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A decadent slice of red velvet cheesecake topped with whipped cream, chocolate cookies, and drizzled with red and chocolate sauce, served on a white plate.

red velvet cheesecake

A decadent dessert that combines tangy cream cheese with rich red velvet cheesecake layers, perfect for holidays and celebrations.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 8 hours
Total Time 9 hours 20 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups All-purpose flour - sifted
  • 2 tablespoon Unsweetened cocoa powder - natural
  • 1 ½ cups Granulated sugar
  • 3 large Eggs - room temperature
  • 1 cup Vegetable oil - neutral
  • 1 cup Buttermilk - room temperature
  • 2 tablespoon Red food coloring - liquid
  • 2 teaspoon Vanilla extract - pure
  • 1 teaspoon Baking soda
  • 1 teaspoon White vinegar
  • ½ teaspoon Salt
  • 24 oz Cream cheese - softened
  • 1 cup Granulated sugar - for filling
  • 3 large Eggs - for filling
  • ½ cup Heavy cream
  • 2 teaspoon Vanilla extract - for filling
  • 1 tablespoon Cornstarch - optional stabilizer
  • ½ cup Unsalted butter - softened
  • 8 oz Cream cheese - for frosting
  • 3 cups Powdered sugar - sifted
  • 1 teaspoon Vanilla extract - for frosting

Equipment

  • 3 9-inch round cake pans (For baking cake layers)
  • 1 Electric or stand mixer (For smooth cream cheese filling)
  • 3-4 Mixing bowls (Separate wet/dry/filling)
  • 1 Rubber spatula (Gentle folding and scraping)
  • 1 wire cooling rack (Prevents soggy cake bottoms)
  • 1 Fine mesh strainer (Removes lumps from cheesecake filling)
  • 1 Parchment paper (Prevents cake sticking)

Method
 

  1. Preheat oven and prepare pans before mixing wet and dry ingredients.
    Baking ingredients including butter, cream cheese, powdered sugar, and flour arranged neatly in bowls for frosting.
  2. Divide batter evenly and bake until soft crumbs appear on a toothpick.
    reshly baked red velvet cake layers cooling in round cake pans on a wire rack.
  3. Beat cream cheese and sugar then add eggs and flavoring gradually.
    Thick and fluffy cheesecake filling being poured into a baking pan, smooth and creamy texture visible.
  4. Assemble cake and cheesecake layers evenly and refrigerate overnight to set.
    Red velvet cheesecake with two cake layers and creamy cheesecake filling in between, topped with a smooth layer of frosting.
  5. Rest cake before frosting and decorate with cream cheese mixture.
    Close-up of a red velvet cake being frosted with cream cheese frosting using a piping bag, showing smooth layers of cake and creamy topping.

Nutrition

Serving: 150gCalories: 520kcalCarbohydrates: 54gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 115mgSodium: 420mgPotassium: 190mgFiber: 2gSugar: 38gVitamin A: 820IUVitamin C: 0.2mgCalcium: 80mgIron: 2.3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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