Red Velvet Cheesecake Cake

Indulge in the ultimate dessert fusion with this stunning Red Velvet Cheesecake Cake—a showstopping combination of rich red velvet cake, creamy cheesecake, and luscious cream cheese frosting. This decadent treat features two layers of vibrant, moist red velvet cake sandwiching a smooth and tangy cheesecake center, all encased in a perfectly sweet cream cheese frosting. With its bold flavors, eye-catching presentation, and luxurious texture, this cake is ideal for celebrations, holidays, or whenever you want to wow your guests. Wrapped in layers of red and white, this dessert masterpiece is as visually appealing as it is delicious. Perfect for cheesecake lovers and red velvet fanatics alike, this recipe is a must-try for those looking to impress with a bakery-quality creation straight from their own kitchen.

Nutriscore Rating: 36/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 tablespoons Cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 2 large Eggs
• 1 cup Vegetable oil
• 1 cup Buttermilk
• 1 teaspoon White vinegar
• 2 teaspoons Vanilla extract
• 2 tablespoons Red food coloring
• 16 ounces Cream cheese (softened)
• 0.75 cup Granulated sugar (for cheesecake)
• 0.33 cup Sour cream
• 2 large Eggs (for cheesecake)
• 1 teaspoon Vanilla extract (for cheesecake)
• 8 ounces Cream cheese (softened, for frosting)
• 0.5 cup Butter (softened)
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 1 tablespoons Milk (optional, for frosting consistency)

Directions

Step 1

Preheat oven to 325°F (165°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.

Step 2

Start by making the cheesecake layer: In a large bowl, beat softened cream cheese and 3/4 cup sugar until smooth. Beat in sour cream, eggs, and 1 teaspoon vanilla extract until combined.

Step 3

Pour the cheesecake mixture into one prepared pan. Bake for 45 minutes, or until the center is set. Cool completely and refrigerate for at least 2 hours.

Step 4

To make the red velvet cake, preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, 1.5 cups granulated sugar, cocoa powder, baking soda, and salt.

Step 5

In a large bowl, whisk eggs, vegetable oil, buttermilk, white vinegar, 2 teaspoons vanilla extract, and red food coloring until fully combined.

Step 6

Gradually mix the dry ingredients into the wet ingredients. Divide the red velvet batter evenly between the remaining two prepared pans.

Step 7

Bake red velvet cakes for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely before assembling.

Step 8

For the cream cheese frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and 1 teaspoon vanilla extract. If the mixture is too thick, add 1 tablespoon of milk to adjust consistency.

Step 9

To assemble, place one red velvet cake layer on a serving plate. Spread a small amount of frosting on top to act as "glue." Center the chilled cheesecake layer on top.

Step 10

Add the second red velvet layer on top of the cheesecake. Frost the entire cake with the cream cheese frosting, smoothing out the sides and top.

Step 11

Refrigerate the cake for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	2834.5 grams (2834.5g)

Amount per serving	% Daily Value*
Calories	10403

Total Fat 592.00g	759%
Saturated Fat 257.00g	1285%
Polyunsaturated Fat 134.90g
Cholesterol 1811mg	604%
Sodium 5931mg	258%
Total Carbohydrate 1219.40g	443%
Dietary Fiber 11.90g	43%
Total Sugars 965.80g
Protein 114.70g	229%

Vitamin D 370IU	1850%
Calcium 1209mg	93%
Iron 21mg	117%
Potassium 1846mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 4.3%

Carbs: 45.7%