Red Velvet Cheesecake Cake
A stunning combination of red velvet cake and creamy cheesecake, perfect for special occasions.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Making the Cake
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Stir in red food coloring and vinegar.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Making the Cheesecake
- Reduce oven to 325°F. Beat cream cheese until smooth, add sugar, vanilla, and eggs. Mix until just blended.
- Pour into a greased 9-inch pan and bake for 40-45 minutes until set. Cool completely.
Assembling the Cake
- Place one red velvet layer on a platter, add a thin layer of frosting, place cheesecake layer, add more frosting, and top with second red velvet layer.
- Frost entire cake with cream cheese frosting, smoothing the surface.
Serving and Storage
- Slice the cake into eight pieces and serve chilled or at room temperature.
- Store leftovers in the refrigerator for up to 5 days. Wrap tightly to maintain freshness.
Notes
Pro Tips: Ensure ingredients are at room temperature. Avoid overmixing the batter. Cool layers completely before assembly. Ingredient Substitutions: Use Greek yogurt instead of buttermilk. How to Serve: Best served chilled. Storage & Freshness: Keep refrigerated. Make-Ahead Tips: Bake layers a day in advance.