Cheesecake Bite Stuffed Red Velvet Cake
Equipment
- 1 9-inch round cake pan 2 pans
- 1 9x9 inch baking pan
- 1 stand mixer or hand mixer
- 3 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 parchment paper sheet
- 1 Oven
- 1 Cooling rack
- 1 Serrated knife
- 1 offset spatula
Ingredients
- 8 ounce cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup all-purpose flour for cheesecake bite dusting
- 2 1/2 cup all-purpose flour sifted
- 2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoon natural cocoa powder unsweetened
- 1 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tablespoon red liquid food coloring
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup mini white chocolate chips optional
- 8 ounce unsalted butter softened
- 8 ounce cream cheese softened
- 4 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1 tablespoon heavy cream 1–2 tablespoons, as needed
Instructions
- Preheat oven to 350°F (175°C), line two 9-inch cake pans with parchment and grease, and line a 9x9-inch pan with parchment for the cheesecake bites.
- Make the cheesecake batter by beating 8 ounces cream cheese with 1/4 cup sugar until smooth, then add 1 teaspoon vanilla and 1 egg and beat until silky.
- Pour the cheesecake batter into the lined 9x9-inch pan and bake for 15–18 minutes until just set in the center.
- Cool the cheesecake slab on a wire rack for 20 minutes, then chill until firm for at least 30 minutes.
- Once firm, cut the cheesecake into 3/4-inch cubes and lightly toss with 1 cup flour to coat, shaking off excess.
- For the red velvet cake, whisk together 2 1/2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons cocoa in a large bowl.
- In another bowl, whisk oil, buttermilk, 2 eggs, 2 tablespoons red food coloring, 2 teaspoons vanilla, and vinegar until combined.
- Add wet ingredients to dry ingredients and mix on low just until a smooth batter forms.
- Gently fold floured cheesecake cubes and mini white chocolate chips into the batter, reserving a handful of cubes for the top.
- Divide the batter evenly between the prepared cake pans and press a few reserved cheesecake cubes on top of each.
- Bake cakes for 28–32 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- For the frosting, beat butter and cream cheese until creamy, then add powdered sugar, vanilla, and salt and beat until fluffy, adding cream to reach spreadable consistency.
- Level cake layers if needed with a serrated knife and place one layer on a serving board.
- Spread a generous layer of cream cheese frosting over the first layer, then top with the second layer.
- Frost the top and sides of the cake smoothly with the remaining frosting and chill for 20–30 minutes to set before slicing.
Notes
Dusting the cheesecake cubes with flour prevents them from sinking during baking, but shake off excess to avoid streaks in the crumb. Natural cocoa gives classic tangy red velvet flavor, while Dutch-process will deepen color and reduce tang; adjust food coloring as needed for vibrancy. Ensure all dairy is at room temperature for a smooth batter and stable frosting. If your oven runs hot, start checking cake layers at 25 minutes and rotate pans for even baking. Chilling the assembled cake briefly firms the frosting and makes cleaner slices, and leftover slices keep well covered and refrigerated for up to 4 days; bring to room temperature before serving.
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