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Red Velvet Cheesecake Flag Cake Recipe Easy Homemade Cream Cheese Frosting

Red Velvet Cheesecake Flag Cake - featured image
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A show-stopping layered cake combining moist red velvet cake and creamy cheesecake with a patriotic flag design, topped with rich cream cheese frosting. Perfect for celebrations and crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 ½ tbsp (12g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk plus 1 tbsp vinegar)
  • 2 tbsp red food coloring (gel preferred)
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) white vinegar
  • 16 oz (450g) cream cheese, softened (Philadelphia brand preferred)
  • ½ cup (120ml) sour cream
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp lemon zest (optional)
  • 8 oz (225g) cream cheese, softened (for frosting)
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract (for frosting)
  • 2–3 tbsp (30-45ml) heavy cream (for frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, beating well after each.
  4. Mix in vanilla extract, red food coloring, and white vinegar.
  5. Alternately add dry ingredients and buttermilk to wet mixture, beginning and ending with dry. Mix until just combined.
  6. In a separate bowl, beat cream cheese with sugar until smooth and creamy.
  7. Add sour cream, eggs one at a time, vanilla extract, and lemon zest. Beat until just combined.
  8. Pour half of the red velvet batter evenly into the two pans.
  9. Carefully pour cheesecake batter evenly over the red velvet layer.
  10. Top with remaining red velvet batter, spreading gently to cover cheesecake layer.
  11. Bake for 50-60 minutes until a toothpick inserted near center comes out mostly clean with a few moist crumbs.
  12. Cool cakes in pans for 15 minutes, then turn out onto cooling racks to cool completely.
  13. Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract. Adjust consistency with heavy cream until spreadable.
  14. Slice each cooled cake horizontally into 3 even layers (6 layers total). Alternate red velvet and cheesecake layers to create stripes.
  15. Frost entire cake with cream cheese frosting, smoothing top and sides. Optionally, decorate with fresh berries or edible stars.
  16. Chill cake for at least 2 hours before serving to let flavors meld and frosting set.

Notes

Use room temperature eggs and dairy for smoother batter and frosting. Sift dry ingredients to avoid clumps. Do not overmix batter to prevent dense cake. Chill cakes before slicing for clean layers. Adjust frosting consistency with heavy cream. For gluten-free, substitute flour with gluten-free blend; for vegan, use dairy-free cream cheese alternatives.

Nutrition

Keywords: red velvet cake, cheesecake, cream cheese frosting, flag cake, patriotic dessert, layered cake, easy cake recipe, celebration cake

Find it online: https://blixfood.com/red-velvet-cheesecake-flag-cake-recipe-easy-homemade-cream-cheese-frosting/