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Red Velvet Cheesecake Cake Recipe

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★★★★★

4.4 from 73 reviews

This luscious Red Velvet Cheesecake Cake features a rich and creamy cheesecake layer sandwiched between two moist red velvet cake layers, all covered in smooth cream cheese frosting and decorated with cake crumbs for added texture and visual appeal. Perfect for special occasions, this cake combines the classic flavors of red velvet with a decadent cheesecake center for an indulgent dessert experience.

Ingredients

Scale

Cheesecake

  • 24 ounces (678g) cream cheese (room temperature)
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs (room temperature)

Red Velvet Cake

  • 2 ½ cups (325g) all-purpose flour
  • 2 cups (414g) sugar
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon baking powder
  • 4 teaspoons (9g) natural unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 4 teaspoons red food coloring
  • 1 cup (240ml) hot water

Frosting

  • 16 ounces (452g) cream cheese (room temperature)
  • ¾ cup (168g) unsalted butter (room temperature)
  • 8 cups (920g) powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Make the cheesecake: Preheat the oven to 300°F (148°C). Line the entire inside of a 9-inch cake pan with aluminum foil, pressing it flat against the pan. In a large bowl, mix the cream cheese, sugar, and flour on low speed until combined to minimize air incorporation and prevent cracks. Scrape the bowl sides. Add sour cream and vanilla extract, mixing on low until incorporated. Add eggs one at a time, mixing slowly and scraping bowl sides after each. Pour the batter into the prepared pan.
  2. Bake the cheesecake: Place the cheesecake pan inside a larger pan and fill the outer pan with warm water halfway up the sides of the cheesecake pan. Bake for 1 hour. Then turn off the oven, keep the door closed, and leave cheesecake inside for 30 minutes. Crack open the oven door slightly and leave the cheesecake for another 30 minutes to cool slowly.
  3. Chill the cheesecake: Remove cheesecake from water bath and oven, then chill in the refrigerator for 4-5 hours until firm.
  4. Make the red velvet cake layers: Preheat oven to 350°F (176°C). Line and grease two 9-inch cake pans. Whisk together flour, sugar, baking soda, baking powder, cocoa powder, and salt. In another bowl, combine buttermilk, vegetable oil, vanilla extract, eggs, vinegar, and red food coloring. Add wet ingredients to dry ingredients and mix well. Slowly add hot water while mixing on low speed. Pour batter evenly into prepared pans.
  5. Bake the cake layers: Bake for 23-26 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool for 3-5 minutes in the pan, then transfer to a cooling rack.
  6. Make the frosting: Beat cream cheese and butter until smooth. Add half of the powdered sugar and beat until combined and smooth. Add vanilla extract and mix well. Add remaining powdered sugar and beat to desired consistency.
  7. Prepare cake domes: Use a serrated knife to trim domes from cake tops. Break domes into crumbs for decoration. If too moist, dry crumbs in a 200°F (93°C) oven for 15-20 minutes.
  8. Assemble the cake: Place one cake layer on a serving plate. Spread 1 cup frosting evenly on top. Use aluminum foil to lift the cheesecake out of its pan, remove foil, and place cheesecake on the first cake layer. Spread another cup of frosting on cheesecake, then add the second cake layer. Trim sides if they don’t align.
  9. Frost and decorate: Frost the outside of the cake smoothly. Pipe decorative shells around the top edge using a piping tip. Immediately press cake crumbs onto sides and top for decoration.
  10. Store: Keep the cake refrigerated in an airtight container. It is best enjoyed within 3-4 days.

Notes

  • Using low mixer speed when blending cheesecake batter minimizes air and reduces cracking.
  • Water bath baking for cheesecake prevents cracking and ensures even cooking.
  • Slow cooling inside the oven helps prevent cheesecake cracks.
  • Ensure all eggs and dairy products are at room temperature for better mixing and texture.
  • Drying cake crumbs before decorating helps them stick better to the frosting.
  • Remove cake domes to create level layers for easier stacking and frosting.
  • Store cake refrigerated and consume within 3-4 days for best freshness.

Keywords: Red velvet cake, cheesecake cake, cream cheese frosting, layered cake, dessert, baked cheesecake, red velvet dessert

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