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Red Velvet Cheesecake Cake

Ingredients

Servings: 16-18

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Set Time: 6 hours to overnight

Cheesecake Layer:

  • 2 8 oz packages cream cheese- softened
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 heavy whipping cream
  • 1 teaspoon vanilla extract

Red Velvet Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1/4 cup red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Cream Cheese Frosting:

  • 3 8 oz packages cream cheese- softened
  • 3/4 cup butter- softened
  • 3 1/4 cups powdered sugar
  • 1 1/2 Tablespoons vanilla extract

Instructions

Cheesecake Layer:

  • Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and cover the bottom with parchment paper.
  • In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining.
  • Mix in the sugar and salt and mix until just combined.
  • Add in eggs one at a time, fully incorporating after each addition.
  • Scrape the sides and bottom of the bowl.
  • Finally, mix in sour cream, whipping cream, and vanilla and mix until smooth.
  • Pour the batter into the prepared pan and bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
  • Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool.

(NOTE: this step is not necessary, however it helps reduce cracking)

  • Allow the cheesecake to come to room temperature and place in the refrigerator overnight.
  • It is important that the cheesecake is completely set before trying to stack.

Cake Layers:

  • While the cheesecake is cooling prepare the cake layers by preheating the oven to 350 degrees and greasing 2- 9-inch cake pans by rubbing generously with vegetable shortening and dust with flour to coat completely and set aside.
  • In a large bowl whisk together flour, sugar, cocoa, baking soda, and salt. Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix on low speed until all ingredients are combined.
  • Scrape the sides and bottom of the bowl and mix on high for an additional 1-2 minutes.
  • Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow the cakes to cool to room temperature then remove the cakes from the pan and wrap very well with plastic wrap and allow to chill in the fridge overnight (or you can freeze them, but I found just chilling them in the refrigerator was just fine for stacking).

Frosting:

  • In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese and butter for 2-3 minutes or until smooth.
  • Add the powdered sugar, and vanilla and mix for an additional 2-3 minutes or until nice and fluffy.

Assembly:

  • Take one layer of chilled cake and place face down on a cake plate or serving tray. Top with about ½ cup frosting and spread evenly over the cake.
  • Remove the cheesecake from the springform and flip the cheesecake face down over the cake layer.
  • Remove the springform bottom and parchment paper. Top with about ½ cup of frosting and smooth.
  • Continue with the remaining cake layer and spread a thin layer of frosting over the entire cake sealing in all the crumbs.
  • Refrigerate for 15-20 minutes or until the frosting sets slightly.
  • Take the remaining frosting and smooth over the entire cake.
  • Top with chocolate shavings if desired and serve
  • ENJOY!