Red Velvet Cheesecake Cake is quite a mouthful—both to say and to eat! Layers of deliciously moist red velvet cake sandwich a rich and creamy cheesecake for the most delectable dessert imaginable. I’m not goingto sugar coat it—there are quite a few steps involved to create this masterpiece, but they are oh so worth it!

Every bite is like an explosion of flavor. It’s hard to decide which is the best—sweet red velvet cake, tangy cheesecake, or smooth cream cheese frosting. They’re all so delectable, you won’t want to choose. For a truly showstopping dessert this is a must make!

 

Ingredients

RED VELVET CAKE:
2 1/2 cups flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs,
1 1/2 cups vegetable oil
1 cup buttermilk
red food coloring gel, add till right shade of red
2 teaspoons vanilla
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla
Beat all in an electric mixer until well combined.

CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

Instructions

Red Velvet Cake:

Preheat oven to 350 degrees
Grease and line  two 9-inch round metal baking pans with parchment and grease again.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt.  Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat until blended well.  Divide into the pans and bake approx 30 minutes.  Cool and then flip out.

CREAM CHEESE FROSTING:

Beat all in an electric mixer until well combined.

CHEESECAKE:

I lightly buttered a 9-inch springform. Wrap it in foil and place in a larger pan for a water bath. Once ready to bake, fill the pan with hot water so it comes 1 inch up the sides of the pan. Preheat 350.

Beat 1 pack of cream cheese with 1/3 sugar & cornstarch on low 3 mins. Add the rest of the cream cheese and blend. Turn mixer to high and add the rest of the sugar. On medium, add the eggs, vanilla and heavy cream and combine just until blended. Bake 60-75 minutes. Mine took 75mins last time I made this and 90 mins this time so check carefully. Cool and then chill for hours or overnight.

ASSEMBLY:

I wanted the red velvet layers thin, so I sliced each one in half—using one half of a layer to make the top and bottom of the cake.  Use the remaining cake to crumble and attach to the sides of the cake after frosting is on. Place one red velvet layer on a plate. Top with cheesecake layer.  Place next red velvet on top.  Frost entire cake and apply cake crumbs to sides.   Chill and slice! 

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Quick tip:  For a neater presentation use both 9 in cakes—one for the bottom layer and one for the top. You’ll have thicker cake layers and no crumbs on the sides.

Recipe and image courtesy of Hugs and Cookies XOXO.