Red Velvet Cheesecake Layer Cake for Special Occasions
A rich and festive dessert made with two layers of moist red velvet cake, a creamy cheesecake center, and fluffy cream cheese frosting. Perfect for special occasions and celebrations.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7–8 hours (with chilling)
- Yield: 12–14 servings 1x
Ingredients
For the Cheesecake Layer:
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2 (8 oz) blocks cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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½ cup sour cream
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1 tsp vanilla extract
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2 tbsp all-purpose flour
For the Red Velvet Cake:
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2 ½ cups all-purpose flour
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2 tbsp cocoa powder
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1 tsp baking soda
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½ tsp salt
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1 ½ cups granulated sugar
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1 cup vegetable oil
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2 large eggs
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1 cup buttermilk
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1 tbsp red food coloring
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1 tsp vanilla extract
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1 tsp white vinegar
For the Frosting:
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1 (8 oz) block cream cheese, softened
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½ cup unsalted butter, softened
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3 ½ cups powdered sugar
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1 tsp vanilla extract
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1–2 tbsp heavy cream (optional)
Instructions
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Preheat oven to 325°F. Make cheesecake: beat cream cheese and sugar, then mix in eggs, sour cream, vanilla, and flour. Pour into greased 9″ springform pan and bake 50–60 minutes. Cool, then chill overnight or freeze for 1–2 hours before use.
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Make red velvet cake: preheat oven to 350°F. Mix dry ingredients. In a separate bowl, beat oil and sugar, then add eggs, buttermilk, vanilla, vinegar, and food coloring. Combine with dry mix. Bake in two 9″ pans for 25–30 minutes. Cool completely.
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Make frosting: beat cream cheese and butter, then add powdered sugar and vanilla. Beat until fluffy, adding cream if needed.
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Assemble: place one cake layer, frost lightly, add cheesecake, then second cake. Apply crumb coat, chill, then frost fully. Decorate as desired.
Notes
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Make cheesecake a day ahead for easy layering.
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Substitute beet powder for natural coloring.
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Freeze slices for longer storage.