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Red, White, & Blue Velvet Cheesecake Cake

Author: Lisa Longley


  • For Red/Blue Velvet Cake
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature (see note)
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 TBSP white vinegar
  • 2 tsps vanilla extract
  • 1 1/2 TBSPs blue food coloring
  • 1 TBSP red food coloring
  • For Cheesecake Layer
  • 2 8 oz packages of cream cheese room temperature
  • 2/3 cup granulated sugar
  • 2 tsps vanilla extract
  • 2 eggs room temperature
  • For Frosting
  • A double batch of The Best Vanilla Buttercream Frosting


  • To make the Red/Blue Velvet Cake: Preheat the oven to 350 degrees. Prepare two 9 inch cake pans by spraying them with cooking spray.
  • In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.
  • Beat together the butter and sugar, until light and fluffy. About five minutes. Beat in one egg at a time. Then the vanilla, buttermilk, oil and vinegar until just combined, be careful not to over mix.
  • With the mixer on low speed, slowly add the flour/cocoa mixture a 1/2 cup at a time until just combined.
  • Divide the cake batter into two bowls evenly (I weighed my bowls to make sure they were even.) Mix the blue food coloring into one bowl and the red food coloring into the other bowl. Pour the batter into the pans and bake for 25 to 30 minutes until a toothpick inserted in the middle of the pan comes out with just a few crumbs.
  • Allow cakes to cool in their pans for about a half hour before transferring to a cool rack. Once completely cool, store in an airtight container until the cake is ready to assemble.
  • To make the cheesecake: Preheat the oven to 350 degrees.
  • Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, then the vanilla, and then the egg.
  • Spray a 9 inch springform pan with cooking spray. Cut a circle piece of parchment paper and place at the bottom of the pan.
  • Pour the batter and cook for 30 minutes. Turn off the oven and let the cheesecake rest for an hour. Remove from the oven and allow the cheesecake to cool completely. Cover the entire pan with plastic wrap and freeze overnight.
  • To assemble the cake: With a searated knife, level the blue and red layers. Put a small dollop of frosting the cake stand. Add the blue layer. Put frosting in a half cup measuring cup and add to the top of the blue layer.
  • Remove the cheesecake from the freezer. Take it out of the spring form pan and peel off the parchment paper. Put it on top of the blue layer. Trim the top so it is level and the sides so it is flush with the blue layer (if necessary). Spread on a half cup of frosting.
  • Add the red layer. Add a half cup of frosting to the top of the cake and about 3/4 cup of frosting to the sides to make a thin crumb coat. Allow the crumb coat to fully dry, about an hour.
  • Once the crumb coat is dry, add the remaining frosting to the cake with a large angled icing spatula , carefully and evenly spreading it on. There should be enough left over to add some piping to the bottom and top of the cake. Quickly add some red, white, and blue sprinkles.
  • Refrigerate the cake and serve within two days.


I find that cutting a stick of butter into 1 inch pieces and leaving it on the counter for a half hour is a great way to bring it to room temperature fast. You should be able to easily push your finger into the butter without it going all the way through.