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Red Velvet Layered Cheesecake

One of my managers had her birthday this week, so of course I wanted to make her a cake. When I asked her what her favorite kind of cake was, she said she loved red velvet and cheesecake. That’s when I got the idea to make a red velvet cheesecake cake.

It’s a combination of my red velvet cake recipe and my cheesecake cake filling, and boy is it an amazing combination!

This cake essentially layers cheesecake between three, decadent rounds of red velvet cake.

image of moist Red Velvet Cheesecake Cake

Substitutions and Swaps – Red Velvet Layers

Below are some swaps and substitutions that you can make in this recipe.

  • All-Purpose Flour: This recipe turns out best with AP flour but you can use cake flour or gluten free flour if needed.
  • Granulated Sugar – If needed you can use all granulated sugar and skip the brown sugar, but I recommend using both types of sugar if possible.
  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
  • Whole Eggs – If you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder.
  • Sour cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – Any flavorless oil will work in this recipe! You can use vegetable, canola, or even sunflower oil.

Substitutions and Swaps – Cream Cheese Frosting

  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
  • Cream Cheese – If you don’t like cream cheese frosting, use additional butter in place of the cream cheese.
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Red Food Coloring

When you make a red velvet cake, you expect it to have that gorgeous, deep red color when you cut in. I’ve found that it’s a lot easier to achieve that using gel food coloring.

I prefer americolor, but any gel food coloring will work! If you don’t have gel food coloring on hand, you can also use liquid food coloring.

image of red velvet cake batter being whisked together

I’ve found that you need to use an entire bottle of liquid food coloring to get the deep red color, so be sure you have a full bottle if you go this route.

The Cream Cheese Frosting

This red velvet cake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of cream cheese frosting and red velvet cake.

My cream cheese buttercream is a dream to frost with. It’s thick, has great structure, and pipes like a dream. It’s wonderful for layer cakes, because it is stiff enough to support the weight of the cake layers.

image of border being piped on red velvet layer cake

This cream cheese frosting recipe is also stiff enough to pipe a beautiful border around the top of the cake, which is exactly what I did for this cake!

Decorating This Red Velvet Cheesecake Cake

While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake. I kept things simple with this cake, and used crumbled cake tops to decorate the sides of the cake.

This cake decoration screams red velvet! It’s also super easy to make, and gives the cake such a classic look.

image of red velvet layer cake

Tips for Making the Best Red Velvet Cheesecake Cake

  • Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
  • Don’t overmix your batter! Mix on the speed the recipe recommends until the ingredients are just combined.
  • Make sure your ingredients are at room temperature to help them mix together better.
  • Don’t level your cake layers until they are completely cooled.
  • Make sure your cream cheese frosting is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.

Making This Red Velvet Cheesecake Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The frosting locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
image of red velvet layer cake

Let Me Know What You Think!

If you try this red velvet cheesecake cake recipe, please tag me @chelsweets and use the #chelsweets, so I can see your beautiful creations!!

Also leave a comment below and/or a rating to let me know your thoughts.

Other Recipes You Might Like

Yield: 24

Red Velvet Layered Cheesecake

image of moist red velvet cake, decorated with reserved red velvet crumbs

This layered red velvet cake recipe is made with moist red velvet cake layers and a layer of decadent, creamy cheesecake!

Prep Time 20 minutes
Cook Time 26 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Red Velvet Cake Layers

  • 1 cup vegetable oil (224g)
  • 2 large eggs (112g)
  • 1 cup buttermilk, room temperature (240g)
  • 2 tsp vanilla extract (6g)
  • 1 tsp white vinegar (4g)
  • 2 cups granulated sugar (400g)
  • 2 tsp unsweetened cocoa powder (8g)
  • 1 tsp fine salt (6g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp baking powder (3g)
  • 2 1/2 cups all-purpose flour (325g)
  • 2 squirts of red gel food coloring (or 1 Tbsp liquid food coloring)

