This Fourth of July cheesecake cake is a festive summer dessert that’s easier to make than you might think.
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Every summer I find myself wanting to get festive in the kitchen, and this cheesecake cake is a perfect way to celebrate. It has bold red, white, and blue layers with a creamy cheesecake center, and it’s both impressive and approachable for home bakers.
Before we get into the recipe, a quick note about kitchen mishaps—if you’re working with a lot of gel color, wear gloves and protect your counters. I learned the hard way when I ended up with red handprints and a very colorful doorknob while juggling a curious dog and the doorbell. A little planning and those rubber gloves will save you time and cleanup.
The bright colors are the highlight, and because the red and blue layers are made from white cake batter, the colors come out vivid and clean. If you prefer, you can use your favorite from-scratch white cake recipe instead of a box mix, as long as it yields enough batter for two 8-inch layers.
For the cheesecake center, take the time to prepare your pan correctly: spray it generously and line the bottom with parchment. The cheesecake needs to chill overnight, so plan ahead. The assembly is straightforward—stack the red cake layer, a thin layer of frosting, the cheesecake, another thin frosting layer, and finish with the blue cake layer. Then frost and decorate to your liking.
If you’re coloring the cake layers, I strongly recommend gel food coloring. Gel delivers intense hues without thinning the batter the way liquid food coloring can. For the red layer, adding a small amount of cocoa powder helps achieve a true red instead of a pink tone, which means you can use less dye. Gloves will keep your hands clean and prevent accidental transfer of color to countertops, clothing, or pets.
Use a white buttercream for frosting if you want the cake to look crisp and festive. Clear or light vanilla extract keeps the frosting bright if that matters for presentation. Simple star piping tips and patriotic sprinkles make for a quick, festive decoration, but you can also keep the frosting smooth and add a few decorative accents for an elegant finish.
Looking for more Fourth of July desserts?
- Fourth of July Cake
- Strawberry Shortcake Cake
- Cinnamon Apple Pie
If you try this cheesecake cake, leave a comment or rating and share a photo—it’s always fun to see how your version turns out.
This Fourth of July cheesecake cake is fun, festive, and the perfect finish to summer BBQs.
Dessert
American
- 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
- 1 15.25 ounce white cake mix (or your favorite white cake recipe)
- Water, oil, and eggs according to the box directions (or your recipe)
- 1 teaspoon unsweetened cocoa powder (optional)
- Red gel food coloring
- Blue gel food coloring
- 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 for a whiter frosting)
- 1/4 teaspoon salt
- Preheat the oven to 350°F. Spray an 8-inch round cake pan with cooking spray, line the bottom with parchment, then spray again. Set the pan aside.
- Beat the cream cheese, sugar, and flour with an electric mixer on medium speed. Beat in the eggs and yolk one at a time until just incorporated. Reduce speed and beat in the sour cream, heavy cream, and vanilla.
- Pour the batter into the prepared pan and smooth the top. Place the pan in a larger roasting pan. Pour a couple of inches of hot water into the roasting pan, then transfer to the oven. Bake 27–32 minutes, until the center barely wobbles. Remove and immediately run a knife between the cake and pan edge. Cool to room temperature, then cover and refrigerate overnight.
- After chilling, dip the pan briefly in hot water, run a knife around the edge, and invert the cheesecake onto a plate. Keep refrigerated until assembling the cake.
- Preheat the oven to the temperature indicated on your cake mix or recipe. Spray two 8-inch round pans, line with parchment, and spray again.
- Mix the white cake batter according to directions. Divide the batter in half (weighing ensures equal layers, but you can eyeball it).
- Add red gel color and the optional cocoa powder to one half and mix until you reach the desired red. Pour into one pan and smooth. Color the second half blue and pour into the other pan.
- Bake according to box or recipe directions. Cool completely on a wire rack before assembly.
- Beat the butter in a stand mixer fitted with the paddle until very smooth. Add 4 1/2 cups powdered sugar, 2 tablespoons milk, vanilla, and salt. Mix on low until combined, then beat on high for 3 minutes until light and fluffy. Add more sugar if too thin or more milk if too thick.
- Place the red cake layer on a cake stand or board and spread a thin layer of frosting. Carefully top with the cheesecake layer, spread another thin layer of frosting, and finish with the blue cake layer. Trim the cheesecake edge if needed. Use the remaining frosting to cover the cake and decorate as desired. Serve and enjoy.
*Adding a little cocoa powder to the red layer lets you achieve a deeper red without using excessive food coloring.
Cheesecake layer adapted from The Baker’s Manual.