Red Velvet Cheesecake Cake
Red Velvet Cheesecake Cake – beautiful, fun to make and delicious! Perfect for any celebration.
This beautiful rich red velvet cheesecake cake combines two favorites of mine Red Velvet and Cheesecake. This red velvet cheesecake includes 2 thick layers of red velvet cake and a layer of New York style cheesecake in between. It is covered with cream cheese icing and sopped with white chocolate shavings.
As you can tell reading my blog, I’m not very experienced in making cakes and my cake layers speak about it, but I’m definitely willing to improve.
The idea for this cake cake up after seeing in on the menu of a local tavern, where we go very often. You can also find this cake at the Cheesecake Factory.
I did some research and found many red velvet cheesecake cake recipes. The one I decided to use and adapt Camilla V. Saulsbury’s recipe from her book Piece Of Cake, a book for one bowl cake recipes. Recipe Girl also has her recreation of this red velvet cheesecake on her blog.
Camilla bakes her cheesecake layer in a water bath, which I did not follow, but I did place a water filled container on the lower oven rack, underneath the cheesecake. I wish I had some bake even strips, which help to make the layers even and also prevents high-rise centers and cracked tops, but I just ordered them for my next project. That’s why, if you look at the layers of my red velvet cheesecake, you can see that they have pretty bad high rises, but we’ll eat it anyway! For the red velvet cake layers I used buttermilk for the first time, instead of milk and I like the result. For easy handling, the cheesecake layer is frozen. After assembling the cake, I applied a thin coat of frosting to the sides and top and left it in the fridge for 30 minutes to set, ant after that I applied the rest of the icing. It is important to wipe off any red crumbs from your spatula, when applying the frosting. I made a simple homemade cream cheese frosting, but you can probably buy it at the store. To shave the white chocolate I used a slightly softened piece of white chocolate and a potato peeler.
The slices of cake are nice and tall, and with the softened cheesecake and frosting it is very moist and fluffy.
- 2 8 oz packages cream cheese at room temperature
- 2/3 cup sugar
- 2 eggs
- 1/8 tsp salt
- 1/3 cup sour cream
- 1/3 cup cream
- 1 tsp vanilla
- 2 1/2 cups flour (sifted)
- 1 1/2 cup sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp red food coloring
- 1 1/2 tsp baking soda
- 1 tsp vanilla
- 2 tsp red wine vinegar
- 1 tsp salt
- 2 eggs at room temperature
- 1 1/2 cup vegetable oil
- 1 cup buttermilk (can make buttermilk substitute by combining 1 tbsp lemon juice and 1 cup milk)
- 2 1/2 cups powdered sugar (sifted)
- 1 1/2 (8oz) packages softened cream cheese
- 1 8 oz pack softened butter
- 1 tsp vanilla extract
Place a deep pan full of water, at the lower rack of the oven, this will create more moisture when baking the cheesecake. Prepare a 9" spring form pan, line parchment paper on the bottom, and spray it with oil. With an electric mixer, beat cream cheese until smooth.
Add sugar and mix for 3-4 minutes, until combined. Scrape gown the sides of bowl, to make sure all cream cheese is incorporated. Add eggs, one at a time. Then add sour cream, heavy cream and vanilla. Mix until combined. Pour batter into the cheesecake pan.
Place pan on the upper rack of the oven and bake for 45 minutes, until the top is set. Transfer cheesecake to a cooling rack and let it cool down completely, without opening the sides of the springform. When completely cool, freeze for at least 2 hours or overnight.
Prepare 2 9" cake pans and spray them with baking spray. In a large bowl combine all dry ingredients: flour, sugar, salt, cocoa powder and baking soda and give mixture a stir.
Add eggs, buttermilk, oil and food coloring and mix for 2-3 minutes on medium speed until blended. Scrape the sides of the bowl with a spatula if needed. Spread batter into cake pans, dividing the amount equally. Bake for 35 minutes, until toothpick inserted comes out clean. Take out of the oven and let them cool for 15 minutes. Remove cake layers from pans and set on a cooling rack to cool down completely.
If cheesecake layer is slightly larger, shave off some of the sides of it to make them the same size.
Add the other cake layer on top. Using a long and thin spatula apply a thin coat of frosting to the cake. Make sure you wipe off cake crumbs of the spatula, so they don't transfer to the bowl of icing. Refrigerate for 30 minutes.
Then add a second, thicker layer of cream cheese frosting to the cake, spreading it evenly. Decorate cake with a piping bag or some chocolate shavings. I used white chocolate shavings for mine. Keep cake in the fridge.