Red Velvet Cheesecake Cake
Highlighted under: Baking & Desserts
Experience the ultimate dessert fusion with this Red Velvet Cheesecake Cake. Layered with rich, moist red velvet and creamy cheesecake, this stunning cake is perfect for celebrations or a decadent treat at home. The velvety texture and striking color make it not only delicious but also a show-stopping centerpiece for any occasion. Don't miss the chance to impress your guests with this delightful combination of flavors!
This recipe brings together the best of both worlds—a rich and flavorful red velvet cake combined with a creamy cheesecake layer.
A Perfect Blend of Flavors
The Red Velvet Cheesecake Cake is a delightful marriage of flavors that every dessert lover will appreciate. The signature red velvet cake provides a rich, buttery flavor profile that is both indulgent and timeless. When paired with velvety cheesecake, you create an experience that is both light and rich, making it the perfect dessert for any occasion. The cheesecake layer adds creaminess that contrasts beautifully with the dense, moist cake, offering a unique tasting experience with each bite.
Rich in color and flavor, this cake's deep red hue is invigorating and inviting. It captures attention at any gathering, serving as a stunning centerpiece that invites guests to indulge. The subtle cocoa notes in the red velvet cake pair harmoniously with the sweetness of the cheesecake, crafting an unforgettable dessert that lingers on the palate long after the last slice is served.
Why It’s Ideal for Celebrations
Not only is the Red Velvet Cheesecake Cake exceptionally delicious, but it also exudes a sense of celebration. Whether you're celebrating a birthday, anniversary, or holiday, this cake is sure to impress your guests with its stunning layers and vibrant colors. The fusion of flavors makes it a versatile dessert that appeals to both chocolate lovers and cheesecake aficionados alike, ensuring that everyone leaves satisfied.
Moreover, the cake can be beautifully decorated to match the theme of your celebration, whether it’s topped with festive sprinkles, fresh berries, or a generous swirl of cream cheese frosting. This personalized touch not only elevates the aesthetic appeal but also adds to the overall experience, making each celebration memorable.
Expert Tips for Success
Ingredients
Gather all the ingredients below to get started on this exquisite dessert.
For the Red Velvet Cake
- 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 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Make sure to double-check your ingredients before starting the preparation.
Instructions
Follow these steps to create your Red Velvet Cheesecake Cake.
Prepare the Red Velvet Cake
Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Bake the Cake
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Cheesecake Layer
In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, mixing well. Add the eggs, one at a time, mixing until just combined.
Bake the Cheesecake
Bake the cheesecake layer at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour. Remove and chill in the refrigerator for at least four hours, preferably overnight.
Assemble the Cake
Once both the cake and cheesecake have cooled, carefully remove the cheesecake from the springform pan. Level the tops of the red velvet cakes if necessary. Place one layer of red velvet on a serving plate, top with the cheesecake layer, and finish with the second layer of red velvet.
Enjoy your delicious Red Velvet Cheesecake Cake with family and friends!
Storing and Freezing
This Red Velvet Cheesecake Cake can be stored in the refrigerator for up to five days, covered to prevent it from drying out. If you have leftovers, slice the cake into portions and store them in airtight containers. This way, you can enjoy a slice whenever you crave a sweet treat without sacrificing freshness.
For longer storage, this cake freezes beautifully. Wrap individual slices or the entire cake in plastic wrap, followed by a layer of aluminum foil. Properly frozen, it can maintain its flavor and texture for up to three months. When you're ready to enjoy, simply thaw in the refrigerator overnight and savor the deliciousness!
Serving Suggestions
When it comes to serving your Red Velvet Cheesecake Cake, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its rich flavors. A drizzle of chocolate or caramel sauce can also add an extra layer of indulgence and visual appeal. Don't forget to garnish with fresh berries for a pop of color and a refreshing contrast to the sweetness.
For an elevated presentation, try serving individual slices on elegant plates, topped with a light dusting of cocoa powder or confectioners' sugar. This simple touch transforms your dessert into a luxurious treat, guaranteed to impress your guests or family during any special occasion.
Questions About Recipes
→ Can I make this cake in advance?
Yes, both the cake and cheesecake can be made a day ahead and assembled before serving.
→ How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Red Velvet Cheesecake Cake
Experience the ultimate dessert fusion with this Red Velvet Cheesecake Cake. Layered with rich, moist red velvet and creamy cheesecake, this stunning cake is perfect for celebrations or a decadent treat at home. The velvety texture and striking color make it not only delicious but also a show-stopping centerpiece for any occasion. Don't miss the chance to impress your guests with this delightful combination of flavors!
Created by: Emily Carter
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Red Velvet Cake
- 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 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
How-To Steps
Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Slowly combine the wet ingredients with the dry ingredients and mix until just combined. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, mixing well. Add the eggs, one at a time, mixing until just combined. Finally, mix in the sour cream until smooth. Pour the cheesecake mixture into a greased 9-inch springform pan.
Bake the cheesecake layer at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour. Remove and chill in the refrigerator for at least four hours, preferably overnight.
Once both the cake and cheesecake have cooled, carefully remove the cheesecake from the springform pan. Level the tops of the red velvet cakes if necessary. Place one layer of red velvet on a serving plate, top with the cheesecake layer, and finish with the second layer of red velvet. Frost with cream cheese frosting if desired.
Nutritional Breakdown (Per Serving)
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Carbohydrates: 40g
- Protein: 6g