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red velvet cheesecake bite center

Cheesecake Bite Center Red Velvet Cake

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9-inch round springform pan
  • 1 8x8-inch baking pan
  • 1 Wire rack
  • 1 parchment paper sheet
  • 1 Cooling rack
  • 1 Serrated knife

Ingredients
  

  • 12 ounce cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 cup all-purpose flour spooned and leveled
  • 1 1/2 cup granulated sugar
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large egg room temperature
  • 1 cup buttermilk room temperature
  • 3/4 cup neutral oil
  • 1 tablespoon red liquid food coloring gel preferred
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounce cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Instructions
 

  • Preheat oven to 325°F and line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  • Beat 12 ounces cream cheese with 1/3 cup sugar until smooth, then mix in 1 egg, 1/2 teaspoon vanilla, and 1/8 teaspoon salt until silky.
  • Spread the cheesecake batter in the lined 8x8 pan and bake 18 to 20 minutes until just set with a slight jiggle, then cool completely on a rack.
  • Transfer the cooled cheesecake slab to the freezer for 30 to 45 minutes until firm enough to cut.
  • Cut the chilled cheesecake into 16 bite-size squares and keep frozen while preparing cake batter.
  • Increase oven temperature to 350°F and grease and line the base of a 9-inch springform pan with parchment.
  • In a large bowl whisk flour, 1 1/2 cups sugar, cocoa, baking soda, and 1/2 teaspoon salt until combined.
  • In another bowl whisk eggs, buttermilk, oil, red food coloring, 2 teaspoons vanilla, and vinegar until smooth.
  • Pour the wet mixture into the dry and whisk just until a smooth batter forms without overmixing.
  • Pour half the red velvet batter into the prepared springform pan and arrange cheesecake bites evenly over the surface, leaving a small border from the edge.
  • Gently pour the remaining batter over the cheesecake bites to fully cover them.
  • Bake 32 to 38 minutes until the top springs back lightly and a tester comes out with a few moist crumbs.
  • Cool the cake in the pan on a rack for 15 minutes, then release the springform and cool completely.
  • For frosting, beat 8 ounces cream cheese and 1/4 cup butter until fluffy, then add powdered sugar, 1 teaspoon vanilla, and a pinch of salt and beat until smooth.
  • Frost the cooled cake with a thick, even layer and chill 30 minutes to set before slicing.
  • Slice with a warm serrated knife, wiping between cuts to reveal clean layers and hidden cheesecake bites.

Notes

Use gel food coloring for a vibrant hue without thinning the batter, and avoid overmixing once wet and dry ingredients meet to keep the crumb tender. If your kitchen is warm, keep the cheesecake bites in the freezer until the moment you embed them to prevent melting or sinking. Lining pans with parchment ensures easy release of both cheesecake and cake layers. Check doneness early, as ovens vary, and err on the side of a few moist crumbs rather than a dry tester. For clean presentation, refrigerate the assembled cake at least 1 hour before serving, and store leftovers covered in the fridge for up to 4 days or freeze slices well-wrapped for up to 2 months.
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