Name: Decadent Red Velvet Cheesecake Cake with Caramel Drizzle
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 9 h
Yield: 12 servings
Ingredients: 2 ½ cups (300g) all-purpose flour, sifted; 1 ½ cups (300g) granulated sugar; 1 tablespoon unsweetened cocoa powder, Dutch-processed; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 cup (240ml) buttermilk, at room temperature; 1 ½ cups (360ml) vegetable oil; 2 large eggs, at room temperature; 2 tablespoons red food coloring (liquid or gel); 1 teaspoon pure vanilla extract (for cake); 1 teaspoon white distilled vinegar; 24 ounces (680g) cream cheese, full-fat, softened to room temperature (for cheesecake); ½ cup (100g) granulated sugar (for cheesecake); 3 large eggs, at room temperature (for cheesecake); 1 teaspoon pure vanilla extract (for cheesecake); 16 ounces (450g) cream cheese, full-fat, softened to room temperature (for frosting); 1 cup (226g) unsalted butter, softened to room temperature; 6-8 cups (720-960g) powdered sugar, sifted; 2 teaspoons pure vanilla extract (for frosting); Pinch of fine sea salt (optional, for frosting); 1 cup (200g) granulated sugar (for caramel); ¼ cup (60ml) water; 6 tablespoons (85g) unsalted butter, cut into cubes (for caramel); ½ cup (120ml) heavy cream, warmed slightly; 1 teaspoon pure vanilla extract (for caramel); ½ teaspoon fine sea salt (for caramel)

Red Velvet Cheesecake Cake With Caramel Drizzle is more than just a dessert; it’s a culinary masterpiece that promises an unforgettable experience. Imagine the perfect symphony of flavors and textures: vibrant, moist red velvet cake layers, deeply rich with a hint of cocoa, cradling a lusciously creamy, tangy cheesecake filling. This magnificent confection is then artfully crowned with a decadent, golden caramel drizzle, adding another layer of irresistible sweetness and visual appeal.

The history behind some of these components is as rich as the cake itself. Red velvet cake, with its distinctive hue, has intriguing roots, often associated with the American South and even wartime ingenuity, where cocoa’s reaction with buttermilk and vinegar created its unique color and texture. Cheesecake, a classic beloved worldwide, boasts origins dating back to ancient Greece. Bringing these two iconic desserts together results in a truly modern and spectacular treat.

People adore this particular combination because it delivers on every front: a compelling visual spectacle, an incredible depth of flavor, and an array of satisfying textures—from the velvety cake to the smooth, rich cheesecake, all complemented by the sticky, sweet caramel. It’s the ultimate showstopper for any gathering, a luxurious indulgence that truly elevates dessert time. My ultimate recipe for this Red Velvet Cheesecake Cake With Caramel Drizzle is designed to guide you through creating this show-stopping dessert that will undoubtedly impress everyone lucky enough to try a slice.

Ingredients:

For the Red Velvet Cake Layers:

2 ½ cups (300g) all-purpose flour, sifted
1 ½ cups (300g) granulated sugar
1 tablespoon unsweetened cocoa powder, Dutch-processed for richer color
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable oil (or other neutral-flavored oil)
2 large eggs, at room temperature
2 tablespoons red food coloring (liquid or gel, gel provides a deeper hue)
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar

For the Cheesecake Layer:

24 ounces (680g) cream cheese, full-fat, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

16 ounces (450g) cream cheese, full-fat, softened to room temperature
1 cup (226g) unsalted butter, softened to room temperature
6-8 cups (720-960g) powdered sugar, sifted, adjusted to your desired sweetness and consistency
2 teaspoons pure vanilla extract
Pinch of fine sea salt (optional, to balance sweetness)

For the Homemade Caramel Drizzle:

1 cup (200g) granulated sugar
¼ cup (60ml) water
6 tablespoons (85g) unsalted butter, cut into cubes
½ cup (120ml) heavy cream, warmed slightly
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt (or more, to taste, for salted caramel)

