Print

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Red Velvet Cheesecake Cake combines two classic desserts into one decadent treat. A moist red velvet cake forms the base, topped with a creamy cheesecake layer and finished with a rich cream cheese frosting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. For the red velvet cake: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. For the cheesecake layer: Reduce oven temperature to 325°F (160°C).
  8. In a large bowl, beat softened cream cheese and sugar until smooth.
  9. Beat in eggs one at a time, then stir in vanilla extract.
  10. Pour the cheesecake mixture into a greased 9-inch springform pan.
  11. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly.
  12. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  13. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  14. For the cream cheese frosting: In a large bowl, beat softened butter and cream cheese until smooth and creamy.
  15. Gradually add powdered sugar, one cup at a time, beating until smooth.
  16. Stir in vanilla extract and milk or heavy cream until the frosting reaches a spreadable consistency.
  17. To assemble: Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top.
  18. Carefully place the chilled cheesecake layer on top of the frosting.
  19. Top with the second red velvet cake layer.
  20. Frost the entire cake with the remaining cream cheese frosting.
  21. Refrigerate for at least 1 hour before serving to allow the layers to set.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter and frosting.
  • Do not open the oven door too early when baking the cheesecake to prevent cracking.
  • For best results, chill the cheesecake overnight.
  • Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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