Red Velvet Cheesecake Cake

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Ingredients:

For the Red Velvet Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream

For the Cream Cheese Frosting:

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

Directions:

  1. Make the Cheesecake Layer:
    • Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
    • In a large bowl, beat the cream cheese, sugar, and salt until smooth. Add the eggs one at a time, mixing after each addition.
    • Stir in the sour cream and heavy cream until well combined.
    • Pour the cheesecake batter into the prepared pan and bake for 45-50 minutes, or until set. Allow it to cool completely, then freeze for at least 2 hours.
  2. Make the Red Velvet Cake Layers:
    • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
    • In a bowl, whisk the flour, cocoa powder, baking soda, and salt.
    • In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla, buttermilk, food coloring, and vinegar.
    • Gradually mix in the dry ingredients until just combined. Divide the batter evenly between the two pans and bake for 25-30 minutes. Cool completely.
  3. Assemble the Cake:
    • Place one red velvet cake layer on a serving platter. Top with the frozen cheesecake layer, followed by the second red velvet cake layer.
  4. Make the Frosting:
    • Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
  5. Frost the Cake:
    • Spread a generous layer of frosting over the top and sides of the cake. Chill for at least 1 hour before serving.

Prep Time: 40 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 3 hours (including cooling)
Kcal: 650 kcal per slice | Servings: 12 slices

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