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Red Velvet Cheesecake Cake
Red Velvet Cheesecake Cake
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
220 minutes
Red velvet cheesecake cake: a decadent fusion of rich cheesecake sandwiched between layers of red velvet cake. The ultimate dessert indulgence!
Ingredients:
  • For the cheesecake layer
  • 2 (8-ounce) packages full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon flour
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • For the red velvet cake layers
  • 2 2/3 (320g) cups cake flour
  • 3 tablespoons (16g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon red gel food coloring
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, at room temperature
  • For the cream cheese frosting
  • 2 1/2 cups (284g) powdered sugar
Instructions:
  • Preheat your oven to a toasty 350°F.
  • Prepare the pans by greasing an 8-inch springform pan and two 8-inch round cake pans with butter. Line the pans with parchment paper, grease the parchment, and dust the bottom and sides with flour, tapping out the excess.
  • In a mixing bowl, combine cream cheese, sugar, and flour and beat until smooth for about 2 minutes using a stand mixer with the paddle attachment or a hand mixer.
  • Incorporate eggs, sour cream, and vanilla: Gradually add eggs one by one, mixing well on medium-low speed. Use a rubber spatula to scrape the bowl's sides and bottom. Then, add sour cream and vanilla extract and gently mix on low speed until combined.
  • Transfer the creamy batter into the pan and bake until the center is gently set with a slight jiggle, 25-28 minutes. Cool the cake in the pan on a wire rack for 30 minutes after baking.
  • Refrigerate the cheesecake while getting the red velvet cake layers ready.
  • Sift or whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl to ensure a smooth mixture for the red velvet cake.
  • Prepare the wet ingredients: Combine buttermilk, vinegar, vanilla extract, and red food coloring in a liquid measuring cup, then whisk together.
  • In a clean mixing bowl, cream together butter, oil, and sugar until very light and fluffy, about 4 minutes using a stand mixer or hand mixer. The mixture should double or nearly triple in volume. Add eggs one at a time, ensuring each is fully combined before adding the next. Scrape down the bowl with a spatula to incorporate all ingredients.
  • Incorporate the flour mixture into the butter mixture in thirds on low speed. Add the buttermilk mixture and mix until combined. Alternate between adding dry and wet ingredients, finishing with the dry ingredients. Mix gently after each addition, remembering to scrape down the bowl for even blending.
  • Prepare the red velvet cake layers: Distribute the batter equally into the two greased cake pans. Bake for 30-32 minutes until a toothpick comes out clean from the center, the cakes turn a rich brick red, the edges pull away from the pan, and they spring back when pressed. Cool in the pans for 15 minutes, then transfer to a wire rack to cool fully before frosting, minimum 1 hour.
  • Combine the cream cheese and butter in a mixing bowl or stand mixer with a paddle attachment. Beat on medium speed for about 2 minutes until smooth.
  • Mix in the powdered sugar and vanilla extract: Beat on medium speed for 2 minutes until smooth and creamy. The frosting will be thicker than usual. If too soft, chill for 10 minutes. Add more powdered sugar as needed for desired consistency.
  • Trim the red velvet cake layers using a large serrated knife to remove any domes. Consider saving the trimmings for cake crumbs to sprinkle on top as a decorative touch.
  • To assemble the cake, stack the red velvet cake layers with the cheesecake layer in between, making sure they are centered and aligned. Ensure the top of the cake is level by gently adjusting as needed on a large plate or cake round.
  • Spread a thick layer of frosting over the entire cake using an offset spatula or a large butter knife. The frosting should be thinly applied, allowing the cake to peek through. This initial layer, known as the crumb coat, will ensure a smooth final frosting without any visible cake crumbs.
  • Chill the cake: Refrigerate the cake for 30 minutes to set the frosting. Also, cover and refrigerate the bowl of frosting.
  • To frost the cake, take the cake and frosting out of the fridge. Stir the frosting until smooth. Spread a thicker layer of frosting on top and sides of the cake. Smooth the sides using an offset spatula or back of a butter knife. Optionally, sprinkle cake trimmings around the top. Share your feedback by giving stars below!

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