Description
Decadent Red Velvet Cheesecake Layer Cake combines rich red velvet with creamy cheesecake. A showstopper dessert for any celebration.
Ingredients
Scale
- Red Velvet Cake Layers:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 2 tbsp red gel food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Cheesecake Filling:
- 24 oz (680g) cream cheese, full-fat, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) sour cream, full-fat
- 1 tsp vanilla extract
- Cream Cheese Frosting:
- 16 oz (450g) cream cheese, full-fat, softened
- 1 cup (226g) unsalted butter, softened
- 4–5 cups (480-600g) powdered sugar, sifted
- 2 tsp vanilla extract
- 2–4 tbsp heavy cream (as needed)
- Finishing Touches:
- Chocolate shavings or sprinkles, for garnish
Instructions
- Bake the Cheesecake First:: Okay, so this is where we start. Get that cream cheese, sugar, eggs, sour cream, and vanilla all cozy in a bowl. Beat it just until smooth, but don’t overmix! Overmixing introduces too much air, and you’ll get cracks, which, honestly, I’ve done more times than I care to admit. Pour it into a greased springform pan, then bake it low and slow. It should be mostly set but still have a slight wobble in the center. That wobble means perfect creaminess later, trust me on this one.
- Prepare Red Velvet Cake Layers:: Next up, the red velvet! Whisk your dry ingredients together – flour, cocoa, baking soda, salt. In another bowl, mix the wet stuff: sugar, oil, eggs, buttermilk, red food coloring, vanilla, and that crucial vinegar. Now, gently combine the wet and dry. Don’t beat it to death, just mix until no streaks remain. Overmixing here makes tough cake, and we want soft, tender layers! Divide the batter evenly between two prepared cake pans. I usually eyeball it, which sometimes leads to one slightly taller layer, but hey, that’s homemade charm, right?
- Bake and Cool the Red Velvet:: Pop those cake pans into the oven! Keep an eye on them; you’re looking for a springy top and a clean toothpick. Once they’re done, let them cool in the pans for a bit, maybe 10-15 minutes. This is where I always get impatient and try to flip them out too soon, leading to a cracked cake. Learn from my mistakes! Then, transfer them to a wire rack to cool completely. Patience is a virtue here, especially if you want a stable cake to stack.
- Whip Up the Cream Cheese Frosting:: While the cakes are cooling, let’s make that dreamy frosting! Get your room-temperature cream cheese and butter, beat them together until super smooth and fluffy. Add the powdered sugar, a little at a time, along with vanilla and a splash of heavy cream. Beat it until it’s light and spreadable. If it feels too stiff, a tiny bit more cream. Too thin? A little more powdered sugar. It should smell like pure deliciousness at this point, honestly.
- Assemble Your Masterpiece:: Okay, the fun part! Once everything is completely cool (seriously, COMPLETELY!), place one red velvet cake layer on your serving plate. Carefully slide that chilled cheesecake layer right on top. This is where I hold my breath, hoping it doesn’t crack. Then, add the second red velvet layer. Now, for the frosting! Start with a crumb coat – a thin layer all over to catch any loose crumbs. Chill it for 15-20 minutes. This step is a game-changer for a neat finish, trust me.
- Decorate and Chill:: After the crumb coat is set, apply the final, generous layer of frosting. Smooth it out with an offset spatula or just embrace the rustic look – that’s what I usually do! This Decadent Red Velvet Cheesecake Layer Cake always looks stunning with some simple swirls. Garnish with chocolate shavings or sprinkles, or even some fresh berries if you’re feeling fancy. Then, back into the fridge it goes for at least 4 hours, or even better, overnight. This chilling time is non-negotiable for stable slices and happy eaters!