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Red Velvet Cheesecake

This Red Velvet Cheesecake combines the best of two desserts rich, tangy cheesecake and moist, cocoa-kissed red velvet cake. With its striking red hue, creamy texture, and layers of indulgence, it’s perfect for special occasions like Valentine’s Day, Christmas, or anytime you want to impress.
Print Recipe
Prep Time:45 minutes
Cook Time:1 hour 20 minutes
Total Time:2 hours

Equipment

  • 9-inch springform pan
  • Two 9-inch round cake pans
  • Electric mixer (hand or stand)
  • Mixing bowls
  • Rubber spatula
  • Cooling rack
  • Offset spatula for frosting

Ingredients

  • For the Red Velvet Cake Layers
  • 2 ½ cups 310 g all-purpose flour
  • 1 ½ cups 300 g granulated sugar
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cocoa powder
  • 1 ½ cups 360 ml vegetable oil
  • 1 cup 240 ml buttermilk, at room temperature
  • 2 large eggs at room temperature
  • 2 tbsp red food coloring
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • For the Cheesecake Layer
  • 16 oz 450 g cream cheese, softened
  • ¾ cup 150 g granulated sugar
  • 2 large eggs at room temperature
  • ½ cup 120 ml sour cream
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting
  • 8 oz 225 g cream cheese, softened
  • ½ cup 115 g unsalted butter, softened
  • 4 cups 480 g powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  • Step 1: Make the Cheesecake Layer
  • Preheat oven to 325°F (163°C).
  • Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
  • In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
  • Mix in eggs one at a time, followed by sour cream and vanilla.
  • Pour into the prepared pan and bake for 45–50 minutes, or until the center is set.
  • Cool completely, then wrap in plastic and freeze for at least 2 hours for easier assembly.
  • Step 2: Make the Red Velvet Cake Layers
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
  • Gradually add dry ingredients to wet, mixing until just combined.
  • Divide batter evenly between pans and bake for 25–30 minutes.
  • Cool completely before assembling.
  • Step 3: Make the Cream Cheese Frosting
  • Beat cream cheese and butter until creamy.
  • Gradually add powdered sugar and vanilla, beating until fluffy.
  • Step 4: Assemble the Cake
  • Place one red velvet cake layer on a serving plate.
  • Carefully remove cheesecake from the pan and place it on top.
  • Add the second red velvet cake layer.
  • Frost the entire cake with cream cheese frosting.
  • Chill for at least 1 hour before slicing.
Servings: 12 servings