Name: Red Velvet Cheesecake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour (can substitute gluten-free flour); 2 tbsp unsweetened cocoa powder (Dutch-processed recommended); 1 tsp baking powder (fresh); 1 tsp baking soda; 0.5 tsp salt (sea salt works well); 1.75 cups granulated sugar (brown sugar optional); 0.75 cups vegetable oil (can substitute melted coconut oil); 1 cup buttermilk (or regular milk + 1 tsp vinegar); 2 large eggs; 1-2 tbsp red food coloring (gel preferred); 1 tsp vanilla extract; 1 tsp white vinegar; 16 oz full-fat cream cheese; 0.5 cup granulated sugar; 0.5 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 8 oz cream cheese (softened); 0.5 cup unsalted butter (softened); 3 cups powdered sugar; 1 tsp vanilla extract

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If you have ever dreamed of a dessert that perfectly marries the rich, velvety texture of cheesecake with the vibrant flavor and striking color of a classic red velvet cake, then you are in for a real treat. This Red Velvet Cheesecake with Cream Cheese Frosting is an absolute showstopper that delivers layers of sweet, tangy, and creamy bliss in every bite. Whether it’s for a festive holiday celebration or a special occasion, this dessert is sure to dazzle your guests and fill the room with mouthwatering aromas. Let’s dive into crafting this unforgettable masterpiece together!

Red Velvet Cheesecake with Cream Cheese Frosting - Recipe Image

Ingredients You’ll Need

The magic of this Red Velvet Cheesecake with Cream Cheese Frosting comes alive through a handful of simple but carefully selected ingredients. Each one plays a crucial role in balancing flavors, building texture, and bringing that iconic red color to the cake. You’ll find that fresh baking powder and soda give the cake rise, while high-quality cream cheese ensures creamy decadence.

2.5 cups all-purpose flour: The base of the cake providing structure, feel free to swap for gluten-free if needed.
2 tbsp unsweetened cocoa powder: Adds depth and subtle chocolate notes essential to red velvet.
1 tsp baking powder: Keeps the cake light and fluffy with proper rising.
1 tsp baking soda: Reacts with vinegar for the perfect texture and classic red hue.
0.5 tsp salt: Enhances all flavors and balances sweetness.
1.75 cups granulated sugar: Sweetens the cake – you can try brown sugar for a hint of caramel.
0.75 cups vegetable oil: Makes the cake moist; coconut oil adds a subtle richness.
1 cup buttermilk: Adds tang and tenderness; swap with milk plus vinegar for a quick alternative.
2 large eggs: Binds ingredients and gives the cake structure.
1–2 tbsp red food coloring: The star of the show for that vibrant look, gel type recommended.
1 tsp vanilla extract: Deepens and rounds out the flavor profile.
1 tsp white vinegar: Activates baking soda and enhances the cake’s texture.
16 oz cream cheese (for cheesecake): Full-fat is best for rich, smooth cheesecake filling.
0.5 cup granulated sugar (for cheesecake): Sweetens the cheesecake without overpowering it.
0.5 cup sour cream: Adds creaminess and a gentle tang to the cheesecake layer.
2 large eggs (for cheesecake): Provides structure to the cheesecake.
1 tsp vanilla extract (for cheesecake): Aromatic note that complements cream cheese beautifully.
8 oz cream cheese (for frosting): Brings luscious smoothness to the topping.
0.5 cup unsalted butter: Softened for a rich and creamy frosting texture.
3 cups powdered sugar: Sweetens and thickens the frosting elegantly.
1 tsp vanilla extract (for frosting): Adds a warm, inviting flavor to the frosting blend.

How to Make Red Velvet Cheesecake with Cream Cheese Frosting

Step 1: Prepare Your Oven and Cake Pans

Start by preheating your oven to 350°F (175°C). Take a little time to properly grease your cake pans and line them with parchment paper. This simple step ensures your cake layers slide out smoothly without a hitch, setting you up for perfect results.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Doing this first ensures everything is evenly distributed for a consistent rise and flavor. Take a moment to appreciate how the cocoa powder gives the flour a beautiful tint.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the granulated sugar and vegetable oil until well mixed and shiny. Then, add buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until it becomes a smooth, vibrant red batter that’s utterly inviting.

Step 4: Bring It All Together

Slowly fold the dry ingredients into the wet mixture just until combined. Be gentle – overmixing can lead to a dense cake. The batter should be smooth, thick, and beautifully red, with a consistency that promises moist layers.