Preparing the Red Velvet Cake Layers

Prepare Your Pans: First things first, let’s get our cake pans ready. Preheat your oven to 350°F (175°C). You’ll need two 9-inch round cake pans for your red velvet layers. Generously grease and flour both pans, or line the bottoms with parchment paper circles and then grease the sides. This ensures our beautiful cakes slide out perfectly.
Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and fine sea salt. Whisk them thoroughly for about 30 seconds to a minute, making sure all the ingredients are well distributed. This initial step is crucial for an even rise and flavor in your “Red Velvet Cheesecake Cake With Caramel Drizzle”.
Mix Wet Ingredients: In a separate medium bowl, combine the buttermilk, vegetable oil, large eggs, red food coloring, pure vanilla extract, and white distilled vinegar. Whisk these wet ingredients together until they are fully incorporated and the color is vibrant and uniform. The vinegar reacts with the baking soda to give the cake its signature tender crumb.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. It’s very important not to overmix the batter! Overmixing develops the gluten in the flour too much, which can lead to a tough, dry cake. Mix only until no streaks of flour remain, about 1-2 minutes. The batter should be smooth and a beautiful deep red.
Bake the Cake Layers: Divide the red velvet cake batter evenly between your two prepared 9-inch pans. Tap the pans gently on the counter a few times to release any large air bubbles. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Once baked, remove the cake pans from the oven and let them cool on a wire rack for about 10-15 minutes. This allows the cakes to firm up slightly. Then, carefully invert the cakes onto the wire rack, remove the pans, and peel off the parchment paper (if used). Allow the cakes to cool completely to room temperature before frosting or assembling. This step is critical; trying to frost warm cakes will result in a melty, messy disaster!

Preparing the Cheesecake Layer

Prepare Your Pan and Water Bath: Preheat your oven to 325°F (160°C). For the cheesecake, we’ll use one 9-inch springform pan. Wrap the outside of the springform pan securely with two layers of heavy-duty aluminum foil to prevent any water from seeping in during the water bath. Lightly grease the bottom and sides of the pan.
Start the Filling: In a large mixing bowl, using an electric mixer on medium speed, beat the softened full-fat cream cheese until it is completely smooth and creamy, about 2-3 minutes. Make sure there are no lumps. Using room temperature cream cheese is essential for a smooth, lump-free cheesecake.
Add Sugar: Gradually add the granulated sugar to the cream cheese, continuing to beat on medium speed until well combined and fluffy, about another 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Incorporate Eggs and Vanilla: Reduce the mixer speed to low. Add the large eggs one at a time, mixing just until each egg is incorporated before adding the next. Overmixing at this stage can incorporate too much air, which can cause cracks in your cheesecake. Finally, stir in the pure vanilla extract. The batter for your cheesecake layer should be smooth and pourable.
Pour and Prepare Water Bath: Pour the cheesecake batter into the prepared springform pan. Smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. This water bath (bain-marie) creates a moist baking environment, which helps the cheesecake bake evenly, prevents cracks, and ensures a creamy texture. This is a secret to an amazing “Red Velvet Cheesecake Cake With Caramel Drizzle”!
Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still has a slight wobble when gently shaken.
Cool the Cheesecake: Once baked, turn off the oven, but leave the cheesecake in the oven with the door ajar for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracking. After 1 hour, remove the cheesecake from the oven and the water bath. Remove the foil and let it cool completely on a wire rack at room temperature.
Chill Thoroughly: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling is crucial for the cheesecake to fully set and firm up, making it easy to handle and slice.

Preparing the Cream Cheese Frosting

Soften Ingredients: Ensure both your full-fat cream cheese and unsalted butter are softened to room temperature. This is key for a smooth, lump-free frosting.
Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed for about 3-4 minutes, until the mixture is incredibly light, fluffy, and completely smooth. Scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. You want this base to be airy and without any lumps.
Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium speed until smooth. After each addition, scrape down the sides of the bowl. Continue until all the powdered sugar is incorporated and the frosting reaches your desired sweetness and consistency. You might use slightly more or less sugar depending on your preference.
Flavor and Finish: Stir in the pure vanilla extract and the pinch of fine sea salt (if using). Beat on medium-high speed for another 1-2 minutes until the frosting is super light, fluffy, and spreadable. Do not overbeat the frosting once the sugar is added, as it can become too thin. This luscious cream cheese frosting is perfect for your “Red Velvet Cheesecake Cake With Caramel Drizzle”.

