This Decadent Red Velvet Cheesecake Layer Cake is a show-stopping dessert that perfectly marries the rich, tangy creaminess of cheesecake with the moist, tender crumb of classic red velvet. If you’re searching for a dessert that’s both visually stunning and incredibly delicious, look no further – this recipe is a guaranteed crowd-pleaser.
Jump To :
show
Key Ingredients for Decadent Red Velvet Cheesecake Layer Cake
For the Red Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 tablespoons red food coloring gel (or more, to achieve desired color)
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 3 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream, room temperature
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream
How to Make Decadent Red Velvet Cheesecake Layer Cake
Get ready to impress with this straightforward yet incredibly rewarding recipe. In about 30 minutes of active prep time and a total of around 2 hours (including baking and chilling), you’ll create a masterpiece. The magic lies in the seamless integration of moist red velvet cake and velvety smooth cheesecake, creating distinct layers of flavor and texture that are simply irresistible.
Step-by-Step Instructions
Making the Red Velvet Cake Layers:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Wet Ingredients: In a separate small bowl or liquid measuring cup, whisk together the buttermilk, red food coloring, and white vinegar until well combined and the vinegar has reacted with the buttermilk (it might slightly curdle, which is normal).
- Alternate Adding Ingredients: Gradually add the dry ingredients to the wet ingredients in the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix. You should have a vibrant red batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10–15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before proceeding to the next step.
Making the Cheesecake Layer:
- Prepare Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add Sugar: Gradually beat in the granulated sugar until well combined and no lumps remain.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix; overmixing can cause the cheesecake to crack.
- Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the mixture is smooth and homogenous.
- Pour Over Cake: Once the red velvet cakes are completely cool, place one cake layer on your serving plate or cake stand. Carefully pour the cream cheese batter evenly over the cake layer.
Assembling and Frosting the Cake:
- Bake Cheesecake: Place the cake with the cheesecake batter on top in a preheated oven at 325°F (160°C). Bake for 45–60 minutes, or until the edges are set and the center is only slightly jiggly.
- Cool Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
- Chill Cheesecake: Carefully remove the cake from the oven and let it cool to room temperature on a wire rack. Once at room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Prepare Frosting: While the cheesecake is chilling, make the cream cheese frosting. In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the sifted confectioners’ sugar, alternating with the milk or cream, mixing until the frosting is light and fluffy. Stir in the vanilla extract.
- Frost the Cake: Once the cheesecake layer is fully set, place the second red velvet cake layer on top. Generously frost the top and sides of the entire cake with the prepared cream cheese frosting. You can create swirls with an offset spatula for a decorative touch.
- Decorate (Optional): For an extra flourish, you can sprinkle some red velvet cake crumbs on the sides of the cake or pipe decorative borders.
Why You’ll Love This Decadent Red Velvet Cheesecake Layer Cake
This Decadent Red Velvet Cheesecake Layer Cake offers a divine dual texture that is simply unparalleled. The velvety smooth, tangy cheesecake layer melts in your mouth, beautifully complemented by the rich, moist red velvet cake. It’s an indulgence that feels incredibly special, yet surprisingly economical to create at home compared to purchasing a similar showstopper from a bakery. The classic pairing of cream cheese frosting with red velvet and cheesecake is a flavor symphony that never disappoints, making each bite a decadent adventure.
Forget those fussy dessert challenges and embrace the joy of creating something truly magnificent in your own kitchen. This cake is more than just a dessert; it’s an experience, a celebration waiting to happen. So gather your ingredients, roll up your sleeves, and prepare to be amazed by the delicious outcome. We can’t wait for you to experience this sweet triumph – go ahead and give this Decadent Red Velvet Cheesecake Layer Cake a try!
Storing and Reheating Tips
- Refrigeration: The Decadent Red Velvet Cheesecake Layer Cake should be stored tightly covered in the refrigerator. It will stay fresh for up to 3–4 days. Ensure it is properly wrapped to prevent it from drying out or absorbing other odors from the refrigerator.
- Freezing: This cake freezes beautifully. Before freezing, ensure the cake is fully chilled and frosted. You can freeze the entire cake or individual slices. Wrap each slice very tightly in plastic wrap, then in aluminum foil. Freeze for up to 1–2 months.
- Reheating (from chilled): There is no need to reheat this cake as it is best served chilled. If you prefer your frosting slightly softer, you can let the cake sit at room temperature for about 15–20 minutes before serving.
- Thawing from Frozen: To thaw, remove frozen slices or the entire cake from the freezer and place them in the refrigerator overnight. Allowing it to thaw slowly in the refrigerator preserves the texture of both the cake and the cheesecake. Do not attempt to thaw at room temperature, as this can lead to condensation and affect the quality.
Final Thoughts
This Decadent Red Velvet Cheesecake Layer Cake is an absolute showstopper that promises pure bliss with every forkful. Easy enough for a home baker to tackle, it delivers an unforgettable flavor and texture combination. Give it a try for your next celebration or special occasion – you won’t regret the delicious journey!
Decadent Red Velvet Cheesecake Layer Cake
This Decadent Red Velvet Cheesecake Layer Cake is a show-stopping dessert that perfectly marries the rich, tangy creaminess of cheesecake with the moist, tender crumb of classic red velvet. If you’re searching for a dessert that’s both visually stunning and incredibly delicious, look no further – this recipe is a guaranteed crowd-pleaser.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon unsweetened cocoa powder, 0.5 teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, room temperature, 1 teaspoon vanilla extract
- In a separate small bowl or liquid measuring cup, whisk together the buttermilk, red food coloring, and white vinegar until well combined and the vinegar has reacted with the buttermilk (it might slightly curdle, which is normal).1 cup buttermilk, room temperature, 2 tablespoons red food coloring gel, 1 teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients in the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed just until combined. Do not overmix. You should have a vibrant red batter.
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in their pans for 10–15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before proceeding to the next step.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.3 packages cream cheese, softened
- Gradually beat in the granulated sugar until well combined and no lumps remain.1.25 cups granulated sugar
- Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix; overmixing can cause the cheesecake to crack.2 large eggs, room temperature
- Stir in the vanilla extract and sour cream until the mixture is smooth and homogenous.1 teaspoon vanilla extract, 0.25 cup sour cream, room temperature
- Once the red velvet cakes are completely cool, place one cake layer on your serving plate or cake stand. Carefully pour the cream cheese batter evenly over the cake layer.
- Place the cake with the cheesecake batter on top in a preheated oven at 325°F (160°C). Bake for 45–60 minutes, or until the edges are set and the center is only slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
- Carefully remove the cake from the oven and let it cool to room temperature on a wire rack. Once at room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- While the cheesecake is chilling, make the cream cheese frosting. In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the sifted confectioners’ sugar, alternating with the milk or cream, mixing until the frosting is light and fluffy. Stir in the vanilla extract.1 cup unsalted butter, softened, 8 ounces cream cheese, softened, 4 cups confectioners’ sugar, sifted, 2-4 tablespoons milk or heavy cream, 2 teaspoons vanilla extract
- Once the cheesecake layer is fully set, place the second red velvet cake layer on top. Generously frost the top and sides of the entire cake with the prepared cream cheese frosting. You can create swirls with an offset spatula for a decorative touch.
- For an extra flourish, you can sprinkle some red velvet cake crumbs on the sides of the cake or pipe decorative borders.
Notes
Store tightly covered in the refrigerator for up to 3-4 days. For longer storage, freeze tightly wrapped for up to 1-2 months. Serve chilled or let sit at room temperature for 15-20 minutes before serving if you prefer softer frosting. Thaw frozen cake overnight in the refrigerator.