Step 5: Bake the Cake Layers

Divide your batter evenly into the prepared pans. Pop them into the oven and bake for 25 to 30 minutes. Keep an eye out for that toothpick test—it should come out clean or with just a few crumbs attached, signalling perfection.

Step 6: Cool the Cake Layers

Allow the freshly baked cake layers to cool in their pans for about 10 minutes. This little patience pays off, helping the layers firm up for easier handling. Then, transfer them to wire racks to cool completely; this step is crucial.

Step 7: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until completely smooth and creamy. Blend in the granulated sugar and sour cream, maintaining that silky texture. Add eggs and vanilla extract, mixing gently just until everything is perfectly combined to create a luscious filling.

Step 8: Bake the Cheesecake Layer

Pour the cheesecake batter into a prepared springform pan and bake it at 325°F (160°C) for 45 to 55 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center – just right for a creamy finish.

Step 9: Cool and Assemble the Layers

Once cooled completely, layer the red velvet cake with the cheesecake, stacking them carefully. This creates the beautiful contrast and distinct layers that make this dessert such a showstopper.

Step 10: Frosting the Masterpiece

Using an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Slowly add powdered sugar and vanilla extract, whipping until the frosting is fluffy and spreadable. Generously frost the entire cake for a luscious finish that’s as delicious as it looks.

How to Serve Red Velvet Cheesecake with Cream Cheese Frosting

Garnishes

Simple garnishes can take your cake from stunning to spectacular. Fresh raspberries or strawberries add a pop of color and a little tartness to balance the sweetness. A sprinkle of white chocolate shavings or a dusting of cocoa powder on top complements the red velvet flavor beautifully, making every slice visually irresistible.

Side Dishes

Pair your Red Velvet Cheesecake with Cream Cheese Frosting with a cup of rich coffee or a creamy hot chocolate for a cozy experience. Fresh berries or a light whipped cream on the side add contrast without overwhelming the cake’s indulgence.

Creative Ways to Present

Try serving individual mini cheesecakes layered and frosted in clear glass jars for an elegant, single-serve experience. Another fun idea is to use a piping bag to create decorative swirls of cream cheese frosting on each slice or top with edible gold leaf for a festive flair that impresses guests.

Make Ahead and Storage

Storing Leftovers

Your Red Velvet Cheesecake with Cream Cheese Frosting keeps wonderfully in the fridge. To maintain freshness, cover it tightly with plastic wrap or store it in an airtight container. It stays moist and delicious for up to 4-5 days, perfect for savoring throughout the week.

Freezing

If you want to enjoy this dessert later, freeze the uncut cake wrapped securely in plastic wrap and then in foil to prevent freezer burn. It will keep for up to 2 months. When ready, thaw in the fridge overnight to preserve texture and flavor.

Reheating

While cheesecakes are best served chilled, if you prefer room temperature, let slices sit out for about 30 minutes before serving. Avoid microwaving, as this can alter the creamy texture and cause the frosting to melt unevenly.

FAQs

Can I make this Red Velvet Cheesecake with Cream Cheese Frosting gluten-free?

Absolutely! Simply substitute the all-purpose flour for a gluten-free blend that’s suitable for baking. The rest of the ingredients stay the same and the cake will still come out moist and flavorful.

Is it okay to use liquid food coloring instead of gel?

You can, but gel food coloring is recommended because it provides vibrant color without thinning the batter. Using liquid coloring may affect texture slightly due to extra moisture.

Can I prepare the cheesecake layer in advance?

Yes, you can bake the cheesecake layer a day ahead. Keep it refrigerated until you’re ready to assemble the cake. This makes the process more manageable and less time-consuming on the day of serving.

What’s the best way to achieve that classic red velvet flavor?

The combo of cocoa powder, vinegar, and buttermilk is key. They together create that mild chocolate flavor and unique tang that defines red velvet cake. Using fresh ingredients also helps intensify those notes.

How do I prevent cracks in the cheesecake layer?

Try baking your cheesecake in a water bath or placing a pan of water in the oven to keep moisture even. Avoid overbaking—when the edges are set and center is just slightly jiggly, that’s perfect. Cooling the cheesecake gradually also helps prevent cracks.

Final Thoughts

Making Red Velvet Cheesecake with Cream Cheese Frosting might feel like crafting a masterpiece, but with this recipe, it’s truly approachable and rewarding. The layers of velvety cake and rich cheesecake covered in luscious frosting come together to create a dessert that’s both stunning and soul-satisfying. I can’t wait for you to give it a try and watch it become one of your favorite, go-to special desserts to impress friends and family alike!