Red Velvet Cheesecake Cake
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4.0
3 reviews
Good
Red Velvet Cheesecake Cake
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Red Velvet Cheesecake Cake is a stunning dessert with two red velvet layers of cake, a thick layer of cheesecake, and cream cheese frosting.
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Ingredients
Cheesecake Layer:
- 16 ounces cream cheese , softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons flour
Red Velvet Cake:
- 2 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 cup low-fat buttermilk
- 1 ounce Red food coloring
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 cups flour
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 24 ounces cream cheese , softened
- 1/2 cup unsalted butter , softened
- 3 tablespoons sour cream
- 1 tablespoon vanilla extract
- 6 1/2 cups powdered sugar
To finish:
- 6 ounces white chocolate bar , shaved thinly
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Instructions
Cheesecake Layer:
- Preheat oven to 350 degrees and line a 9" springform pan with baking spray and parchment paper disc.
- In a stand mixer beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined then add in the sour cream, vanilla and flour until combined.
- Pour filling into pan and spread evenly.
- Bake for 30-35 minutes.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 20 minutes.
- Remove from oven, refrigerate for 2 hours until well chilled.
Red Velvet Cake:
- Preheat oven to 350 degrees and spray two 9" cake pans with baking spray and parchment paper discs.
- In a large mixing bowl add eggs, sugar and vegetable oil, whisking well until combined.
- Add in buttermilk, food coloring, apple cider vinegar and vanilla extract and whisk well.
- Sift in the flour, cocoa powder, baking soda and salt and whisk until just combined.
- Spread into the cake pans evenly.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let cool for 15 minutes before removing from pans.
- Let cakes cool completely.
Cream Cheese Frosting:
- Add the cream cheese, butter, sour cream and vanilla to a stand mixer and beat until light and fluffy.
- Add in the powdered sugar one cup at a time until smooth and incorporated.
To Finish:
- To your cake stand add a spoonful of cream cheese frosting.
- Level the red velvet cakes with a large serrated knife and reserve the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the red velvet cake to the cake stand.
- Top with 1 cup of cream cheese frosting, spread evenly.
- Top with cheesecake layer, careful when removing the parchment paper under the cheesecake.
- Top with 1 cup of cream cheese frosting, spread evenly.
- Top with second layer of red velvet cake.
- Top with 1 cup of cream cheese frosting, spread evenly.
- Add 1 cup of cream cheese frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the remaining cream cheese frosting.
- Use the remaining cake you cut off to level and crumble well.
- Press up against the side of the cake coming up halfway on the sides of the cake.
- Pipe swirly mounds onto the top of the cake.
- Top with shaved white chocolate.
Nutrition Information
Show Details
Calories
1557kcal
(78%)
Carbohydrates
172g
(57%)
Protein
16g
(32%)
Fat
92g
(142%)
Saturated Fat
40g
(200%)
Polyunsaturated Fat
22g
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
227mg
(76%)
Sodium
841mg
(35%)
Potassium
356mg
(10%)
Fiber
2g
(8%)
Sugar
138g
(276%)
Vitamin A
2025IU
(41%)
Vitamin C
0.5mg
(1%)
Calcium
210mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1557 kcal
% Daily Value*
| Calories | 1557kcal | 78% |
| Carbohydrates | 172g | 57% |
| Protein | 16g | 32% |
| Fat | 92g | 142% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 841mg | 35% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 138g | 276% |
| Vitamin A | 2025IU | 41% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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