Red Velvet Cheesecake Cake captives hearts and taste buds alike, turning any gathering into a celebration of flavor. The moment you slice into this striking cake, it reveals layers of rich, velvety crimson interspersed with clouds of creamy cheesecake, a visual delight that beckons with every spoonful. Each bite tantalizes the palate as the tangy cheesecake complements the sweet, buttery notes of the red velvet cake. It’s the kind of dessert that warms the heart—sumptuous, sweet, and so indulgent, each slice feels like a hug from the inside.
This recipe marries the classic love for red velvet cake with the rich, creamy goodness of cheesecake, creating an unforgettable dessert experience. The aroma that wafts through your kitchen as the cakes bake fills the air with nostalgia, making it impossible to resist sneaking a taste before it’s even served. You can feel the soft, moist texture against your tongue, while the slight crunch of the velvety frosting till lingers, enhancing the flavor profile. It’s more than just cake; it’s a celebration in every slice, perfect for birthdays, anniversaries, or a weekend treat that feels like an extra special occasion.
Why You’ll Love This Red Velvet Cheesecake Cake
This cake offers a trifecta of joy: visual appeal, a blend of flavors that dances on your tongue, and a texture that melts in your mouth. The striking red color, a symbol of love and festivity, draws attention, but it’s the combination of creamy and moist that leaves an impression. The rich cheesecake layer contrasts beautifully with the lightness of the red velvet, creating a multi-dimensional experience both in flavor and texture.
Whether you’re celebrating a romantic occasion or simply indulging on a quiet afternoon, this cake never fails to impress. Its unique profile stands out against standard desserts, offering layers that tell a story of craftsmanship and passion. Share it with friends or keep it all to yourself; the choice is yours, but one thing remains true—everyone will want another slice.
Preparation Phase & Tools to Use
Creating this cake requires a few essential tools that simplify the experience and enhance your results. Here’s why each one matters:
- Electric Mixer: Saves time and effort when creaming butter and sugar together, ensuring you achieve the desired light and fluffy consistency.
- Measuring Cups and Spoons: Precision in measuring your ingredients is key to achieving the ideal cake texture. Proper measurements ensure that every flavor shines through.
- 9-Inch Round Cake Pans: Ideal for making perfectly baked cake layers; the right pans ensure even cooking, crucial for avoiding dry spots.
- Parchment Paper: Lining your pans with parchment makes it a breeze to release the cakes without them sticking.
- Cooling Rack: Allows the cakes to cool evenly, preventing sogginess and helping maintain structure.
- Mixing Bowls: Use different sizes; large bowls are perfect for combining dry ingredients and batter, while smaller bowls work well for the cheesecake filling.
To make your experience smooth, gather all your ingredients and tools ahead of time. Setting up your workspace ensures you can focus on creating, not searching.
Ingredients for Red Velvet Cheesecake Cake
- 2 cups all-purpose flour: The backbone of your cake; it gives structure.
- 1/2 cup unsweetened cocoa powder: Adds depth with rich chocolate flavor.
- 1 tsp baking soda: Aiding in the rise for a light texture.
- 1/2 tsp baking powder: Works with baking soda for the perfect lift.
- 1/2 tsp salt: Enhances flavors and balances sweetness.
- 1 cup granulated sugar: Sweetens while promoting tenderness in the cake.
- 1/2 cup unsalted butter (room temperature): Contributes richness; creamy when combined.
- 2 large eggs (room temperature): Binds ingredients and helps with leavening.
- 1 cup buttermilk (room temperature): Acidic element that makes for a tender crumb.
- 2 tsp vanilla extract: Adds a warm, sweet flavor.
- 1 tsp white vinegar: Reacts with the baking soda to provide leavening.
- 1 oz red food coloring: Essential for that signature vibrant hue.
For the cheesecake layer:
- 24 oz full-fat cream cheese (softened): The star of the cheesecake, providing creaminess.
- 1/2 cup granulated sugar: Sweetens and balances the tang.
