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Red Velvet Cheesecake Layer Cake

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A decadent layered cake with two moist and soft red velvet cake layers sandwiching a rich, creamy cheesecake layer, all covered with smooth cream cheese frosting.

Ingredients

Scale
  • For the Red Velvet Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cocoa powder
  • 1 cup buttermilk, room temperature
  • 2 tbsp red food coloring
  • 1/2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 8 oz unsalted butter, room temperature
  • 1 2/3 cups sugar
  • 2 large eggs
  • For the Cheesecake Layer:
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • Heavy cream (to stiff peaks, approximately 1/2 cup)

Instructions

  1. Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, sift together flour, baking soda, salt, and cocoa powder for the red velvet cake.
  3. In a separate bowl, whisk together buttermilk, red food coloring, vinegar, and vanilla extract.
  4. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  5. Alternately add the dry ingredients and wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
  6. Divide batter evenly into prepared pans and bake about 27-30 minutes or until a toothpick comes out clean. Cool completely.
  7. For the cheesecake layer: Preheat oven to 325°F (163°C). Beat cream cheese until smooth, add sugar and flour, and blend well.
  8. Add sour cream and vanilla extract; mix. Add eggs one at a time, mixing after each. Pour into a greased 9-inch springform pan.
  9. Place cheesecake pan in a water bath (baking pan filled halfway with hot water). Bake for 1 hour or until center is set but still slightly jiggly.
  10. Cool cheesecake in pan then freeze until firm, about 3 hours or overnight.
  11. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  12. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
  13. To assemble: Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting.
  14. Place cheesecake layer on the frosting, trimming edges if needed to fit. Spread another thin layer of frosting on cheesecake.
  15. Top with remaining red velvet cake layer.
  16. Apply a thin crumb coat of frosting to the entire cake, chill until set. Finish frosting the cake smoothly with remaining frosting.
  17. Chill cake before serving to allow flavors to meld and frosting to set.

Notes

1. Use room temperature ingredients for best cake and cheesecake texture. 2. Wrapping cheesecake pan in foil and using a water bath prevents cracking while baking. 3. Chilling the cake before final frosting helps achieve a clean, smooth finish.

Nutrition

Find it online: https://www.receipster.com/red-velvet-cheesecake-layer-cake/

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