This Red Velvet Cheesecake Cake is a celebration of flavors and textures, combining the beloved classic taste of red velvet cake with the rich, creamy indulgence of vanilla cheesecake. Each layer is a testament to the art of baking, offering a moist, tender crumb that contrasts beautifully with the smooth, dense cheesecake. The entire creation is swathed in a silky cream cheese frosting, making every bite a luxurious experience. The vibrant red hue of the cake layers stands out, making this dessert not only a delight to the palate but also a feast for the eyes.
Perfect for any occasion, from Valentine’s Day to Christmas, or even as a show-stopping centerpiece for a birthday or anniversary, this cake promises to enchant and impress. Its elegant appearance, highlighted by the glossy red ganache drip and the optional sprinkle of white chocolate chips, adds a touch of sophistication. Whether you’re a seasoned baker or a novice looking to make a statement, this Red Velvet Cheesecake Cake is a recipe that promises success and rave reviews from all who taste it.
Ingredients:
Vanilla Cheesecake:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
Red Velvet Cake Layers:
- 2 1/2 cups (325g) all-purpose flour
- 2 cups (414g) sugar
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 4 tsp (9g) natural unsweetened cocoa
- 1 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 2 large eggs
- 2 tsp white vinegar
- 4 tsp red food coloring
- 1 cup (240ml) hot water
Cream Cheese Frosting:
- 16 oz (452g) cream cheese, room temperature
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 cups (1380g) powdered sugar
- 2 tsp vanilla extract
Red Ganache:
- 6 oz red Wilton candy melts
- 3 tbsp heavy whipping cream
Directions:
- Cheesecake: Preheat oven to 300°F (148°C). Line a 9-inch cake pan with aluminum foil. Mix cream cheese, sugar, and flour until combined. Add sour cream, vanilla, then eggs one at a time. Pour into pan, bake in a water bath for 1 hour, then cool and chill.
- Cake Layers: Preheat oven to 350°F (176°C). Mix dry ingredients, then add wet ingredients including food coloring. Divide batter between two 9-inch pans, bake for 23-26 minutes, then cool.
- Frosting: Beat cream cheese and butter, add powdered sugar and vanilla until smooth.
- Assembly: Layer cake with cheesecake in the middle, frosting between layers. Frost outside, decorate with red ganache and optional sprinkles.
Prep Time: 2 hours | Cooking Time: 2 hours 26 minutes | Total Time: 4 hours 26 minutes | Servings: 14-16 slices