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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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Ingredients Equipment Method

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

Equipment

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

Method
 

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