1. Introduction
Indulge in the ultimate dessert experience with our Red Velvet Cheesecake Cake. This recipe combines the rich, creamy texture of cheesecake with the moist, cocoa-flavored delight of red velvet cake. Ideal for special occasions, this cake is more than just a treat; it’s a centerpiece that brings elegance to any table. Whether you’re celebrating a birthday, an anniversary, or simply want to make an ordinary day extraordinary, this cake is sure to impress. Its vibrant red layers, sandwiched with velvety cheesecake, and topped with smooth frosting, offer a symphony of flavors and textures that dance on your palate.
2. Ingredients
- For Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp red food coloring
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- For Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 2/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 tsp vanilla extract
- For Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 tsp vanilla extract
- A pinch of salt
3. Directions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, gently mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Combine the dry and wet ingredients, mixing just until combined.
- Bake the Cake:
- Pour the batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. How to Prepare Cheesecake Layer
- Make the Cheesecake:
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Blend in sour cream, heavy cream, and vanilla.
- Pour the batter into a greased 9-inch springform pan.
- Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly.
- Cool completely, then refrigerate for at least 4 hours.
5. Preparation Time
- Total Time: Approximately 5-6 hours
- Cooking Time: 1 hour 25 minutes
- Cooling Time: 4 hours
6. Servings
- This recipe yields 12-14 servings.
7. FAQs
- Can I make this cake in advance?
- Yes, both the cheesecake and red velvet layers can be made a day ahead.
- How do I ensure my cheesecake layer doesn’t crack?
- Avoid overmixing the batter and don’t open the oven door while baking.
- Can I freeze this cake?
- Yes, it freezes well for up to 2 months.
- What if I don’t have buttermilk?
- Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.
- Can I use a different frosting?
- Absolutely! While cream cheese frosting is traditional, feel free to experiment.
8. Conclusion
Our Red Velvet Cheesecake Cake is more than just a dessert; it’s a celebration of flavors and textures that come together in a beautiful symphony. Each bite offers the tangy richness of cheesecake, paired with the sweet, chocolatey softness of red velvet. This cake is not only a treat for the palate but also a feast for the eyes, making it the perfect showstopper for any gathering. Whether you’re a seasoned baker or trying this for the first time, the joy of creating and sharing this masterpiece is immense. Dive into the process, enjoy each step, and watch as your loved ones marvel at this delightful creation.