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Red Velvet Cheesecake Cake

Irresistible Red Velvet Cheesecake Cake for Every Celebration

This Red Velvet Cheesecake Cake is a stunning dessert perfect for any celebration, combining velvety layers with a rich cheesecake filling.
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Prep Time 1 hour
Cook Time 1 hour
Cooling Time 1 hour
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 box Red Velvet Cake Mix You can use a homemade red velvet cake recipe for a personal touch.
  • 3 large Eggs For a vegan alternative, consider using flax eggs.
  • 1 cup Water Essential for activating dry ingredients.
  • 1/2 cup Oil Melted butter can be used for a flavor twist.
For the Cheesecake Filling
  • 8 ounces Cream Cheese At room temperature; Neufchâtel cheese can be used for a lighter version.
  • 1/4 cup Sour Cream At room temperature; no substitutions recommended.
  • 1/4 cup Granulated Sugar
  • 1 large Egg For cheesecake batter; silken tofu is a great substitute.
  • 1 teaspoon Vanilla Extract
For the Frosting
  • 4 ounces Cream Cheese For frosting; no substitutes needed.
  • 4 tablespoons Unsalted Butter At room temperature; vegan butter can be swapped for a dairy-free option.
  • 2 cups Powdered Sugar
  • 1/4 teaspoon Salt Balances sweetness beautifully.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9-inch Round Cake Pans
  • parchment paper
  • Spatula
  • wire racks

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a mixing bowl, combine the red velvet cake mix, eggs, water, and oil. Beat on medium speed until smooth, about 2 minutes.
  3. Pour the batter into the prepared cake pans and bake for 25 to 30 minutes. A toothpick should come out clean when inserted.
  4. Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
Cheesecake Filling
  1. In a medium bowl, beat the cream cheese until smooth. Add sour cream, sugar, egg, and vanilla; mix until just combined.
Assembly
  1. Place one cooled cake layer on a serving plate. Spread half of the cheesecake filling over the top, then add the second cake layer and spread the remaining filling.
Final Baking
  1. Preheat your oven to 325°F (163°C). Bake the assembled cake for another 25 to 30 minutes until the cheesecake layer is set.
Frosting
  1. Beat cream cheese and butter until creamy, then add powdered sugar and salt, mixing until smooth.
  2. Spread the frosting evenly over the cooled cake. Chill for at least an hour before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Be sure to use room temperature ingredients for a smooth batter and avoid overmixing when preparing the cheesecake layer.

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