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If you’re searching for a show-stopping dessert that combines the rich decadence of cheesecake with the vibrant charm of red velvet cake, this Red Velvet Cheesecake Cake Recipe is your answer. Imagine slicing into layers of moist, tender red velvet cake hugging a luscious, creamy cheesecake center, all enveloped in dreamy cream cheese frosting. Whether for a special occasion or simply to indulge yourself, this cake is a celebration in every bite, bursting with impeccable texture and flavor harmony.
Ingredients You’ll Need
Each ingredient in this Red Velvet Cheesecake Cake Recipe plays an essential role, bringing together distinct flavors and textures while keeping the preparation surprisingly straightforward. From the creamy tang of cream cheese to the bold red hue from food coloring, these components create magic in your kitchen.
- Cream cheese (3 packages, softened): Provides the silky, tangy base for the cheesecake layer and the frosting, creating that signature creamy texture.
- Granulated sugar: Sweetens both the cheesecake and cake layers while enhancing the overall flavor balance.
- Vanilla extract: Adds warm, aromatic depth that elevates every bite.
- Large eggs: Essential for structure and moisture, helping both layers maintain their perfect consistency.
- Sour cream (1/3 cup): Boosts richness and tenderness in the cheesecake layer.
- All-purpose flour (2 1/2 cups): The foundation for the red velvet cake’s soft crumb.
- Baking soda and cocoa powder: Provide lift and a subtle, chocolate undertone that’s critical to classic red velvet taste.
- Salt (1/2 teaspoon): Balances sweetness and enhances all flavors.
- Vegetable oil (1 1/2 cups): Keeps the cake moist and tender.
- Buttermilk (1 cup, room temperature): Contributes to the cake’s signature tang and moist crumb.
- White vinegar (1 teaspoon): Reacts with baking soda to create a light texture and sharpens the red velvet’s flavor.
- Red food coloring (1 tablespoon): The key to that unforgettable red velvet color that makes this cake visually stunning.
- Unsalted butter (1/2 cup, softened): Adds richness and smoothness to the cream cheese frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting for the perfect spreadable consistency.
How to Make Red Velvet Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper so your cheesecake layer bakes evenly and releases effortlessly. Beat together softened cream cheese and granulated sugar until silky smooth, then add vanilla extract and eggs one at a time, blending well. Finally, fold in the sour cream for added creaminess. Pour this luscious batter into the pan and bake for 45 to 50 minutes, or until the center is just set. Once cool, chill the cheesecake for at least 4 hours or overnight to firm up perfectly.
Step 2: Bake the Red Velvet Cake Layers
While the cheesecake chills, increase the oven temperature to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper for flawless layers. In a large bowl, sift together dry ingredients including flour, sugar, baking soda, cocoa powder, and salt—this ensures even texture without lumps. In a separate bowl, whisk eggs, vegetable oil, buttermilk, vanilla, vinegar, and red food coloring to create that classic red velvet vibrancy. Gradually incorporate the wet mixture into the dry, mixing just until smooth and velvety. Divide the batter evenly between the two pans and bake 25 to 30 minutes, or until a toothpick comes out clean. Let them cool completely before assembling.
Step 3: Make the Cream Cheese Frosting
For the frosting, beat softened cream cheese and butter together until light and fluffy. Slowly add powdered sugar and vanilla extract, continuing to mix until you achieve a smooth, spreadable frosting that complements every cake and cheesecake bite with its sweet tanginess.
Step 4: Assemble Your Red Velvet Cheesecake Cake Recipe
Place one red velvet cake layer on your serving plate, and gently spread a thin coat of cream cheese frosting atop it. Carefully lift the chilled cheesecake layer and center it over the cake, then add another thin layer of frosting on the cheesecake’s surface. Top with the second red velvet cake layer, and frost the entire cake generously, smoothing the sides and top for a show-worthy finish. Now you can get creative—decorate with cake crumbs, sprinkles, or fresh berries to make it truly your own.
Step 5: Serve and Enjoy
Slicing into this masterpiece reveals the delightful contrast of flavors and textures: velvety cream cheese cheesecake embraced by moist, red velvet cake layers, all wrapped in luscious cream cheese frosting. Every forkful is a delicious celebration of indulgence that’s sure to be a crowd-pleaser.
