Red Velvet Cheesecake Cake Recipe

A beautiful, two-layer cake with a luscious cheesecake filling and moist red velvet cake layers. The red velvet cake is rich, soft, and fluffy, while the creamy cheesecake filling adds a tangy and smooth contrast. The two are paired together to create an unforgettable dessert that’s perfect for any celebration.

Why You’ll Love This Red Velvet Cheesecake Cake

• Two Delicious Layers: The cake layers are soft, moist, and perfectly red, while the cheesecake filling adds a creamy richness.
• Eye-Catching: This cake is stunning, with its vibrant red color and beautiful layers that make it perfect for special occasions.
• Perfectly Balanced: The combination of the tangy cheesecake and the sweet red velvet is the perfect balance of flavors.

Ingredients

For the red velvet cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 bottle (1 oz) red food coloring
• 1 cup buttermilk
• 1 teaspoon white vinegar

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream
• Red sprinkles or additional red velvet crumbs (optional)

Directions

Step 1: Make the Cheesecake Filling

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and flour until just combined.
4. Pour the cheesecake filling into the prepared springform pan. Bake for 50-60 minutes, or until the center is set and slightly firm to the touch. Let it cool completely before removing it from the pan and refrigerating for at least 2 hours, or overnight.

Step 2: Make the Red Velvet Cake

1. Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt.
3. In a large bowl, beat the sugar and vegetable oil together until smooth. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract and red food coloring. Mix until the batter is evenly colored.
5. Add the buttermilk and white vinegar to the batter and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool completely in the pans, then remove from the pans and set aside.

Step 3: Assemble the Cake

1. Place one layer of the red velvet cake on a serving plate or cake stand.
2. Carefully remove the cheesecake filling from the springform pan and place it on top of the first cake layer. If needed, trim the edges of the cheesecake to ensure it fits perfectly.
3. Place the second layer of red velvet cake on top of the cheesecake.
4. Refrigerate the assembled cake for at least 30 minutes to allow it to set before frosting.

Step 4: Frost the Cake

1. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth.
2. Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more heavy cream to reach the desired consistency.
3. Frost the top and sides of the assembled cake with the buttercream frosting.
4. For a decorative touch, sprinkle red velvet crumbs or red sprinkles on top of the cake.

Step 5: Serve and Enjoy

Slice and serve your Red Velvet Cheesecake Cake for a beautiful and delicious dessert that’s sure to impress your guests!

Notes

• Make-Ahead: You can make the cheesecake filling and red velvet cakes a day ahead. Just assemble and frost the cake on the day you plan to serve it.
• Decorations: Add extra decorations like fresh berries, whipped cream, or edible glitter for a special touch.
• Storage: Store leftovers in the refrigerator for up to 3-4 days.

Nutrition Information (Approximate per serving):

• Calories: 550
• Fat: 30g
• Carbohydrates: 69g
• Fiber: 2g
• Sugar: 47g
• Protein: 6g

(Note: Nutritional values may vary based on portion sizes and ingredient choices.)

Conclusion

This Red Velvet Cheesecake Cake is an indulgent dessert that combines the best of both worlds: rich, velvety cake and creamy cheesecake filling. Perfect for birthdays, holidays, or any special occasion, this cake is sure to be the star of the dessert table. Whether you’re making it for a celebration or just to treat yourself, it’s a show-stopping dessert everyone will love.