Red Velvet Cheesecake Drip Cake

📝 Description:

A show-stopping dessert that layers rich red velvet cake with creamy cheesecake, all topped with a silky white chocolate ganache drip. This indulgent cake combines the best of two classics—perfect for birthdays, holidays, or when you’re craving something truly decadent.

🌍 Origin:

A fusion of American desserts: the Southern-origin Red Velvet Cake, known for its cocoa flavor and signature red hue, meets the rich and creamy New York-style Cheesecake. The drip cake trend adds a modern, Instagram-worthy flair.

🧂 Ingredients (Quantities):

🔴 For the Red Velvet Cake:

Ingredient	Quantity
All-purpose flour	2 ½ cups (315g)
Granulated sugar	1 ¾ cups (350g)
Unsweetened cocoa powder	2 tbsp
Baking soda	1 tsp
Salt	½ tsp
Eggs	2 large
Buttermilk	1 cup (240ml)
Vegetable oil	1 cup (240ml)
White vinegar	1 tsp
Vanilla extract	2 tsp
Red food coloring	2 tbsp (gel preferred)

⚪ For the Cheesecake Layer:

Ingredient	Quantity
Cream cheese	3 x 8 oz (675g)
Granulated sugar	¾ cup (150g)
Eggs	2 large
Vanilla extract	1 tsp
Sour cream	½ cup (120ml)

🧁 For the Cream Cheese Frosting:

Ingredient	Quantity
Cream cheese	16 oz (450g)
Unsalted butter	½ cup (115g)
Powdered sugar	3–4 cups (360–480g)
Vanilla extract	2 tsp

🍫 For the White Chocolate Drip:

Ingredient	Quantity
White chocolate chips	1 cup (170g)
Heavy cream	⅓ cup (80ml)

🌿 Optional Ingredients:

Crushed red velvet cake crumbs (for garnish)
Fresh berries or edible flowers
Gold leaf or sprinkles for decoration
A touch of lemon zest in the cheesecake for brightness

👩‍🍳 Instructions:

🔥 Make the Cheesecake (Day Before):

Preheat oven to 160°C (325°F). Line and grease a 9” springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour into pan and bake for 45–50 mins. Center should jiggle slightly.
Let cool, then refrigerate overnight.

🍰 Make the Red Velvet Cake Layers:

Preheat oven to 175°C (350°F). Grease and line two 9” round cake pans.
In one bowl, whisk dry ingredients (flour, cocoa, baking soda, salt).
In another, mix sugar, oil, eggs, vanilla, vinegar, and food coloring. Alternate adding dry ingredients and buttermilk.
Divide batter into pans and bake 30–35 mins. Cool completely.

🎂 Assemble the Cake:

Level cakes if needed. Place one red velvet layer on a cake board.
Carefully place the cheesecake layer on top.
Add second red velvet cake layer on top of the cheesecake.
Crumb coat with cream cheese frosting and chill for 30 mins.
Apply final frosting layer and smooth the sides and top.

🍫 Make the Drip:

Heat cream until just simmering. Pour over chocolate chips.
Let sit 1 minute, then stir until smooth. Let cool slightly.
Drip over the edges of the cake using a spoon or bottle. Decorate top as desired.

✅ Tips for Success:

Bake cheesecake ahead to allow proper chilling and setting.
Use gel food coloring for vibrant red without watering down the batter.
Chill the cake between frosting layers to prevent sliding.
Test drip consistency: it should flow but not run. Cool ganache for 5–10 mins if too thin.