4th of July Red Velvet Cheesecake Cake
This stunning 4th of July Red Velvet Cheesecake Cake features three moist red velvet cake layers filled with a light and airy whipped cheesecake filling, then topped with blue white chocolate bark and patriotic sprinkles. A show-stopping holiday dessert perfect for summer celebrations, cookouts, and Independence Day gatherings.
Equipment
- three 7-inch round cake pans
- stand mixer
- mixing bowls
- wire cooling racks
- Offset Spatula
Ingredients
- 3 3/4 cups cake flour
- 1 1/2 tsp salt
- 1 1/2 tbsp cocoa powder
- 2 1/4 cups granulated sugar
- 2 1/4 cups canola oil
- 3 large eggs
- 2 tsp red gel food coloring
- 2 tsp vanilla extract
- 1 1/2 cups buttermilk
- 2 1/4 tsp baking soda
- 3 tsp white vinegar
- 1 1/2 cups heavy whipping cream
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 tbsp vanilla extract
- 1/2 cup white chocolate
- 3 drops blue gel food coloring
- 2 tbsp patriotic sprinkles
Instructions
- Preheat the oven to 350°F. Butter three 7-inch cake pans, dust with flour, and line the bottoms with parchment paper.
- Whisk together the cake flour, salt, and cocoa powder in a medium bowl.
- Beat the sugar and canola oil together until well combined.
- Add the eggs one at a time, beating well after each addition.
- Add the red gel coloring and vanilla extract and mix until the batter is evenly colored.
- Add the flour mixture in three additions alternating with the buttermilk, beginning and ending with flour.
- Mix the baking soda and vinegar together and immediately add to the batter. Mix for 10 seconds.
- Divide batter evenly among prepared pans and bake for 25–30 minutes until a tester comes out clean.
- Cool the cakes completely on wire racks before assembling.
- Whip the cold heavy cream in a chilled bowl until soft peaks form. Set aside.
- Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Trim domed cake tops if needed. Place one layer on a cake board and spread with cheesecake filling. Repeat with the second layer and top with the third layer.
- Spread the remaining cheesecake filling over the top and smooth around any exposed gaps.
- Melt the white chocolate, tint it blue, spread onto parchment, add patriotic sprinkles, chill until firm, then break into shards and decorate the top of the cake.
- Wrap the cake tightly and refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room-temperature eggs, buttermilk, and cream cheese. Whip the cream only to soft peaks and refrigerate the assembled cake for at least 4 hours, preferably overnight. Cake layers can be baked up to 2 days ahead. Store covered in the refrigerator for up to 2 days after assembly.