Red Velvet Cheesecake Cake with Caramel Drizzle

Craving a decadent dessert that’s sure to impress? This Red Velvet Cheesecake Cake with Caramel Drizzle combines the richness of red velvet cake with the creamy indulgence of cheesecake – all topped with a luscious caramel drizzle!

Picture the moist layers of red velvet cake, sandwiched between a smooth, velvety cheesecake filling. The caramel drizzle adds the perfect sweet touch, making each bite a mouthwatering experience.

This cake is perfect for special occasions, or anytime you want to indulge in a truly luxurious dessert. It’s rich, creamy, and bursting with flavor – the ultimate sweet treat!

Ready to create this showstopper of a cake? Let’s dive in and make this Red Velvet Cheesecake Cake with Caramel Drizzle the centerpiece of your next celebration!

Why You’ll Love This Recipe

• Elegant & Delicious: A bakery-style dessert with layers of classic red velvet and tangy cheesecake.
• Crowd-Pleaser: Whether it’s a dinner party or holiday table, this one steals the show.
• Make-Ahead Friendly: You can prepare the cheesecake and cake layers a day in advance and assemble them later.
• Perfect Texture Combo: Moist cake, creamy filling, silky drizzle.
• Surprisingly Simple: Each step is easy if you take it one layer at a time.

What You Need to Know Before You Start

Prep Time: 45 minutes
Bake Time: 1 hour
Chill Time: 4–6 hours or overnight
Total Time: About 6–7 hours, including chilling
Servings: 12–14 slices
Difficulty: Moderate — great for confident home bakers, but the layering makes it a fun challenge.

Required Kitchen Tools

• Two 9-inch round cake pans
• One 9-inch springform pan (for the cheesecake layer)
• Mixing bowls (large, medium, small)
• Electric hand mixer or stand mixer
• Whisk and spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack
• Small saucepan (for caramel drizzle)
• Offset spatula (optional but helpful for frosting)

Ingredients

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Caramel Drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Red Velvet Cheesecake Cake Step-by-Step

Step 1: Make the Cheesecake Layer First (It Needs to Chill)

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides.
2. In a large mixing bowl, beat cream cheese until smooth and creamy (about 2 minutes).
3. Add sugar and continue beating until combined.
4. Beat in the eggs, one at a time, followed by the vanilla. Scrape down the bowl as needed.
5. Pour the batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 40–45 minutes, or until the center is set and barely jiggles.
7. Cool completely at room temperature, then cover and chill for 4–6 hours or overnight in the fridge.

Step 2: Bake the Red Velvet Cake Layers

1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment.
2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
4. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the two pans.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing on low speed.
3. Beat in vanilla and a pinch of salt. If the frosting is too soft, chill it for 20–30 minutes before assembling.

Step 4: Assemble the Cake

1. Place one red velvet cake layer on your cake stand or serving plate.
2. Carefully place the chilled cheesecake layer on top. You may need to trim the edges for a neat fit.
3. Add the second red velvet cake layer on top of the cheesecake.
4. Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes.
5. Frost the cake fully with the remaining cream cheese frosting.

Step 5: Make the Caramel Drizzle

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon.
2. Once melted and golden, add butter. Stir carefully—it will bubble up.
3. Slowly pour in the heavy cream while stirring. Cook for 1–2 minutes.
4. Remove from heat and stir in vanilla.
5. Let the caramel cool slightly before drizzling it over the frosted cake.

Serving and Decoration

• Drizzle generously with warm caramel before serving or serve it on the side.
• Top with toasted pecans or red velvet cake crumbs for extra flair.
• Slice with a sharp knife dipped in hot water for clean, beautiful slices.

Storing Red Velvet Cheesecake Cake

• Refrigerator: Store covered in the fridge for up to 5 days. It tastes even better on day two after the flavors meld.
• Freezer: You can freeze individual slices (or the whole cake) for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge before serving.

Variations for Red Velvet Cheesecake Cake

• Add Chocolate Chips: Stir mini chocolate chips into the cheesecake layer for a double indulgence.
• Salted Caramel Twist: Sprinkle a little sea salt over the caramel drizzle for a salty-sweet finish.
• Layered Jars: Assemble in mason jars for a fun, personal dessert option.
• Cupcake Version: Bake the red velvet and cheesecake batters in cupcake tins for mini versions.

Tips and Tricks for Success

• Chill the cheesecake completely before assembly—it helps with stacking and stability.
• Level the cake layers with a serrated knife for a more professional look.
• Use room temperature ingredients for smooth batter and frosting.
• Don’t rush the caramel. Let it cook slowly to avoid burning or graininess.
• Use a cake board under the cheesecake layer if you want easier transfers and slicing.

Nutrition

Serving Size	Calories	Carbs	Fat	Protein	Sugar
1 slice (1/12)	~610 kcal	68g	34g	7g	48g

Note: Nutrition info is approximate and will vary based on brands and portion sizes.

Red Velvet Cheesecake Cake FAQs

Can I make this cake ahead of time?

Yes! You can make all the layers the day before and assemble the next day. The cake tastes even better after it’s chilled overnight.

What if I don’t have a springform pan?

You can bake the cheesecake in a regular 9-inch cake pan lined with parchment. Just be gentle when removing it—use a cake board or plate to flip it out once chilled.

Can I use store-bought caramel?

Absolutely. While homemade caramel adds a richer taste, high-quality store-bought caramel works great if you’re in a hurry.

How do I keep my frosting from getting runny?

Make sure the cream cheese and butter are just softened, not melted, and chill the frosting briefly before using if needed.

Can I freeze this cake?

Yes. Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the refrigerator before serving.

Conclusion

This Red Velvet Cheesecake Cake With Caramel Drizzle isn’t just a dessert—it’s an experience. It brings together the best of both worlds: that familiar red velvet richness and creamy cheesecake goodness, finished with a buttery caramel hug.

I’ve made this recipe more times than I can count, and every time it’s a hit—at birthdays, holidays, and quiet Sunday dinners alike. It looks fancy, but it’s manageable if you follow each layer one step at a time. Don’t skip the caramel drizzle—it pulls everything together.