Red Velvet Cheesecake Cake
Ingredients:
Cheesecake
-16 oz cream cheese, softened
-2/3 cups granulated sugar
-4 large eggs
-1/3 cup sour cream
-1/3 cup heavy whipping cream
-1 tbsp + 3 tsp vanilla extract
Red Velvet Cake
-2 1/2 cup all purpose flour
-1 1/2 cup granulated sugar
-3 tbsp unsweetened cocoa powder
-1 1/2 tsp baking soda
-1 tsp salt
-2 tsp white vinegar
-1 1/2 cups vegetable oil
-1 cup buttermilk
-1/4 cup red food coloring
Cream Cheese Frosting
-16 oz cream cheese, softened
-2 1/2 cups powdered sugar
-1/2 cup unsalted butter, softened
-1 tbsp vanilla extract
Directions:
1. Move the oven racks to the middle and lowest positions. Place a large roasting pan on the bottom rack.
2. Preheat the oven to 325 degrees.
3. Place a kettle of water on the stove to boil.
4. Spray a 9 inch springform pan with cooking spray and line the bottom of the pan with parchment paper. Next, wrap the bottom of the pan in two layers with foil that cover the bottom of the pan and go up the sides of the pan. The foil will prevent the water from the water bath from seeping into the pan.
5. In the bowl of a stand mixer, add the cream cheese. Beat until smooth and creamy.
6. Add the sugar and salt and mix for 2 minutes, scraping the sides of the bowl as needed.
7. Add the eggs and mix until combined.
8. Next, add the sour cream, whipping cream, and vanilla. Mix until the mixture is smooth and combined.
9. Pour the batter into the prepared springform pan. Smooth the batter into an even layer.
10. Place the springform pan into the roasting pan that’s in the preheated oven. Carefully pour the water from the kettle into the roasting pan so that 1 inch of water surrounds the springform pan on all sides.
11. Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.
12. Remove the cheesecake from the roasting pan and set it on a wire rack to cool for 1-2 hours.
13. Once cooled, move the cheesecake to the freezer to freeze until frozen solid, about 2-3 hours or overnight.
14. Move the oven rack to the middle position and preheat oven to 350 degrees.
15. Grease and flour two 9 inch round metal baking pans.
16. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
17. Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients.
18. On the lowest setting, use a handheld mixer or stand mixer to beat everything together until blended for about 1 minute.
19. Scrape down the sides of the bowl and beat on medium-high for 2 minutes.
20. Divide the batter evenly between both cake pans. Smooth the batter into an even layer.
21. Place both pans on the middle rack and bake for 30-35 minutes or until a toothpick inserted comes out with just a few moist crumbs.
22. Place the cakes on a wire rack to cool for 10 minutes, and then run a knife around the pans edges and invert the cakes onto the wire racks to cool completely.
23. Use a handheld mixer or stand mixer on medium-high speed and beat cream cheese, powdered sugar, butter and vanilla until creamy and smooth.
24. Place a red velvet cake layer on a cake plate or platter.
25. Remove the cheesecake from the freezer. Release the springform pan sides.
26. Remove the cheesecake from the bottom pan by sliding a knife under the parchment paper. Peel the parchment paper from the bottom of the cheesecake.
27. See how the size of the cheesecake layer compares to the red velvet cake layer. If the cheesecake layer is larger, shave off some of its exterior to get it to the same size as the red velvet layers.
28. Place the cheesecake layer on top of the red velvet layer.
29. Top with the second red velvet cake layer.
30. Use a long, thin icing spatula to apply a thin layer of icing around the cake.
31. Chill the cake in the refrigerator for 30 minutes so the crumb coat sets.
32. Frost the cake by adding a large dollop of icing to the top of the cake. Use the same long spatula to spread the icing over the top of the cake. Try to make it as even as possible and let the icing spread down the sides.
33. Frost down the sides of the cake.
34. Garnish the cake with chopped chocolate chips or shaved white chocolate.
35. Cover and chill the cake until ready to serve.
I’m not going to lie, this is a very time consuming recipe but it’s well worth it! And it’s a very versatile recipe. If you want just the red velvet cake, you don’t have to make the cheesecake and vice versa. Try it and let me know what you think!
#velvetcake #cheesecake #RedVelvet #creamcheese #dessertrecipe
The Red Velvet Cheesecake Cake is a delightful combination of rich flavors and textures that elevate any dessert table. This decadent dessert blends the traditional richness of red velvet cake with the creamy indulgence of cheesecake, offering a unique twist on classic recipes. Using high-quality ingredients like real cream cheese, fresh eggs, and quality cocoa powder ensures a deliciously creamy filling and moist, tender cake. The key to perfecting this recipe lies in the preparation methods. Utilizing a water bath while baking the cheesecake prevents cracking and helps achieve that ideal creamy texture. Additionally, freezing the cheesecake layer before assembling it with the red velvet cake layers creates a beautiful presentation and a delightful contrast in textures. This recipe also provides versatility as you can choose to make just the cheesecake or the red velvet cake based on your craving. Perfect for celebrations, holidays, or just a weekend treat, this cake is sure to be a crowd-pleaser. Don't forget to garnish each slice with chocolate shavings or fresh berries for a stunning finish. Try it today and savor this delightful dessert experience!
