Red Velvet Cheesecake Cake
This luxurious Red Velvet Cheesecake Cake combines rich red velvet layers with creamy cheesecake and is topped with a delightful cream cheese frosting, making it a stunning dessert for any occasion.
Ingredients
For the Cheesecake
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1.5 Tbsp all-purpose flour
- 2 large eggs
- 1 large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
For the Red Velvet Layers
- 8 oz unsalted butter, room temperature
- 1 2/3 cups sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp cocoa powder
- 1 cup buttermilk
- 2 Tbsp red food coloring
- 1/2 Tbsp white vinegar
- 2 tsp vanilla extract
For the Frosting
- 16 oz cream cheese, room temperature
- 8 oz unsalted butter, room temperature
- 1 Tbsp vanilla extract
- 3-3 1/2 cups powdered sugar
For Decoration
- Red and white sprinkles
Instructions
Prepare the Cheesecake
- Preheat your oven to 325°F (165°C).
- Beat the cream cheese until smooth and creamy.
- Add the sugar and flour, mixing until well combined.
- Whisk in the eggs and egg yolk, then stir in sour cream and vanilla.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Pour the cheesecake batter into the prepared pan and place it in a water bath.
- Bake for 30-35 minutes until the center is set but slightly jiggly.
- Allow the cheesecake to cool, then cover and freeze for at least three hours.
Prepare the Red Velvet Layers
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one by one, beating well after each addition.
- Sift together flour, baking soda, salt, and cocoa powder in another bowl.
- Combine buttermilk, red food coloring, vinegar, and vanilla extract in a separate bowl.
- Gradually add the dry and wet mixtures alternately into the butter and sugar mixture.
- Pour the batter into the prepared pans and bake for 27-30 minutes.
- Allow cakes to cool on wire racks.
Make the Frosting
- Beat together cream cheese and unsalted butter until well combined.
- Add the vanilla extract and powdered sugar gradually, mixing on low speed.
- Increase speed and beat until the frosting is fluffy.
Assemble the Cake
- Place one red velvet layer on a serving plate and spread frosting over the top.
- Remove the cheesecake from the freezer and place it on top.
- Spread more frosting over the cheesecake and top with the second red velvet layer.
- Frost the entire cake and decorate with sprinkles.
- Refrigerate until ready to serve.
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Notes
For best results, use room temperature ingredients and measure accurately using the spoon-and-level method. Gel food coloring will provide the best red hue without adding moisture.