Description
This Red Velvet Cheesecake Cake is a decadent layered dessert featuring moist red velvet cake layers sandwiching a rich, creamy cheesecake center, all enveloped in smooth cream cheese frosting and finished with delicate shavings of white chocolate. Perfect for special occasions, it combines the classic flavors of red velvet and cheesecake into an impressive and indulgent cake.
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
Instructions
- Prepare Cheesecake Layer: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with baking spray and place a parchment paper disc at the bottom. In a stand mixer, beat the softened cream cheese and sugar until smooth. Gradually add the milk until well combined. Add eggs one at a time, mixing until fully incorporated. Then add sour cream, vanilla extract, and flour; mix until just combined. Pour the filling into the prepared pan and spread evenly. Bake for 30 to 35 minutes until just set. Turn off the oven and open the door slightly to release heat. Let the cheesecake cool in the oven for 20 minutes, then remove and refrigerate for at least 2 hours until well chilled.
- Make Red Velvet Cake Layers: Preheat oven to 350°F (175°C). Grease two 9-inch cake pans with baking spray and line the bottoms with parchment paper discs. In a large mixing bowl, whisk together eggs, sugar, and vegetable oil until combined. Add buttermilk, red food coloring, apple cider vinegar, and vanilla extract; whisk thoroughly. Sift together flour, cocoa powder, baking soda, and salt, then gently whisk into the wet ingredients until just combined. Divide the batter evenly between the two pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 15 minutes, then remove from pans and cool completely on wire racks.
- Prepare Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat softened cream cheese, unsalted butter, sour cream, and vanilla extract until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and creamy.
- Assemble the Cake: On a cake stand, spread a spoonful of cream cheese frosting to secure the cake base. Level the cooled red velvet cakes with a serrated knife and reserve the trimmed cake pieces. Brush off any excess crumbs. Place the first red velvet cake layer on the cake stand and spread with 1 cup of cream cheese frosting evenly. Remove the chilled cheesecake layer from the springform pan carefully, peeling off the parchment paper, and place it atop the frosted cake layer. Spread another 1 cup of cream cheese frosting over the cheesecake layer. Add the second red velvet cake layer on top and cover with 1 cup of frosting, spreading evenly. Use 1 cup of frosting to coat the outside of the entire cake smoothly. Refrigerate the cake for 30 minutes to help the frosting set.
- Finish Decorating: Frost the cake with half of the remaining cream cheese frosting smoothly around the sides and top. Crumble the reserved cake pieces finely and press the crumbs halfway up the sides of the cake, covering the frosting. Pipe decorative swirly mounds of the leftover frosting on top. Finally, garnish the top of the cake with thin shaved white chocolate pieces for an elegant finish. Keep refrigerated until ready to serve.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
- Use gel-based red food coloring for a vibrant red without adding excess liquid.
- Chilling the cheesecake layer before assembling helps it hold its shape.
- Reserve trimmed cake pieces to decorate the sides for a professional, textured look.
- Allow the cake to rest at room temperature for 15-20 minutes before serving for best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
