Description
This Red Velvet Cheesecake Layer Cake is a stunning dessert combining the rich, moist texture of classic red velvet cake with a creamy, luscious cheesecake layer in the middle, all enveloped in a smooth cream cheese frosting. Perfect for special occasions, this cake offers a beautiful balance of flavors and textures that will impress any crowd.
Ingredients
Scale
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and one 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients for Cake: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Set aside the dry mixture.
- Combine Wet Ingredients for Cake: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and fully incorporated.
- Make Cake Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined and the batter is smooth, taking care not to overmix.
- Bake Cake Layers: Divide the batter evenly between the two prepared 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cheesecake Batter: Reduce oven temperature to 325°F (160°C). Beat the softened cream cheese in a large bowl until smooth. Add the sugar and vanilla extract and mix well to combine.
- Add Eggs and Sour Cream to Cheesecake: Gradually add the eggs one at a time into the cream cheese mixture, mixing just until incorporated after each addition. Finally, mix in the sour cream until the batter is smooth.
- Bake Cheesecake Layer: Pour the cheesecake batter into the prepared 9-inch springform pan. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, leave the cheesecake inside with the door ajar, and let it cool for 1 hour. Afterwards, chill the cheesecake in the refrigerator for at least 4 hours or overnight to fully set.
- Make Cream Cheese Frosting: Beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is smooth, fluffy, and ready to spread.
- Assemble the Cake: Place one red velvet cake layer on a serving platter. Spread an even layer of the cream cheese frosting over the top. Place the chilled cheesecake layer on top of the frosting. Spread another layer of cream cheese frosting over the cheesecake, then top with the second red velvet cake layer.
- Frost the Cake: Cover the top and sides of the entire cake with the remaining cream cheese frosting, smoothing it out evenly. Decorate as desired.
- Serve: Slice the cake and serve to enjoy the perfect combination of red velvet cake, cheesecake, and creamy frosting.
Notes
- Ensure all eggs and dairy are at room temperature before mixing to help achieve a smooth batter.
- Do not overmix the cake batter to keep the cake tender and light.
- Use a water bath for the cheesecake for extra creaminess, if desired.
- Chilling the cheesecake layer thoroughly before assembly prevents it from breaking or slipping when assembling the cake.
- This cake is best served within 2-3 days and should be stored in the refrigerator due to the cream cheese components.
