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Red Velvet Cheesecake Cake

Indulge in Decadent Red Velvet Cheesecake Cake Bliss

Experience the rich layers of Red Velvet Cheesecake Cake, a showstopper perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 3 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Can be substituted with gluten-free blend.
  • 1.5 cups granulated sugar No substitutes recommended.
  • 1 teaspoon baking soda Ensure it's fresh.
  • 1 teaspoon salt No substitutes necessary.
  • 0.75 cups cocoa powder Use Dutch-processed for richer taste.
  • 1 cup vegetable oil Can be swapped with melted coconut oil or butter.
  • 1 cup buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 2 large eggs No substitutes advised.
  • 2 tablespoons red food coloring Opt for gel food coloring.
  • 1 teaspoon vanilla extract No substitutes needed.
  • 1 teaspoon white vinegar Can use lemon juice as an alternative.
For the Cheesecake Layer
  • 16 ounces cream cheese Should be softened.
  • 1 cup granulated sugar (for cheesecake) Same as above.
  • 3 large eggs (for cheesecake) Include one at a time.
  • 1 teaspoon vanilla extract (for cheesecake) Same as above.
  • 2 tablespoons flour (for cheesecake) Same as above.
For the Frosting
  • 1 cup unsalted butter Can substitute with vegan butter.
  • 3-4 cups powdered sugar No substitutes recommended.
  • 1 teaspoon vanilla extract Same as above.
  • 1-2 tablespoons heavy cream (optional) Can swap with milk for a lighter option.

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • spatula
  • Measuring Cups
  • measuring spoons
  • 9-inch round cake pans
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes.
  6. Run a knife around the edges, invert onto a cooling rack, and cool completely.
  7. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and flour, mixing well.
  8. Pour cheesecake mixture into a greased pan and bake at 350°F for 40-45 minutes.
  9. Cool cheesecake in the oven with the door ajar for 1 hour, then chill in the refrigerator for at least 3 hours.
  10. Level the tops of the red velvet cakes and stack one layer on your serving platter, add cheesecake, and top with the second red velvet layer.
  11. Beat butter until fluffy, add powdered sugar and vanilla, and incorporate heavy cream for consistency if needed.
  12. Frost the assembled cake generously and chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 54gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 80mgIron: 2.5mg

Notes

Ensure all layers are completely cooled and leveled for best results. Customize toppings as desired.

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