Red Velvet Cheesecake Cake

Nothing screams Christmas dessert like red velvet cake. We made it even crazier by layering two cakes between a thick layer of plain cheesecake.

What is a red velvet cheesecake cake?!

Exactly what it sounds like: part cheesecake, part red velvet cake. (Head here to learn all about what red velvet cake really is.) The layers get sandwiched together and then frosted all over in a cream cheese frosting into an epic cake that will stun all of your guests.

Do I need to make all three layers from scratch?

The cheesecake layer comes together quickly, with just cream cheese, sugar, egg, a little sour cream for tanginess, and vanilla. For the red velvet layers, you can make it from scratch with our super-easy red velvet cake recipe or use a boxed mix. 

How do you make sure the cheesecake layer is the same as the red velvet cakes?

You first want to make sure you bake the cheesecake and the red velvet cakes in the same size cake pan, either 8" or 9". If you use 8" the layers will be a little taller.

How do you make sure the layers stack nicely?

Easy, just like when you make a regular layer cake, you can use a serrated knife to carefully shave off the rounded top of the cakes. But don't throw out any of the scraps! Crumble them up and use them to decorate the cake once it's frosted.

Can I make any of the layers ahead of time?

Yes! You can bake off the red velvet layers and cheesecake layer up to 2 days in advance. Let the red velvet cake layers cool, then wrap tightly in plastic wrap and store at room temperature. (Never store cake in the refrigerator or it will get dry and crumbly!) After the cheesecake bakes, you'll transfer it to the freezer to cool and firm up. If you want to make this ahead, leave it there—wrapped in plastic—and let thaw in the fridge for assembly.

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Yields: 1
Prep Time: 0 hours 30 mins
Total Time: 20 hours 30 mins
For the Red Velvet Layers

Butter, for cake pans

All-purpose flour, for cake pans


box red velvet cake mix, plus ingredients called for on the box

For the Cheesecake Layer

8-oz. packages cream cheese, softened

2/3 c.

granulated sugar


large eggs

1/3 c.

sour cream

1 tbsp.

all-purpose flour

1 tsp.

pure vanilla extract

1/4 tsp.

kosher salt

For the Cream Cheese Frosting

8-oz. packages cream cheese, softened

1/2 c.

(1 stick) butter, softened

2 1/4 c.

powdered sugar

1 tsp.

pure vanilla extract

  1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
  2. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
  3. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
  4. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
  5. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
  6. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
  7. Using an offset spatula, frost cake with cream cheese frosting.
  8. Garnish with red velvet cake crumbs before serving.

Parker Feierbach
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