Red Velvet Cheesecake Drip Cake

Red Velvet Cheesecake Drip Cake

Introduction

This Red Velvet Cheesecake Drip Cake is the kind of dessert that stops conversations the moment it hits the table. Layers of moist red velvet cake surround a creamy baked cheesecake center, all wrapped in smooth cream cheese frosting and finished with a dramatic chocolate drip. It’s rich without being overwhelming, indulgent yet balanced, and perfect for birthdays, celebrations, or anytime you want to bake something truly special. If you love classic red velvet and can’t resist cheesecake, this cake brings the two together in the most irresistible way.

Ingredients

For the cheesecake layer:

• 450 g (16 oz / 2 cups) cream cheese, softened
• 100 g (½ cup) granulated sugar
• 1 large egg, room temperature
• 5 ml (1 tsp) vanilla extract

For the red velvet cake layers:

• 300 g (2½ cups) all-purpose flour
• 15 g (2 tbsp) unsweetened cocoa powder
• 5 g (1 tsp) baking soda
• 5 g (1 tsp) salt
• 300 g (1½ cups) granulated sugar
• 240 ml (1 cup) vegetable oil
• 240 ml (1 cup) buttermilk, room temperature
• 2 large eggs, room temperature
• 10 ml (2 tsp) vanilla extract
• 15 ml (1 tbsp) white vinegar
• 10–15 ml (2–3 tsp) red food coloring

For the cream cheese frosting:

• 340 g (12 oz / 1½ cups) cream cheese, softened
• 170 g (¾ cup) unsalted butter, softened
• 450 g (3½ cups) powdered sugar
• 5 ml (1 tsp) vanilla extract

For the chocolate drip:

• 120 g (4 oz) dark or semi-sweet chocolate, finely chopped
• 120 ml (½ cup) heavy cream

Directions