How to Serve Red Velvet Cheesecake Cake Recipe
Garnishes
Keep things elegant yet simple by garnishing with fresh raspberries or strawberries atop the cake, adding a pop of color and a hint of tartness that beautifully complements the cake’s sweetness. Alternatively, a light dusting of cocoa powder or scattered white chocolate curls can elevate the visual and flavor appeal, making your dessert irresistible.
Side Dishes
Serve slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to create a dessert experience that’s both rich and refreshing. If you want a fruitier pairing, a crisp mixed berry salad or a drizzle of warm raspberry sauce on the side brings brightness to every bite.
Creative Ways to Present
For a whimsical touch, consider layering this Red Velvet Cheesecake Cake Recipe in smaller cake stands or individual glass jars for personal servings at parties. You can also pipe decorative rosettes of frosting around the cake’s base or create a cascading effect with edible flowers for a stunning, festive centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and prevents the cream cheese frosting from drying out while maintaining its decadent texture for up to 4 days.
Freezing
If you want to save your cake for later, it freezes beautifully. Wrap it securely in plastic wrap and then in foil to avoid freezer burn. When properly frozen, this Red Velvet Cheesecake Cake Recipe stays fresh for up to 2 months. Defrost overnight in the refrigerator before serving for the best taste.
Reheating
This dessert is best enjoyed chilled or at room temperature, so reheating is not recommended as it may affect the texture of the cheesecake and frosting. Simply remove from the refrigerator about 30 minutes before serving to allow the flavors to shine fully.
FAQs
Can I make this Red Velvet Cheesecake Cake Recipe without food coloring?
Yes, but the vibrant red hue is a signature element of red velvet cake. If you’d prefer to skip artificial coloring, consider using natural red beet powder or simply enjoy the cake with a light cocoa undertone, though the look will be less traditional.
What type of cream cheese is best to use?
Use full-fat cream cheese for the richest flavor and best texture in both the cheesecake layer and frosting. Make sure it’s softened to room temperature for easy mixing and smooth results.
Can I substitute buttermilk in the red velvet cake layers?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute will provide the acidity needed for that classic red velvet tang.
Is it okay to use a regular cake pan instead of a springform pan for the cheesecake?
A springform pan is best because it makes removing the cheesecake layer much easier without cracks or damage, but if you don’t have one, line a regular pan very well with parchment paper and gently loosen edges after baking.
How do I prevent the cheesecake from cracking?
Make sure to beat the cream cheese until smooth before adding eggs one at a time, and avoid overbaking — the center should still jiggle slightly when you take it out, as it will set completely while cooling.
Final Thoughts
This Red Velvet Cheesecake Cake Recipe is truly a showstopper that’s both comforting and elegant, perfect for creating memories with family and friends. Once you try this luscious combination of rich cheesecake and fluffy red velvet cake, you’ll want to make it again and again. So preheat that oven and get ready for a baking adventure that’s as fun as it is delicious!
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Red Velvet Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours 50 minutes
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This decadent Red Velvet Cheesecake Cake combines the rich, creamy texture of cheesecake with the moist and vibrant layers of classic red velvet cake, all enveloped in smooth cream cheese frosting. Perfect for celebrations or as an indulgent dessert treat, this cake brings together two favorites into one unforgettable dessert experience.
Ingredients
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup sour cream
For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs one at a time, beating until combined. Mix in the sour cream thoroughly.
- Bake the Cheesecake Layer: Pour the cheesecake batter into the prepared pan. Bake for 45–50 minutes or until the center is just set. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight to set.
- Make the Red Velvet Cake Layers: Increase oven temperature to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, whisk eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring until combined.
- Combine and Bake Cake Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.
- Prepare the Cream Cheese Frosting: Beat together the cream cheese and softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
- Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting over it. Carefully place the chilled cheesecake layer on top and spread another thin frosting layer over it. Top with the second red velvet cake layer and frost the entire cake evenly with the remaining frosting.
- Decorate and Serve: Decorate the cake as desired using cake crumbs, sprinkles, or fresh berries. Slice and serve this luscious Red Velvet Cheesecake Cake to enjoy the perfect blend of creamy cheesecake and fluffy red velvet cake.
Notes
- Make sure the cream cheese and butter are softened to room temperature to ensure a smooth frosting.
- Allow the cheesecake to chill thoroughly to prevent it from cracking or crumbling when assembling.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- To avoid overmixing the cake batter, mix just until ingredients are combined for a tender crumb.
- Store leftover cake covered in the refrigerator for up to 3 days to keep it fresh.
