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Home » Cake & Cupcakes » Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake

Published: Jan 26, 2023 · Modified: Jan 26, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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This Red Velvet Cheesecake Cake is exactly what it sounds like! It's part red velvet cake and part cheesecake. The best of both (dessert) worlds! This is perfect for Valentine's Day and everyday occasions.

A slice of Red Velvet Cheesecake Cake being recommend from the whole cake on a cake spatula.

This Red Velvet Cheesecake Cake has a soft and creamy cheesecake sandwiched between two layers of moist red velvet cake. It's covered in a silky smooth cream cheese frosting. The tangy sweet cheesecake pairs perfectly with the richness of the red velvet cake. I love how adding a few simple ingredients can take cake mix from standard to special!

This cake is perfect for celebrations, birthday's, anniversaries and every day occasions but especially Valentine's Day! If you're looking for even more Valentine's treats check out my Valentine's Day Chocolate Covered Oreos, One-Ingredient Chocolate Bag and Trader Joe's Chocolate Cookie Butter Fondue.

A single slice of Red Velvet Cheesecake Cake on a white plate with the rest of the cake and another slice in the back. In the front slice of cake a silver fork is in in the cake slice.

Why You'll Love this Recipe

  • Because the base is a cake mix, it’s practically foolproof!
  • Perfect for celebrations, birthday's, Valentine's day, and anniversaries
  • The best of both worlds! It's part red velvet cake and part cheesecake.
  • You don’t need a stand mixer
  • Leftovers keep well for several days (if you have leftovers, that is)

Ingredient Notes

Red Velvet Cheesecake Cake ingredients all labeled on a white marble background. Each ingredient is labeled with a a dark red rectangle and white text in all caps.

Red Velvet Cake

Red Velvet Cake Mix - You can’t beat the convenience of your favorite boxed mix. Or make your cake from scratch. I used Betty Crocker Super Moist Red Velvet Cake Mix.

Eggs - Use room temperature egg for easy mixing.

Buttermilk - Replacing the water with milk will make your cake instantly taste homemade, while using buttermilk will make it taste rich and creamy.

Canola Oil or Vegetable Oil - Gives your cake the most amazing soft and fluffy texture and ideal moisture.

No Bake Cheesecake Filling

Cream Cheese - Use block-style cream cheese softened to room temperature. Make sure to use full fat cream cheese for best flavor. Avoid using cream cheese from a tub or spread, as they often contain added water.

Sugar - white granulated sugar sweetens everything up as it breaks down in the cream cheese filling.

Lemon Juice - fresh lemon juice works best.

Heavy Whipping Cream - creates a thick and creamy cheesecake filing.

Cool Whip - full fat cool whip is recommended. Make sure it is thawed.

Cream Cheese Frosting

Cream Cheese - Use block-style cream cheese softened to room temperature. Make sure to use full fat cream cheese for best flavor. Avoid using cream cheese from a tub or spread, as they often contain added water.

Unsalted Butter -Since there’s already salt in the cream cheese I highly recommend going with unsalted butter so cream cheese frosting isn’t too salty. Use room temperature butter for easy mixing.

Powdered Sugar - Also known as confectioners sugar. No substitutes here, this very fine sugar makes for a smooth, non-gritty frosting. If your powdered sugar is super lumpy I recommend sifting before using to ensure smooth frosting.

Step-by-Step Instructions

Red Velvet Cake

1x3 grid. The left image shows a glass mixing bowl with cake mix, eggs, butter, milk and oil. A whisk is off to the side and a small black circle with a white '1' is in the upper left corner. The middle image shows red velvet batter divided into two cake pans. A small black circle with a white '2' is in the upper left corner. In right image shows 2 cake pans with baked red velvet cakes. A small black circle with a white '3' is in the upper left corner.
  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter or shortening. Set aside. Next, combine the cake mix, eggs, buttermilk, and oil in a large bowl, and mix with a whisk until well-mixed.
  2. Divide the batter equally into the two cake pans, and bake for 20-25 minutes or until a toothpick inserted into the middle of both cakes comes out clean.
  3. Set the cakes on a cooling rack to cool to room temperature.

