I’m celebrating summer holidays this year by sharing my SEVENTH cheesecake cake! This one is a simple RED/WHITE and BLUE version. I used a fabulous vanilla cake recipe that I tried recently and just added a little gel paste to the vanilla to make things extra festive. It’s easy to make (I promise), and you might just impress people at a summer party if you show up with a cake like this Red, White and Blue Cheesecake Cake.
It’s a layer of vanilla cheesecake sandwiched between two layers of vanilla cake that have been colored festively for 4th of July or Memorial Day weekend. For me, it’s the best of both worlds since I can never decide if I want cheesecake or cake!
Slices of this cake are so cute. Everyone loves a good, festive cake, and this one definitely fits that bill perfectly!
How to make a Red, White and Blue Cheesecake Cake:
The red cake layer is topped with a small amount of frosting to act as the “glue.”
The frosting is topped with a cheesecake layer (a frozen one that you can pick up with your hands and place on top… but you make it and freeze it yourself– it’s not from the frozen food section).
Again, the frosting is added to the top of the cheesecake to glue the next layer.
And the next layer, of course, is BLUE.
A little trick I used from somewhere: if you have a tender cake or a cake that is colored, it’s a good idea to apply a “crumb coat” of frosting first. This is a very thin layer. Then I pop it in the freezer for a little bit to firm things up.
When things are firmed up, you can add the remaining frosting and the crumbs won’t get mixed into the top layer since they’re firm and frozen on the cake. It looks neater and prettier this way.
Since I had red/white and blue sprinkles in my pantry, I figured this was a good way to use them up.
The cake needs to be kept in the refrigerator until ready to slice and serve. You want it to remain somewhat firm for easy slicing, and you don’t really want the cheesecake layer to get super, super soft either. The cheesecake will defrost on its own in the fridge.
Reviews on this cake:
I made this cake years ago while I was still living in San Diego. The kids in the neighborhood knew what I was up to so I brought it out to the street to share as soon as it was done. I had 6 boys lined up to get their slice. They gobbled and licked their plates clean (they’re boys). They thanked me and told me that they loved it.
A couple hours later I received a text from my next door neighbor. It said, “Jack just got home and heard about the cake that his brothers got to eat while he was gone. He’s outside circling the culdesac on his scooter, hoping you’ll come out and give him a slice too.” The text made me smile, and I immediately brought a slice out to Jack… who was very happy indeed. Read the reviews in the comments below– it seems that adults have enjoyed it too!
I hope you’ll attempt this one for fun summer parties!
Here are a few more cheesecake cakes you might enjoy:
- Red Velvet Cheesecake Cake
- Strawberry Cheesecake Cake
- Chocolate Cheesecake Cake
- Snickers Cheesecake Cake
- Meyer Lemon Cheesecake Cake
Red, White and Blue Cheesecake Cake
Ingredients
CHEESECAKE:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
CAKE:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1½ cups granulated white sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- concentrated gel paste- classic red and royal blue (see tips in Recipe Notes below)
FROSTING:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- sprinkles, optional
Instructions
PREPARE THE CHEESECAKE LAYER:
- Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray, then line the bottom of the pan with parchment, then spray again. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the middle rack in the pre-heated oven. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
PREPARE THE CAKE:
- Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans and line the bottoms with parchment; spray the parchment as well. In a medium bowl, whisk together the flour, baking powder, and salt. In a large glass bowl, use an electric mixer to beat together the sugar and butter on medium speed until combined, 1 to 2 minutes. Add the eggs and beat well, scraping down sides of bowl as necessary. Reduce the speed to low and gradually add the flour mixture, beating until combined. Add the milk and vanilla and beat until just combined. Scoop half of the batter into another glass bowl and use gel paste (classic red and royal blue) to color the each half a deep hue. Scrape the batter into each of the prepared pans. Bake until firm to touch and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
PREPARE THE FROSTING:
- In a large bowl, use an electric mixer to beat together the butter and cream cheese on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add the powdered sugar 1 cup at a time, beating well after each addition. Add the salt, 3 tablespoons milk, and vanilla and beat until fluffy, about 3 minutes. Add an additional tablespoon of milk if you'd like the frosting to be more creamy.
