This Red Velvet Cheesecake Cake has been my holiday showstopper for years. I first combined red velvet and cheesecake on a snowy December afternoon when I wanted a dessert that felt elegant but was simple enough to bake at home. The first bite—moist cocoa-scented cake giving way to a tangy, velvety cream cheese center—sealed the deal. It strikes a balance between rich and bright: the cake remains tender and slightly cocoa-forward while the cheesecake adds smoothness and a subtle tang that cuts through the sweetness.

I make this for family gatherings and have seen even skeptical guests ask for the recipe. The texture contrast is what makes this special: a light crumb that still holds up to the creamy filling, and frosting that is silky without being overly sweet. Because it is baked in a single 9x9 pan and finished with an approachable cream cheese frosting, it feels both impressive and achievable for an enthusiastic home baker.

Ingredients

• Cheesecake Layer: 12 ounces cream cheese at room temperature, 1/4 cup white granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon pure vanilla extract, 1 large egg at room temperature. Use full-fat cream cheese for the best texture; I prefer Philadelphia brand for a reliably smooth base.
• Red Velvet Cake: 3 cups all-purpose flour, 1/4 cup unsweetened Dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup neutral oil such as canola, 1 1/2 cups white granulated sugar, 1 teaspoon white vinegar, 3 large eggs at room temperature, 3/4 cup sour cream or Greek yogurt at room temperature, 1 cup buttermilk at room temperature, 1 teaspoon red gel food coloring. The gel color provides a vivid hue without watering the batter.
• Cream Cheese Frosting: 4 ounces cream cheese at room temperature, 1 cup unsalted butter at room temperature, 3 cups powdered sugar sifted, 1 teaspoon pure vanilla extract. Use unsalted butter so you can control salt and sweetness precisely.

Instructions

Prepare the Cheesecake Layer: In a small bowl, beat 12 ounces room temperature cream cheese with 1/4 cup granulated sugar on high speed for about 1 minute until smooth. Add 1 tablespoon flour and 1 teaspoon vanilla, mixing on medium speed until combined. Add 1 large egg and mix on low speed just until incorporated. Avoid overbeating to prevent excess air that can cause cracks. Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9 by 9 inch baking pan with baking spray and line the bottom with a parchment square trimmed to fit, then spray the parchment as well. This double-protection ensures a clean release and preserves the cake sides. Mix Dry Ingredients: In a medium bowl, whisk 3 cups all-purpose flour with 1/4 cup Dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until evenly distributed and aerated. Sifting the cocoa into the flour helps prevent dark specks and creates a uniform crumb. Combine Wet Ingredients: In a large bowl, whisk together 1 cup oil, 1 1/2 cups granulated sugar, 1 teaspoon white vinegar, 3 large room-temperature eggs, 3/4 cup sour cream or Greek yogurt, 1 cup buttermilk, and 1 teaspoon red gel coloring until smooth. The vinegar reacts with baking soda to help the cake rise and keeps the crumb tender. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Overmixing develops gluten and leads to a heavier texture, so stop when no streaks of flour remain. Layer the Batter: Spread half the red velvet batter into the prepared pan in an even layer. Dollop the cheesecake mixture over the red velvet using a spoon or cookie scoop, then use an offset spatula to smooth it into a flat layer. Carefully top with the remaining red velvet batter and spread gently to cover the cheesecake. The thin red velvet layers above and below the cheesecake will bake into a unified cake with a visible creamy center. Bake the Cake: Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Baking times vary by oven; look for a slight jiggle in the cheesecake center that sets as it cools. Cool the Cake: Allow the pan to rest for 10 minutes on a wire rack, then run a thin knife around the edges and invert the cake onto the rack to cool completely. Once cooled, chill for at least 30 minutes to make the frosting step easier. Prepare the Frosting: Sift 3 cups powdered sugar into a bowl. Beat 1 cup unsalted butter on high speed for 2 minutes until fluffy. Add 4 ounces cream cheese and beat on high for another minute. Gradually add the powdered sugar on medium speed until combined, then add 1 teaspoon vanilla and beat on high until smooth and creamy. Scrape sides as needed for even texture. Frost and Decorate: Spread the frosting evenly over the cooled cake with an offset spatula. For a festive finish, sprinkle Christmas sprinkles or crushed chocolate on top. Chill briefly to set the frosting before slicing clean pieces.

Storage Tips

Keep the cake refrigerated in an airtight container or cover the pan tightly with plastic wrap. Sliced pieces are best enjoyed within 3 to 4 days. For longer storage, freeze slices individually wrapped in plastic and then in a freezer-safe bag for up to 3 months. To reheat a frozen slice, unwrap and place in the refrigerator overnight to thaw, then bring to room temperature for 30 minutes before serving to restore creaminess without melting the frosting.

Ingredient Substitutions

If you do not have buttermilk, make a substitute by adding 1 tablespoon white vinegar to 1 cup milk and let sit for 5 minutes. Sour cream can be swapped with plain Greek yogurt in a 1:1 ratio for a tangy texture. For a dairy-free version, use vegan cream cheese and butter substitutes, and replace buttermilk with plant milk plus lemon juice; texture will be slightly different but still enjoyable.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a spoonful of vanilla bean ice cream for contrast. Garnish with festive sprinkles, chopped dark chocolate, or fresh raspberries to add brightness. This cake pairs well with strong coffee or a lightly sweet dessert wine for an adult gathering.

Cultural Background

Red velvet has Southern origins and became widely popular in the United States for its distinctive color and mild cocoa flavor. The combination with cream cheese reflects the broader American tradition of pairing rich, tangy dairy fillings with spongy cake bases. This version borrows that charm and layers in a smooth cheesecake center, offering a hybrid that nods to both classic American desserts and modern baking creativity.

Seasonal Adaptations

For winter holidays, garnish with red and green sprinkles or crushed peppermint for a festive note. In summer, top with fresh berries instead of sprinkles to add a bright, tart contrast. You can also swap the cream cheese frosting for a lighter mascarpone-based topping when you want a less sweet finish during warmer months.

Meal Prep Tips

Make the cheesecake layer and cake batter the day before and refrigerate both covered. Bake the next day for the freshest texture. Frosting can be made up to 48 hours in advance and stored in the refrigerator; bring to room temperature and re-whip briefly before spreading. Use airtight containers and allow the cake to chill before slicing to get clean, neat pieces for packed lunches or parties.

This cake is a joy to make and to share. Whether you keep it simple with sprinkles or dress it up for a special occasion, the combination of red velvet and cheesecake always brings smiles to the table. I hope you make it and create your own memories around this dessert.