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!
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I totally get it – looking at a recipe for something as epic as a Red Velvet Cheesecake Cake can feel a little daunting, especially with all those steps! But let me share some of my personal insights and tips I've picked up along the way that make this Red Velvet Cheesecake Cake not just doable, but genuinely enjoyable to create. Trust me, the 'oohs' and 'aahs' you'll get when you serve this masterpiece are absolutely worth every minute! First off, let's talk about that cheesecake layer. The water bath is your best friend here. While the recipe says to foil the pan, I’ve learned that two layers of heavy-duty foil, tightly crimped around the bottom and sides, is crucial. You really don't want any water seeping in! Also, don't rush the cooling process for the cheesecake. Taking it from the oven, then to a wire rack, and finally to the freezer as instructed is key to preventing cracks and ensuring it sets perfectly. I usually make my cheesecake layer the day before, or even two days in advance, so it has plenty of time to freeze solid. This makes it so much easier to handle and transfer onto the cake layer without any drama. Moving on to the glorious red velvet cake. The recipe calls for mixing on lowest setting, then medium-high. Don't overmix! Overmixing develops gluten, which can lead to a tough, dry cake – and we want a moist, tender crumb. Stop mixing as soon as the ingredients are just combined, then beat for the specified time. For perfectly even cake layers, I highly recommend using a kitchen scale to divide your batter between the two 9-inch pans. This small step makes a huge difference in the final presentation. Also, don't peek too much during baking! Constant opening of the oven door can cause the cakes to sink. Now for the luscious cream cheese frosting. The secret to super smooth, lump-free frosting? Make sure your cream cheese and butter are truly softened to room temperature. If they're too cold, you'll end up with lumps, and if they're too warm, your frosting might be too runny. Beat them together until light and fluffy before adding the powdered sugar. If your frosting feels a bit too thick, a tiny splash of milk or cream can help, while if it's too thin, a bit more powdered sugar (sifted!) can usually fix it. Assembling this Red Velvet Cheesecake Cake is the grand finale. The crumb coat step isn’t optional – it traps any loose crumbs and gives you a super smooth base for your final frosting layer. Don't skip chilling after the crumb coat! When it comes to the final frosting, an offset spatula is your best friend for an even, professional-looking spread. If you're feeling fancy, you can pipe a decorative border, or simply go for a rustic swirl. And for garnishing, while chopped chocolate chips or shaved white chocolate are classic, I sometimes add some fresh raspberries or even a sprinkle of red velvet cake crumbs for an extra pop of color and texture. Yes, this recipe is a project, but it’s totally manageable if you break it down. I often make the cheesecake layer one day, bake the red velvet cakes the next, and then assemble and frost on the third day. This way, it doesn't feel like an overwhelming marathon baking session. The joy of slicing into those distinct, vibrant layers of red velvet cake and creamy cheesecake, all enveloped in that tangy cream cheese frosting, is truly unbeatable. It’s a guaranteed crowd-pleaser and has become my absolute favorite show-stopping dessert to share. Happy baking!