Irresistible Decadent Red Velvet Cheesecake Layer Cake Recipe
Author:antaki
Total Time:2 hours 10 minutes
Yield:12 servings 1x
Description
Indulge in this rich red velvet cheesecake layer cake, a perfect blend of flavors that’ll delight dessert lovers. Elevate your baking game today!
Ingredients
Scale
2 ½ cups of all-purpose flour
1 ½ cups of granulated sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 teaspoon of cocoa powder
1 ½ cups of vegetable oil
1 cup of buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of vinegar (white or apple cider)
16 ounces of cream cheese, softened
1 cup of granulated sugar for cheesecake
2 large eggs for cheesecake
1 teaspoon of vanilla extract for cheesecake
1 tablespoon of all-purpose flour for cheesecake
1 cup of unsalted butter, softened for frosting
16 ounces of cream cheese, softened for frosting
5 cups of powdered sugar for frosting
1 teaspoon of vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Set aside.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, carefully mixing until just combined. Do not overmix; a few lumps are okay!
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
While the cake cools, reduce the oven temperature to 325°F (160°C). Beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla and flour. Only mix until just combined to avoid overbeating.
Pour the cheesecake filling into a greased 9-inch round springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly. Allow to cool inside the oven for about an hour to prevent cracks.
After cooling, refrigerate the cheesecake until completely chilled (at least 4 hours or overnight is best). Also, cool the cake layers completely before frosting.
In a mixing bowl, beat the softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and spreadable.
Start assembling by placing a red velvet layer on a cake stand or plate. Spread a layer of frosting on top, then gently place the chilled cheesecake on top. Repeat with another red velvet layer, frosting, and the final red velvet layer. Crumb-coat the entire cake and chill for about 30 minutes to set.
Once set, generously frost the entire cake with the remaining frosting, creating a smooth finish or beautiful swirls!
Notes
This Decadent Red Velvet Cheesecake Layer Cake is a true crowd-pleaser that combines the velvety texture of red velvet cake with the creamy richness of cheesecake, making every celebration a bit more special.
