This Red Velvet Cheesecake Cake Recipe is tender made from scratch triple layered cake. Creamy homemade cheesecake nestled between two layers of red velvet cake, then topped with a cream cheese icing flavored with a hint of coconut!

Red velvet cheesecake cake is the perfect valentine’s day treat, birthday cake or dessert for a special celebratory occasion like the holiday season.

YOU WILL NEED: CHEESECAKE – Cream cheese,  – Granulated sugar – Eggs – Sour cream – Vanilla extract RED VELVET CAKE – Cake flour – Baking soda – Salt – Cocoa powder – Butter – Granulated sugar – Eggs – Buttermilk – Red food coloring – Vanilla extract – White vinegar FROSTING – Butter – Cream cheese  – Powdered sugar – Vanilla extract – Cream of coconut 

There are a couple of important tips you will want to be aware of when baking the cheesecake, First, make sure the ingredients are at room temperature. This will give you a creamy cheesecake.

When you make the red velvet recipe make sure to use parchment paper on the bottom of the cake pans. You will need two pans that are the same size. I like to use 8″ or 9″ pans.

Beat cream cheese and butter with a hand mixer. Scrape the sides of the bowl with a rubber spatula as the ingredients begin to come together in a creamy consistency.

When assembling the cake make sure you have a sturdy flat base. Consider the space you have in the refrigerator or how you will transport the cake if you are not serving it right away.

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