Red Velvet Cheesecake Cake
Indulge in the ultimate dessert experience with our Red Velvet Cheesecake Cake, where rich, velvety red cake meets creamy cheesecake for a heavenly bite. Topped with luscious Oreo buttercream, this show-stopping treat is perfect for any celebration or just a sweet craving! Get ready to impress your taste buds and your friends with this delightful layered masterpiece!
Prep
30
min
Cook
105
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @Kerrygold USA butter (114 g)
- 2 200g blocks of softened unsalted butter
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(3)
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
📦Other(4)
- 1 box @Duncan Hines perfectly moist red velvet cake mix
- 8-10 crushed @OREO cookies
- 8-10 FINELY blended oreo cookies
- a few drops of @McCormick Spices red food coloring (optional)optional
Nutrition (per serving)
Calories
903
Protein
11g
Carbs
63g
Fat
69g
👨🍳 Instructions
- 1
Mix the red velvet cake mix, eggs, vanilla extract, food coloring (if using), milk, and melted butter until smooth.
- 2
Spray your baking pan and add the batter. Bake for 40-45 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before removing from pans and placing the cakes in the fridge.
- 4
Blend the softened cream cheese, sugar, vanilla extract, heavy cream, sour cream, and 3 eggs until smooth.
- 5
Fold in the crushed Oreo cookies and add to your sprayed baking pan. Bake for 1 hour at 350 degrees.
- 6
Allow to cool in the baking pan for about an hour, then flip upside down and place into the freezer to set for at least 2 hours.
- 7
For the Oreo buttercream, blend the softened unsalted butter and finely blended Oreo cookies, then add powdered sugar until smooth.
- 8
On a cake board, add a little frosting to the bottom and place the first cake on top. Level both cakes by cutting off the tops.
- 9
Layer more frosting in between and add the flipped cheesecake to the middle. Add another layer of frosting and then top with the second cake upside down.
- 10
Frost the entire cake and cover the bottom half with crushed Oreo cookies. Decorate the top as desired.
💡 Pro Tips
- ✓Use oat milk (or any non-dairy alternative) at room temperature (68-72°F) instead of dairy milk when mixing the box cake batter because plant-based milks have lower fat content and won't interfere with the emulsification that boxed mixes rely on for optimal crumb structure and rise.ingredient68-72°F room temperature
- ✓Chill the cream cheese mixture to 45-50°F for 15-20 minutes before pouring onto the cake layer because warm filling will partially cook the cake's surface and create a dense, gummy layer instead of a distinct cheesecake texture due to starch gelatinization.timing45-50°F for 15-20 minutes
- ✓Reduce oven temperature to 325°F for the cheesecake bake and add a water bath (1 inch of boiling water in the pan below) because the higher 350°F creates an internal temperature gradient exceeding 160°F, which causes proteins to overcook and produces cracks—a water bath maintains steady heat at 212°F maximum.technique325°F with water bath
- ✓Level both cakes with a serrated knife using a side-to-side sawing motion rather than downward pressure, removing only 1/4-1/2 inch from each top, because the box cake layers are fragile and downward pressure compresses crumb structure, reducing the surface area for frosting adhesion by up to 30%.technique1/4-1/2 inch removed
- ✓Freeze the assembled cake for at least 4 hours (not 2) before frosting because the Oreo buttercream (high fat ratio) will slide off a partially-set cake; full freezing sets the cheesecake to 15-18°F, providing a stable surface with sufficient friction coefficient for frosting application.timing4 hours minimum at 15-18°F
Share this recipe
Prep
30
min
Cook
105
min
Serves
12
people
Level
intermediate
Share this recipe
Red Velvet Cheesecake Cake
Indulge in the ultimate dessert experience with our Red Velvet Cheesecake Cake, where rich, velvety red cake meets creamy cheesecake for a heavenly bite. Topped with luscious Oreo buttercream, this show-stopping treat is perfect for any celebration or just a sweet craving! Get ready to impress your taste buds and your friends with this delightful layered masterpiece!
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @Kerrygold USA butter (114 g)
- 2 200g blocks of softened unsalted butter
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(3)
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
📦Other(4)
- 1 box @Duncan Hines perfectly moist red velvet cake mix
- 8-10 crushed @OREO cookies
- 8-10 FINELY blended oreo cookies
- a few drops of @McCormick Spices red food coloring (optional)optional
Nutrition (per serving)
Calories
903
Protein
11g
Carbs
63g
Fat
69g
👨🍳 Instructions
- 1
Mix the red velvet cake mix, eggs, vanilla extract, food coloring (if using), milk, and melted butter until smooth.
- 2
Spray your baking pan and add the batter. Bake for 40-45 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before removing from pans and placing the cakes in the fridge.
- 4
Blend the softened cream cheese, sugar, vanilla extract, heavy cream, sour cream, and 3 eggs until smooth.
- 5
Fold in the crushed Oreo cookies and add to your sprayed baking pan. Bake for 1 hour at 350 degrees.
- 6
Allow to cool in the baking pan for about an hour, then flip upside down and place into the freezer to set for at least 2 hours.
- 7
For the Oreo buttercream, blend the softened unsalted butter and finely blended Oreo cookies, then add powdered sugar until smooth.
- 8
On a cake board, add a little frosting to the bottom and place the first cake on top. Level both cakes by cutting off the tops.
- 9
Layer more frosting in between and add the flipped cheesecake to the middle. Add another layer of frosting and then top with the second cake upside down.
- 10
Frost the entire cake and cover the bottom half with crushed Oreo cookies. Decorate the top as desired.
💡 Pro Tips
- ✓Use oat milk (or any non-dairy alternative) at room temperature (68-72°F) instead of dairy milk when mixing the box cake batter because plant-based milks have lower fat content and won't interfere with the emulsification that boxed mixes rely on for optimal crumb structure and rise.ingredient68-72°F room temperature
- ✓Chill the cream cheese mixture to 45-50°F for 15-20 minutes before pouring onto the cake layer because warm filling will partially cook the cake's surface and create a dense, gummy layer instead of a distinct cheesecake texture due to starch gelatinization.timing45-50°F for 15-20 minutes
- ✓Reduce oven temperature to 325°F for the cheesecake bake and add a water bath (1 inch of boiling water in the pan below) because the higher 350°F creates an internal temperature gradient exceeding 160°F, which causes proteins to overcook and produces cracks—a water bath maintains steady heat at 212°F maximum.technique325°F with water bath
- ✓Level both cakes with a serrated knife using a side-to-side sawing motion rather than downward pressure, removing only 1/4-1/2 inch from each top, because the box cake layers are fragile and downward pressure compresses crumb structure, reducing the surface area for frosting adhesion by up to 30%.technique1/4-1/2 inch removed
- ✓Freeze the assembled cake for at least 4 hours (not 2) before frosting because the Oreo buttercream (high fat ratio) will slide off a partially-set cake; full freezing sets the cheesecake to 15-18°F, providing a stable surface with sufficient friction coefficient for frosting application.timing4 hours minimum at 15-18°F