Ingredients
For the red velvet cake:
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
2 large eggs
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the cheesecake layer:
16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the strawberry topping:
1 ½ cups fresh strawberries (sliced)
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch
Instructions
1. Preheat oven to 325°F (160°C). Grease and line two 9-inch cake pans.
2. Prepare the red velvet batter by mixing dry ingredients separately from wet, then combining them.
3. Pour half the batter into one pan and set aside.
4. In another bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.
5. Pour cheesecake mixture over red velvet batter in the second pan.
6. Bake both pans for 30–35 minutes. Let them cool completely.
7. Simmer strawberries, sugar, lemon juice, and cornstarch to make a quick topping. Let cool.
8. Layer red velvet cake, cheesecake, and top with strawberry mixture.
9. Chill for at least 4 hours before serving.
Notes
Use gel red food coloring for richer color.
Make a day ahead for better structure.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg