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4th of July Red Velvet Cheesecake Cake

4th of July Red Velvet Cheesecake Cake

This stunning 4th of July Red Velvet Cheesecake Cake features moist crimson red velvet cake layers filled with a light whipped cheesecake filling and topped with blue white chocolate shards and festive fireworks sprinkles. Rich yet surprisingly light, it's the ultimate holiday showstopper.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 3 3/4 cups cake flour
  • 1 1/2 tbsp cocoa powder
  • 1 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups canola oil
  • 3 large eggs
  • 2 tsp red gel food coloring
  • 2 tsp vanilla extract
  • 1 1/2 cups buttermilk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 2 cups heavy whipping cream
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate
  • 3 drops blue gel food coloring
  • 2 tbsp fireworks sprinkles

Equipment

  • three 7-inch cake pans
  • stand mixer
  • mixing bowls
  • wire cooling rack
  • offset spatula

Method
 

  1. Preheat oven to 350°F. Prepare three 7-inch cake pans by buttering, flouring, and lining with parchment paper.
  2. Whisk together cake flour, salt, and cocoa powder in a medium bowl.
  3. Beat sugar and canola oil until smooth and blended.
  4. Add eggs one at a time, beating well after each addition.
  5. Add red gel coloring and vanilla extract and mix until evenly colored.
  6. Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture.
  7. Combine baking soda and vinegar, immediately add to batter, and mix for 10 seconds.
  8. Divide batter between pans and bake 25 to 30 minutes until a toothpick comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to a wire rack and cool completely.
  10. Chill the mixing bowl and heavy cream for 10 minutes. Whip cream to soft peaks and set aside.
  11. Beat cream cheese, sugar, and vanilla until smooth and creamy.
  12. Fold whipped cream gently into cream cheese mixture until fully incorporated.
  13. Layer the cakes with whipped cheesecake filling and frost the exterior with remaining filling.
  14. Melt white chocolate, tint blue, spread on parchment, add sprinkles, chill briefly, then break into shards.
  15. Decorate cake with shards and refrigerate until fully chilled before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing. Chill the heavy cream and bowl before whipping. Store the finished cake tightly wrapped in the refrigerator for up to 3 days.