Cream Cheese Buttercream Frosting

  • 1 cup or 2 sticks unsalted butter, room temperature (226g)
  • 1 cup full-fat cream cheese, room temperature (226g or 8 oz.)
  • 7 cups powdered sugar (904g or a 2 lb. bag)
  • 1/2 tsp fine salt (3g)
  • 1 Tbsp vanilla extract (12g)

Cheesecake Cake Filling

  • 2 8 oz. packages of full fat cream cheese, room temp (450g)
  • 2/3 cup sweetened condensed milk (210g)
  • 1 Tbsp fresh lemon juice (15g)
  • 1 tsp vanilla extract (4g)

Additional Tools

  • piping bag
  • wilton 1M frosting tip

Instructions

Red Velvet Cake

  1. Preheat oven to 350 F / 175 C. Grease and line three 6-inch, or 3 7-inch cake pans.
  2. In a large bowl, whisk together 1 cup vegetable oil, 2 eggs, 1 cup buttermilk, 2 tsp vanilla extract, and 1 tsp white vinegar.
  3. Add 2 cups granulated sugar and whisk for 30 seconds to help the dissolve the sugar.
  4. Mix in 2 tsp cocoa powder, 1 tsp salt, 1 tsp baking soda and 1/2 tsp baking powder. Whisk until no clumps remain.
  5. Add in a squirt of red gel food coloring and mix until the batter is evenly colored a deep shade of red.
  6. Then mix in 2 1/2 cups of flour flour in two installments.
  7. Divide the batter evenly between the prepared pans and bake for 27-30 minutes.
  8. Remove pans from oven, and allow them to cool in the pans for 10 minutes. Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
  9. Level the cake tops with a serrated knife once they're fully cooled. Place the cake tops in a bowl and use a fork to crumble them. Cover the bowl with plastic wrap and set aside.
  10. If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Cream Cheese Buttercream Frosting:

  1. Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
  3. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time.
  4. If the frosting is too thick, add in a splash of heavy cream or milk (1 tablespoon at a time).
  5. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Cheesecake Cake Filling:

  1. Place room temperature cream cheese in the bowl of a stand mixer. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth.
  2. Slowly add in the sweetened condensed milk and mix on a medium speed after each addition. Scrape down the sides and bottom of the of the bowl as needed, to make sure the ingredients are fully incorporated.
  3. Mix in the vanilla extract and lemon juice on medium speed.
  4. Cover with plastic wrap and refrigerate until you are ready to fill your cake.

Red Velvet Layered Cheesecake Assembly:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Pipe a ring of cream cheese frosting around the edge of you cake layer and fill with half of the cheesecake cake filling.
  3. Repeat with the next cake layer.
  4. Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
  6. Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
  7. Place the remaining cream cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip.
  8. Pipe a border around the top of the cake.

Notes

These cake layers can be made in advance! Learn how to properly wrap and freeze cake layers here.

If you have extra buttercream you don't use, it can be stored in the fridge for up to 2 weeks.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 594Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 68mgSodium 314mgCarbohydrates 83gFiber 0gSugar 71gProtein 3g

For a walk down memory lane, here are the original photos of this cake from back in 2013!

Picture 515
Picture 516
Picture 517
Yield: 24

Red Velvet Layered Cheesecake

image of moist red velvet cake, decorated with reserved red velvet crumbs

This layered red velvet cake recipe is made with moist red velvet cake layers and a layer of decadent, creamy cheesecake!

Prep Time 20 minutes
Cook Time 26 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Red Velvet Cake Layers

  • 1 cup vegetable oil (224g)
  • 2 large eggs (112g)
  • 1 cup buttermilk, room temperature (240g)
  • 2 tsp vanilla extract (6g)
  • 1 tsp white vinegar (4g)
  • 2 cups granulated sugar (400g)
  • 2 tsp unsweetened cocoa powder (8g)
  • 1 tsp fine salt (6g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp baking powder (3g)
  • 2 1/2 cups all-purpose flour (325g)
  • 2 squirts of red gel food coloring (or 1 Tbsp liquid food coloring)

