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Delicious Easy Red Velvet Cheesecake Cake with cream cheese frosting and layers of cheesecake.

Easy Red Velvet Cheesecake Cake

This gorgeous two-layer cake combines rich red velvet and creamy cheesecake, perfect for special occasions without the stress of complicated baking.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cheesecake layer
  • 16 oz cream cheese, softened Make sure it's room temperature to avoid lumps.
  • 1 cup sugar
  • 3 large eggs Add one at a time.
  • 1 tsp vanilla extract
  • 1/4 cup sour cream Optional but enhances flavor.
  • 1 pinch salt
For the red velvet cake layer
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1 cup buttermilk You can substitute with milk and vinegar.
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring For the classic red velvet look.
  • 1 tbsp vinegar
For the frosting
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar Add slowly to avoid mess.
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch cake or springform pan and line the bottom with parchment.
  2. For the cheesecake, beat the cream cheese until smooth, then mix in sugar. Add the eggs one at a time, then vanilla and optional sour cream. Pour into the prepared pan and bake for 35 to 45 minutes.
  3. Cool at room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
Baking the Red Velvet Cake
  1. Preheat the oven to 350°F (177°C) and grease a 9-inch cake pan.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, mix together the sugar, oil, buttermilk, egg, vanilla, vinegar, and red food coloring. Combine the wet and dry ingredients until just combined.
  4. Pour the batter into the pan and bake for 25 to 35 minutes or until a toothpick comes out clean. Cool completely.
Making the Frosting
  1. Beat the softened butter and cream cheese together until smooth, then gradually add the powdered sugar.
  2. Mix in vanilla and a pinch of salt. If too soft, chill for 15 to 20 minutes before frosting.
Assembly
  1. Place the red velvet cake layer on a cake stand or plate. Unmold the chilled cheesecake layer and set it on top.
  2. Frost the top and sides with cream cheese frosting. Optionally, garnish with crumbled red velvet on top.

Notes

For storage, keep in an airtight container in the fridge for 4 to 5 days. You can also freeze slices for up to 2 months.