Go Back

Red Velvet Cheesecake Cake

Red velvet cake sandwiched with cheesecake for a decadent dessert to add a touch of indulgence to your Christmas table
Course Dessert
Author Shinta


  • For the Cheesecake Layer
  • Cream cheese 300 gms
  • 1/3 cup cream I used whole cream with 35% fat
  • 1/2 cup sugar
  • 1/3 cup yoghurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp all purpose flour
  • For the red velvet cake layers makes 2 x 6 inch cakes - Recipe adapted from sallysbakingaddiction.com
  • 2 ¼ cups all purpose flour sifted together with ¼ cup cornflour
  • 1 tsp baking soda ¼ tsp baking powder
  • 2 tbsp cocoa powder unsweetened
  • ½ tsp salt
  • ½ cup butter 110 gm, at room temperature
  • ¾ granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs separated, at room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 tsp apple cider vinegar
  • Red food coloring I used 2 teaspoons gel food coloring
  • ¾ cup buttermilk
  • For the Frosting:
  • 150 ml whipping cream
  • 100 gms cream cheese
  • 1/2 cup icing sugar confectioners sugar


  • Start by making the cheesecake:
  • Preheat oven at 180C (350F) and prepare a 6 inch spring-form pan by brushing it with butter and dusting it with all-purpose-flour. Dust out the excess flour. Wrap a layer of aluminium foil around the spring-form pan to prevent any water from the water bath from seeping inside.
  • Heat water in a kettle/saucepan as you prepare the cheesecake. This water will be used in a hot water bath as the cheesecake bakes. The water bath keeps the cake moist and prevents cracks from forming on the crust
  • Using a handheld or a stand mixer, beat the cream cheese until soft and creamy
  • Add the sugar and beat on medium speed for a minute
  • Add the eggs one at a time, beating after each addition
  • Add the yogurt, cream and vanilla and beat on low speed for another minute
  • The mixture will be smooth, and of a pour-able consistency
  • In a roasting pan, add the hot water and place this in the oven
  • Pour out the batter into the prepared spring-form pan and place it in the roasting pan
  • Bake the cake at 180C for 45 minutes
  • Let the cake cook once done, and let it chill in the fridge while the red velvet cake is baking
  • For the red velvet cake layers:
  • Start by preheating the oven to 180 C, and prepare 2 x 6 inch cake pans as above
  • Sieve together the APF and the cornflour into a bowl
  • Into the APF-cornflour mixture, sift in the baking soda, baking powder and cocoa powder
  • Add the salt to the dry ingredients and keep aside
  • In a separate bowl, beat the butter until fluffy
  • Add the sugar and beat for a minute
  • Add the oil and beat again
  • To this mixture, add the 3 egg yolks, and beat for another minute
  • Add the vanilla extract, vinegar, red food coloring, and beat for a minute. Add enough color to ensure the batter achieves a nice and even red color. I added around 2 teaspoons of gel color.
  • In a separate bowl, whip up the egg whites until they form stiff peaks. This takes around 4-5 minutes using a handheld mixer on high speed.
  • Now add the dry ingredients to the wet ingredients, alternating it with the buttermilk
  • Beat the mixture on medium speed until just combined. Do not over-beat it.
  • Fold in the beaten egg whites gently until well combined
  • Turn out the batter into the 2 cake pans and bake at 180 C for 30 minutes
  • To prepare the frosting:
  • Whip the cream with the cream cheese and icing sugar until the mixture is thick and spreadable. This should take around 5 mins with a hand-held mixture on high speed
  • To Assemble:
  • Using a serrated knife, cut the tops off the red velvet cake layers, ensuring that the surfaces are smooth. Crumble the red velvet cake-tops that have been cut, and keep the crumbs aside.
  • Sandwich the red velvet cake layers with the cheesecake layer and spread the frosting all over the cake, using an off-set spatula. The finishing doesn't have to be neat.
  • Take the crumbs of the red velvet cake and gently press them all over the frosted cake. Using a piping bag filled with left-over icing and fitted with a star-shaped icing tip, you can dot the top of the cake with little stars, for that added festive look!


Traditional cheesecakes don't use flour in the batter, but I prefer the cake to be slightly firm, so that it's texture pairs well with the red velvet cake