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red velvet cheesecake cake

This Red Velvet Cheesecake Cake is a stunning dessert that layers moist red velvet cake with a rich cream cheese filling. It’s perfect for celebrations or as a decadent treat for any occasion.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 2 9-inch round cake pans
  • multiple mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 cooling rack
  • 1 cake leveler or serrated knife
  • 1 parchment paper
  • 1 plastic wrap

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Red Sprinkles for decoration optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans, and line the bottoms with parchment paper.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  • Gradually mix the wet ingredients into the dry ingredients until just combined; avoid overmixing.
  • Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
  • To make the cream cheese filling, beat the softened cream cheese and powdered sugar together in a mixing bowl until smooth. Add the sour cream and vanilla extract, mixing until well blended.
  • Once the cakes have cooled completely, level the tops with a cake leveler or serrated knife if necessary. Place one cake layer on a serving plate.
  • Spread the cream cheese filling over the first layer, then place the second layer on top.
  • For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy.
  • Frost the top and sides of the cake with the buttercream frosting, smoothing it out with a spatula. Decorate with red sprinkles if desired.
  • Refrigerate the cake for about 30 minutes before serving to set the filling and frosting slightly. Slice the cake and enjoy!

Notes

For an even richer flavor, consider adding a tablespoon of cocoa powder to the cream cheese filling.
Store leftovers in the refrigerator covered in plastic wrap for up to 5 days.