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Red Velvet Cheesecake Cake takes a classic red velvet cake and throws in a layer of baked vanilla cheesecake in the middle. Top the cake with cream cheese icing you have a decedent cake for any celebration.
After the success of my red velvet cake recipe (thank you for all your lovely comments), I figured it was time for another version of said cake.
Red velvet CHEESECAKE cake.
Cheesecake cakes is something I have wanted to try for a while now. You get the both of both worlds. Soft and fluffy cake with a layer of creamy, tangy cheesecake in the middle.
How could you go wrong?
The red velvet cake is very simple to make. One bowl is all that is needed. The key is to beat the sugar until fluffy. We want air whipped into the butter.
You also want to ensure you don’t overmix once you add the flour mixture. Mix the dry ingredients until only just combined. We don’t want a tough and dense cake.
The cheesecake layer is also just as easy. I have adjusted my perfect baked vanilla cheesecake recipe for this red velvet cheesecake cake recipe.
For the cheesecake, you do need to follow the instructions carefully. We want to avoid cracking and we need to ensure the cheesecake is chilled completely and solid before attempting to top the cake with it.
Trust me, if you skip chilling the cheesecake layer, you will have it break apart and you won’t be able to layer it.
Due to chilling time, I do suggest making the cake the day before it is needed. That way the cakes can cool, the cheesecake will chill overnight and you can even make the cream cheese icing ahead of time so all you have to do is assemble.
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Red Velvet Cheesecake Cake
- 2 Cups Cream Cheese, room temperature (500g)
- 1 Cup Greek Yoghurt (or sour cream) (250g)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup Icing Sugar (65g)
Red Velvet Cake;
- 1/2 Cup Butter, Softened (110g)
- 1 Cup Sugar (200g)
- 1/2 Cup Brown Sugar (100g)
- 3 Large Eggs
- 1/2 Cup Vegetable Oil (125ml)
- 1 Tbsp. Liquid Red Food Colouring
- 1 Tbsp. White Vinegar
- 1 Tbsp. Vanilla Extract
- 2 Tbsp. Cocoa Powder (12g)
- 3 Cups All Purpose Flour (375g)
- 1 tsp Baking Soda
- 1 Cup Buttermilk (250ml)
Cream Cheese Icing;
- 1 Cup Cream Cheese, room temperature (250g)
- 1/2 Cup Butter, softened (110g)
- 2 tsp Vanilla Extract
- 2 and 1/2 – 3 Cups Icing Sugar (320g-380g)
- Grease or line a 20cm (8") round cake pan with cooking paper and preheat the oven to 160°C (325°F).
- Beat the cream cheese until smooth.
- Beat in the eggs and Greek yoghurt.
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Pour into the prepared pan in an even layer.
- Tap on the bench a few times to release any air bubbles.
- Bake for 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
- You could also place the cheesecake in the freezer for a couple of hours to speed up the chilling process.
Red Velvet Cake;
- Preheat the oven to 180°C (350°F) and grease and line two 20cm (8″) round cake pans and set aside.
- In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until creamy.
- Add in the oil, eggs, vanilla extract and red food colouring and beat together.
- In a separate bowl, mix the flour, cocoa and baking soda together.
- Fold the dry ingredients into the wet ingredients and mix until all combined.
- Finally add in the buttermilk and vinegar and stir until smooth.
- Pour the batter into the two prepared pans and bake for 30-30 minutes. A skewer inserted into the middle should come out with a couple of moist crumbs attached.
- Allow the cakes to cool for 10 minutes in the cake pans before removing from the pans and place on a cooling rack to cool completely.
- See the notes on how to store the cakes if you are assembling the cake the next day.
- Beat the butter until smooth.
- Add in the cream cheese and beat together until smooth.
- Add in the vanilla extract and slowly add the icing sugar until all combined.
- Store in the fridge until needed for icing.
Putting it all together;
- Place one cake on a plate.
- Top this with the cheesecake layer. Please ensure the cheesecake is properly chilled otherwise it will fall apart.
- Top with the remaining cake.
- Decorate with the cream cheese icing. I chose to just cover my cake in the icing. keeping it simple. You could decorate this however you like.
- You can bake the cake and cheesecake one day and ice the next. Plastic wrap the cake and place in the fridge until you are ready to ice the cake if you do this.
- The cake can be frozen for 2-3 months.
- Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 7 days. Beware the fridge can dry out the cake.
- If your cakes are domed at all, take a serrated knife and lightly trim the cake until it is flat.
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