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Red Velvet Cheesecake Cake

Irresistibly Decadent Red Velvet Cheesecake Cake Recipe

This Red Velvet Cheesecake Cake is a decadent dessert combining moist red velvet layers with a rich cheesecake center, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 box Red Velvet Cake Mix Consider using a homemade recipe for richer taste.
  • 3 large Eggs Use room-temperature eggs.
  • 1 cup Granulated Sugar Can swap with brown sugar for caramel flavor.
  • 1/2 cup Butter Use unsalted butter.
  • 1 tbsp Cocoa Powder (natural) Avoid Dutch-processed.
  • 1 tbsp Vinegar Creates the signature red velvet color.
  • 1 cup Buttermilk Enhances tenderness.
For the Cheesecake Layer
  • 16 oz Cream Cheese Softened; mascarpone can be substituted.
  • 1/2 cup Granulated Sugar For cheesecake layer.
  • 2 large Eggs Use room temperature.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened.
  • 1/2 cup Butter Unsalted for better control.
  • 2 cups Powdered Sugar Sift before mixing.
  • 1 tsp Vanilla Extract

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • Oven
  • cake pans
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the red velvet cake mix, eggs, melted butter, sugar, vinegar, and buttermilk. Whisk until smooth. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and divide the batter among them.
  2. Bake in preheated oven for 40-50 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.
  3. Prepare the cheesecake layer by beating cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition. Pour into a lined 9-inch round cake pan.
  4. Bake cheesecake layer at 325°F (160°C) for 45-50 minutes or until set with a slight jiggle. Cool in the pan for 1 hour, then refrigerate for at least 2 hours.
  5. Once cooled, assemble the cake by layering red velvet cake, frosting, and then the cheesecake layer. Repeat until all layers are assembled.
  6. Frost the assembled cake with cream cheese frosting, smoothing it evenly over the top and sides.
  7. Chill the cake for at least 4 hours before serving. Let sit at room temperature for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

Allowing the cheesecake layer to cool properly before assembly is crucial for better texture. Serve at room temperature for best flavor.

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