There’s something truly magical about a Red Velvet Cheesecake Cake—a dessert that marries the rich, velvety texture of red velvet cake with the creamy indulgence of cheesecake. It’s a treat that reminds me of cozy afternoons in Mama Lou’s kitchen, where the aroma of cocoa and vanilla filled the air, and my sister Ouma and I would sneak bites behind her back. Today, I want to share not just a recipe but a piece of that warmth and family tradition, wrapped up in layers of love and flavor.
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Why You’ll Love This Red Velvet Cheesecake Cake
If you’ve ever struggled to choose between cake and cheesecake, this Red Velvet Cheesecake Cake is the answer to your dessert dreams. It’s a luscious combination that balances the slight cocoa flavor and tender crumb of red velvet with the smooth, tangy cream cheese filling. When I first made this cake, I thought about Mama Lou’s patient hands, always guiding me to be gentle with batter and to trust the process. This cake is a celebration of patience and joy.
What makes this cake so special is the way the layers come together in perfect harmony—each bite feels like a gentle hug from family. My sister Ouma and I would fight for the cheesecake layer because it was just that irresistible. Whether you’re baking for a holiday, a birthday, or just to treat yourself, this cake has a way of making any occasion memorable.
Ingredients You’ll Need for This Red Velvet Cheesecake Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature (substitute: 1 cup milk + 1 tablespoon lemon juice)
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Nutrition Facts
- Calories: Approximately 450 per serving
- Protein: 7g
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 32g
- Sodium: 320mg
Indulge in Decadence with the Ultimate Red Velvet Cheesecake Cake
Learn how to make delicious Red Velvet Cheesecake Cake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature (substitute: 1 cup milk + 1 tablespoon lemon juice)
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I always remember Mama Lou’s words here: “Prep is half the battle, Sofia.”
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This step always reminds me of how Ouma and I would sneak tastes of the sifted sugar before it went into the batter.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until smooth and velvety. Don’t overmix—Mama Lou always said, “Tenderness comes from kindness, even in batter.”
- Divide the red velvet batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- While the cakes bake, prepare the cheesecake layer. Beat the softened cream cheese in a medium bowl until smooth and creamy. Add sugar and beat until fluffy.
- Mix in the eggs one at a time, then add vanilla extract and flour. This filling was always my favorite part to make with Ouma; it felt like we were creating a soft, sweet cloud.
- Once the cakes are cool, carefully slice each cake horizontally to create four thinner layers total. This step takes patience—something Mama Lou had in abundance and taught me well.
- Place one cake layer on your serving plate, spread a thick layer of cheesecake filling over it, then top with another cake layer. Repeat until all layers are stacked, finishing with a cake layer on top.
- Use any leftover cheesecake filling to frost the top and sides of the cake if desired. Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Red Velvet Cheesecake Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I always remember Mama Lou’s words here: “Prep is half the battle, Sofia.”
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This step always reminds me of how Ouma and I would sneak tastes of the sifted sugar before it went into the batter.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until smooth and velvety. Don’t overmix—Mama Lou always said, “Tenderness comes from kindness, even in batter.”
- Divide the red velvet batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- While the cakes bake, prepare the cheesecake layer. Beat the softened cream cheese in a medium bowl until smooth and creamy. Add sugar and beat until fluffy.
- Mix in the eggs one at a time, then add vanilla extract and flour. This filling was always my favorite part to make with Ouma; it felt like we were creating a soft, sweet cloud.
- Once the cakes are cool, carefully slice each cake horizontally to create four thinner layers total. This step takes patience—something Mama Lou had in abundance and taught me well.
- Place one cake layer on your serving plate, spread a thick layer of cheesecake filling over it, then top with another cake layer. Repeat until all layers are stacked, finishing with a cake layer on top.
- Use any leftover cheesecake filling to frost the top and sides of the cake if desired. Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld beautifully.
Tips for Making the Best Red Velvet Cheesecake Cake
From my years in the kitchen and many afternoons watching Mama Lou, here are a few tips I hold close:
- Use room temperature ingredients for better mixing and texture.
- Don’t rush the cheesecake filling—beat it until perfectly smooth to avoid lumps.
- If you want a naturally red hue, try using beet juice instead of food coloring, but be mindful it might slightly alter the flavor.
- Be gentle when slicing the cake layers—using a serrated knife and a steady hand keeps those layers neat and beautiful.
- Chilling the cake overnight is key; it not only firms up the cheesecake layer but also allows the flavors to deepen, just like Mama Lou’s stews on the stove.
Serving Suggestions and Pairings
This cake feels like a celebration all on its own, but pairing it thoughtfully can elevate the experience. I remember sharing slices with Ouma alongside hot tea on a rainy day, which made the moment feel timeless. Learn more: Indulge in Decadence: The Ultimate Lotus Speculoos Cheesecake English Recipe
- A cup of freshly brewed coffee or a rich, dark espresso complements the cake’s sweetness perfectly.
- Serve with a dollop of lightly whipped cream or a drizzle of homemade chocolate ganache for an extra layer of indulgence.
- Fresh berries, such as raspberries or strawberries, add a bright contrast to the creamy cheesecake and subtle cocoa notes.
- For a festive touch, sprinkle toasted pecans or walnuts on top for crunch and warmth.
Storage and Reheating Tips
One thing Mama Lou always stressed was not to rush enjoying leftovers because flavors develop over time. Here’s how to keep your Red Velvet Cheesecake Cake fresh and delicious:
- Store the cake covered in the refrigerator for up to 4 days. The cheesecake layer needs to stay chilled to maintain its creamy texture.
- If you want to freeze it, wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw slowly in the refrigerator overnight before serving.
- Reheating isn’t recommended for this cake, but if you prefer it slightly warmer, let slices sit at room temperature for 15-20 minutes before serving—just long enough to soften the cream cheese without losing structure.
Frequently Asked Questions
What are the main ingredients for Red Velvet Cheesecake Cake?
The main ingredients for Red Velvet Cheesecake Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Red Velvet Cheesecake Cake?
The total time to make Red Velvet Cheesecake Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Red Velvet Cheesecake Cake ahead of time?
Yes, Red Velvet Cheesecake Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Red Velvet Cheesecake Cake?
Red Velvet Cheesecake Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Red Velvet Cheesecake Cake suitable for special diets?
Depending on the ingredients used, Red Velvet Cheesecake Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I bake this Red Velvet Cheesecake Cake, I’m reminded of the beautiful simplicity of family traditions. Mama Lou’s kitchen was more than just a place to cook—it was where love, stories, and laughter were shared over countless homemade treats. Ouma’s eager hands and bright smile still inspire me to bake with heart and intention.
This cake is more than just a dessert; it’s a bridge between generations, a way to bring warmth into your home and create new memories. Whether you’re sharing it with loved ones or savoring a quiet moment, I hope it fills your heart as much as it fills your belly.
“Cooking with love is feeding the soul.” – Mama Lou
