Description
This Delightful Red Velvet Cheesecake Cake combines the rich, moist texture of classic red velvet cake with a creamy, luscious cheesecake frosting. Perfect for celebrations or sweet memories, this layered dessert offers a tantalizing balance of flavors and textures, sure to impress family and friends.
Ingredients
Scale
For the Red Velvet Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking when the cake batter is ready.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent the cakes from sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt, ensuring all dry ingredients are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps.
- Divide Batter: Evenly divide the cake batter between the two prepared pans, smoothing the tops for an even bake.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Cheesecake Filling – Beat Cream Cheese: In a bowl, beat the softened cream cheese until creamy and smooth using a mixer.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese and mix until fully combined and smooth.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is fully aerated and holds its shape.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and creamy filling.
- Layer Cake and Filling: Place one cooled cake layer on a serving plate and spread half of the cheesecake filling over the top evenly.
- Add Second Layer and Frost: Place the second cake layer on top and spread the remaining cheesecake filling over the top and sides as desired.
- Chill Cake: Refrigerate the assembled cake for at least 4 hours to allow the cheesecake filling to set and flavors to meld before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Make sure the cakes are completely cool before adding the cheesecake filling to prevent melting.
- Red food coloring intensity can be adjusted according to preference.
- You can prepare the cake layers a day ahead and assemble with filling on the day of serving.
- Store the assembled cake in the refrigerator and consume within 3 days for optimal freshness.
