Red Velvet Cheesecake Layer Cake: A Decadent Delight
Red Velvet Cheesecake Layer Cake: A Decadent Delight
Red Velvet Cheesecake Layer Cake Recipe
Storytelling Intro
As a busy mom of two little ones, I’m always on the lookout for comforting, crowd-pleasing desserts that are easy to whip up. One day, I was craving something rich, decadent, and utterly indulgent – and that’s how my Red Velvet Cheesecake Layer Cake was born. I had a hankering for the classic flavors of red velvet cake, but I wanted to take it up a notch with a luscious cheesecake layer in the middle. After a bit of experimentation in the kitchen, I landed on a recipe that’s now a total family favorite.
This Red Velvet Cheesecake Layer Cake is the ultimate treat for special occasions, cozy weekends, or anytime you need a little slice of heaven. The moist, fudgy red velvet cake is perfectly complemented by the creamy, tangy cheesecake center, and the whole thing is frosted with a silky cream cheese buttercream that ties it all together. It’s an absolute showstopper of a dessert, but it’s surprisingly simple to make at home. Let me walk you through how to create this stunning Red Velvet Cheesecake Layer Cake in your own kitchen!
Follow me on DianaCookingE on Pinterest for more delicious recipe inspiration.
Why This Recipe Works
This Red Velvet Cheesecake Layer Cake is a total crowd-pleaser, and it’s sure to impress everyone who takes a bite. The combination of rich, fudgy red velvet cake and creamy, tangy cheesecake is an absolute flavor explosion, and the cream cheese buttercream frosting ties it all together in the most decadent way. Plus, it’s surprisingly easy to make at home – no fancy baking skills required!
I’ve made this cake countless times for my family and friends, and it always gets rave reviews. The texture is just perfection – the cake is incredibly moist and tender, while the cheesecake layer is silky-smooth and creamy. And the vibrant red color makes it an absolute showstopper on any dessert table. Trust me, once you try this Red Velvet Cheesecake Layer Cake, it’s going to become a new go-to for all your special occasions!
Ingredients
To make this incredible Red Velvet Cheesecake Layer Cake, you’ll need a few key ingredients:
- All-purpose flour: The base of the cake layers.
- Granulated sugar: Sweetens the cake and cheesecake layers.
- Unsweetened cocoa powder: Gives the red velvet cake its signature flavor and color.
- Baking soda and salt: Help balance the flavors and create the perfect texture.
- Buttermilk: Keeps the cake layers super moist and tender.
- Vegetable oil: Adds moisture and richness to the cake.
- Eggs: Bind the cake layers together.
- Red food coloring: Gives the red velvet cake its vibrant red hue.
- Cream cheese: The base of the cheesecake layer and the frosting.
- Unsalted butter: Also used in the cheesecake layer and frosting.
- Vanilla extract: Enhances the overall flavor.
Diana’s Tip: For the best results, use full-fat cream cheese and make sure all your dairy ingredients are at room temperature before you start baking.
Optional Add-Ins and Variations
While this Red Velvet Cheesecake Layer Cake is pretty much perfect as-is, you can always get a little creative with some fun add-ins and variations:
- Chocolate Chips: Fold some semi-sweet chocolate chips into the cake batter for extra richness and texture.
- Nuts: Sprinkle some chopped pecans or walnuts on top of the frosted cake for a nice crunch.
- Seasonal Flavors: For a festive twist, try adding a teaspoon of peppermint extract to the cheesecake layer or swirling in some raspberry preserves.
- Cupcakes: You can easily turn this recipe into individual red velvet cheesecake cupcakes – just reduce the baking time accordingly.
Step-by-Step Method
Ready to get baking? Here’s how to make this incredible Red Velvet Cheesecake Layer Cake:
- Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and red food coloring. Mix well until fully incorporated.
- Diana’s Tip: Be sure to use gel-based food coloring for the most vibrant red color – liquid food coloring can sometimes make the cake layers a bit dull.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix!
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool completely on a wire rack before assembling the cake.
