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The Ultimate Red Velvet Cheesecake Cake: A Symphony of Decadence

There are certain desserts that, when they appear, command an immediate hush and a collective “oooh.” The Red Velvet Cheesecake Cake is unequivocally one of them. I remember the first time I encountered it, not as a baker, but as a wide-eyed diner at a renowned restaurant. The slice arrived, a dramatic swirl of crimson cake and ivory cream cheese, and it was pure theater on a plate. That initial bite, a perfect harmony of moist, tangy red velvet and silken, rich cheesecake, was transformative. It wasn’t just a dessert; it was an experience, a revelation that lodged itself firmly in my culinary memory. Years later, the quest to recreate that magic, to capture its essence in my own kitchen, led me down a delightful, albeit intricate, path. This recipe is the culmination of countless trials and triumphant tastes, a testament to the enduring allure of this iconic confection.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes (plus chilling and freezing time)
Servings: 12
Yield: 1 layer cake
Dietary Type: Contains Dairy, Eggs, Wheat

Ingredients

This masterpiece requires a bit of dedication, as we’re essentially crafting two distinct yet harmonious components: a luscious cheesecake filling and a vibrant red velvet cake.

For the Cheesecake Layer:

1 ¼ lbs cream cheese, softened to room temperature (approximately 20 oz)
¾ cup granulated sugar
½ tablespoon fresh lemon juice
¼ teaspoon coarse salt
2 large eggs
½ cup sour cream, at room temperature

For the Red Velvet Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
1 ½ teaspoons baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 large eggs
1 ½ cups vegetable oil (I often opt for melted coconut oil for a subtle flavor enhancement)
1 cup buttermilk
3 tablespoons red food coloring
2 teaspoons vanilla extract
1 ½ teaspoons white distilled vinegar

For the Cream Cheese Frosting:

12 ounces cream cheese, softened
12 ounces unsalted butter, softened
1 ½ teaspoons vanilla extract
3 cups confectioners’ sugar, sifted

Equipment Needed

To bring this stunning creation to life, you’ll want to have the following on hand:

Two 9-inch round cake pans
A 9-inch springform pan
Electric mixer (stand mixer or hand mixer)
Various mixing bowls
Whisk
Spatulas
Parchment paper
Aluminum foil
Oven-safe roasting pan (large enough to fit the springform pan)
Cooling racks
Cake stand or serving platter
Sieve or fine-mesh strainer (for sifting)
Measuring cups and spoons
Sharp knife
Optional: Cake strips

Instructions

Embarking on the creation of this Red Velvet Cheesecake Cake is a journey, a multi-stage process that rewards patience and precision. Set aside a good portion of your day, or better yet, break it down into stages to truly savor the experience.

Crafting the Cheesecake Centerpiece

Begin by preheating your oven to 325°F (160°C). Simultaneously, set a kettle of water to boil for the water bath.
In a large bowl, using an electric mixer, beat the cream cheese on medium speed until it achieves a delightfully fluffy consistency, ensuring to scrape down the sides of the bowl periodically.
Gradually add the granulated sugar, continuing to beat until the mixture is smooth and fluffy.
Beat in the fresh lemon juice and coarse salt.
Introduce the eggs one at a time, beating well after each addition and remembering to scrape down the bowl’s sides after each egg is incorporated.
Finally, beat in the sour cream until everything is just combined. Avoid overmixing at this stage.
Prepare your 9-inch springform pan by spraying it generously with a non-stick cooking spray.
Cut a circle of parchment paper to fit the bottom of the springform pan and line it, then spray the parchment paper as well for good measure.
To create a watertight seal for the water bath, wrap the bottom half of the springform pan securely in aluminum foil.
Pour the prepared cheesecake filling into the prepared springform pan.
Place the foil-wrapped springform pan into a larger, oven-safe roasting pan.
Carefully pour the boiling water into the roasting pan, ensuring it comes about halfway up the side of the springform pan. This water bath will create a humid environment, preventing cracks and ensuring a silky-smooth texture.
Bake for approximately 45 minutes, or until the cheesecake is just set in the center. It should still have a slight jiggle.
Carefully remove the springform pan from the water bath. Let it cool on a wire rack for about 20 minutes.
Once slightly cooled, run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then continue to cool it completely.
Once fully cooled, carefully place a plate on top of the cheesecake layer and flip it over onto the plate. Remove the parchment paper.
Cover the cheesecake layer tightly with plastic wrap and freeze it. Freezing is crucial for ease of handling when assembling the cake.

Baking the Vibrant Red Velvet Layers

Preheat your oven to 350°F (175°C). If you plan to use cake strips for perfectly flat layers, now is the time to soak them and attach them to your two 9-inch round cake pans.
In a medium bowl, sift together the cake flour, granulated sugar, baking soda, cocoa powder, and salt. This ensures a light and airy cake.
In a separate large bowl, using your electric mixer, beat the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white distilled vinegar until well combined.
Add the sifted dry ingredients to the wet ingredients and beat until the batter is smooth, which should take about 2 minutes.
Divide the batter evenly between the two prepared 9-inch round cake pans.
Bake for 25-30 minutes, rotating the pans halfway through the baking time. The cakes are done when a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in their pans for 5 minutes.
Invert each cake onto a plate, and then invert again onto a cooling rack to cool completely.
If you did not use cake strips, and your cake layers have domed, carefully level them now with a sharp knife to create a flat surface for assembly.

Whipping Up the Luscious Frosting

In a large bowl, beat together the softened cream cheese, softened butter, and vanilla extract with your electric mixer until the mixture is well combined.
Add the sifted confectioners’ sugar and beat until the frosting is light and fluffy, which will take approximately 5-7 minutes.

