Create a fluffy, creamy frosting that ties the entire cake together with sweetness and smoothness.
- Salt: Balances sweetness and highlights other flavors for a well-rounded taste.
How to Make Decadent Red Velvet Cheesecake Layer Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (163°C) and lining the bottom of a 9-inch springform pan with parchment paper; this helps the cheesecake release easily later. Beat softened cream cheese with sugar until silky smooth, then add eggs one by one to incorporate air and ensure creaminess. Stir in sour cream and vanilla extract for that tangy sweetness. Pour the mixture into your prepared pan and bake for 40 to 45 minutes until the center just sets. Allow it to cool completely, then refrigerate for at least 4 hours or overnight—this chilling step is crucial for stability when assembling.
Step 2: Bake the Red Velvet Cake Layers
While your cheesecake cools, it’s time to whip up those classic red velvet layers. Preheat your oven to 350°F (175°C), and prepare two 9-inch round cake pans by greasing and lightly flouring them. In a large bowl, sift together the dry ingredients—flour, sugar, baking soda, cocoa powder, and salt—making sure everything is evenly distributed. In a separate bowl, whisk the eggs with oil, buttermilk, vibrant red food coloring, vanilla, and vinegar to create a lush liquid mixture. Gradually combine the wet and dry ingredients until the batter is smooth and velvety. Divide evenly between your pans and bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted. Let the cakes rest in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Cream Cheese Frosting
This frosting is what truly makes the Decadent Red Velvet Cheesecake Layer Cake Recipe shine. Beat softened cream cheese together with butter until ultra-smooth and creamy. Gradually add sifted powdered sugar to get the perfect sweet balance, then mix in vanilla and a pinch of salt to brighten the flavors. Whip everything until fluffy and spreadable, perfect for covering your cake in a luscious blanket of sweetness.
Step 4: Assemble the Cake
Once all your components are cooled and ready, gently level the red velvet cake layers if needed for even stacking. Place one red velvet cake round on your serving plate, carefully add the chilled cheesecake layer on top, then crown with the second red velvet cake layer. Use your cream cheese frosting to generously cover the top and sides, smoothing it out for a beautiful finish. For the best slicing experience and to let all the layers marry together, chill the assembled cake for at least one hour before serving.
How to Serve Decadent Red Velvet Cheesecake Layer Cake Recipe
Garnishes
Adding a little garnish elevates this cake from stunning to unforgettable. Consider sprinkling with white chocolate shavings or a dusting of cocoa powder for a delicate finish. Fresh berries, like raspberries or strawberries, bring a bright, juicy contrast to the rich cake and creamy frosting. For a final touch, edible gold flakes or a drizzle of salted caramel can add both elegance and depth.
Side Dishes
This cake is pretty fulfilling on its own, but if you’re planning a celebratory spread, pair it with light, refreshing options. A simple mixed greens salad with a tangy vinaigrette can balance the richness beautifully. Or serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence that balances temperature and texture.
Creative Ways to Present
Presentation is half the fun! Slice the cake into neat, even pieces and serve on vintage dessert plates for a charming vibe. For a modern twist, create individual mini parfaits by layering cake crumbs, cheesecake filling, and frosting in clear glasses. Another idea is to decorate the cake with piped rosettes of frosting and sprinkle crushed pecans or walnuts for texture. The options are endless and make this cake ideal for any occasion!
Make Ahead and Storage
Storing Leftovers
This Decadent Red Velvet Cheesecake Layer Cake Recipe stays fresh when stored properly. Cover the cake tightly with plastic wrap or place it in an airtight container and refrigerate. It will keep its moist texture and luscious flavor for up to 5 days, making it perfect for enjoying across multiple days or sharing with friends.
Freezing
If you want to save some for later, freezing is definitely an option. Wrap the cake securely with plastic wrap and then aluminum foil to prevent freezer burn. When frozen, it can last up to 2 months. Thaw overnight in the refrigerator before serving to maintain the creamy texture of the cheesecake and frosting.
Reheating
Since this cake is best enjoyed chilled, it’s best not to warm it up. If you prefer softer frosting, letting the slices sit at room temperature for 15–20 minutes before serving softens the frosting slightly without losing the cake’s integrity or flavor.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and be sure it includes xanthan gum to help with structure. Your cake will maintain its texture and flavor with this swap.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes until it curdles slightly, then use it as directed in the recipe.
How do I prevent the cheesecake layer from cracking?
Make sure to bake the cheesecake at the lower temperature mentioned and avoid opening the oven door during baking. After baking, cool it gradually by turning off the oven and leaving the door slightly ajar for a bit. Proper chilling also helps stabilize it to prevent cracks.
Can I use natural food coloring instead of synthetic red dye?
Yes! Beet juice or powder can be used as a natural alternative, though it may give a slightly different shade of red and can add a subtle earthiness. It’s a great option if you prefer to keep things natural.
Is this cake very sweet?
This cake offers a balanced sweetness, with the tangy cheesecake layer cutting through the sugary red velvet and frosting. The cream cheese frosting also adds a touch of richness without being overpowering, so it’s indulgent yet well-rounded.
Final Thoughts
There is something truly magical about layering a creamy cheesecake inside a vibrant red velvet cake and topping it all off with luscious cream cheese frosting. This Decadent Red Velvet Cheesecake Layer Cake Recipe is a delightful treat that turns any occasion into a celebration. Whether you’re baking it for the holidays, a birthday, or simply because you deserve a beautiful dessert, it promises to impress and satisfy every time. Give it a try—you’ll wonder how you ever celebrated without it!
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Decadent Red Velvet Cheesecake Layer Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Red Velvet Cheesecake Layer Cake combines the rich, creamy texture of a classic cheesecake with the moist, vibrant layers of red velvet cake, all wrapped in luscious cream cheese frosting. Perfect for holidays, celebrations, or whenever you want an impressive bakery-style treat at home.
Ingredients
For the cheesecake layer:
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
For the red velvet cake layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the cream cheese frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cheesecake layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, then mix in sour cream and vanilla until fully blended. Pour into prepared pan and bake for 40–45 minutes, or until center is just set. Let cool completely, then chill for at least 4 hours or overnight.
- Make the red velvet cake layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, whisk eggs, oil, buttermilk, red food coloring, vanilla, and vinegar. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt until fluffy.
- Assemble the cake: Level red velvet cake layers if needed. Place one red velvet cake layer on a serving plate. Carefully top with the chilled cheesecake layer, then add the second red velvet cake layer. Frost the top and sides of the cake with cream cheese frosting. Chill for at least 1 hour before slicing for clean layers.
Notes
- Make the cheesecake layer a day ahead to save time.
- This cake is rich, so small slices go a long way.
- Store leftovers covered in the refrigerator for up to 5 days.