Preparing the Homemade Caramel Drizzle

Combine Sugar and Water: In a heavy-bottomed saucepan (a light-colored pan is helpful for seeing the caramelization), combine the granulated sugar and water. Stir gently with a spoon just enough to moisten all the sugar. Avoid stirring vigorously, as this can cause crystallization.
Caramelize the Sugar: Place the saucepan over medium-high heat. Let the mixture come to a boil without stirring. If sugar crystals form on the sides of the pan, you can gently brush them down with a wet pastry brush. Watch the sugar closely; it will boil, then turn clear, then start to turn amber around the edges. Continue cooking until the sugar turns a rich, deep amber color. This usually takes about 8-12 minutes. Do not walk away from the stove! Caramel can go from perfect to burnt in a matter of seconds.
Add Butter: Once the caramel reaches a deep amber color (the darker it is, the more complex the flavor, but be careful not to burn it), remove the saucepan from the heat. Carefully add the cubed unsalted butter to the hot caramel. It will bubble up violently, so be cautious. Whisk continuously until the butter is fully melted and incorporated, creating a smooth, glossy mixture.
Add Heavy Cream: Slowly and carefully pour the warmed heavy cream into the caramel mixture, whisking constantly. Again, the mixture will bubble up and steam significantly. Keep whisking until everything is smooth and fully combined. If any small lumps remain, you can return the pan to low heat and whisk gently until dissolved.
Flavor and Finish: Remove the caramel from the heat. Stir in the pure vanilla extract and the fine sea salt. Let the caramel cool in the saucepan for about 10-15 minutes, stirring occasionally, before transferring it to a heatproof jar or bowl. As it cools, it will thicken significantly. If it becomes too thick to drizzle, you can gently warm it up in the microwave for 10-20 seconds or over a double boiler. This homemade caramel drizzle is the perfect finishing touch for your “Red Velvet Cheesecake Cake With Caramel Drizzle”!

Assembling the Red Velvet Cheesecake Cake With Caramel Drizzle

Level the Cake Layers: Once your red velvet cake layers are completely cooled, use a serrated knife or a cake leveler to carefully level the tops, if necessary, so they are flat. This creates a neat, even stack.
Prepare the Cheesecake: Carefully remove the chilled cheesecake from the springform pan. If needed, you can run a thin knife around the edge of the cheesecake before releasing the spring.
First Cake Layer: Place one leveled red velvet cake layer on your serving plate or cake stand. If desired, you can place strips of parchment paper under the edges of the cake to keep the plate clean during frosting, then gently pull them out later.
Apply Frosting Ring: Pipe or spread a thin, even layer of cream cheese frosting over the first red velvet cake layer, leaving a small border. Then, pipe a thick border of frosting around the very edge of this layer. This creates a dam to hold the cheesecake in place and prevent it from sliding out.
Place Cheesecake Layer: Carefully lift and center the chilled cheesecake on top of the first red velvet layer, fitting it snugly within the frosting dam.
Second Cake Layer: Gently place the second red velvet cake layer on top of the cheesecake. Press down very lightly to ensure it is level and secure.
Crumb Coat: Apply a very thin layer of cream cheese frosting all over the top and sides of the entire cake. This is called a crumb coat, and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, refrigerate the cake for 20-30 minutes to allow the crumb coat to set. This step is essential for a professional-looking finish for your “Red Velvet Cheesecake Cake With Caramel Drizzle”.
Final Frosting Layer: Once the crumb coat is set, apply the remaining cream cheese frosting to the top and sides of the cake. Use an offset spatula or bench scraper to smooth the frosting evenly. You can create swirls or a perfectly smooth finish, depending on your preference.
Chill Before Drizzle: For the neatest caramel drizzle, refrigerate the frosted cake for another 15-30 minutes to allow the frosting to firm up. This will prevent the caramel from melting into the frosting too quickly.
Caramel Drizzle: Once the cake is chilled, generously drizzle the homemade caramel over the top of the cake, allowing some of it to drip enticingly down the sides. You can use a spoon or a squeeze bottle for more control.
Serve and Store: Your stunning Red Velvet Cheesecake Cake With Caramel Drizzle is now ready to be enjoyed! Slice with a sharp, warm knife for clean cuts. Store any leftover cake covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Conclusion:

