Red Velvet Cheesecake Cake

Introduction

Red Velvet Cheesecake Cake is the ultimate dessert mash-up, combining the rich, velvety texture of a classic red velvet cake with the creamy decadence of a cheesecake. This indulgent layered dessert features a luscious cheesecake sandwiched between two vibrant red velvet cake layers, all enveloped in a smooth cream cheese frosting.

The first time I made this cake, it was for a birthday celebration, and it stole the show. The deep red layers contrasted beautifully with the creamy cheesecake center and frosting, creating a dessert that was as stunning as it was delicious. Every bite was a perfect balance of tangy, sweet, and velvety flavors, and it instantly became a crowd favorite.

What’s great about this cake is that it’s perfect for special occasions or when you simply want to impress. While it may look like it came from a fancy bakery, it’s surprisingly easy to make at home with just a bit of planning. Whether you’re celebrating a milestone or just treating yourself, this dessert is guaranteed to leave everyone asking for seconds!

Perfect for:

• Birthdays
• Weddings or anniversaries
• Holidays and celebrations
• Valentine’s Day
• Cheesecake and red velvet lovers

Why You’ll Love This Red Velvet Cheesecake Cake

Here’s why Red Velvet Cheesecake Cake is an unforgettable dessert:

• Rich and Creamy Layers: The combination of fluffy red velvet cake and creamy cheesecake is a match made in dessert heaven.
• Show-Stopping Presentation: The vibrant red layers and creamy white frosting make this cake as visually impressive as it is delicious.
• Decadent Cream Cheese Frosting: A tangy-sweet frosting ties together the flavors perfectly.
• Perfect Balance of Flavors: The tanginess of the cheesecake and frosting complements the subtle cocoa flavor of the red velvet cake.
• Great for Special Occasions: This cake is ideal for impressing guests at any celebration.

Preparation and Cooking Time

• Total Time: 6-7 hours (including cooling and chilling time)
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 15 minutes
• Chilling Time: 4-5 hours
• Servings: 12-16 slices
• Calories per serving: Approximately 500-600 calories
• Key Nutrients: Protein: 7g, Carbs: 50g, Fat: 35g

Ingredients

Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup sour cream

Red Velvet Cake Layers:

• 2 ½ cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 cup buttermilk
• 1 teaspoon white vinegar

Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Ingredient Highlights

• Cream Cheese: The key ingredient in both the cheesecake layer and frosting, adding tanginess and creaminess to the cake.
• Buttermilk: Provides moisture and tanginess, enhancing the red velvet cake’s flavor.
• Cocoa Powder: A small amount of cocoa gives the red velvet cake its signature subtle chocolate flavor.
• Red Food Coloring: Creates the iconic bright red color of red velvet cake.
• Sour Cream: Adds richness and helps stabilize the cheesecake layer.

Step-by-Step Instructions

Make the Cheesecake Layer:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Mix the Cheesecake Batter: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
3. Bake: Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
4. Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or until firm.

Make the Red Velvet Cake Layers:

5. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
6. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
7. Cream the Sugar and Oil: In a large bowl, beat the sugar and vegetable oil together until smooth. Add the eggs, one at a time, followed by the vanilla extract and red food coloring.
8. Add the Dry Ingredients and Buttermilk: Gradually mix in the dry ingredients and buttermilk, alternating between the two, beginning and ending with the dry ingredients. Stir in the vinegar.
9. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Assemble the Cake:

10. Level the Cake Layers: If necessary, trim the tops of the red velvet cakes to create even layers.
11. Layer the Cake: Place one red velvet cake layer on a serving plate or cake stand. Top with the chilled cheesecake layer. Add the second red velvet cake layer on top.
12. Frost the Cake: Spread a thin crumb coat of cream cheese frosting over the entire cake. Chill for 30 minutes, then apply the remaining frosting evenly.

Decorate (Optional):

13. Garnish: Decorate the cake with red velvet cake crumbs, sprinkles, or piped frosting for a polished look.

How to Serve Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake is best served chilled or at room temperature:

• As a Centerpiece: Perfect for dessert tables at parties or weddings.
• With Coffee or Tea: Pair with a hot beverage to complement the richness.
• Special Occasions: Serve at holidays or celebrations for a festive dessert.

