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Best Red Velvet Cheesecake with Cake Layers

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This decadent red velvet cheesecake layer cake combines soft red velvet layers with creamy cheesecake and rich cream cheese frosting. A showstopper for any celebration.

Ingredients

Scale

Red Velvet Cake Layers

  • 2 ½ cups all-purpose flour

  • 2 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ½ cups sugar

  • 1 cup vegetable oil

  • 2 large eggs

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

  • 2 tbsp red food coloring

Cheesecake Layer

  • 2 (8 oz) packages cream cheese, softened

  • ½ cup sugar

  • 2 large eggs

  • ½ cup sour cream

  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 16 oz cream cheese, softened

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 2 tsp vanilla extract

  • 2–3 tbsp heavy cream (optional)

Instructions

  • Cheesecake: Preheat oven to 325°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour into lined springform pan. Bake 45–55 min. Cool and chill completely.

  • Cake Layers: Preheat oven to 350°F. Grease two 9-inch pans. Mix dry ingredients. Beat eggs, oil, sugar. Add buttermilk, vanilla, vinegar, and red food coloring. Combine wet and dry. Divide into pans and bake 25–30 min. Cool.

  • Frosting: Beat cream cheese and butter until smooth. Add powdered sugar in batches. Mix in vanilla and cream if using.

  • Assemble: Layer red velvet cake, cheesecake, then second cake layer. Frost top and sides. Chill before serving

Notes

Cheesecake layer can be made ahead. For clean slices, use a warm knife. Store in fridge up to 5 days or freeze.

Find it online: https://foodemily.com/best-red-velvet-cheesecake-with-cake-layers/