Red Velvet Cheesecake Cake: American Layered Dessert
This red velvet cheesecake cake is a staple of American dessert baking. It combines a cocoa-infused red sponge with a dense, creamy cheese layer. You get a contrast between the slight tang of the buttermilk cake and the rich, sweet weight of the cheesecake. The final result is a structured, multi-layered slice with a smooth cream-cheese frosting on top.
You must cool the cake completely on a wire rack before adding the filling to stop the crust from becoming soggy. After the second bake, leave the cake inside the oven with the door slightly ajar for 1 hour. This slow cooling process prevents cracking in the cheesecake layer. Refrigerate the assembled cake for at least 4 hours to ensure the layers set firmly before you apply the frosting.
Red Velvet Cheesecake Cake: American Layered Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pan
Preheat your oven to 175°C (350°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper and grease the edges. This ensures the cake releases cleanly without tearing.
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Mix the batter
Whisk the flour, sugar, cocoa, baking soda, and salt in one bowl. Combine buttermilk, oil, eggs, vanilla, food colouring, and vinegar in another. Gradually stir the dry ingredients into the wet mix until smooth to avoid clumps.
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Bake the base
Pour the batter into the pan and tap it on the counter to remove air bubbles. Bake for 25–30 minutes until a toothpick in the centre comes out clean. Let it cool in the pan for 10–15 minutes before moving it to a wire rack.
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Make the filling
Beat softened cream cheese and butter until light and fluffy. Add sugar, vanilla, and eggs one at a time, mixing until no streaks remain. Beating the cheese first prevents a grainy texture in the finished cake.
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Layer and bake
Place the cooled cake back in the pan and pour the cheesecake filling over the surface. Bake at 163°C (325°F) for 45–50 minutes. The centre should jiggle slightly, indicating it is set but still creamy.
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Cool the cake
Turn off the oven and leave the door slightly ajar for 1 hour. This gradual temperature drop prevents the cheesecake layer from cracking. Move the cake to the refrigerator for at least 4 hours to set.
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Apply the frosting
Whip the remaining cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread a thick layer over the chilled cake. Chill for another 15 minutes if you prefer a firmer crust.
Prevent the crust from becoming soggy by letting the red velvet cake cool completely on a wire rack before adding the filling. If you add the cheesecake mixture to a warm base, the moisture will seep in and ruin the texture.
What to serve with it
Garnish the top with fresh raspberries and whipped cream to provide a fruity contrast. You can also dust the surface with cocoa powder or powdered sugar for a classic finish. For a more elegant presentation, serve each slice with shaved dark chocolate or a drizzle of raspberry coulis.
Storing and reheating
Keep the cake in an airtight container at room temperature for up to 2 days, though the texture will soften quickly. Do not freeze the cake because the cream cheese mixture does not freeze well. If you must freeze it, store the cheesecake portion separately and add fresh frosting later.
Nutrition per serving
- Calories
- 680
- Protein
- 8.4 g
- Carbs
- 52.1 g
- Fat
- 41.2 g
- Fiber
- 1.2 g
- Sugar
- 38.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is there such a thing as a red velvet cheesecake?
Yes. This dessert combines the cocoa-based red velvet cake with a dense cream cheese layer. The result is a layered cake that balances the slight acidity of the buttermilk with the richness of the cheesecake filling.
Can I use boxed cake mix to make red velvet cheesecake?
Yes, you can substitute the red velvet cake base with a boxed mix. Ensure the cake is baked and cooled completely before adding the cheesecake layer to prevent the crust from becoming soggy.
How to make red velvet cheesecake like cheesecake factory?
Use high-quality cream cheese and ensure you cool the cake slowly inside the oven. This specific cooling method prevents the top from cracking, creating the smooth, professional finish found in bakery-style cheesecakes.
