Description
This Decadent Red Velvet Cheesecake Layer Cake is a stunning dessert combining the rich, velvety flavors of classic red velvet cake with a creamy cheesecake center. Perfect for special occasions or impressing guests, this layered cake offers a harmonious balance of moist cake and smooth cheesecake, topped with luscious cream cheese frosting and decorative touches.
Ingredients
Scale
Red Velvet Cake
- 2 cups red velvet cake mix
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 tablespoon natural red food coloring or beet juice
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- Butter or non-stick spray for greasing
Frosting and Decoration
- Cream cheese frosting or whipped cream (for frosting)
- Red velvet cake crumbs or chocolate shavings (for decoration)
Instructions
- Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking.
- Make Red Velvet Cake Batter: In a large mixing bowl, combine the red velvet cake mix with flour, cocoa powder, baking soda, buttermilk, red food coloring, eggs, melted butter, and vanilla extract. Mix until just combined, taking care not to overmix to keep the cake tender.
- Divide and Bake Cake Layers: Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Cheesecake Filling: While cakes cool, preheat oven to 325°F (160°C). In a medium bowl, beat softened cream cheese until smooth. Add sugar and mix until combined. Incorporate sour cream or Greek yogurt, eggs, and vanilla extract, beating until fully blended.
- Bake Cheesecake: Grease a 9-inch springform pan and pour in the cheesecake mixture. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, reducing the risk of cracks.
- Chill Cheesecake: Remove cheesecake from the oven and chill in the refrigerator for at least 4 hours or preferably overnight to firm up completely.
- Assemble the Cake: Once both the cakes and cheesecake are fully cooled, level the tops of the red velvet layers with a serrated knife if needed. Place one red velvet layer on a serving plate, spread a generous layer of cheesecake over it, then top with the second red velvet layer. Press gently to adhere.
- Frost the Cake: Frost the entire assembled cake with cream cheese frosting or whipped cream according to preference.
- Decorate: Garnish with red velvet cake crumbs or chocolate shavings for an elegant finish, then refrigerate until ready to serve.
Notes
- Use natural red food coloring or beet juice for a healthier alternative to artificial dyes.
- Do not overmix the cake batter to retain a soft crumb.
- Slow cooling the cheesecake in the oven helps prevent cracking.
- Chill the cheesecake thoroughly before assembly for easier slicing.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best texture.
