Go Back
–+ servings
Red Velvet Cheesecake Layer Cake with a deep red ganache drip, chocolate chips, and a thick creamy cheesecake center.

Red Velvet Cheesecake Layer Cake

This Red Velvet Cheesecake Layer Cake is the ultimate holiday showstopper, featuring moist cocoa-infused cake layers and a creamy, baked New York-style cheesecake center. It’s a family-favorite "mashup" dessert that looks like it’s from a professional bakery!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory copycat, layered holiday cake, red velvet cake from scratch, Red Velvet Cheesecake Layer Cake
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 5 minutes
Servings: 12 servings
Calories: 645kcal
Cost: $25

Equipment

  • 1 9-inch Springform Pan Essential for the cheesecake layer.
  • 2 9-inch round cake pans For the red velvet layers.
  • 1 Large roasting pan To hold the water bath for the cheesecake.
  • 1 Stand mixer or Hand mixer To get that frosting perfectly fluffy.
  • 1 Offset spatula Helps little hands (like Olivia's) spread frosting easily.
  • 1 Heavy-duty Aluminum Foil To keep the water out of our cheesecake.

Ingredients

Cheesecake Layer

  • 16 oz cream cheese 2 packages, softened to room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs Room temperature
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Red Velvet Cake Layers

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk Room temperature is a must
  • 2 large eggs
  • 2 tablespoons red food coloring Use liquid for bright hue
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 16 oz cream cheese 2 packages, softened
  • 1 cup unsalted butter 2 sticks, softened
  • 6 cups powdered sugar Sifted to avoid lumps
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 325°F. Wrap outside of springform pan with two layers of heavy-duty aluminum foil for a water bath.
  • Beat cream cheese and granulated sugar until smooth. Add eggs, sour cream, vanilla extract, and salt. Mix until creamy.
  • Pour cheesecake batter into pan, place in roasting pan. Fill with hot water halfway up sides. Bake 45-50 minutes. Chill for at least 6 hours.
  • Whisk all-purpose flour, granulated sugar, baking soda, and unsweetened cocoa powder in a medium bowl.
  • Whisk vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract in a large bowl.
  • Combine wet and dry ingredients. Divide batter between two cake pans and bake at 350°F for 25-30 minutes. Let cool completely.
  • Cream together cream cheese and unsalted butter until light and fluffy. Slowly add powdered sugar and vanilla extract to make frosting.
  • Layer cake: bottom red velvet layer, a little frosting, chilled cheesecake layer, more frosting, final cake layer. Frost entire cake with crumb coat first.

Notes

  • Make-Ahead Tip: I usually bake the cheesecake layer the night before. It needs that time in the fridge to get firm enough to handle!
  • Clean Slices: For those perfect "Instagram" layers, dip your knife in hot water and wipe it clean between every single cut.
  • Storage: Keep this beauty in the fridge. It actually tastes even better on day two when the flavors have had a chance to get to know each other!

Nutrition

Serving: 180g | Calories: 645kcal | Carbohydrates: 72g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 115mg | Sodium: 410mg | Potassium: 145mg | Fiber: 1g | Sugar: 55g | Vitamin A: 850IU | Calcium: 85mg | Iron: 2mg