- While the cake layers are cooling, make the cheesecake layer: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and vanilla extract, and beat again until well combined.
- Spread the cheesecake mixture evenly over one of the cooled cake layers.
- What I Messed Up At First: Be sure to let the cake layers cool completely before assembling, or the cheesecake layer can become a bit runny and messy.
- Top the cheesecake layer with the remaining cake layer, then frost the entire cake with the cream cheese buttercream.
- Refrigerate the cake for at least 2 hours (or up to 3 days) before serving to allow the cheesecake layer to set.
Common Mistakes to Avoid
Here are a few tips to help you avoid common pitfalls when making this Red Velvet Cheesecake Layer Cake:
- Overmixing the Cake Batter: Be sure not to overmix the cake batter, or you’ll end up with a tough, dense texture.
- Overbaking the Cake Layers: Keep a close eye on the cake layers as they bake, and don’t let them go too long or they’ll dry out.
- Rushing the Assembly: Make sure the cake layers are completely cooled before you start assembling the cake, or the cheesecake layer can get messy.
- Skimping on the Frosting: Don’t be afraid to be generous with the cream cheese buttercream – it’s the glue that holds this cake together!
My Tested Substitutions
While I highly recommend sticking to the recipe as written for the best results, here are a few ingredient substitutions that can work in a pinch:
- Milk for Buttermilk: If you don’t have buttermilk on hand, you can use regular milk instead. The texture may be slightly different, but it will still work.
- Butter for Vegetable Oil: You can substitute melted butter for the vegetable oil in the cake batter, but the texture may be a bit more dense.
- Cream Cheese Frosting for Buttercream: If you’re not a fan of buttercream, you can use a classic cream cheese frosting instead.
How to Customize This Recipe
This Red Velvet Cheesecake Layer Cake is pretty versatile, so you can easily customize it to suit your tastes or dietary needs:
- Gluten-Free: Swap out the all-purpose flour for a high-quality gluten-free flour blend.
- Dairy-Free: Use dairy-free cream cheese and butter alternatives to make this cake dairy-free.
- Smaller Servings: You can easily halve the recipe to make a 6-inch round cake or cupcakes instead of a full-sized layer cake.
Serving Ideas
This Red Velvet Cheesecake Layer Cake is the ultimate showstopper dessert for any occasion. I love to serve it as the centerpiece of a holiday dessert table, but it’s also perfect for birthdays, Valentine’s Day, or anytime you need a decadent treat. It’s delicious on its own, but you can also get creative with fun toppings like fresh berries, chocolate shavings, or a drizzle of caramel sauce.
Meal Prep & Storage
One of the best things about this Red Velvet Cheesecake Layer Cake is that it’s super make-ahead friendly. You can bake the cake layers and make the cheesecake layer up to 3 days in advance, then assemble and frost the cake the day you plan to serve it. The fully assembled cake will keep in the fridge for up to 3 days, or you can freeze individual slices for up to 2 months.
Nutritional Breakdown
While this Red Velvet Cheesecake Layer Cake is definitely a decadent treat, it’s still possible to enjoy it in moderation. Each serving (based on 12 slices) contains approximately:
- Calories: 460
- Protein: 6g
- Carbohydrates: 53g
- Fat: 27g
- Fiber: 1g
Final Thoughts
I hope you’ll give this incredible Red Velvet Cheesecake Layer Cake a try! It’s the ultimate indulgent dessert, but it’s surprisingly easy to make at home. Just follow my step-by-step instructions, and you’ll have a showstopping cake that’s sure to impress everyone who takes a bite. Let me know if you have any other questions – I’m always happy to help! Enjoy, and happy baking!
Red Velvet Cheesecake Layer Cake: A Decadent Delight
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and red food coloring. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool completely on a wire rack.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat again until well combined.
- Spread the cheesecake mixture evenly over one of the cooled cake layers.
- Top with the remaining cake layer, then frost the entire cake with the cream cheese buttercream.
- Refrigerate the cake for at least 2 hours (or up to 3 days) before serving.
