Red Velvet Cheesecake
This impressive showstopper layers moist red velvet cake with a creamy cheesecake filling, all coated in a luscious cream cheese frosting for a dessert that genuinely stops people in their tracks.
Equipment
- 9-inch springform pan - Leakproof base recommended
- Two 9-inch round cake pans
- Stand mixer with paddle attachment - Or hand electric mixer
- Large roasting pan - For water bath
- Parchment Paper Rounds
- Offset spatula
- Serrated knife - For leveling cake layers
- Cooling rack
- Heavy-duty aluminum foil - For wrapping springform pan
- Rubber Spatulas
- Mixing bowls - At least 3
- Measuring cups and spoons
- Digital kitchen scale - Optional but recommended for accuracy
Ingredients
- 2 1/2 cups all-purpose flour - 315g
- 2 tablespoons natural unsweetened cocoa powder - 15g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar - 300g
- 1/2 cup unsalted butter - 115g, softened to room temperature
- 1/2 cup neutral vegetable oil - 120ml, canola or sunflower
- 2 large eggs - room temperature
- 1 cup buttermilk - 240ml, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
- 2 tablespoons red gel food coloring - 30ml
For the Cheesecake Filling
- 24 oz full-fat cream cheese - 680g, softened to room temperature
- 1 cup granulated sugar - 200g
- 3 tablespoons all-purpose flour - 24g
- 1/4 teaspoon salt
- 1/2 cup sour cream - 120ml, room temperature
- 1/2 cup heavy whipping cream - 120ml
- 1 teaspoon pure vanilla extract
- 3 large eggs - room temperature
For the Cream Cheese Frosting
- 16 oz full-fat cream cheese - 450g, softened to room temperature
- 1 cup unsalted butter - 225g, softened to room temperature
- 4 cups powdered sugar - 480g, sifted
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream - to adjust consistency
- salt - pinch
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper, spray with non-stick spray, and wrap tightly in two layers of heavy-duty aluminum foil.
- Beat 24 oz softened cream cheese until smooth. Add 1 cup sugar, 3 tbsp flour, and 1/4 tsp salt, mixing until combined. Add sour cream, heavy cream, and vanilla, then add eggs one at a time, mixing just until incorporated.
- Pour batter into the springform pan and place in a roasting pan. Fill with hot water halfway up the sides and bake for 55-65 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and cool for 1 hour. Refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add oil, then eggs one at a time. Mix in vanilla and red food coloring. Stir buttermilk and vinegar together. Alternately add dry ingredients and buttermilk mixture, starting and ending with flour.
- Divide batter between prepared pans and bake for 28-33 minutes until a toothpick comes out clean. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
- Beat 16 oz cream cheese until smooth. Add butter and beat until light and fluffy. Gradually add sifted powdered sugar, then vanilla and salt. Add heavy cream as needed for spreadable consistency.
- Level the cooled red velvet cake layers by trimming any domed tops with a serrated knife. Reserve cake trimmings for garnish.
- Release the cheesecake from the springform pan. Place one leveled red velvet layer on a serving plate. Spread with 1/2 cup of frosting. Place the cheesecake on top, then spread with another 1/2 cup of frosting. Top with the second red velvet layer, cut-side down.
- Apply a thin crumb coat all over the cake and refrigerate for 20-30 minutes. Finish with the remaining frosting, smoothing the top and sides. Garnish with crumbled cake trimmings if desired. Refrigerate for at least 1 hour before slicing.
Notes
- Room temperature is everything: Both the cream cheese for the filling and the butter for the frosting must be fully softened to room temperature before you start to avoid lumpy filling.
- Do not skip the water bath: It creates a humid, gentle heat environment that prevents cracking and keeps the cheesecake texture silky rather than rubbery.
- Use gel food coloring, not liquid: Gel coloring is far more concentrated and gives a vivid, true red without altering the batter's moisture balance.
- The jiggle test works: When you gently shake the roasting pan, the outer two-thirds of the cheesecake should be set while the center jiggles like soft Jell-O.
- Cool the cheesecake gradually: Going from a hot oven directly to cold air causes cracking. The oven-door step is not optional.
- Chill before assembling: Trying to assemble a warm cheesecake with warm cake layers is a recipe for a sliding, crumbling mess. Everything needs to be completely cold.
- Sift the powdered sugar: Lumps in the frosting are difficult to smooth out once the sugar is mixed in. A 30-second sift saves a lot of frustration.
- Make ahead friendly: The cheesecake layer can be made a day ahead, and the cake layers can be baked 1-2 days ahead. The frosting can be made up to 3 days ahead and refrigerated.
- For clean slices: Always slice this cake when it's cold straight from the refrigerator. Use a sharp knife, warmed under hot water and wiped dry between each cut.
- Storage: Store covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.