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Red Velvet Cheesecake Cake Recipe

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  • Author: Emma
  • Total Time: 8 hours 26 minutes
  • Yield: 14 servings

Description

This Red Velvet Cheesecake Cake is a show-stopping dessert that combines a rich, creamy cheesecake layer with moist red velvet cake layers, all enveloped in a smooth cream cheese frosting and decorated with cake crumbs. Perfect for special occasions, this layered cake offers a delightful balance of tangy cheesecake and classic red velvet flavors with a luscious, velvety texture.

Ingredients

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 bean paste
  • 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 bean paste
  • 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 bean paste

Instructions

  1. Make the cheesecake: Preheat the oven to 300°F (148°C). Line a 9-inch cake pan thoroughly with aluminum foil for easy removal after baking.
  2. Prepare the cheesecake batter: In a large bowl, combine cream cheese, sugar, and flour on low speed to reduce air incorporation. Scrape sides, then add sour cream and vanilla. Mix slowly.
  3. Add eggs: Incorporate eggs one at a time, mixing gently and scraping the bowl after each addition.
  4. Bake cheesecake in water bath: Pour batter into pan. Place cake pan inside a larger pan and add warm water halfway up the sides. Bake for 1 hour.
  5. Cool cheesecake gradually: Turn off oven, keep door closed for 30 minutes. Then crack oven door and leave cheesecake inside for another 30 minutes to cool slowly and avoid cracks.
  6. Chill cheesecake: Remove from oven and water bath. Refrigerate until firm, about 4-5 hours.
  7. Make red velvet cake layers: Preheat oven to 350°F (176°C). Prepare two 9-inch cake pans with parchment and greased sides.
  8. Mix dry ingredients: Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt in a large bowl.
  9. Mix wet ingredients: In another bowl, combine buttermilk, vegetable oil, vanilla, eggs, vinegar, and red food coloring.
  10. Combine wet and dry: Beat wet ingredients into dry until smooth. Slowly add hot water and mix on low until fully incorporated. Batter will be thin.
  11. Bake cake layers: Divide batter evenly into pans. Bake 23-26 minutes or until a toothpick inserted comes out with moist crumbs. Cool 3-5 minutes in pans, then transfer to racks to cool completely.
  12. Make frosting: Beat cream cheese and butter until smooth. Add half the powdered sugar and beat until combined. Mix in vanilla, then add remaining powdered sugar until smooth. Adjust for desired consistency.
  13. Trim cake domes: Level tops of each cake layer with a serrated knife. Reserve cut pieces for decoration. Dry pieces if moist by baking at 200°F for 15-20 minutes.
  14. Assemble cake: Place first cake layer on serving plate and spread ~1 cup frosting evenly on top. Use foil to lift out chilled cheesecake from pan, remove foil, and place cheesecake atop first cake layer.
  15. Add frosting and second cake layer: Spread another cup of frosting on cheesecake. Add second cake layer; trim edges to align if needed.
  16. Frost outside: Cover entire cake with remaining frosting. Pipe decorative shells around the top edge (Ateco tip 844 recommended).
  17. Decorate with crumbs: Press reserved cake crumbs into sides and top of the cake immediately after frosting for best adherence.
  18. Store: Refrigerate cake in an airtight container until serving. Best consumed within 3-4 days for freshness.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps and cracking in the cheesecake.
  • Using a water bath during cheesecake baking prevents cracking and ensures even cooking.
  • The gradual cooling process is crucial to keep the cheesecake’s texture smooth and crack-free.
  • Drying the cake crumbs before decorating helps them stick better and prevents sogginess.
  • Red velvet batter is thin due to hot water addition; handle gently to maintain texture.
  • Store leftover cake refrigerated, wrapped well to maintain moisture and freshness.
  • Use a serrated knife for clean and even cake layer trimming and cutting.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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