Additional Tips for Red Velvet Cheesecake Cake

• Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature. This helps the batter mix more smoothly and prevents lumps.
• Sift the Dry Ingredients: Sifting the flour, cocoa powder, and baking powder ensures an even distribution and prevents clumps in your batter.
• Check Your Oven Temperature: Oven temperatures can vary, so use an oven thermometer to make sure your cake is baking at the correct temperature. This ensures a perfectly baked cake every time.
• Don’t Overmix the Batter: When mixing the red velvet cake batter, mix just until the ingredients are combined. Overmixing can make the cake dense.
• Let the Cheesecake Layer Set: Before assembling the cake, let the cheesecake layer cool completely. This helps it firm up and makes it easier to slice.
• Chill Between Layers: Once your cakes are baked, allow them to cool completely before assembling. Chilling them for about 30 minutes in the fridge can make the layers easier to work with.
• Add a Touch of Vinegar: Red velvet cakes traditionally have a small amount of vinegar to react with the baking soda, helping the cake rise and giving it that classic texture.
• Consider Adding a Bit of Buttermilk: If you want a tangier flavor, you can replace some of the milk with buttermilk. It gives the cake extra moisture and a slight tang.
• Use a Serrated Knife to Cut the Cake: When slicing your cake, use a serrated knife to prevent the layers from being crushed. This helps achieve clean, even slices.
• Decorate with Cream Cheese Frosting: For extra flavor, top your cake with a generous layer of cream cheese frosting. You can also add some red velvet crumbs on top for a decorative touch

Recipe Variations for Red Velvet Cheesecake Cake

• Chocolate Velvet Cheesecake Cake: Replace red food coloring with black or dark cocoa powder for a chocolate version.
• Strawberry Red Velvet Cheesecake Cake: Add a layer of strawberry compote between the cheesecake and cake layers.
• Gluten-Free Option: Use a gluten-free flour blend for the red velvet cake layers.
• Mini Red Velvet Cheesecake Cakes: Use cupcake pans to create individual-sized portions of this dessert.
• Marbled Red Velvet Cheesecake Cake: Swirl the red velvet batter and cheesecake batter together before baking for a marbled effect.

Freezing and Storage for Red Velvet Cheesecake Cake

• Freezing: Freeze the fully assembled, unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before frosting.
• Storage: Store the assembled cake in the refrigerator for up to 5 days.

Special Equipment for Red Velvet Cheesecake Cake

• Springform pan
• Electric mixer
• Offset spatula
• Parchment paper
• Cake leveler (optional)
• Cooling racks

Frequently Asked Questions for Red Velvet Cheesecake Cake

1. Can I use boxed red velvet cake mix?
   Yes, you can use a boxed mix for the cake layers to save time, but homemade gives the best flavor.
2. Can I freeze the cheesecake layer?
   Yes, you can freeze the cheesecake layer on its own, tightly wrapped, for up to 2 months.
3. Can I use a different frosting?
   Yes, whipped cream or buttercream frosting can be used, but cream cheese frosting complements the cake best.
4. How do I prevent the cheesecake from cracking?
   Bake the cheesecake in a water bath or place a pan of water on the lower oven rack to create steam.
5. Can I make this cake gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free flour blend.

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Conclusion

Red Velvet Cheesecake Cake is the ultimate dessert for special occasions or whenever you’re craving something truly indulgent. With its moist layers of red velvet cake, a creamy cheesecake center, and tangy cream cheese frosting, this cake is a decadent show-stopper that’s impossible to resist. Every slice offers a perfect harmony of flavors and textures that will delight any dessert lover.

This recipe is as enjoyable to make as it is to serve, making it perfect for celebrations, family gatherings, or a well-deserved treat for yourself. Whether you’re sharing it with loved ones or savoring it solo, this cake is guaranteed to make any moment feel extraordinary.

I’d love to see how your Red Velvet Cheesecake Cake turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your stunning creations. Happy baking!