Description
A show-stopper dessert that combines bright red velvet cake with a smooth cheesecake layer and silky cream cheese frosting, perfect for holiday tables.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 large eggs, room temperature
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat one oven to 325°F (160°C) for the cheesecake and another to 350°F (175°C) for the cake layers. Grease and line pans.
- Beat the cream cheese until smooth, then mix in sugar, sour cream, eggs, and vanilla. Avoid overbeating.
- Pour the cheesecake filling into the prepared pan and bake for 40-45 minutes. Let cool in the oven, then chill in the fridge for at least 2 hours.
- Make the red velvet batter by whisking together dry ingredients and beating in wet ingredients. Fold until just combined.
- Pour the batter into cake pans and bake for 25-30 minutes. Cool completely.
- Beat the frosting ingredients until smooth and creamy.
- Assemble the cake: layer red velvet, cheesecake, and top with the second red velvet layer. Frost and chill for at least 1 hour before serving.
Notes
Bring eggs and cream cheese to room temperature for a smooth batter. Use softened unsalted butter for the best frosting texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg