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Red Velvet Cheesecake with Cream Cheese Frosting

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4.2 from 83 reviews

This festive Red Velvet Cheesecake with Cream Cheese Frosting beautifully combines the rich, velvety flavors of traditional red velvet cake with a smooth, creamy cheesecake layer, topped off with luscious cream cheese frosting. Perfect for holiday gatherings or special occasions, this layered dessert offers a delightful balance of moist cake, tangy cheesecake, and sweet frosting.

Ingredients

Scale

For the Cake Layers

  • 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

For the Cheesecake Layer

  • 16 oz full-fat cream cheese
  • 0.5 cup granulated sugar
  • 0.5 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract

For the Frosting

  • 8 oz cream cheese (softened)
  • 0.5 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper to ensure easy cake removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined for an even texture.
  3. Combine Wet Ingredients: In a separate bowl, beat the granulated sugar and vegetable oil together until well mixed. Add the buttermilk, eggs, red food coloring, vanilla extract, and white vinegar, mixing until the batter is smooth and uniform in color.
  4. Combine Mixtures: Gradually mix the dry ingredients into the wet ones, stirring gently just until combined to maintain cake tenderness.
  5. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Cool Layers: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely, allowing them to firm up before assembly.
  7. Prepare Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and sour cream, mixing well. Then incorporate the eggs and vanilla extract until the mixture is fully blended and creamy.
  8. Bake Cheesecake: Pour the cheesecake filling into a prepared springform pan. Bake at 325°F (160°C) for 45-55 minutes until the edges are set but the center still slightly jiggles.
  9. Cool and Assemble: Once the cake layers and cheesecake have cooled completely, layer the cakes with the cheesecake in between on your serving platter.
  10. Make Frosting: Beat softened cream cheese and butter in a mixing bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy and spreadable.
  11. Frost the Cake: Evenly spread the cream cheese frosting over the top and sides of the assembled cake for a smooth, creamy finish.

Notes

  • Use gel-based red food coloring to achieve vibrant color without altering cake texture.
  • Allow all refrigerated ingredients, especially cream cheese and butter, to come to room temperature for best mixing results.
  • Be careful not to overmix the cake batter to prevent a dense texture.
  • Allow the cheesecake to cool gradually to avoid cracking.
  • For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://yumfoodusa.com/red-velvet-cheesecake-with-cream-cheese-frosting/