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
Scale
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.
