Print
This Fourth of July cheesecake cake is a festive summer dessert, and is easier to make than you’d think!

Fourth of July Cheesecake Cake

This Fourth of July cheesecake cake is fun and makes the perfect end to your summer BBQs!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Chilling time 8 hours
Total Time 9 hours 30 minutes
Servings 8
Author Kelsie

Ingredients

Cheesecake layer:

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Red and blue layers:

  • 1 15.25 ounce white cake mix or use your favorite white cake recipe
  • water oil, and eggs according to directions on the box
  • 1 teaspoon unsweetened cocoa powder* (optional)
  • red gel food coloring
  • blue gel food coloring

Vanilla buttercream:

  • 1 cup unsalted butter at room temperature
  • 4 1/2 to 5 cups powdered sugar
  • 2 to 5 tablespoons milk or heavy cream
  • 2 teaspoons vanilla use clear vanilla if you want your frosting really white
  • 1/4 teaspoon salt

Instructions

Cheesecake layer:

  1. Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
  2. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla.
  3. Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 27 to 32 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
  4. After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.

Red and blue layers:

  1. Preheat the oven to 350 (or whatever temperature stated on the box of your cake mix). Spray 2 8-inch round cake pans with cooking spray, line the bottoms of the pans with parchment, then spray the pans with additional cooking spray. Set pans aside.
  2. Mix your white cake according to the directions on the box. Pour half of the batter into a second bowl. (I weighed this to ensure my layers would be the same size but you can eyeball it.)
  3. Add red food coloring and the cocoa powder to half of the batter and mix to combine; continue adding food coloring until you reach the color you desire. Pour into one of the prepared pans and smooth the top with a rubber spatula. Repeat with the blue food coloring (don't add cocoa powder to this layer).
  4. Bake according to the directions on the box. Cool completely on a wire rack before assembling your cake.

Vanilla buttercream:

  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth. Add 4 1/2 cups of the powdered sugar, 2 tablespoons of the milk, and the vanilla and salt. Mix on low until well combined, then turn mixer to high for 3 minutes, beating until frosting is very light and fluffy. Add additional powdered sugar if frosting is too thin and additional milk if it is too thick.

Assembly:

  1. Place the red cake layer on a cake stand or cake circle. Spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Top cheesecake with another thin layer of frosting, spreading it gently into an even layer. Top with blue cake layer. (It’s possible your cheesecake layer will be a little wider than your cake; if this is the case you can trim it by running a sharp paring knife around the perimeter of the cake.) Use remaining frosting to frost the cake, and decorate if desired. Serve and enjoy.

Recipe Notes

*Adding a little cocoa powder allows you to get a deeper red without using as much food coloring.