Red Velvet Cheesecake Cake Recipe

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Two dessert classics collide to create a masterpiece – Red Velvet Cheesecake Cake! If you’re a fan of sweet indulgences, this one’s a game-changer. Not only is it easy to make, but the deliciousness that ensues is simply unmatched. Picture layers of moist red velvet cake embraced by a velvety cheesecake filling. It’s a treat that’s not just sweet but downright heavenly.

Why You’ll Love Red Velvet Cheesecake Cake

  • Irresistible Flavor Fusion: The marriage of red velvet cake and creamy cheesecake filling creates a symphony of flavors that dance on your taste buds. The cocoa undertones, the richness of cream cheese – it’s a match made in dessert heaven.
  • Easy Elegance: Despite its sophisticated appearance, this recipe is surprisingly easy to whip up. Impress your guests or treat yourself without breaking a sweat in the kitchen.
  • Sweet Celebrations: Whether it’s a birthday, anniversary, or just a weekend treat, this Red Velvet Cheesecake Cake is a celebration in itself. It’s a centerpiece dessert that elevates any occasion.
  • Perfect for Recipes: This isn’t just a cake; it’s a canvas for creativity. Experiment with different toppings, garnishes, or serve it with a scoop of vanilla ice cream for an extra decadent touch.
  • Satisfying Sweet Tooth: If you have a sweet tooth that demands attention, this recipe answers the call.

What You Need To Make Red Velvet Cheesecake Cake

  • 8″ round cake pan
  • 9” round springform pan
  • Mixing bowls
  • Mixer
  • Toothpick
  • Measuring cups/spoon

Ingredients You Need To Make Red Velvet Cheesecake Cake

For Cake

  • 1.1 gluten-free flour
  • Cocoa powder
  • Sugar
  • Baking powder
  • Baking soda
  • Milk
  • Kosher salt
  • Vegetable oil
  • Fresh brewed coffee
  • Egg
  • Vanilla extract
  • Red food coloring

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

For Cheesecake Filling

  • Cream cheese
  • Sour cream
  • Eggs
  • Egg yolks
  • Sugar
  • Vanilla extract

How To Make Red Velvet Cheesecake Cake

  1. Preheat the oven to 350 degrees. Spray one 8″ round cake pan with nonstick baking spray.
  2. In a mixing bowl, beat eggs and sugar on high for 3 minutes.
  3. Add food coloring, vanilla, milk, and oil. Mix well.
  4. Add dry ingredients and mix until just incorporated. Mix in the coffee.
  5. Pour batter into the cake pan and bake for 25-30 minutes until a toothpick comes out clean.
  6. Allow to cool completely. Crumble half of the cake for the cheesecake assembly.

For Cheesecake Filling

  1. Preheat the oven to 325 degrees.
  2. In a mixing bowl, mix cream cheese until smooth.
  3. Add sugar, sour cream, and the rest of the filling ingredients until just incorporated.
  4. Pour half into a 9” round springform pan, then add the crumbled cake.
  5. Top with the remaining cheesecake filling.
  6. Bake for 55-65 minutes; the center should jiggle slightly, and the top should not be shiny.
  7. Remove and let sit at room temperature for 1 hour, then place in the fridge for 8 hours before serving.

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

Commonly Asked Questions

How can I make it more festive for a celebration? 

Decorate with edible flowers, sprinkles, or a drizzle of chocolate ganache for that extra wow factor.

Can I make it ahead of time? 

Yes, it’s a great make-ahead dessert. Refrigerate until you’re ready to serve.

Is it suitable for a beginner baker? 

Definitely! The steps are straightforward, making it an excellent starting point for baking enthusiasts.

Red Velvet Cheesecake Cake

Two of my favorite desserts combined into one! Seriously, so good!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cheesecake Cake
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cool Time: 8 hours
Servings: 10
Calories: 414kcal

Equipment

  • 8" round cake pan
  • 9” round springform pan
  • mixing bowls
  • Mixer
  • toothpick
  • Measuring cups/spoons

Ingredients

Ingredients for Cake

  • 1 ¼ cups of 1.1 gluten-free flour
  • 1 ½ tbsp cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ cup milk
  • ½ tsp kosher salt
  • ¼ cup vegetable oil
  • ½ cup fresh brewed coffee
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¼ tbsp red food coloring

Ingredients for Cheesecake Filling

  • 24 oz cream cheese room temp
  • 12 oz sour cream
  • 2 eggs
  • 2 egg yolks
  • 1 ⅔ cup sugar
  • 2 tsp vanilla extract

Instructions

Cake Instructions

  • Preheat the oven to 350 degrees. Spray one 8″ round cake pan with nonstick baking spray.
  • In a mixing bowl, beat eggs and sugar on high for 3 minutes.
  • Add food coloring, vanilla, milk, and oil. Mix well.
  • Add dry ingredients and mix until just incorporated. Mix in the coffee.
  • Pour batter into the cake pan and bake for 25-30 minutes until a toothpick comes out clean.
  • Allow to cool completely. Crumble half of the cake for the cheesecake assembly.

Cheesecake Filling Instructions

  • Preheat the oven to 325 degrees.
  • In a mixing bowl, mix cream cheese until smooth.
  • Add sugar, sour cream, and the rest of the filling ingredients until just incorporated.
  • Pour half into a 9” round springform pan, then add the crumbled cake.
  • Top with the remaining cheesecake filling.
  • Bake for 55-65 minutes; the center should jiggle slightly, and the top should not be shiny.
  • Remove and let sit at room temperature for 1 hour, then place in the fridge for 8 hours before serving.

Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 67g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 110mg | Sodium: 277mg | Potassium: 103mg | Fiber: 2g | Sugar: 56g | Vitamin A: 355IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Indulge in the divine fusion of red velvet and cheesecake with this easy-to-make Red Velvet Cheesecake Cake. Perfect for celebrations or satisfying your sweet tooth, it’s a decadent treat that brings joy to every bite. Impress your friends, experiment with toppings, and enjoy the heavenly flavors in this dessert masterpiece.

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