Description
This Red Velvet Cheesecake Layer Cake combines the rich flavors of red velvet cake with a creamy cheesecake filling, making it a showstopper for any occasion. Perfect for birthdays, holidays, or just a special treat, this cake is sure to impress your guests!
Ingredients
- Red Velvet Cake Mix
- Flour
- Cocoa Powder
- Baking Soda
- Buttermilk
- Natural Red Food Coloring or Beet Juice
- Cream Cheese
- Sour Cream
- Greek Yogurt
- Granulated Sugar
- Eggs
- Vanilla Extract
- Butter
- Unsalted Butter
- Plant-Based Butter Alternative
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the red velvet cake ingredients as per your recipe or box mix instructions. Be sure to mix until well combined but do not overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the cheesecake filling. In a medium mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the granulated sugar and mix until combined. Then, add the sour cream or Greek yogurt, eggs, and vanilla extract. Beat until everything is well incorporated.
- Pour the cheesecake mixture into a greased 9-inch springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly. This helps prevent cracks.
- Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to firm up.
- Once the cheesecake and cakes are completely cooled, it’s time to assemble. Level the tops of the red velvet cakes with a serrated knife if necessary.
- Place one layer of red velvet cake on a serving plate. Spread a generous layer of cheesecake on top.
- Carefully place the second layer of red velvet cake on top of the cheesecake. Press down gently to ensure it adheres.
- Frost the entire cake with your choice of cream cheese frosting or whipped cream for a lighter option.
- Decorate with additional red velvet cake crumbs or chocolate shavings for a beautiful finish.
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Make sure all your ingredients are at room temperature before you start mixing. Don’t skip the chilling time for the cheesecake. Use a serrated knife to cut the layers for a clean, even finish. If you're feeling adventurous, consider adding chocolate chips to the cheesecake layer for extra indulgence.