Decadent Red Velvet Cheesecake Cake Recipe and Tips
Red velvet cheesecake cake is a decadent dessert that beautifully marries the rich, moist texture of red velvet cake with the creamy richness of cheesecake. This indulgent treat has captured the hearts of pastry lovers around the world, becoming a staple in bakeries and home kitchens alike. With its striking red hue and velvety crumb, the red velvet cheesecake cake is not only a feast for the palate but also a visual delight that adds a touch of elegance to any occasion.
The origins of red velvet cake can be traced back to the early 20th century, with roots in the Southern United States. Initially, it was simply a chocolate cake with a slight red tint, often attributed to reacting beet juice with cocoa powder. Over the years, its popularity surged, solidifying its status as a classic flavor in American baking. The addition of cheesecake to this beloved cake elevates it further, combining two beloved dessert styles that have earned their place in dessert culture.
Cheesecake, in its many variations, has a long history that spans centuries, loved by many for its creamy texture and versatility. The combination of a smooth cheesecake layer interspersed between layers of fluffy red velvet cake offers a delightful contrast that is both pleasing to the eye and the taste buds. Whether served at birthdays, weddings, or holiday gatherings, red velvet cheesecake cake is sure to impress, inviting everyone to indulge in its rich flavors and luscious textures.
The Perfect Red Velvet Cheesecake Cake
The red velvet cheesecake cake is a stunning dessert that boasts an irresistible combination of flavors and textures. The cake features multiple layers of classic red velvet cake alternating with a rich and creamy cheesecake, creating a visually striking and deliciously indulgent treat. Each slice reveals a beautiful contrast of deep red and soft white, making it an eye-catching centerpiece for any occasion.
In terms of texture, the red velvet layers are light and fluffy, possessing a moist crumb that melts in your mouth. The cheesecake layer adds a silky smoothness that complements the cake’s richness, making every bite a delight. The flavor profile is unique as well, with the subtle hints of chocolate from the cocoa powder in the red velvet paired with the tanginess of the cream cheese in the cheesecake. Together, these layers create a harmonious balance that is both decadent and satisfying.
This dessert has gained immense popularity in recent years, appearing not only at weddings and birthdays but also in bakeries and restaurants across the globe. Its versatility makes it suitable for any celebration, from romantic anniversaries to festive holiday gatherings. Whether serving it in traditional cake form or as individual mini cakes, the red velvet cheesecake cake is sure to leave a lasting impression on your guests.
Ingredients for Red Velvet Cheesecake Cake
To create the perfect red velvet cheesecake cake, you’ll need a selection of quality ingredients for both the red velvet cake and the cheesecake layers, as well as any frosting and toppings you wish to include. Below is a breakdown of the necessary ingredients:
- Red Velvet Cake Layer:
- All-purpose flour
- Cocoa powder
- Sugar
- Buttermilk
- Vegetable oil
- Eggs
- Red food coloring
- Vanilla extract
- Baking soda
- Salt
- Cheesecake Layer:
- Cream cheese
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- Frosting and Toppings:
- Butter
- Powdered sugar
- Cream cheese
- Vanilla extract
- Optional: fresh berries or chocolate shavings for garnish
When preparing your ingredients, it’s essential to choose high-quality options. For instance, using real buttermilk and pure cocoa powder will significantly enhance the flavor of your cake. If you’re considering dietary restrictions, there are substitutions available such as gluten-free flour or vegan cream cheese, allowing everyone to enjoy this delight.
Step-by-Step Recipe
Creating the perfect red velvet cheesecake cake is a rewarding endeavor. Below, you’ll find a detailed recipe that walks you through each step, from making the cheesecake layer to frosting your cake. Gather your ingredients and equipment, and let’s get started!
Preparation Time and Baking Requirements
Total preparation and baking time for this recipe is approximately 4 hours, including cooling time. Here’s a list of equipment you’ll need:
- Mixing bowls
- Cake pans (two 9-inch round pans)
- Electric mixer
- Spatula
- Measuring cups and spoons
Directions
Step 1: Making the Cheesecake Layer
Ingredients:
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese until creamy.
- Add sugar, and continue to mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream and vanilla extract until smooth.
- Pour the cheesecake batter into a greased 9-inch round cake pan and bake for about 55 minutes or until the center is set but slightly jiggly. Allow it to cool, then chill in the refrigerator for at least 2 hours.
