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Red Velvet Cheesecake Cake

A rich and creamy red velvet cheesecake layered between moist red velvet cake, topped with cream cheese frosting.
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Prep Time 2 hours
Cook Time 2 hours 26 minutes
Total Time 4 hours 26 minutes
Servings: 14
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 ounces cream cheese
  • 1 cups sugar
  • 3 tablespoons all purpose flour
  • 1 cups sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs eggs
  • 2.5 cups all-purpose flour
  • 2 cups sugar
  • 1.25 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 4 teaspoons natural unsweetened cocoa
  • 1 teaspoon salt
  • 1 cups buttermilk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs eggs
  • 2 teaspoons white vinegar
  • 4 teaspoons red food coloring
  • 1 cups hot water
  • 16 ounces cream cheese
  • 0.75 cups unsalted butter
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 300°F. Line a 9-inch cake pan with aluminum foil and set aside.
  2. In a large bowl, beat cream cheese, sugar, and flour until smooth.
  3. Add sour cream and vanilla extract, mix until combined.
  4. Add eggs one at a time, mixing slowly after each addition.
  5. Pour batter into prepared cake pan.
  6. Place cake pan in a larger pan with warm water about halfway up the sides. Bake for 1 hour.
  7. Turn off oven, leave cheesecake inside with door closed for 30 minutes.
  8. Open oven door slightly, leave for another 30 minutes to cool slowly.
  9. Remove from oven, water bath, and chill for 4-5 hours until firm.
Make the cake layers
  1. Preheat oven to 350°F. Line two 9-inch pans with parchment and grease sides.
  2. Mix dry ingredients: flour, sugar, baking soda, baking powder, cocoa, salt.
  3. Combine wet ingredients: buttermilk, oil, vanilla, eggs, vinegar, red food coloring.
  4. Add wet to dry, beat until smooth. Add hot water, mix until combined.
  5. Divide batter evenly between pans. Bake 23-26 minutes.
  6. Cool cakes for 3-5 minutes, then transfer to racks to cool completely.
Make the frosting
  1. Beat cream cheese and butter until smooth.
  2. Gradually add half of the powdered sugar, beat smooth. Mix in vanilla.
  3. Add remaining powdered sugar, beat to smooth. Adjust consistency as needed.
Build and decorate the cake
  1. Trim domes from cakes, break into crumbs for decoration.
  2. Place first cake layer on serving plate, spread 1 cup frosting.
  3. Use foil to lift cheesecake from pan onto cake layer.
  4. Spread another cup of frosting, add second cake layer, and frost outside.
  5. Press crumbs into sides, decorate top with leftover crumbs.
  6. Store in refrigerator until ready to serve, best within 3-4 days.

Notes

Perfect for special occasions, this cake combines the creaminess of cheesecake with the moistness of red velvet.