Red Velvet Cheesecake Cake

Indulge in the Decadence of a Red Velvet Cheesecake Cake: A Celebration in Every Bite

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Red Velvet Cheesecake Cake

Imagine this: a special occasion is on the horizon, and you want to create something extraordinary, a dessert that wows with its looks and satisfies with every bite. That’s where the Red Velvet Cheesecake Cake comes into play—a stunning combination of two beloved desserts: the rich, creamy decadence of a cheesecake and the velvety allure of a classic red velvet cake. The flavors are balanced, the textures are contrasting yet harmonious, and the presentation is bound to steal the show. It’s the kind of cake that turns a simple gathering into a celebration.

The Red Velvet Cheesecake Cake is more than just a dessert—it’s an experience. Each layer offers something unique, from the tangy, melt-in-your-mouth cheesecake center to the soft, tender crumb of the red velvet cake. And don’t forget that luscious cream cheese frosting that ties everything together, adding just the right touch of sweetness and smoothness.

What makes this cake truly special is the time and care that go into its creation. It’s a labor of love, but one that rewards you with a stunning centerpiece that everyone will remember. Whether you’re a seasoned baker or someone trying to impress for the first time, this cake offers the perfect opportunity to showcase your skills. And while it may seem elaborate, it’s all about taking things step by step—before you know it, you’ll be slicing into layers of pure deliciousness.

But let’s not forget that a cake like this is also deeply nostalgic. Red velvet cake has a way of bringing back memories, perhaps of that perfect slice at your favorite bakery or a special treat you enjoyed as a kid. Combined with the creamy, velvety texture of cheesecake, it’s like revisiting those memories with a sophisticated twist. When served, it brings smiles, starts conversations, and often leaves the guests eagerly asking for a second slice.

This cake is versatile, perfect for anniversaries, holidays, or any time you want to treat yourself and your loved ones. It pairs wonderfully with a hot cup of coffee or a chilled glass of milk. Its deep red hue and creamy white layers make it as beautiful as it is delicious. And with a little extra care in the presentation—think swirls of frosting or crumbled cake for a rustic touch—it’s bound to make your dessert table the star of the show.

As you dive into this recipe, you’ll find that it’s all about creating layers—both in flavor and texture. The cheesecake layer is baked low and slow to achieve that perfect creaminess, while the red velvet layers come out tender with a hint of cocoa. The cream cheese frosting adds that tangy-sweet balance that keeps each bite rich yet refreshing.

Ready to bring this showstopper to life in your kitchen? Below, you’ll find all the details you need, from the ingredients to the step-by-step instructions to achieve that perfect Red Velvet Cheesecake Cake. Gather your tools, preheat that oven, and let’s get baking.

Ingredients

Cheesecake Layer:

  • 100g granulated sugar
  • 30g cornflour (cornstarch)
  • 400g full-fat cream cheese
  • 2 teaspoons vanilla extract
  • 150ml double cream, warmed
  • 80g white chocolate, melted

Red Velvet Cake Layers:

  • 125g unsalted butter, softened
  • 100ml flavorless oil (vegetable or canola)
  • 250g granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 140g buttermilk
  • 230g plain flour (all-purpose)
  • 20g cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons white vinegar
  • Red food coloring

Cream Cheese Frosting:

  • 300g unsalted butter, softened
  • 300g icing sugar, sifted
  • 1 tablespoon vanilla extract
  • 600g full-fat cream cheese

Instructions

Cheesecake Layer:

  1. Prepare the Oven: Preheat your oven to 170°C (325°F). Grease and line an 8-inch cake tin with parchment paper.
    Pro Tip: To ensure a smooth cheesecake, bring all ingredients to room temperature before starting.
  2. Mix the Base: In a large bowl, combine the sugar, cornflour, cream cheese, and vanilla extract. Beat until smooth and creamy, ensuring no lumps remain.
  3. Incorporate the Cream: Gradually pour in half of the warm double cream, whisking continuously. Add the remaining cream and whisk until smooth.
  4. Blend in the White Chocolate: Stir in the melted white chocolate, ensuring it’s evenly distributed throughout the batter.
  5. Bake the Cheesecake: Pour the mixture into the prepared tin. Place the cake tin into a larger roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the cheesecake tin. Carefully place in the oven.
  6. Bake to Perfection: Bake for 25-30 minutes, or until the edges are set but the center remains slightly wobbly.
  7. Chill to Set: Allow the cheesecake to cool at room temperature, then transfer it to the refrigerator to set overnight.
    Pro Tip: Cooling the cheesecake slowly prevents cracks from forming on the surface.

Red Velvet Cake:

  1. Preheat Again: Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat together the butter, oil, sugar, and vanilla extract for 5 minutes until light and fluffy.
  3. Add the Eggs: Mix in 2 eggs at a time, ensuring each is fully incorporated before adding the next.
  4. Color the Batter: Stir in the buttermilk and red food coloring, mixing until the color is evenly distributed.
  5. Combine Dry Ingredients: Add the flour and cocoa powder, mixing just until combined. Do not overmix.
  6. Activate the Baking Soda: In a small bowl, combine the baking soda and vinegar, then quickly add this to the cake batter, mixing thoroughly.
  7. Bake the Layers: Divide the batter evenly between the prepared tins. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Let the cake layers cool completely on a wire rack.

Cream Cheese Frosting:

  1. Beat the Butter: In a large bowl, beat the softened butter for 1 minute until creamy.
  2. Add the Sugar: Gradually add the icing sugar, mixing well between each addition. Pour in the vanilla extract and beat until the mixture is light and fluffy.
  3. Incorporate the Cream Cheese: Add the cream cheese and beat until you achieve a smooth, spreadable frosting.

Pro Tip: Chill the frosting for a few minutes if it becomes too soft to work with.

Assembly:

  1. Level the Cakes: Optionally, trim the tops of the red velvet layers for a flat surface.
  2. Layering: Place one red velvet layer on a cake board. Spread a layer of cream cheese frosting over it.
  3. Add the Cheesecake: Gently place the cheesecake layer on top, followed by another layer of frosting.
  4. Top it Off: Place the final red velvet layer on top and cover the entire cake with a thin layer of frosting to create a crumb coat. Chill for 15 minutes.
  5. Finish Frosting: Spread the remaining frosting evenly over the cake and decorate as desired, adding swirls on top and pressing crumbled cake trimmings onto the sides.

Pro Tip: Use a piping bag for a professional finish when adding decorative swirls on top.

  1. Slice and Serve: Cut into the cake to reveal those beautiful layers, and enjoy each bite of creamy, chocolatey, and tangy goodness.

Nutrition Facts

  • Calories: 135 per serving
  • Fat: 4g
  • Protein: 2g

Dive into this Red Velvet Cheesecake Cake, and let its richness and depth of flavor elevate any celebration. With every forkful, you’ll discover why this dessert is a true crowd-pleaser, combining the best of creamy cheesecake and classic red velvet cake. Happy baking!