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Red Velvet Cheesecake Cake Recipe

★★★★★

4.6 from 96 reviews
  • Author: Elara
  • Total Time: 8 hours (including chilling and cooling time)
  • Yield: 12 servings 1x

Description

This decadent Red Velvet Cheesecake Cake combines the rich creaminess of cheesecake with the classic moist and vibrant red velvet cake layers, all topped with a luscious cream cheese frosting and decorative red ganache drip. Perfect for special occasions, this layered dessert is both visually stunning and irresistibly delicious.

Ingredients

Scale

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

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 powder
  • 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

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

Decoration

  • 6 oz white chocolate chips
  • 6 oz red Wilton candy melts
  • 3 tbsp heavy whipping cream
  • Sprinkles (optional)

Instructions

  1. Prepare the Cheesecake: Preheat your oven to 300°F (148°C). Line a 9-inch (23cm) cake pan thoroughly with aluminum foil, pressing it flat against the pan. This will help you lift the baked cheesecake out easily.
  2. Mix Cheesecake Batter: In a large mixer bowl, combine cream cheese, sugar, and flour on low speed to avoid air incorporation. Scrape down the sides. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing slowly and scraping bowl sides after each addition.
  3. Bake Cheesecake: Pour the batter into the prepared pan. Place this pan inside a larger pan and fill the larger pan halfway up with warm water to create a water bath. Bake for 1 hour.
  4. Slow Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door slightly and leave it for another 30 minutes to cool slowly and prevent cracks. Remove from oven and chill in refrigerator for 5-6 hours or until firm.
  5. Prepare Cake Layers: Preheat oven to 350°F (176°C). Line bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cocoa powder, and salt.
  6. Mix Wet Ingredients: In a separate bowl, combine buttermilk, vegetable oil, vanilla extract, eggs, vinegar, and red food coloring. Add the wet ingredients to the dry ingredients and mix until combined.
  7. Add Hot Water Slowly: Gradually pour in the hot water while mixing on low speed, ensuring a smooth batter. Scrape down the sides as needed.
  8. Bake Cake Layers: Divide batter evenly into two pans. Bake for 23-26 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 3-5 minutes before transferring to wire racks to cool completely.
  9. Make Frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar in two parts, beating until smooth each time. Add vanilla extract and mix thoroughly.
  10. Assemble the Cake: Using a serrated knife, level the domed tops of the cakes. Place the first cake layer on a serving plate and spread 1 cup of frosting evenly over it. Lift the chilled cheesecake out of its pan using the foil, remove foil, and place the cheesecake on the frosted layer.
  11. Layer and Frost: Spread another cup of frosting over the cheesecake, then top with the second cake layer. Trim edges if layers don’t align. Frost the entire outside of the cake smoothly with the remaining frosting.
  12. Decorate the Cake: Press white chocolate chips around the bottom edge of the cake. Refrigerate for 20 minutes to set the frosting.
  13. Prepare Red Ganache: Place red candy melts in a small bowl. Heat heavy cream until nearly boiling and pour over candy melts. Let sit for one minute, then whisk until melted. Reheat briefly if needed until smooth.
  14. Apply Ganache: Let ganache cool but remain pourable. Transfer to a squeeze bottle and drizzle around the cake edges. Reheat remaining ganache briefly, then pour onto the top of the cake, spreading to edges.
  15. Final Touches: Allow ganache to firm up. Pipe frosting swirls around the top edge using a piping tip. Add sprinkles if desired. Store cake in an airtight container in the refrigerator and consume within 2-3 days for best quality.

Notes

  • Using room temperature ingredients ensures smooth batter and even baking.
  • Slow cooling the cheesecake in the oven prevents cracking and keeps it creamy.
  • The water bath is essential for even baking and moisture retention in the cheesecake.
  • Be cautious when mixing the batter to avoid overmixing, which can cause toughness.
  • The red ganache adds a vibrant drip effect, enhancing appearance and flavor.
  • Refrigerate the cake properly to maintain freshness and texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cheesecake Cake, red velvet cake, cheesecake, layered cake, cream cheese frosting, red ganache

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Find it online: https://kitchenflavorspot.com/red-velvet-cheesecake-cake-recipe/