Description

A rich, moist Red Velvet Cheesecake Layer Cake with creamy cheesecake filling and smooth frosting. Perfect for Valentine’s Day or any special occasion.

Ingredients

FOR THE CHEESECAKE LAYER:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

FOR THE RED VELVET CAKE:

2 1/2 cups all-purpose flour

2 tbsp cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

1 tbsp vinegar

2 tbsp red food coloring

FOR THE FROSTING:

8 oz cream cheese, softened

1/2 cup butter, softened

3 cups powdered sugar

1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (160°C). Prepare an 8-inch round pan with parchment paper.

2. Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour into pan and bake 35–40 minutes. Cool and refrigerate.

3. Increase oven to 350°F (175°C). Cream butter and sugar for red velvet cake. Add eggs, vanilla, and red coloring.

4. Mix dry ingredients separately. Alternate adding dry mix and buttermilk to the wet mixture. Stir in vinegar.

5. Divide batter into two pans and bake 25–28 minutes. Cool completely.

6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla.

7. Layer cakes: red velvet, cheesecake, red velvet. Frost evenly and chill before slicing.

Notes

Bake cheesecake layer one day ahead for easier assembly.

For natural coloring, use beet or raspberry powder.

Keep cake refrigerated and slice with a warm knife for clean edges.

Freezes well for up to 2 months.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert, Cake, Holiday
Method: Baked
Cuisine: American