Step 2: Making the Red Velvet Cake Layer
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 2 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
Instructions:
- In a large bowl, combine flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Divide the batter evenly between two greased 9-inch round cake pans.
- Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Assembling the Cake
Instructions:
- Once the cake layers have cooled completely, carefully remove the cheesecake layer from the refrigerator.
- Place one layer of red velvet cake on your serving plate.
- Top it with the chilled cheesecake layer, ensuring it is centered.
- Place the second red velvet cake layer on top of the cheesecake.
- For an even look, gently press down to secure the layers.
Step 4: Frosting the Cake
Ingredients for Frosting:
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions for Decorating:
- In a mixing bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar, mixing well to avoid lumps.
- Stir in vanilla extract, and mix until fully combined and fluffy.
- Spread the cream cheese frosting evenly over the top and sides of the assembled cake.
- Add garnishes such as fresh berries or chocolate shavings if desired.
Baking and Serving Tips
To keep your red velvet cheesecake cake fresh, store it in the refrigerator. It can also be frozen for up to three months if properly wrapped. When serving, consider pairing it with a drizzle of chocolate sauce or whipped cream for an added touch of indulgence.
Flavor Variations
While the classic red velvet cheesecake cake is utterly delicious, there are several ways to elevate the flavor profile or provide variations. Consider the following options:
- Add Chocolate Chips: Incorporate semi-sweet or dark chocolate chips into the red velvet batter for an extra layer of chocolatey goodness.
- Nuts: Chopped walnuts or pecans can add texture and flavor. Sprinkle them between layers or on top of the frosting.
- Fruit Flavors: You can mix in fruit purees or lemon zest into the cheesecake layer for a burst of freshness.
Alternative toppings can also enhance your dessert experience. Fresh fruit such as strawberries, raspberries, or blueberries can brighten the cake, while flavored whipped cream—like vanilla bean or chocolate—can add an exciting twist.
Red Velvet Cheesecake Cake for Special Diets
The popularity of red velvet cheesecake cake has led to adaptations for various dietary needs. Here are some suggestions:
- Vegan Adaptations: Substitute eggs with flaxseed meal or applesauce, use plant-based cream cheese for the cheesecake layer, and opt for a vegan butter alternative for frosting.
- Gluten-Free Alternatives: Use a high-quality gluten-free flour blend instead of all-purpose flour for both the cake and cheesecake layers.
- Dairy-Free Suggestions: Replace cream cheese with a dairy-free option and use almond or oat milk in place of buttermilk.
Questions People Also Ask (FAQs)
What is red velvet cheesecake cake?
Red velvet cheesecake cake is a multi-layered dessert that combines classic red velvet cake with a rich cheesecake layer, offering a delightful contrast of flavors and textures.
Can I freeze red velvet cheesecake cake?
Yes, you can freeze red velvet cheesecake cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months.
How long can I store red velvet cheesecake cake?
When refrigerated, red velvet cheesecake cake can be kept for about 5-7 days. Ensure it’s stored in an airtight container to maintain freshness.
What will happen if I skip buttermilk in the recipe?
Buttermilk contributes to the cake’s moisture and flavor. If you skip it, you may want to substitute it with milk mixed with a bit of vinegar or lemon juice to mimic its acidity and texture.
Can I use cream cheese frosting instead of buttercream?
Yes, cream cheese frosting is a fantastic alternative to buttercream for red velvet cheesecake cake. It pairs well with the flavors and adds a delicious creaminess.
red velvet cheesecake cake
Equipment
- 2 9-inch round cake pans
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
- 1 parchment paper
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line the bottoms with parchment paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, using an electric mixer, beat together the vegetable oil and sugar until well combined. Add the buttermilk, eggs, food coloring, vanilla extract, and vinegar, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Divide the red velvet cake batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- While the cakes are cooling, make the cheesecake layer. In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Reduce the oven temperature to 325°F (160°C). Pour the cheesecake batter into a greased 9-inch round cake pan. Bake for about 50-60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Remove from the oven and cool completely.
- Once the red velvet cakes and the cheesecake layer are completely cooled, assemble the cake. Place one layer of red velvet cake on a serving platter, top with the cheesecake layer, then add the second layer of red velvet cake on top.
- Optional: Frost the cake with cream cheese frosting and decorate as desired.