- 1 large egg: Helps set the cheesecake while keeping it creamy.
- 1/2 cup sour cream: Adds tang and creaminess to the filling.
- 1 tsp vanilla extract: Infuses a warm undertone.
For the frosting:
- 1/2 cup unsalted butter (softened): Creates a luscious, spreadable frosting.
- 16 oz cream cheese (softened): Provides the tangy foundation.
- 4 cups powdered sugar (sifted): Sweetens and thickens the frosting.
- 1 tsp vanilla extract: Enhances flavor.
- Pinch of salt: Balances sweetness.
- 1–2 tbsp heavy cream or milk (optional): Adjusts consistency for spreading.
Key ingredient substitutions:
- For a lighter version, use Greek yogurt instead of sour cream.
- Swap buttermilk with regular milk mixed with a teaspoon of vinegar for similar acidity.
How to Make Red Velvet Cheesecake Cake
Step 1: Prepare the pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this step keeps the cakes from sticking, ensuring a beautiful release when baked. Lay parchment paper at the bottoms to make this process even smoother.
Step 2: Make the Red Velvet Cake Batter. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Gradually add in the eggs, followed by the buttermilk, ensuring everything merges beautifully. Stir in the vanilla, white vinegar, and food coloring, blending the hues into a sumptuous red.
Step 3: Bake the Red Velvet Layers. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The sweet aroma that envelops your kitchen will surely tempt you to peak inside!
Step 4: Prepare the Cheesecake Filling. In a separate bowl, beat the cream cheese and sugar until it achieves a smooth consistency. Add the egg, sour cream, and vanilla extract and continue mixing until everything is well combined.
Step 5: Assemble the Cheesecake Layer. Pour the cheesecake filling into a greased springform pan lined with parchment. This step ensures even and easy release later. Place the springform pan in a larger baking dish filled with water (the water bath). Bake at 325°F (160°C) for 40-50 minutes until set; the edges should look firm while the center remains slightly jiggly.
Step 6: Make the Cream Cheese Frosting. Beat the softened butter and cream cheese until fluffy and smooth. Gradually add in the sifted powdered sugar, mixing well. Add vanilla extract and the pinch of salt and continue beating until everything is combined.
Step 7: Assemble the Cake. When the red velvet layers have cooled completely, layer one round cake on a serving plate. Spread a generous layer of frosting on top, then carefully position the cheesecake layer on top of the frosting. Place the second red velvet layer on top and frost the entire cake, creating a smooth, decadent outer layer. Refrigerate for an hour before serving to let those flavors meld beautifully.
Chef’s Notes & Helpful Tips
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Make-ahead tips: Bake the cakes and cheesecake layers a day in advance and store them in the fridge. Frosting can also be prepared a day early; just keep it in an airtight container.
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Cooking alternatives: You can make mini versions of this cake in muffin tins or use an air fryer for small batches. Adjust the baking time accordingly; mini cakes will likely bake faster.
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Customization ideas: Consider adding chocolate chips into the red velvet batter for added texture or using different flavored extracts for the frosting, like almond or coconut.
Common Mistakes to Avoid
One common mistake is overmixing the batter—a tender cake requires gentle folding of ingredients once combined. Another pitfall is not allowing cakes to cool completely before frosting; it can lead to a melty mess. Also, pay attention to the cheesecake layer; it should remain slightly jiggly in the center when you remove it from the oven. Finally, ensure your ingredients are at room temperature, as this helps them blend seamlessly, creating a more uniform texture.
What to Serve With Red Velvet Cheesecake Cake
Pair this amazing cake with various sides to enhance your dessert experience:
- Fresh Berries: Tangy raspberries or strawberries provide a beautiful contrast and balance sweetness.
- Chocolate Sauce: A drizzle of chocolate sauce elevates the indulgence factor.
- Whipped Cream: Light and airy whipped cream adds a heavenly touch.
- Ice Cream: Vanilla or cream cheese ice cream complements the density of the cake beautifully.
