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
Scale
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.
