Red Velvet Cheesecake Cake is a stunning dessert that combines the rich flavors of classic red velvet cake with the creamy indulgence of cheesecake. This beautiful two-layer cake features moist red velvet layers sandwiching a luscious cheesecake layer, all enveloped in a velvety cream cheese frosting. The striking red color, complemented by the smooth white frosting, makes it a perfect centerpiece for any celebration or special occasion. With its unique blend of textures and flavors, this cake is not only a feast for the eyes but also a delightful treat for the palate, ensuring that every slice is a memorable experience.
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:
- 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.
- 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.
- 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.
- Make the Frosting:
- Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- 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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