Cheesecake Filling

A 1x3 grid. The left image shows cream cheese and sugar in a glass mixing bowl with a black circle in the upper left corner with a white '1'. In the middle is the cream cheese filling mixture with whipped topping added to the glass mixing bowl  with a black circle in the upper left corner with a white '2'. On the right side, there's a bowl of the fully mixed no baked cheesecake filing with a black circle in the upper left corner with a white '3'.
  1. Once the cakes have cooled, add the cream cheese, sugar, lemon juice, and heavy whipping cream into a large bowl.
  2. Mix with an electric mixer at medium speed until smooth. Add the whipped topping.
  3. Continue mixing at low speed until combined.

Assembling with Cheesecake Filling

A 1x3 grid of photos. The left photo shows a red velvet cake with the curve removed on a piece of brown parchment paper with a black circle in the upper left corner with a white '1'. The middle photo shows a piece of cake in a spring form pan with some no bake cheesecake filling in the center with a black circle in the upper left corner with a white '2'. The right image shows a spring form pan with a top piece of red velvet cake with a black circle in the upper left corner with a white '3'.
  1. Line the bottom of a 9-inch springform pan with parchment paper. Run a knife around the edge of the cakes, then carefully remove the cakes from the pans. Set one of the cakes on a flat surface (like a cutting board) and carefully slice off the top of the cake to make it flat and even. Hang on to the extra cake pieces for the crumb topping.
  2. Place the flat layer of cake into the springform pan, then spoon the cheesecake filling over it and smooth it with a spatula.
  3. Place the second layer of cake over the cheesecake filling (no need to cut off the top of this piece). The top layer of the cake with being taller than the spring from the pan, but that’s okay. Cover the cake with plastic wrap and place in the refrigerator for at least 3 hours or until the cheesecake layer has set.

Frosting And Assembling

A 1x3 grid of photos. In the left grid is cream cheese frosting in a clear mixing bow with a black circle in the upper left corner with a white '1'. The middle photo shows the red velvet cheese cake with a crumble coat with a black circle in the upper left corner with a white '2'. The right photo shows the fully frosted red velvet cheesecake cake with cream cheese frosting and red velvet crumbs on top with a black circle in the upper left corner with a white '3'.
  1. Once the cake has set, cream together the room-temperature cream cheese and softened butter in a medium or large bowl with an electric mixer. Add the powdered sugar, and continue mixing until the frosting is smooth.
  2. Carefully remove the ring of the springform and transfer the cake to a cake stand or platter, then spread a thin layer of frosting over the entire cake. This is the crumb layer, so it’s okay if the crumbs get mixed into the frosting. Place the cake in the freezer for at least 45 minutes.
  3. Apply a thicker layer of frosting over the entire cake. Sprinkle the extra cake crumbs on top or the sides of the cake. Serve chilled.

Expert Tips

Don’t follow the time suggestions on the back of the cake mix box. I find that they are too long, and you’ll end up with a dry cake. It’s best to check the cake at 20 minutes, then add five more minutes if the cake is not done.

The cake may be crumbly, so be careful and take your time when frosting the cake with the final coat of frosting. Freezing the crumb layer will help.

A kitchen scale would be very helpful in getting even cake layers. Weigh the batter, then divide that weight in two to determine how much batter you should pour into each pan.

A piece of red velvet cheesecake cake on its side on a white plate with a fork digging into it.

Recipe FAQ

What is the difference between a red velvet cake and a regular cake?

Red velvet cake is made by combining traditional cake ingredients such as flour, eggs, and vanilla but it also calls for cocoa powder, vinegar, and buttermilk. And, of course, red food coloring which gives the batter that recognizable dark red color. A regular cake uses similar ingredients but does not usually include buttermilk, vinegar and red food coloring. 

What is the difference between this no bake cheesecake filling and regular cheesecake?

No bake cheesecake filling firms up in the fridge, and baked cheesecake firms up in the oven. There are no eggs in the no bake cheesecake filling hence it doesn't need to be baked.

What is cheesecake cake?

A cheesecake cake is a 3-layer cake. The top and bottom layers are a traditional cake – in this case, a red velvet cake. The middle layer is cheesecake filling and the entire cheesecake cake is covered with a delicious cream cheese frosting. Cream cheese frosting is the perfect choice as it pairs with the layer of cheesecake.

