Indulge in the ultimate dessert experience with Red Velvet Cheesecake Cake! This stunning creation features layers of moist red velvet cake paired with a rich cheesecake filling, all topped off with a creamy frosting. Perfect for special occasions or simply to satisfy your sweet tooth, this cake combines the classic flavors of red velvet with the luxurious texture of cheesecake. Each slice is a beautiful balance of flavors and textures, making it a show-stopping centerpiece for any gathering!
Ingredients:
Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup heavy cream
Frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 package (8 ounces) cream cheese, softened
Directions:
Cheesecake Layer:
- Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, beat the cream cheese, sugar, and salt until smooth. Add the eggs one at a time, then stir in the sour cream and heavy cream. Pour into the prepared pan.
- Bake for 45 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and let it sit for another 30 minutes. Remove, cool, and refrigerate for at least 4 hours.
Red Velvet Cake:
- Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk in the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Divide the batter among the prepared pans and bake for about 25 minutes. Remove from the oven, cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
Frosting:
- Beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, one cup at a time, and beat until creamy.
Assembly:
- Place one layer of red velvet cake on a serving plate. Top with the cheesecake layer, then add the second cake layer.
- Frost the top and sides of the cake. Chill before serving.
