Are you ready to treat yourself to a dessert that is truly special? The Red Velvet Cheesecake Cake with Caramel Drizzle is a delightful blend of rich, velvety cake and smooth, creamy cheesecake. Topped with a luscious caramel drizzle, this cake is perfect for any occasion, whether it’s a birthday, anniversary, or just a sweet night in!

Why Make This Recipe

Making this Red Velvet Cheesecake Cake is a great way to impress your friends and family. Not only does it look stunning, but it also combines different flavors and textures that will make everyone want more. Plus, it’s a fun baking project that allows you to enjoy both cake and cheesecake in one delicious dessert.

How to Make Red Velvet Cheesecake Cake

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup caramel sauce (store-bought or homemade)

Directions:

Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (165°C).
- Grease a springform pan and line it with parchment paper.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add eggs and vanilla, mixing until combined.
- Pour the mixture into the prepared pan and bake for 35-40 minutes, or until set.
- Let it cool and refrigerate.
Prepare the Red Velvet Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the pans and bake for 30-35 minutes.
- Let the cakes cool completely.
Assemble the Cake:
- Place one layer of red velvet cake on a serving plate.
- Top with the chilled cheesecake layer, then add the second layer of red velvet cake.
- Spread a thin layer of cream cheese frosting over the entire cake (optional for a crumb coat).
Drizzle with Caramel:
- Pour the caramel sauce over the top of the cake, allowing it to drip down the sides.
- Garnish with cake crumbs or additional caramel as desired.
Serve and Enjoy:
- Slice into this masterpiece and savor the blend of velvety cake, creamy cheesecake, and rich caramel. It’s the perfect dessert for celebrations or a sweet indulgence!

How to Serve Red Velvet Cheesecake Cake

To serve the Red Velvet Cheesecake Cake, cut it into slices and place them on individual dessert plates. You can add extra caramel drizzle or fresh whipped cream on top for an extra special treat. Serve it with a hot cup of coffee or a glass of milk for the perfect pairing.

How to Store Red Velvet Cheesecake Cake

If you have leftovers (though it’s hard to believe!), you can store the cake in an airtight container in the fridge. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. They can last for about 2 months in the freezer.

Tips to Make Red Velvet Cheesecake Cake

Make sure all your ingredients are at room temperature before you start mixing.
For a smoother cheesecake layer, blend the cream cheese until it’s free of lumps.
Don’t skip the refrigeration step for the cheesecake—it helps it set properly.
Be careful when pouring the caramel; start in the center and let it naturally drip for that dripping effect.

Variation

You can change the flavor of the cheesecake layer if you like! Try adding chocolate chips or a fruit puree (like raspberry) for a fruity twist. Feel free to play around with different frosting flavors too!

FAQs

Q: Can I use a different food coloring?
A: Yes, if you want to try a different color, you can! Just make sure it’s a gel-based food coloring for the best results.

Q: What if I don’t have buttermilk?
A: You can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the red velvet cakes and cheesecake layer a day in advance. Just keep them stored properly in the fridge until you’re ready to assemble.

Enjoy making and sharing this delicious Red Velvet Cheesecake Cake with Caramel Drizzle!