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Slice of red velvet cheesecake layer cake with cream cheese frosting

Easy Decadent Red Velvet Cheesecake Layer Cake Recipe | Rich & Indulgent Dessert

Rich, indulgent, and show-stopping — this Decadent Red Velvet Cheesecake Layer Cake Recipe combines moist red velvet cake layers with creamy cheesecake and luscious cream cheese frosting. A dessert masterpiece perfect for holidays, birthdays, or any celebration that calls for something unforgettable.
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Prep Time 40 minutes
Total Time 9 hours
Course Dessert
Cuisine American, Southern-Inspired
Servings 14 slices
Calories 550 kcal

Equipment

  • Two 9-inch round cake pans
  • One 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk and spatula
  • Parchment paper
  • Wire cooling racks
  • Offset spatula (for frosting)
  • Serrated knife or cake leveler

Ingredients
  

For the cheesecake layer:

  • 24 oz (675 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • Pinch of salt

For the red velvet cake layers:

  • 2 ½ cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tbsp red gel food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the cream cheese frosting:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions
 

Bake the cheesecake:

  • Preheat oven to 325°F (165°C). Line springform pan with parchment.
    Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and salt.
    Pour into pan; bake in a water bath for 45–60 minutes until edges set and center slightly wobbles.
    Cool completely, then chill overnight.

Bake the red velvet layers:

  • Preheat oven to 350°F (175°C). Grease and line cake pans.
    Whisk flour, cocoa, baking soda, and salt.
    In another bowl, beat sugar, oil, and eggs until smooth. Add buttermilk, food coloring, vanilla, and vinegar.
    Fold in dry ingredients until just combined.
    Divide batter between pans; bake 25–30 minutes until toothpick comes out clean. Cool completely.

Make frosting:

  • Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and salt.

Assemble the cake:

  • Level cake layers. Place one red velvet layer on cake board, spread thin frosting.
    Place cheesecake layer on top, add thin frosting.
    Top with second red velvet layer. Apply crumb coat; chill 30 minutes.
    Frost smoothly with remaining frosting. Garnish with red velvet crumbs or white chocolate curls.

Notes

  • Color tip: Use gel food coloring for vibrant red without thinning batter.
  • Cheesecake tip: Chill overnight for firm texture that stacks cleanly.
  • Assembly tip: Keep layers cold during stacking to prevent sliding.
  • Make-ahead: Bake cheesecake and cake layers a day ahead; assemble and frost the next day.
  • Variations: Add a raspberry glaze on top, or fold melted white chocolate into frosting for extra decadence.
  • Storage: Refrigerate covered up to 4 days. Freeze unfrosted layers up to 1 month.
Keyword cream cheese frosting, decadent red velvet cheesecake layer cake recipe, layered celebration cake, red velvet cake with cheesecake