- Coffee: The rich flavors of coffee unify perfectly with the cake’s sweetness, making it an ideal pairing.
- Sparkling Wine: A chilled glass of sparkling white wine or champagne lightens the mood and adds a celebratory feel.
- Fruit Compote: A homemade fruit compote lends an additional layer of flavor that contrasts the cake’s creaminess.
- Caramel Sauce: Drizzling caramel sauce adds a sweet, salty complexity to the cake experience.
Storage & Reheating Instructions
Store any leftover cake in an airtight container in the refrigerator for up to five days, though it rarely lasts that long! For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months—perfect for an impromptu treat later on.
To reheat, simply let thaw in the refrigerator overnight, then serve cold or allow to reach room temperature. For a warm slice, pop it in a microwave for a few seconds, just until slightly warm, being careful not to melt the frosting.
Estimated Nutrition Information
Approximate values per serving (1 slice):
- Calories: 580
- Total Fat: 38g
- Saturated Fat: 24g
- Cholesterol: 147mg
- Sodium: 400mg
- Total Carbohydrates: 50g
- Sugars: 38g
- Protein: 6g
Nutrition information may vary based on ingredients and portion sizes. Always evaluate based on your dietary needs.
FAQs
1. Can I use a different kind of food coloring?
Yes, you can experiment with gel food coloring for richer color or natural options like beet juice, though it may alter the flavor.
2. What if my cheesecake cracks?
Don’t worry! Cracks can happen during baking. Avoid opening the oven door too often and allow it to cool gradually in the oven. You can also hide cracks with a layer of frosting.
3. Can I make this gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, especially baking soda and baking powder, are gluten-free.
4. How should I cut the cake for serving?
Use a sharp knife and warm it under hot water before slicing. This ensures clean cuts through the dense frosting and cheesecake.
5. Can I use less sugar?
While sugar contributes to moistness and flavor, you can reduce the amount slightly; however, this may affect the cake’s overall texture.
As your perfect cake awaits, let the enticing aromas of this Red Velvet Cheesecake Cake fill your home and heart. It’s time to create delightful memories, one delectable bite at a time. From baking novice to accomplished pastry chef, this recipe invites you on a flavorful journey worth sharing. So, gather your ingredients, put on your apron, and embark on making a dessert that not only tastes divine but also brings joy to everyone who has the pleasure of savoring it. Enjoy your baking adventure!
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Red Velvet Cheesecake Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake that combines layers of rich red velvet with creamy cheesecake, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 oz red food coloring
- 24 oz full-fat cream cheese (softened)
- 1/2 cup granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1/2 cup sour cream
- 1 tsp vanilla extract (for cheesecake)
- 1/2 cup unsalted butter (softened, for frosting)
- 16 oz cream cheese (softened, for frosting)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1–2 tbsp heavy cream or milk (optional, for frosting)
Instructions
- Prepare the pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and lay parchment paper at the bottoms.
- Make the Red Velvet Cake Batter. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Gradually add in the eggs, followed by the buttermilk, stirring in the vanilla, white vinegar, and food coloring.
- Bake the Red Velvet Layers. Pour the batter into the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Prepare the Cheesecake Filling. Beat the cream cheese and sugar until smooth, then add the egg, sour cream, and vanilla extract until well combined.
- Assemble the Cheesecake Layer. Pour the cheesecake filling into a greased springform pan and bake in a larger baking dish filled with water at 325°F (160°C) for 40-50 minutes until set.
- Make the Cream Cheese Frosting. Beat the butter and cream cheese until fluffy, then gradually mix in the powdered sugar, vanilla extract and salt.
- Assemble the Cake. Layer the red velvet cake on a serving plate, spread frosting, then place the cheesecake layer, followed by the second red velvet layer. Frost the entire cake and refrigerate for an hour before serving.
Notes
Make-ahead tips: Bake the cakes and cheesecake layers a day in advance and store in the fridge. The frosting can also be prepared early.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 38g
- Sodium: 400mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 147mg
