Ultimate Red Velvet Cheesecake Cake Recipe
Indulge in the decadent fusion of rich red velvet cake and creamy cheesecake with this Red Velvet Cheesecake Cake. Perfect for special occasions, this dessert features layers of moist, velvety cake, topped with a smooth cheesecake center, all wrapped in luscious cream cheese frosting. It’s a show-stopping treat that’s sure to impress every sweet tooth. Elevate your dessert game with this crowd-pleaser!
Ingredients:
Red Velvet Cake Layers:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon fine salt
– 1 teaspoon cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon white vinegar
– 1 teaspoon vanilla extract
Cheesecake Layer:
– 2 (8-ounce) packages cream cheese, softened
– 3/4 cup granulated sugar
– 1/4 teaspoon fine salt
– 2 large eggs
– 1/4 cup sour cream
– 1/3 cup heavy cream
Cream Cheese Frosting:
– 4 cups powdered sugar
– 1 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 package (8 ounces) cream cheese, softened
Directions:
Cheesecake Layer:
1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly greasing the sides.
2. In a large mixing bowl, beat the softened cream cheese, sugar, and salt until the mixture is smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until combined.
4. Pour the cheesecake batter into the prepared pan. Bake for 45 minutes.
5. Turn off the oven and let the cheesecake cool in the oven with the door closed for 30 minutes. Afterward, crack the oven door and let it sit for another 30 minutes.
6. Remove the cheesecake from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.
Red Velvet Cake Layers:
1. Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Cream Cheese Frosting:
1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and gradually beat in the powdered sugar, one cup at a time, until the frosting is smooth and spreadable.
Assembly:
1. Place one red velvet cake layer on a serving plate.
2. Carefully place the chilled cheesecake layer on top of the cake layer.
3. Top with the second red velvet cake layer.
4. Frost the top and sides of the cake with the cream cheese frosting.
5. Chill the cake for at least 1 hour before serving to allow the layers to set.
Prep Time: 1 hour
Cooking Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes + chilling
Calories: 890 kcal per serving
Servings: 12
