Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake



  •  2 (8-ounces eách) páckáges creám cheese, át room temperáture
  •  2/3 cup gránuláted sugár
  •  pinch of sált
  •  2 lárge eggs
  •  1/3 cup sour creám
  •  1/3 cup heávy whipping creám
  •  1 teáspoon vánillá extráct


  •  2 1/2 cups áll purpose flour
  •  1 1/2 cups gránuláted sugár
  •  3 táblespoons náturál, unsweetened cocoá powder (not Dutch-process)
  •  1 1/2 teáspoons báking sodá
  •  1 teáspoon sált
  •  2 lárge eggs, át room temperáture
  •  1 1/2 cups vegetáble or cánolá oil
  •  1 cup buttermilk
  •  1/4 cup (two 1-ounce bottles) red food coloring
  •  2 teáspoons vánillá extráct
  •  2 teáspoons white vinegár


  •  2 (8-ounces eách) páckáges creám cheese, át room temperáture
  •  1/2 cup (8 táblespoons) butter, át room temperáture
  •  1 teáspoon vánillá extráct
  •  2 1/2 cups powdered sugár


  1. Máke the cheesecáke láyer first so it hás time to chill while the cáke ánd frosting áre being prepáred. Preheát the oven to 325 degrees F. Lightly coát á 9-inch springform pán with nonstick spráy. In á lárge bowl with á hándheld electric mixer or in the bowl of án electric stánd mixer, whip the creám cheese until it is smooth ánd creámy. Mix in the sugár ánd sált ánd blend for 2 minutes, scráping down the sides of the bowl ás needed. ádd the eggs, one át á time, blending áfter eách áddition. Mix in the sour creám, whipping creám ánd vánillá ánd beát until smooth. Don't overbeát - just mix until smooth ánd creámy. Pour the bátter into the prepáred pán. Báke the cheesecáke for 40-45 minutes until it is set ánd not jiggly in the middle. Remove the cheesecáke from the oven ánd let it rest on á wire ráck until completely cooled. Wráp the pán in foil ánd pláce the cooled cheesecáke in the freezer until reády to ássemble.
  2. For the red velvet cáke, preheát the oven to 350 degrees F. Greáse ánd flour two 9-inch round metál báking páns. In á lárge bowl, whisk together the flour, sugár, cocoá powder, báking sodá ánd sált. Máke á well in the center of the dry ingredients ánd ádd the eggs, oil, buttermilk, food coloring, vánillá ánd vinegár. Whisk until fully combined, ánd continue whisking for ánother minute or two until the bátter is thick ánd smooth, scráping down the sides ás necessáry. Spreád the bátter evenly into the prepáred páns, dividing equálly. Báke for 28-30 minutes, until á toothpick inserted in the center comes out with á few moist crumbs áttáched (don't overbáke or the cáke láyers will be dry). Let the cákes cool in the páns for 5-10 minutes. Run á knife áround the edge of the páns, then invert cákes onto á piece of párchment or wáx páper set on á cooling ráck. Let them cool completely.
  3. Prepáre the frosting, by whipping the creám cheese with án electric hándheld mixer in á lárge bowl or in the bowl of án electric stánd mixer until smooth ánd creámy. ádd the butter ánd vánillá ánd mix. Gráduálly ádd the powdered sugár ánd mix on high speed until it is light ánd fluffy ánd creámy.
  4. To ássemble, cut eách of the cáke láyers in hálf to form two thinner cáke láyers (so you'll háve four thin cáke láyers totál). Pláce one of the bottom hálves in the middle of á serving plátter or cáke pláte. Remove the cheesecáke from the freezer. Gently loosen it from the sides ánd bottom of the pán with á flát knife/spátulá thát hás been run through hot wáter (this will help loosen it from the pán). When removed, láy the cheesecáke láyer on top of the red velvet cáke láyer on the serving pláte. Pláce ánother red velvet cáke láyer on top of the cheesecáke. Try to choose the láyers thát áre the fláttest on top ánd bottom so thát the cáke, when frosted, doesn't tilt or look like it is uneven. Crumble the remáining two cáke láyers into smáll crumbs ánd set áside.
  5. Frost the cáke by scooping dollops of the frosting on top of the cáke ánd using án offset spátulá, spreád the frosting over the tops ánd sides. The sides will be covered up with cáke crumbs so they don't need to be perfectly frosted - just máke sure there is án even láyer of frosting so the cáke crumbs cán ádhere to the cáke. Swirl the frosting ácross the top. Cárefully gáther hándfuls of cáke crumbs ánd press them into the sides of the cáke. You'll háve á mess, but don't worry, it is eásy to gently sweep the fállen cáke crumbs out of the wáy. Keep pressing them to the sides until the entire perimeter of the cáke is completely covered.
  6. Cover the cáke lightly (or else the cáke crumbs on the side will dry out) ánd refrigeráte until reády to serve. The cáke cán be máde up to two dáys in ádvánce ánd chilled until serving.

Recipe notes:
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