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A chilled cheesecake disk sits between two red-velvet cake layers under cream-cheese frosting. Bake the cheesecake first so it has time to firm before assembly. Use matching pan diameters for all three layers.
This dessert contains two flour-based cake layers plus a separate cheesecake center. The other version is one cocoa-flavored cheesecake over a crumb crust. Their baking stages and ingredient groups are not interchangeable.
Ingredient amounts and preparation
- Set out: 2 1/2 cups regular flour
- Set out: 2 tablespoons cocoa powder (unsweetened)
- Set out: 1 teaspoon baking powder; 1 teaspoon baking soda
- Set out: 1/2 teaspoon salt
- Set out: 1 3/4 cups white sugar; 3/4 cup veggie oil
- Set out: 1 cup buttermilk
- Set out: 2 large eggs
- Set out: 1 to 2 tablespoons red food dye; 1 teaspoon vanilla extract
- Set out: 1 teaspoon white vinegar
- Set out: 16 ounces softened cream cheese; 1/2 cup white sugar
- Set out: 1/2 cup sour cream
- Set out: 2 large eggs
- Set out: 1 teaspoon vanilla extract; 8 ounces softened cream cheese
- Set out: 1/2 cup unsalted butter, softened
- Set out: 3 cups confectioners' sugar; 1 teaspoon vanilla extract
Cooking sequence and doneness
- Stage 1
- Heat the oven to 325°F and line a nine-inch cheesecake pan for easy release. Beat the center cream cheese and sugar smooth. Mix in its sour cream, eggs and vanilla gently.
- Stage 2
- Pour into the prepared pan and bake about forty to forty-five minutes, continuing until set and 160°F at the center. Cool briefly, refrigerate within two hours and chill at least four hours. Heat the oven to 350°F and prepare two matching nine-inch cake pans.
- Stage 3
- Whisk the cake flour, cocoa, baking powder, baking soda and salt. Separately mix cake sugar, oil, buttermilk, eggs, food coloring, vanilla and vinegar. Combine wet and dry mixtures just until smooth and divide between pans.
- Stage 4
- Bake about twenty-five to thirty minutes until a center tester has no wet batter, then cool completely. Beat frosting cream cheese and butter smooth, gradually adding powdered sugar and vanilla. Stack a cake layer, the fully chilled released cheesecake and the second cake layer. Frost the exterior and refrigerate until serving.
Use matching nine-inch pans for two cake layers and a lined nine-inch pan suitable for releasing the cheesecake. Leave headroom in every pan. If the center pan has no removable base, use a secure parchment sling and release only when fully chilled.
How are cream cheese amounts divided?
Sixteen ounces belong to the baked center and eight ounces to frosting. Keep the center sugar, eggs and vanilla separate from the cake and frosting groups. Mixing the repeated ingredients together would change all three components. Bake at 325°F until the filling sets and reaches 160°F, beginning checks around forty minutes. Refrigerate within two hours, then chill at least four hours. Do not try to stack a warm or flexible center.
How is assembly supported?
Cool both cake layers completely and use a flat serving plate. Move the chilled cheesecake with broad support and remove all lining. Keep the finished tall cake refrigerated because both filling and frosting are perishable.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
For another complete recipe, see Red Velvet Cheesecake or White Chocolate Cake with Coconut Pecan Frosting. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. FoodSafety.gov egg guidance supports checking the separate cheesecake center to 160°F.
Common Questions About This Recipe
- How does this differ from red velvet cheesecake?
This dessert contains two flour-based cake layers plus a separate cheesecake center. The other version is one cocoa-flavored cheesecake over a crumb crust.
- Which pans are needed?
Use matching nine-inch pans for two cake layers and a lined nine-inch pan suitable for releasing the cheesecake. Leave headroom in every pan.
- How are cream cheese amounts divided?
Sixteen ounces belong to the baked center and eight ounces to frosting. Keep the center sugar, eggs and vanilla separate from the cake and frosting groups.
- When is the cheesecake ready?
Bake at 325°F until the filling sets and reaches 160°F, beginning checks around forty minutes. Refrigerate within two hours, then chill at least four hours.
- How is assembly supported?
Cool both cake layers completely and use a flat serving plate. Move the chilled cheesecake with broad support and remove all lining.