Description
A show-stopping summer dessert that layers vibrant red velvet cake, creamy Italian-style cheesecake, and bright strawberry topping—finished with a silky cream-cheese frosting for the ultimate sweet and tangy treat.
Ingredients
Red Velvet Cake Base
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1½ cups (190 g) all-purpose flour
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1 cup (200 g) granulated sugar
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1 tbsp (7 g) unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (240 ml) vegetable oil
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1 cup (240 ml) buttermilk, room temperature
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2 large eggs
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2 tbsp red food coloring
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1 tsp vanilla extract
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1 tsp white vinegar
Cheesecake Layer
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16 oz (450 g) cream cheese, softened
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¾ cup (150 g) granulated sugar
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2 large eggs
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¼ cup (60 g) sour cream
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1 tsp vanilla extract
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¼ cup (60 ml) heavy cream
Strawberry Topping
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2 cups (300 g) fresh strawberries, chopped
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¼ cup (50 g) granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch
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¼ cup (60 ml) water
Cream Cheese Frosting
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16 oz (450 g) cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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4 cups (480 g) powdered sugar
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1 tsp vanilla extract
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2–4 tbsp heavy cream (if needed for consistency)
Instructions
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Bake Red Velvet Layers
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Preheat oven to 350 °F (175 °C) and grease two 9″ round cake pans.
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Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
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In another bowl, beat oil with sugar until smooth. Add eggs one at a time, then stir in buttermilk, food coloring, vanilla, and vinegar.
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Fold wet into dry until just combined. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
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Make Cheesecake Layer
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Lower oven to 325 °F (160 °C).
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Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Stir in sour cream, vanilla, and heavy cream until silky.
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Pour into a greased 9″ springform pan. Bake in a water bath for 45–50 minutes, until center is almost set. Cool in oven with door ajar for 1 hour, then refrigerate ≥2 hours (or overnight).
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Prepare Strawberry Topping
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In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and water.
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Whisk cornstarch with a little water, then stir into the mixture. Cook 3–4 minutes, until thickened. Cool completely before using.
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Whip Cream Cheese Frosting
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Beat cream cheese and butter until light and fluffy.
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Gradually mix in powdered sugar until smooth, adding heavy cream as needed for spreadability. Chill briefly if too soft.
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Assemble
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Place one red velvet layer on your cake stand; spread a thin layer of frosting.
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Carefully top with the chilled cheesecake layer, then frost the top and sides.
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Add the second red velvet layer, apply a crumb coat, and chill 30 minutes.
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Finish with a smooth final coat of frosting. Spoon strawberry topping into the center, letting it drip slightly over the edges.
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Garnish with extra fresh berries and mint sprigs.
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Notes
Substitutions & Tweaks
Gluten-Free: Use a 1:1 gluten-free flour blend throughout.
Low-Sugar: Swap sugar for erythritol or stevia (adjust to taste).
Lower Fat: Use light cream cheese and Greek yogurt in the cheesecake.
Dairy-Free/Vegan: Choose plant-based cream cheese, butter, and milk alternatives; use flax “eggs.”
Storage
Refrigerate: Covered, up to 5 days.
Freeze Slices: Individually wrap and freeze ≤2 months; thaw in fridge before serving.
Advance Prep: Bake cake layers and cheesecake 1–2 days ahead; assemble on serving day.
Serving Suggestions
Serve chilled with extra berries and mint leaves.
Cut into mini squares on a dessert platter for parties.
Drizzle with dark chocolate or balsamic glaze for a gourmet touch.
Top with edible flowers or freeze-dried strawberry powder for color.
Common Mistakes to Avoid
Don’t skip the water bath—prevents cracks in the cheesecake.
Avoid overmixing cake batter to keep layers tender.
Use room-temperature dairy for smooth, lump-free batter.
Cool each layer completely before assembly—warm layers will melt frosting.
Apply a crumb coat to seal in crumbs and achieve a clean final finish.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 607 kcal
- Sugar: 27 g
- Sodium: 283 mg
- Fat: 50 g
- Saturated Fat: 29 g
- Unsaturated Fat: 20.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 170 mg