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Red Velvet Cheesecake Cake Recipe

★★★★★

4.7 from 146 reviews
  • Author: Hugo
  • Total Time: 7 hours 45 minutes (including freezing and chilling times)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Red Velvet Cheesecake Cake is a decadent layered dessert featuring a smooth and creamy cheesecake nestled between two moist red velvet cake layers, all covered with luscious cream cheese frosting and topped with white chocolate shavings. Perfect for special occasions, it combines classic flavors and textures for an unforgettable treat.

Ingredients

Scale

Cheesecake

  • 2 cups (450g) cream cheese
  • 2/3 cup (133g) sugar
  • 2 eggs
  • 1/2 cup (115g) sour cream
  • 1/3 cup (80ml) heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract

Red Velvet Cake

  • 2½ cups (310g) all-purpose flour
  • 2 tablespoons (16g) cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (300g) sugar
  • 1 cup (240ml) buttermilk, room temperature
  • 3/4 cup + 1 tbsp (200ml) vegetable oil
  • 1 teaspoon vinegar
  • 2 eggs
  • 1/2 cup (115g) butter, room temperature
  • 1–2 tablespoons red food coloring
  • 2 teaspoons vanilla extract

Frosting

  • 2 cups (450g) cream cheese, room temperature
  • 1/2 cup (115g) butter, softened
  • 1¼ cups (160g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, cold

Decoration

  • White chocolate shavings (optional)

Instructions

  1. Prepare Cheesecake Batter: Preheat your oven to 320°F (160°C). Wrap a 9-inch springform pan tightly with aluminum foil and place it into a deep roasting pan. In a large bowl, beat the cream cheese with sugar on medium speed until smooth. Add eggs one at a time, beating well after each addition. Incorporate sour cream, heavy cream, salt, and vanilla extract, continuing to beat until the batter is completely smooth.
  2. Bake Cheesecake: Pour the cheesecake batter into the prepared springform pan. Pour boiling water into the roasting pan so it reaches halfway up the sides of the springform pan, creating a water bath. Bake for about 45 minutes or until the cheesecake is fully set. Turn off the oven, open the door, and let the cheesecake cool inside for 30 minutes. Then remove it and allow it to cool completely on a wire rack. Once cooled, freeze the cheesecake until solid, at least 4 hours or overnight.
  3. Prepare Red Velvet Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round baking pans. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside. In another large bowl, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Next, add the oil, vinegar, vanilla extract, and buttermilk, mixing until fully combined. Gradually add the dry ingredients to the wet mixture, mixing after each addition until fully incorporated. Finally, add the red food coloring and mix well.
  4. Bake Red Velvet Cakes: Divide the batter evenly between the prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans on a wire rack for 10 minutes, then remove from pans and let cool completely. Once cooled, trim the tops of the cakes to level them.
  5. Make Frosting: In a large bowl, beat the cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract, beating until creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  6. Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a thin layer of frosting over it. Remove the frozen cheesecake from the freezer and place it on top of the frosted cake layer, trimming edges if necessary to fit. Spread another thin layer of frosting over the cheesecake. Top with the second red velvet cake layer.
  7. Frost and Decorate: Apply a layer of frosting evenly over the top and sides of the entire cake. Optionally, sprinkle white chocolate shavings on top for decoration. Crumble leftover cake tops and press them around the base of the cake for a decorative touch.
  8. Chill and Serve: Refrigerate the assembled cake for at least two hours before serving to allow the layers to set and flavors to meld beautifully.

Notes

  • All ingredients should be at room temperature for best results.
  • You can use all-purpose flour or substitute with cake flour for a lighter texture.
  • If you don’t have buttermilk, use 1 cup milk plus 1 tablespoon vinegar; let sit for 5-10 minutes before using.
  • To achieve a taller red velvet cake, use 8-inch pans as specified and layer accordingly.
  • Ensure the cheesecake layer is fully frozen before assembling for cleaner cuts and stability.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cheesecake Cake, layered cake, cream cheese frosting, red velvet cake, cheesecake layer, dessert recipe, party cake, holiday dessert

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Find it online: https://flavorsbyhugo.com/red-velvet-cheesecake-cake-recipe/