Assembling the Masterpiece

Place the bottom red velvet cake layer onto your cake stand or serving platter.
Retrieve the frozen cheesecake layer from the freezer. Unwrap it carefully.
Place the cheesecake layer directly on top of the bottom red velvet cake layer.
At this point, you may notice that the cheesecake is slightly wider than the cake. If necessary, allow the cheesecake to soften for approximately 10 minutes before carefully trimming it with a sharp knife to match the diameter of the cake.
Gently place the top red velvet cake layer on top of the cheesecake.
Using an offset spatula, coat the entire cake with a generous layer of the cream cheese frosting. This initial thin layer is your “crumb coat,” designed to trap any loose crumbs.
Refrigerate the cake for approximately 30 minutes to allow the crumb coat to set.
Once chilled, frost the cake with the remaining cream cheese frosting as desired, creating smooth sides and a beautiful top.
Refrigerate the finished cake until you are ready to serve.

Expert Tips & Tricks

Room Temperature is Key: For both the cheesecake filling and the frosting, ensuring your cream cheese, butter, and sour cream are at room temperature is paramount for achieving a smooth, lump-free texture. Cold dairy products will lead to a grainy outcome.
The Gentle Water Bath: The water bath, or bain-marie, is your secret weapon for a perfectly baked cheesecake. It provides gentle, even heat and prevents the edges from overcooking while the center remains underdone, ultimately avoiding cracks and a creamy, consistent texture.
Don’t Overmix the Cheesecake: Once the eggs are added to the cheesecake batter, mix only until just combined. Overmixing can incorporate too much air, leading to cracks during baking.
The Magic of Freezing: Freezing the cheesecake layer before assembly is an absolute game-changer. It firms it up beautifully, making it incredibly easy to place on the cake layers without any smudging or distortion.
Leveling for Perfection: If you’re not using cake strips, don’t skip the leveling step! A flat surface is essential for a stable and aesthetically pleasing layered cake. A serrated knife is your best friend here.
Sift, Sift, Sift: Sifting your dry ingredients, especially the confectioners’ sugar for the frosting, is non-negotiable. It removes lumps and aerates the mixture, resulting in a smoother, lighter texture.
Crumb Coat for Cleanliness: The crumb coat is a baker’s best friend for a neat finish. It seals in all the stray crumbs, ensuring your final layer of frosting is pristine.

Serving & Storage Suggestions

This magnificent Red Velvet Cheesecake Cake is a showstopper that deserves to be presented with pride. Serve chilled, allowing the flavors to meld and the textures to shine. A simple dusting of confectioners’ sugar or a few fresh berries can add a touch of elegance.

Storage is straightforward, but important for maintaining quality. Refrigerate the cake in an airtight container or well-wrapped in plastic wrap. It will keep beautifully in the refrigerator for up to 3-4 days. This cake also freezes remarkably well. You can freeze the entire cake, or individual slices, wrapped tightly in plastic wrap and then in a layer of aluminum foil, for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Nutrient	Amount per Serving	% Daily Value
Calories	1125 kcal	2250%
Total Fat	80.2 g	123%
Saturated Fat	34.5 g	172%
Cholesterol	212.1 mg	70%
Sodium	899.7 mg	37%
Total Carbohydrate	94.9 g	31%
Dietary Fiber	0.8 g	3%
Total Sugars	70.9 g	283%
Protein	10.2 g	20%

Variations & Substitutions

While this recipe is a faithful rendition of a classic, the adventurous baker can always add their personal touch:

Gluten-Free: For a gluten-free version, substitute a high-quality gluten-free all-purpose flour blend for the cake flour, ensuring it contains xanthan gum.
Dairy-Free Frosting: While challenging to replicate the exact texture and flavor, you could experiment with a dairy-free cream cheese alternative and vegan butter for the frosting, though results may vary.
Chocolate Ganache Drizzle: For an extra layer of indulgence, consider a dark chocolate ganache drizzled over the top after the final frosting.
Raspberry Swirl: Gently swirl some raspberry jam into the cheesecake batter before baking for a tart and fruity counterpoint.

FAQs

Q: Why did my cheesecake crack?
A: Cheesecake cracks are often caused by overmixing the batter, sudden temperature changes, or overbaking. Using a water bath and allowing the cheesecake to cool gradually can help prevent this.

Q: Can I make the cheesecake layer ahead of time?
A: Absolutely! The cheesecake layer is designed to be made ahead and frozen, which is ideal for simplifying assembly.

Q: How do I ensure my red velvet cake is moist?
A: The combination of buttermilk, oil, and the correct leavening agents (baking soda and vinegar) in this recipe helps ensure a wonderfully moist red velvet cake. Be careful not to overbake.

Q: Can I bake this in a single layer?
A: This recipe is specifically designed for a two-layer cake with a cheesecake in the middle. Adapting it to a single layer would significantly alter the structure and texture.

Q: What’s the best way to frost a layered cake like this?
A: The crumb coat followed by chilling is the best method for a clean, professional finish on any layered cake. Use an offset spatula for smooth application.

Final Thoughts

There’s a profound satisfaction that comes from creating a dessert as show-stopping as this Red Velvet Cheesecake Cake. It’s a labor of love, certainly, but every step, from the velvety cheesecake to the vibrant red velvet, is a testament to the joy of baking. The moment you slice into it, revealing that beautiful contrast of textures and colors, is truly magical. I encourage you to gather your ingredients, clear your schedule, and embark on this delicious adventure. And when you do, be sure to savor each bite, perhaps with a rich cup of coffee or a sparkling glass of champagne. I’d be absolutely delighted to hear about your own culinary triumphs with this magnificent cake.

Red Velvet Cheesecake Cake Recipe