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Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake is the ultimate indulgent dessert, combining the best of two worlds: velvety red velvet cake and creamy cheesecake.
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Equipment

  • Two 9-inch round cake pans
  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling racks
  • Parchment paper
  • Knife or cake leveler

Ingredients
  

  • Cheesecake Layer:
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • Red Velvet Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • Cream Cheese Frosting:
  • 16 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Cheesecake Layer:
  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a mixing bowl, beat the cream cheese and sugar until smooth.
  • Add the eggs, one at a time, mixing after each addition. Stir in the sour cream and vanilla.
  • Pour the mixture into the prepared pan and bake for 40-45 minutes, or until set.
  • Allow the cheesecake to cool completely, then freeze for easier assembly.
  • Red Velvet Cake Layers:
  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until combined.
  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  • Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack.
  • Cream Cheese Frosting:
  • In a large bowl, beat the cream cheese and butter until smooth.
  • Gradually add powdered sugar, one cup at a time, mixing until creamy.
  • Stir in the vanilla extract.