Red Velvet Cheesecake Cake

 

With layers of decadent red velvet cake and rich cheesecake, this red velvet cheesecake is the ultimate two-in-one dessert when you just can’t decide what to serve for the holidays or a festive birthday bash. This red velvet cheesecake is not only impressive to serve, but surprisingly simple to make. It’s adaptable to how much effort you want to put in: Make the red velvet cake from scratch if you prefer, or use a boxed mix—either way, this cake will wow. If you’re a devoted red velvet fan, keep reading on for all of our top tips on how to ace this rich and decadent

cheesecake.

How To Make Red Velvet Cheesecake:

INGREDIENTS

• Cream Cheese: the foundation of a classic cheesecake, its creamy tartness makes a perfect flavor and texture profile.
• Sugar: Granulated sugar is finer and easier to avoid clumps than brown sugar, and doesn’t have that notable molasses flavor. With this classic cheesecake, we really just want a nice, sweet, lightly cheesy filling that is not overpowered by any other strong flavors.
• Eggs: Beating eggs into the filling does a couple of really important things. For one, they provide moisture and structure to the filling that helps it achieve that classic moist, fluffy texture. For another, by whipping air into the eggs as they are beaten into the filling, the batter itself becomes aerated, meaning you get a light and lifted cheesecake as opposed to a denser cake.
• Sour Cream: Sour cream is going to act much in the same way as the eggs in this recipe. While it isn’t a binder like the eggs, sour cream will add a lot of lightness to the filling and help get that airy texture. It will also add a little bit of acid, which complements the creamy, slightly savory notes of the cream cheese.
• Red Velvet Cake: For the red velvet layers, you can make it from scratch with our super-easy red velvet cake recipe, or use a boxed mix if you prefer.
• Frosting: The entire cake is covered with homemade cream cheese frosting. While you can use a different frosting if you prefer, we firmly believe cream cheese frosting is the perfect tangy accompaniment to this rich cake.
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STEP-BY-STEP INSTRUCTIONS

Preheat your oven, and butter and flour two cake pans. Then make the red velvet cake batter according to the box instructions, or follow our red velvet cake recipe. Separate the batter into the two cake pans and bake for 30 to 32 minutes.

You can tell it's done if you can poke it with a toothpick in the center and it comes out clean. Let the cakes cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out the tops of the cake so they're flat (save scraps for decorating!).

Now make the cheesecake layer. Line a 9" springform pan with parchment and spray with cooking spray for the easiest removal later. Beat cream cheese and sugar in a mixing bowl until it looks fluffy and is well incorporated. Add in your eggs, one at a time, until combined. Then fold in sour cream, flour, vanilla, and salt, and mix until combined. Pour the filling into your pan and bake until it's only slightly jiggly in the center, about 1 hour. Let cool slightly while in the pan, then transfer it to the freezer to cool completely and firm up before assembling.

Now for the frosting (it's a one-bowl operation). In a large bowl, beat cream cheese and butter until light and fluffy, and then add powdered sugar and vanilla and beat until combined.

To assemble your cake. Place one red velvet cake on a cake batter. Then top with your cheesecake layer, pressing down firmly, and lastly top with the second red velvet cake.

Then frost the entire cake with cream cheese frosting and garnish with crumbled red velvet cake!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Decorate your red velvet cheesecake. This cake looks stunning all on its own, but if you’re looking for a bit of extra decoration, use some cake crumbs as a festive garnish! While using your serrated knife to carefully shave off the rounded top of the cakes, save your scraps. When it’s time to decorate your cake, crumble them up and sprinkle them on top of your frosted cake for the ultimate presentation.

Storage

If you have any leftovers, store them in an airtight container in the fridge for up to 5 days. You can bake off the red velvet layers and cheesecake layer up to 2 days in advance! Just let the red velvet cake layers cool, then wrap them tightly in plastic wrap and store at room temperature. After the cheesecake bakes, you'll transfer it to the freezer to cool and firm up. If you want to make this ahead, leave it there—wrapped in plastic—and let it thaw in the fridge for assembly.

Ingredients

For the Red Velvet Layers

• Butter, for cake pans
• All-purpose flour, for cake pans
• 1 

box red velvet cake mix, plus ingredients called for on the box

For the Cheesecake Layer

• 2 

8-oz. packages cream cheese, softened

• 2/3 cup 

granulated sugar

• 2 

large eggs

• 1/3 cup 

sour cream

• 1 Tbsp. 

all-purpose flour

• 1 tsp. 

pure vanilla extract

• 1/4 tsp. 

kosher salt

For the Cream Cheese Frosting

• 2 

8-oz. packages cream cheese, softened

• 1/2 cup 

(1 stick) butter, softened

• 2 1/4 cups 

powdered sugar

• 1 tsp. 

pure vanilla extract

Directions

 

1.     Step 1

Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.

Step 2Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).

Step 3Make cheesecake layer: Line a 9"

springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.

Step 4Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before

assembling.

Step 5Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.

Step 6Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.

Step 7Using an offset spatula, frost cake with cream cheese frosting.

Step 8Garnish with red velvet cake crumbs before serving.