Cream Cheese Buttercream Frosting

  • 1 cup or 2 sticks unsalted butter, room temperature (226g)
  • 1 cup full-fat cream cheese, room temperature (226g or 8 oz.)
  • 7 cups powdered sugar (904g or a 2 lb. bag)
  • 1/2 tsp fine salt (3g)
  • 1 Tbsp vanilla extract (12g)

Cheesecake Cake Filling

  • 2 8 oz. packages of full fat cream cheese, room temp (450g)
  • 2/3 cup sweetened condensed milk (210g)
  • 1 Tbsp fresh lemon juice (15g)
  • 1 tsp vanilla extract (4g)

Additional Tools

  • piping bag
  • wilton 1M frosting tip

Instructions

Red Velvet Cake

  1. Preheat oven to 350 F / 175 C. Grease and line three 6-inch, or 3 7-inch cake pans.
  2. In a large bowl, whisk together 1 cup vegetable oil, 2 eggs, 1 cup buttermilk, 2 tsp vanilla extract, and 1 tsp white vinegar.
  3. Add 2 cups granulated sugar and whisk for 30 seconds to help the dissolve the sugar.
  4. Mix in 2 tsp cocoa powder, 1 tsp salt, 1 tsp baking soda and 1/2 tsp baking powder. Whisk until no clumps remain.
  5. Add in a squirt of red gel food coloring and mix until the batter is evenly colored a deep shade of red.
  6. Then mix in 2 1/2 cups of flour flour in two installments.
  7. Divide the batter evenly between the prepared pans and bake for 27-30 minutes.
  8. Remove pans from oven, and allow them to cool in the pans for 10 minutes. Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
  9. Level the cake tops with a serrated knife once they're fully cooled. Place the cake tops in a bowl and use a fork to crumble them. Cover the bowl with plastic wrap and set aside.
  10. If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Cream Cheese Buttercream Frosting:

  1. Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
  3. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time.
  4. If the frosting is too thick, add in a splash of heavy cream or milk (1 tablespoon at a time).
  5. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Cheesecake Cake Filling:

  1. Place room temperature cream cheese in the bowl of a stand mixer. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth.
  2. Slowly add in the sweetened condensed milk and mix on a medium speed after each addition. Scrape down the sides and bottom of the of the bowl as needed, to make sure the ingredients are fully incorporated.
  3. Mix in the vanilla extract and lemon juice on medium speed.
  4. Cover with plastic wrap and refrigerate until you are ready to fill your cake.

Red Velvet Layered Cheesecake Assembly:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Pipe a ring of cream cheese frosting around the edge of you cake layer and fill with half of the cheesecake cake filling.
  3. Repeat with the next cake layer.
  4. Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
  6. Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
  7. Place the remaining cream cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip.
  8. Pipe a border around the top of the cake.

Notes

These cake layers can be made in advance! Learn how to properly wrap and freeze cake layers here.

If you have extra buttercream you don't use, it can be stored in the fridge for up to 2 weeks.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 594Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 68mgSodium 314mgCarbohydrates 83gFiber 0gSugar 71gProtein 3g

Camille K

Saturday 7th of October 2023

How can I turn this into a bloody Halloween Cake ?

Chelsweets

Monday 9th of October 2023

Hi Camille,

Great question! I love to add a little edible blood (it's mostly just jam) to cakes around Halloween! Here's the link: https://chelsweets.com/edible-blood/

You also could shape this cake into a brain cake (one of my halloween favorites!!), similar to this: https://chelsweets.com/brain-cake/

Hope that helps, happy baking!

stacy

Sunday 23rd of August 2020

Hello the measurements for the recipe have question marks. Would love to try this recipe if I had the measurements.

Padra Turner

Wednesday 9th of October 2019

I have made the red velvet cupcakes. Have you made red velvet brownies

Chelsweets

Tuesday 15th of October 2019

Hi Padra,

Sadly I never have made red velvet brownies before, so sorry!

Boubou

Tuesday 10th of September 2019

Hi, I want to try this recipe but I don’t have sour cream in my country, is there another alternative for it? Thanks

Chelsweets

Thursday 12th of September 2019

Hi Boubou! You can try using cream cheese or creme fraiche in it's place. Hope that helps!!

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