Description
A delightful cake that combines layers of rich red velvet with creamy cheesecake, perfect for any celebration.
Ingredients
Scale
- 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