Red Velvet Cherry Cheesecake Cake

Instructions

Step 1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans and one 8-inch springform pan.

Step 2. Prepare the cheesecake layer by beating the cream cheese and sugar until smooth. Add the eggs and vanilla extract, mixing until combined.

Step 3. Pour the cheesecake batter into the springform pan and bake for 35–40 minutes or until set. Cool completely, then chill in the refrigerator for at least 2 hours.

Step 4. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Step 5. In another bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.

Step 6. Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.

Step 7. Divide the batter evenly between the prepared cake pans.

Step 8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Step 9. Prepare the frosting by beating the cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating until smooth.

Step 10. Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting over the top.

Step 11. Carefully place the chilled cheesecake layer on top of the cake layer.

Step 12. Spread half of the cherry pie filling over the cheesecake layer.

Step 13. Add the second red velvet cake layer on top.

Step 14. Frost the top and sides of the cake with the cream cheese frosting.

Step 15. Spoon the remaining cherry pie filling over the center or between layers as desired.

Step 16. Chill the cake for at least 1 hour before slicing and serving.

Storage and Reheating Tips

Store the cake covered in the refrigerator for up to 5 days.

For longer storage, wrap individual slices tightly and freeze for up to 2 months.

Thaw frozen slices overnight in the refrigerator before serving.

This cake is best served chilled or slightly softened at room temperature for 15–20 minutes.

Avoid reheating, as the cheesecake and frosting can lose their texture.