This Vampire Bite Red Velvet Cheesecake Cake is a show-stopper dessert that blends two indulgent layers of moist red velvet cake with a rich and creamy cheesecake center. Finished with a luscious cream cheese frosting, it’s a stunning and delicious treat perfect for special occasions or when I just want to wow a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cocoa powder
1 1/2 cups buttermilk
2 large eggs
1 cup vegetable oil
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cheesecake Layer:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Directions
Bake the Red Velvet Cake Layers:
I preheat the oven to 350°F (175°C) and grease two 9-inch round pans. In one bowl, I sift together the flour, sugar, baking soda, cocoa powder, and salt. In another, I whisk the buttermilk, oil, eggs, food coloring, vanilla, and vinegar. Then, I combine the wet and dry mixtures until smooth. I divide the batter evenly between the pans and bake for 25–30 minutes. After cooling in the pans for 10 minutes, I transfer the cakes to wire racks.
Prepare the Cheesecake Layer:
I lower the oven to 325°F (160°C). I beat the cream cheese and sugar until smooth, add the eggs one at a time, then stir in vanilla. I pour the batter into a greased 8-inch springform pan and bake for 40–45 minutes. Once it cools, I refrigerate it until firm.
Assemble the Cake:
I place one red velvet layer on a plate, gently set the chilled cheesecake on top, then add the second red velvet layer.
Make the Cream Cheese Frosting:
I beat the cream cheese and butter until creamy, then gradually add powdered sugar and vanilla. I frost the cake generously and evenly.
Servings and timing
This cake serves 12 people. From start to finish, including cooling and chilling time, it takes about 2.5 hours to complete.
Variations
I sometimes add raspberry or strawberry jam between the layers for a “bloody bite” effect.
For a spooky twist, I drizzle red gel on top to mimic blood.
If I want a more subtle cake, I use natural red food coloring or beet powder.
I can swap the cream cheese frosting for a white chocolate ganache for a different flavor.
I also like using heart-shaped pans for a Valentine’s-themed version.
Storage/Reheating
I store this cake in the refrigerator, covered, for up to 5 days. The cheesecake layer keeps it moist. For serving, I let it sit at room temperature for about 30 minutes. I don’t recommend reheating since it’s meant to be served chilled or at room temperature.
FAQs
How do I keep the cheesecake layer from cracking?
I make sure not to overbake it and always let it cool gradually. Chilling it overnight also helps keep it firm and crack-free.
Can I make this cake ahead of time?
Yes, I often make it a day in advance. It actually tastes better once it’s been chilled and the flavors have settled.
What if I don’t have buttermilk?
I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes to use as a buttermilk substitute.
Can I freeze the cake?
Yes, I freeze individual slices wrapped tightly. When I’m ready to enjoy, I thaw them in the fridge overnight.
How do I level the cake layers?
I use a serrated knife or cake leveler and trim the tops of the cake layers gently to create a flat surface for stacking.
Conclusion
This Vampire Bite Red Velvet Cheesecake Cake is the ultimate dessert when I want to impress. It’s bold in appearance, rich in flavor, and always gets people talking. Whether it’s for Halloween, Valentine’s Day, or just because I crave something indulgent, this recipe never disappoints.
📖 Recipe:
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Vampire Bite Red Velvet Cheesecake cake
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Vampire Bite Red Velvet Cheesecake Cake combines two moist red velvet cake layers with a rich cheesecake center, all covered in a luscious cream cheese frosting. Perfect for Halloween, Valentine’s Day, or any special occasion where you want to impress.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1/2 tsp salt
1 1/2 cups buttermilk
1 cup vegetable oil
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese, softened
2/3 cup granulated sugar (for cheesecake)
2 large eggs (for cheesecake)
1 tsp vanilla extract (for cheesecake)
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, vanilla, and vinegar.
- Combine wet and dry mixtures until smooth. Divide evenly into pans and bake for 25–30 minutes. Cool for 10 minutes in pans, then transfer to wire racks.
- Lower oven to 325°F (160°C). In a medium bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Pour cheesecake batter into a greased 8-inch springform pan and bake for 40–45 minutes. Cool completely and refrigerate until firm.
- To assemble, place one red velvet layer on a plate, add the cheesecake layer, then top with the second red velvet cake layer.
- For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract. Mix until smooth.
- Frost the assembled cake generously and evenly. Chill before serving for best results.
Notes
Add raspberry or strawberry jam between layers for a ‘bloody bite’ effect.
Drizzle red gel on top for a spooky, blood-like finish.
Use natural red food coloring or beet powder for a subtler look.
Swap cream cheese frosting for white chocolate ganache for a twist.
Heart-shaped pans make it perfect for Valentine’s Day.
Store covered in the refrigerator for up to 5 days.
Let sit at room temperature for 30 minutes before serving. Do not reheat.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 50g
- Sodium: 390mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