Storage

Counter - Because of the cheesecake filling, you should not store this cake on the counter, and you should not leave it out of the refrigerator for longer than two hours at a time.

Refrigerator - Cover and store in the refrigerator for up to 5 days.

Freezer - Cover with plastic wrap and foil and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving. You can store the cake and the frosting separately for the best results. The frosting can be held in the fridge for up to 4 days in advance, so I recommend waiting until a few days before serving to make the frosting.

You Might Also Like

  • Chocolate Chip Cookie Cake
  • Funfetti Chip Cookie Cake
  • Leftover Red Wine Chocolate Cake

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A slice of Red Velvet Cheesecake Cake being recommend from the whole cake on a cake spatula.

Red Velvet Cheesecake Cake

Mara
This Red Velvet Cheesecake Cake has two layers of boxed red velvet cake with a creamy cheesecake center and a silky cream cheese frosting. It's rich, decadent, and the perfect dessert to serve for Valentine's Day or for any occasion!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Chilling Time 4 hrs
Total Time 4 hrs 45 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 576 kcal

Ingredients
  

Red Velvet Cake Layers

  • 1 box red velvet cake mix 15.25 ounces
  • 3 eggs, large
  • 1 cup buttermilk room temperature
  • ½ cup canola oil

Cheesecake Layer

  • 2 8 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • ¼ cup heavy whipping cream
  • 8 ounces whipped topping thawed

Frosting

  • 2 8 ounces cream cheese room temperature
  • ½ cup unsalted butter 1 stick, room temperature
  • 1 cup powdered sugar

Instructions
 

Red Velvet Cake

  • Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter or shortening. Set aside. Next, combine the cake mix, eggs, buttermilk, and oil in a large bowl, and mix with a whisk until well-mixed.
  • Divide the batter equally into the two cake pans, and bake for 20-25 minutes or until a toothpick inserted into the middle of both cakes comes out clean.
  • Set the cakes on a cooling rack to cool to room temperature.

Cheesecake Filling

  • Once the cakes have cooled, add the cream cheese, sugar, lemon juice, and heavy whipping cream into a large bowl.
  • Mix with an electric mixer at medium speed until smooth. Add the whipped topping.
  • Continue mixing at low speed until combined.

Assembling the Cake with the Cheesecake Filling

  • Line the bottom of a 9-inch springform pan with parchment paper. Run a knife around the edge of the cakes, then carefully remove the cakes from the pans. Set one of the cakes on a flat surface (like a cutting board) and carefully slice off the top of the cake to make it flat and even. Hang on to the extra cake pieces for the crumb topping.
  • Place the flat layer of cake into the springform pan, then spoon the cheesecake filling over it and smooth it with a spatula.
  • Place the second layer of cake over the cheesecake filling (no need to cut off the top of this piece). The top layer of the cake with being taller than the spring from the pan, but that’s okay. Cover the cake with plastic wrap and place in the refrigerator for at least 3 hours or until the cheesecake layer has set.

Frosting + Assembling the Cake

  • Once the cake has set, cream together the room-temperature cream cheese and softened butter in a medium or large bowl with an electric mixer. Add the powdered sugar, and continue mixing until the frosting is smooth.
  • Carefully remove the ring of the springform and transfer the cake to a cake stand or platter, then spread a thin layer of frosting over the entire cake. This is the crumb layer, so it’s okay if the crumbs get mixed into the frosting. Place the cake in the freezer for at least 45 minutes.
  • Apply a thicker layer of frosting over the entire cake. Sprinkle the extra cake crumbs on top or the sides of the cake. Serve chilled.

Notes

Don’t follow the time suggestions on the back of the cake mix box. I find that they are too long, and you’ll end up with a dry cake. It’s best to check the cake at 20 minutes, then add five more minutes if the cake is not done.
The cake may be crumbly, so be careful and take your time when frosting the cake with the final coat of frosting. Freezing the crumb layer will help.
A kitchen scale would be very helpful in getting even cake layers. Weigh the batter, then divide that weight in two to determine how much batter you should pour into each pan.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 576kcal | Carbohydrates: 65g | Protein: 6g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 421mg | Potassium: 227mg | Fiber: 1g | Sugar: 50g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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