If you’ve followed along with me through the intricate, yet incredibly rewarding, process of creating this masterpiece, you already know that what we’re talking about isn’t just a dessert; it’s an event. This isn’t merely a cake; it’s a statement, a showstopper, a heartfelt declaration of culinary affection. Truly, this recipe for Red Velvet Cheesecake Cake With Caramel Drizzle stands head and shoulders above typical dessert offerings, transforming a humble kitchen into a high-end patisserie. I firmly believe it’s a must-try for anyone who appreciates the finer things in life, especially when those things involve multiple layers of absolute deliciousness.

What makes this recipe so incredibly special, you ask? Well, it’s the symphony of textures and flavors that dance on your palate with every single bite. We’re talking about the rich, moist crumb of the classic red velvet cake, subtly cocoa-infused and vibrant in color, perfectly complementing the creamy, tangy, and utterly smooth cheesecake layer. This isn’t just any cheesecake; it’s a perfectly balanced counterpoint to the cake, preventing the dessert from becoming overly sweet and instead offering a sophisticated depth. Then, to crown this culinary achievement, we have the luxurious, buttery caramel drizzle, adding a final touch of decadent sweetness and a beautiful sheen that promises pure indulgence. The combination creates a dessert that is both familiar and excitingly new, comforting and yet utterly elegant. It’s the kind of dessert that elicits gasps of delight and immediate requests for the recipe, trust me!

Serving Perfection: Making Your Masterpiece Shine

When it comes to serving, this cake is incredibly versatile and always impressive. I find that it’s best enjoyed at room temperature or slightly chilled, allowing the flavors of both the cake and cheesecake to fully develop and the caramel to remain perfectly soft. For a truly elevated experience, consider pairing a slice with a piping hot cup of freshly brewed espresso or a robust dark roast coffee; the slight bitterness beautifully cuts through the richness of the cake. Alternatively, a small glass of dessert wine, like a late-harvest Riesling or a ruby port, can create an unforgettable after-dinner treat. Don’t forget the presentation! A simple dusting of cocoa powder, a few fresh raspberries, or a delicate mint sprig can elevate each slice into a work of art. For those who can’t get enough of that luscious caramel, an extra, generous swirl of warm caramel sauce right before serving will always be a welcome addition, giving each plate that extra touch of gourmet flair.

Unleash Your Creativity with Variations:

While the classic presentation of our Red Velvet Cheesecake Cake With Caramel Drizzle is divine, I always encourage home bakers to put their own unique twist on recipes. This particular cake offers a fantastic canvas for experimentation. For instance, if you’re a fan of nuts, a sprinkling of toasted pecans or walnuts on top of the caramel drizzle could add a delightful crunch and nutty flavor. Feeling adventurous with the cheesecake layer? A hint of orange zest or even a tiny amount of espresso powder could introduce new dimensions of flavor. For a festive touch during the holidays, you could swap out the caramel drizzle for a white chocolate ganache and garnish with crushed candy canes. Or, imagine a raspberry coulis in place of caramel for a tart, fruity contrast that would brighten the entire profile. You could even play with the cake layers themselves – perhaps a chocolate fudge cake for an even deeper cocoa experience, or a vanilla bean cake for a softer, more subtle base. The possibilities are truly endless, and each small modification offers a chance to make this already incredible recipe distinctly your own.

I truly hope that this journey through the making of this exquisite dessert has inspired you. There’s a profound sense of accomplishment and joy that comes from presenting a homemade treat that looks and tastes this spectacular. It’s more than just baking; it’s an act of creation, a way to show love, and an opportunity to gather friends and family around something truly special. So, I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this Red Velvet Cheesecake Cake With Caramel Drizzle a try. Don’t be intimidated by the layers; each step is manageable, and the reward is immeasurable. Once you’ve baked it, tasted it, and shared it, please come back and share your experience with me! I absolutely adore hearing about your successes, your little tweaks, and how your loved ones reacted. Your comments and photos are what truly make this community vibrant and inspiring. Happy baking, my friends – I can’t wait to hear all about your delicious adventures!