Red Velvet Cheesecake Cake
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Red Velvet Cheesecake Cake
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The BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Topped with delicious cream cheese frosting and white chocolate curls, you'll want to make this cake for friends and family every holiday!
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Ingredients
For the cake
- 1 ¼ cup vegetable oil
- 1 ¼ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon red gel food coloring
- 2 ½ cups all-purpose flour
- 1 ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 Tablespoons unsweetened cocoa powder
For the cheesecake
- 2 packages cream cheese, softened 8 ounce each
- ⅔ cup granulated sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
For the frosting
- 1 cup unsalted butter softened
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ cup heavy cream
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Instructions
- Start by making the cheesecake. Preheat oven to 325 degrees. Fill a large roasting pan with about one inch of water and place it in the lower 2/3 of the oven.
- Prepare springform pan by spraying pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
- Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
- Pour into prepared 9-inch springform pan. Place pan in center of oven.
- Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
- When cooled,remove springform pan and cover cheesecake with plastic wrap. Place cheesecake into the freezer for several hours or overnight.
- For the cake, in a mixing bowl, blend oil, buttermilk, eggs, vanilla, vinegar and food coloring until combined. Slowly add in dry ingredients.
- Pour cake batter into 9-inch cake pans that have been sprayed with baking spray and have parchment paper circles in the bottom. Bake in a 350 degree oven for 32-34 minutes, until toothpick comes out clean.
- Remove cakes from pan and cool completely.
- For the frosting, beat butter and cream cheese for several minutes. Add in vanilla, powdered sugar, and heavy cream. Beat for 3-4 minutes until fluffy.
- To assemble cake, place one layer of red velvet cake on a cake plate. Top with frozen cheesecake (make sure to remove parchment paper circles) and place second layer of cake on top. Frost generously. Refrigerate covered cake until ready to serve!
Notes
- Purchase this Americolor Super Red Gel Food Coloring. I use all gel food colorings because one drop goes a long way. I used only 1/2 teaspoon of red food coloring to get this bright red color, unlike many other red velvet cakes that need tablespoons of coloring!
- Be patient when assembling this cake. Carve out 15 minutes for this process, even though you’ll probably be done faster. Many-a-cake has been ruined by a hasty assembly. A patient mind and steady hand makes all the difference.
- When preparing the cake batter, remember that the vinegar and baking soda ingredients will leaven very quickly. It’s best to start with a pre-heated oven and greased cake pans standing by so that you can bake immediately.
- Plan Ahead. Break this recipe up into two days for the best results. Make the cheesecake and cake layers one day. Freeze the fully-cooled cheesecake overnight and store the cooled, wrapped cakes at room temp. The next day, prepare the frosting and assemble the cake.
Nutrition Information
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Serving
1slice
Calories
535kcal
(27%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
18g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
235mg
(10%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 535kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 235mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
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