The Ultimate Red Velvet Cheesecake Cake Recipe
If you’re looking for a show-stopping dessert that combines the rich, decadent flavors of red velvet cake with the creamy, tangy delight of cheesecake, you’ve landed in the right place! The Ultimate Red Velvet Cheesecake Cake Recipe is here to tantalize your taste buds and impress your guests. With its luscious layers and vibrant color, this cake is perfect for celebrations, holidays, or just because you feel like indulging. Let’s dive into this delightful recipe!
Why This The Ultimate Red Velvet Cheesecake Cake Recipe Stands Out
This recipe stands out for several reasons. First, it beautifully marries two beloved desserts—red velvet cake and cheesecake—into one stunning creation. The layers of moist red velvet cake paired with a rich cheesecake layer create a textural contrast that is simply irresistible. The vibrant red color not only makes it visually appealing but also adds a festive touch to any occasion. Additionally, the flavors are perfectly balanced, with the slight tang from the cream cheese and sour cream enhancing the overall experience. You won’t just be serving a cake; you’ll be serving a masterpiece!
What You’ll Gather
To create The Ultimate Red Velvet Cheesecake Cake Recipe, you will need the following ingredients:
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 8 ounces cream cheese, at room temperature
- 3 1/2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons cream of coconut (optional)
Recommended Tools
Before you start baking, gather these essential tools to make your baking experience smoother:
- Mixing Bowls: For combining ingredients.
- Electric Mixer: For whipping cream cheese and batter to perfection.
- Measuring Cups and Spoons: Precision is key in baking!
- Baking Pans: Two 9-inch round cake pans for the red velvet cake layers.
- Spatula: For spreading batter and frosting evenly.
- Cooling Rack: To cool the cakes completely before frosting.
The Ultimate Red Velvet Cheesecake Cake Recipe, Made Easy
Now that you have everything you need, let’s get started with the step-by-step process of creating The Ultimate Red Velvet Cheesecake Cake.
Step 1: Prepare the Cheesecake Layer
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a large mixing bowl, beat the 32 ounces of cream cheese and 1 cup of granulated sugar together until smooth and creamy.
3. Add 4 large eggs one at a time, mixing well after each addition.
4. Incorporate 3/4 cup of sour cream and 1 tablespoon of vanilla extract. Mix until fully combined.
5. Pour the cheesecake batter into the prepared springform pan and smooth the top.
6. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Allow it to cool completely before refrigerating for at least 4 hours, or overnight.
Step 2: Make the Red Velvet Cake Layers
1. In a separate large mixing bowl, cream together 1 cup of unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
2. Add 2 large eggs, 1 cup of buttermilk, 4 tablespoons of red food coloring, 2 teaspoons of vanilla extract, and 1 tablespoon of distilled white vinegar. Mix until combined.
3. In another bowl, sift together 2 1/2 cups of cake flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/4 cup plus 2 tablespoons of cocoa powder.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
5. Divide the batter evenly between two greased 9-inch round cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Step 3: Prepare the Cream Cheese Frosting
1. In a large mixing bowl, beat 8 ounces of cream cheese until smooth.
2. Gradually add 3 1/2 cups of sifted powdered sugar and 2 teaspoons of vanilla extract, mixing until creamy and fluffy.
3. If desired, add 2 tablespoons of cream of coconut for extra flavor. Mix until well combined.
Step 4: Assemble the Cake
1. Place one red velvet cake layer on a serving platter. Spread a layer of cream cheese frosting on top.
2. Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer.
3. Add another layer of frosting on top of the cheesecake, then place the second red velvet cake layer on top.
4. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
5. Chill the cake for at least 30 minutes before slicing to allow the frosting to set.
Seasonal Ingredient Swaps
If you want to get creative or adjust the flavor profile, consider these seasonal ingredient swaps:
- Pumpkin Spice: Use pumpkin puree and spices for a fall twist.
- Coconut Cream: Swap some buttermilk for coconut milk for a tropical flavor.
- Chocolate Cake: Replace red food coloring with melted chocolate for a rich chocolate version.
- Fruit Purees: Add fruit purees like strawberry or raspberry to the frosting for a fruity flavor.
Don’t Do This
To ensure your baking experience goes smoothly, avoid these common mistakes:
- Don’t skip the room temperature ingredients; they blend better for a smoother batter.
- Avoid overmixing the batter, which can lead to dense cake layers.
- Don’t rush the cooling process; a well-cooled cake is easier to frost and slice.
- Skip the food coloring at your own risk; it’s what gives red velvet its signature look!
Storing, Freezing & Reheating
To preserve the deliciousness of The Ultimate Red Velvet Cheesecake Cake Recipe, follow these tips:
- Storing: Keep the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months.
- Reheating: Thaw slices in the refrigerator overnight. If desired, warm individual slices in the microwave for a few seconds before serving.
Reader Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and cheesecake ahead of time. Just store them in the refrigerator until you’re ready to assemble and frost the cake.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to thicken before using.
Is it necessary to use food coloring?
While traditional red velvet cake includes red food coloring for its signature hue, you can omit it if you prefer a more natural appearance. However, the flavor will remain the same!
Can I use low-fat cream cheese for the frosting?
Yes, you can use low-fat cream cheese, but it may result in a slightly different texture and flavor. Full-fat cream cheese provides the best results for a rich and creamy frosting.
Make It Tonight
Now that you have all the details, it’s time to gather your ingredients and start baking! The Ultimate Red Velvet Cheesecake Cake Recipe is not just a feast for the eyes but also for the palate. Whether you’re celebrating a special occasion or simply treating yourself, this cake is bound to impress and satisfy. Get ready to enjoy every delicious bite!
The Ultimate Red Velvet Cheesecake Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Incorporate sour cream and vanilla extract. Mix until fully combined.
- Pour the cheesecake batter into the prepared springform pan and smooth the top.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly. Allow it to cool completely before refrigerating for at least 4 hours, or overnight.
- Cream together butter and sugar until light and fluffy.
- Add eggs, buttermilk, food coloring, vanilla extract, and vinegar. Mix until combined.
- Sift together cake flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between two greased 9-inch round cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
- Beat cream cheese until smooth.
- Gradually add sifted powdered sugar and vanilla extract, mixing until creamy and fluffy.
- If desired, add cream of coconut for extra flavor. Mix until well combined.
- Place one red velvet cake layer on a serving platter. Spread a layer of cream cheese frosting on top.
- Remove the cheesecake from the springform pan and place it on top of the first cake layer.
- Add another layer of frosting on top of the cheesecake, then place the second red velvet cake layer on top.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Chill the cake for at least 30 minutes before slicing to allow the frosting to set.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Don't overmix the batter to keep the cake light and fluffy.
- Chill the cake after frosting for easier slicing.