ASSEMBLE THE CAKE:
- Place the red cake layer on a cake plate and spread a small amount of frosting on top. Remove the (frozen) cheesecake from the pan and place the cheesecake layer on top of the red layer (be sure to measure it and make sure that it fits on top... you may need to place it on a cutting board and shave off some of the edge with a sharp knife to match the size of the cake layer). Spread a small amount of the frosting on top of the cheesecake layer. Add the blue layer on top. Scoop some frosting on top of the blue layer and cover the entire cake in a VERY THIN LAYER of frosting (you're just doing a "crumb coat.") Then place the cake in the freezer for a few minutes, just until the cake and frosting are a little bit firm. Then add the remaining frosting to the top of the cake, spread across the top evenly and down the sides. Sprinkle festive sprinkles on top, if desired. The cake should be refrigerated until ready to serve.
Notes
- *Concentrated gel paste color can be found at craft stores or baking supply stores (not the regular market). Wilton sells it. I don't recommend using the liquid coloring for this recipe. The gel paste is concentrated, and you won't be adding liquid to the batter. You can also use Americolor: http://www.amazon.com/Americolor-Soft-Paste-Food-Color/dp/B001O8KQP6. Just keep adding color until you get a nice, strong hue.
- *The frosting included in this recipe just barely covers the cake. It's enough, but if you want any sort of piping, you might consider using another frosting recipe like the one included in > this recipe.
- *If you have 8-inch pans, you can make this cake in those. You can try making the cheesecake in a cake pan, but it's pretty tricky to get out of the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this cake for our family 4th of July celebration. I barely got a taste so I made it again for MY family birthday celebration. I changed the cake colors to pink and purple and added a fresh strawberry purée to each layer. I can hardly wait to eat it tomorrow!! Dessert can’t come soon enough! Thanks for sharing such a delicious, versatile cake!!
you’re welcome!
I did the water pan trick and my cheesecake still has cracks around the rim?
It happens sometimes. Cracks don’t matter much when the cheesecake is hidden between the two layers of cake. How did the finished cake turn out for you?
I don’t know what I did wrong…I put in 2 tubes of blue and 2 red. I have 1 green layer and 1 pink. Neither layer rose much and looks like brown pancakes. Cheesecake was wonderful. I didn’t put on the sprinkles since my cake was neither blue or red. Disappointed.
Sounds like you used decorator gel that you buy from the grocery store (the kind that you use to decorate the top of a cake?) You need concentrated gel paste… which you can buy at Michael’s or baking supply shops (it’s Wilton brand). You’ll only need a small amount of the concentrated paste to obtain deep hues of blue or red.
I made this for my husband’s birthday (july 1 but we celebrated july 3). It’s yummy – love the cheesecake layer! I used Wilton gel colors and my red is good but the blue is a bit light. If I had to change anything I’d put less sugar in the frosting – it’s really sweet! But then I’ve been low-carbing for a year now and avoiding all sugar so it’s just a shock to my system! This made the perfect amount of frosting to cover the cake – if I had put less sugar in it there wouldn’t have been enough!
This was one of the hardest cakes and one of the best cakes I have ever made!!! I bake a lot and I thought what the heck ill try it, because we were going to a party and it was the hit of the party, thank you for sharing your receipe!!!!!!
I made this for our 4th of July celebration and it was delicious! I have to ask though, what brand of gel coloring did you use and how much? I had Wilton gels on hand and my colors didn’t turn out nearly as vibrant as your cake’s. I used almost half a bottle of the red and it still looked like more of a strawberry red. Anyhow, thanks so much for sharing this delicious, festive recipe!
They come in little cylindrical containers, and you buy them at craft supply stores (like Michaels)- “Icing Colors… concentrated gel paste”
Made this for my birthday – July 3rd. Is awesome. And the plain cake is very good all by itself too. Had to taste the crumbs as I went, don’t you know? lol
Anyhow, thanks so much for the recipe and the cheesecake cake ideas. Will be making more of these in the future.
I am still confused. I posted a question about using the frosting for your Red Velvet Cheesecake cake. In that post the recipe has you using 2- 8oz cream cheese with ONLY 2 1/2 cups of powdered sugar. This recipe has you use 4 oz cream cheese with 5 cups of powdered sugar. Is this correct?? Please can someone help me ASAP?? I want to bring this to work in the AM tomorrow (July 4)
Thanks
Sharon
Hi Sharon- I emailed you directly today, but perhaps it went to your junk mail? In any case, here’s the scoop. The two frosting recipes are completely different. This one listed here has more powdered sugar and less cream cheese. The frosting recipe for the red velvet cake has more powdered sugar. If you use the one listed here for the red white and blue cake, you’ll have enough to cover the cake, but it won’t be a thick layer. The other frosting suggested makes a larger amount, allowing for a thicker layer.
Wow! Lori, this may be one of the most gorgeous cakes (and photos) I’ve ever seen. Amazing job!
This looks gorgeous, Lori! 🙂