Soft Velvet Cheesecake Layers

If you want to wow everyone, this Red Velvet Cheesecake with Caramel Sauce is exactly what you need. It’s layered, creamy, sweet, and soft—with bold red velvet cake wrapped around a smooth cheesecake center and finished with rich caramel poured all over the top. Bring this to a party, and you’ll see folks line up for a slice.

• 1 teaspoon vanilla extract
• ½ cup heavy cream
• 6 tablespoons unsalted butter, at room temp and cut up
• 1 cup granulated sugar
• 2 large eggs
• 16 oz cream cheese, room temp and soft
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 1 ½ cups vegetable oil
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups granulated sugar
• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Step 17:

Time to eat! Grab a piece and dig into all the layers and caramel goodness, you deserve it!

Step 16:

Pour the cooled caramel on top of the cake. Let it run down the sides for a dramatic look.

Step 15:

Add the heavy cream and vanilla and stir until you get a glossy sauce. Cool it just a bit so it's not too runny.

Step 14:

Drop in the butter and mix until it disappears into the caramel.

Step 13:

Set a pot over medium heat. Melt the sugar and watch for it to turn golden brown, stirring gently.

Step 12:

Stack the last cake layer on top of the cheesecake so you’ve got a beautiful sandwich of red velvet and creamy center.

Step 11:

Lift the cooled cheesecake layer and put it over the first cake layer.

Step 10:

Pop one red velvet cake onto your cake plate as the bottom piece to start building your masterpiece.

Step 9:

Split the batter between both pans. Bake for around 30–35 minutes until a tester comes out clean.

Step 8:

Add your wet mix into the dry stuff and stir until the batter is smooth and lump-free.

Step 7:

In a separate bowl, whisk together oil, buttermilk, eggs, red food dye, vanilla, and vinegar until well blended.

Step 6:

Dump flour, sugar, baking soda, salt, and cocoa powder into a big bowl and mix well.

Step 5:

Turn the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so nothing sticks.

Step 4:

Spoon the cheesecake batter into your lined pan and bake for about 45–50 minutes. Let cool, then chill in the fridge until set.

Step 3:

Add in the eggs one at a time, stirring slowly, then pour in the vanilla and mix gently.

Step 2:

Beat softened cream cheese until really smooth. Stir in the sugar and blend until creamy.

Step 1:

First, set your oven to 325°F (163°C). Line and butter a 9-inch springform pan for the cheesecake layer.

• This cake does well in an airtight box in your fridge for about five days. Let slices sit out to warm up for the tastiest experience.
• If you want the caramel extra smooth and glossy, zap it in the microwave for a few seconds before drizzling.

• Let your cream cheese get soft at room temp so the filling turns out silky, not lumpy.
• Grab a good-quality red dye to get that classic, bright velvet color.

Tried-and-True Pro Tips

• If you like deeper flavor, toss in a splash of bourbon to your caramel before cooling. It’s a great match with red velvet!

This stunner with its velvet cake, cheesecake, and caramel is what you want for birthdays, holiday dinners, or anytime you’re celebrating big. Layers, rich flavors, and it just looks amazing.

Is ready-made caramel okay?

Absolutely, store-bought caramel totally works. Heat it up just a little so it pours easily over your cake.

Which frosting goes best with this?

Cream cheese frosting is classic here, but if you want something lighter, whipped topping does the trick too.

How about freezing the cheesecake part?

Yep, bake the cheesecake ahead, wrap it up tight, and stash in the freezer for up to a month. Thaw before you use it.

What keeps the velvet cake layers from breaking up?

Let them cool down all the way before stacking and putting it all together. You can even chill them a bit first, so they stay together and are simpler to handle.

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