Cheesecake Bite Topped Red Velvet Cake
Equipment
- 1 9-inch round cake pan 2 pans
- 1 8x8-inch baking pan
- 1 12-cup mini muffin tin
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 parchment paper sheet
- 1 cooking spray can
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 toothpick pack
- 1 offset spatula
Ingredients
- 2 cup all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoon unsweetened cocoa powder
- 1 cup buttermilk room temperature
- 1 cup neutral oil
- 2 large egg room temperature
- 2 teaspoon vanilla extract divided
- 1 tablespoon white vinegar
- 2 tablespoon red gel food coloring
- 8 ounce cream cheese softened
- 1/4 cup granulated sugar for cheesecake bites
- 1 large egg for cheesecake bites
- 1/2 teaspoon lemon zest optional
- 1 1/2 cup heavy cream cold
- 8 ounce cream cheese cold and cubed, for frosting
- 3/4 cup powdered sugar sifted
- 1/4 teaspoon fine salt for frosting
Instructions
- Preheat oven to 350°F and line the two 9-inch cake pans and the 8x8-inch pan with parchment, then grease the parchment and the mini muffin tin.
- Whisk flour, 1.5 cups granulated sugar, baking soda, salt, and cocoa powder together in a large bowl.
- In a second bowl whisk buttermilk, oil, eggs, 1 teaspoon vanilla, vinegar, and red food coloring until smooth and evenly colored.
- Pour the wet mixture into the dry mixture and whisk just until combined with no dry streaks.
- Divide the red velvet batter evenly between the two round cake pans and bake for 25 to 30 minutes until a toothpick comes out with a few moist crumbs.
- While cakes bake, make cheesecake bite batter by beating 8 ounces softened cream cheese with 0.25 cup granulated sugar until smooth, then beat in the cheesecake egg, remaining 1 teaspoon vanilla, and lemon zest.
- Spoon the cheesecake batter into the mini muffin tin filling each cup three-quarters full and bake for 10 to 12 minutes until set with a slight jiggle.
- Cool the cheesecake bites in the pan for 10 minutes, then loosen edges with a small knife and transfer to a rack to cool completely.
- Bake any remaining cheesecake batter in the 8x8-inch pan for 15 to 18 minutes to create crumbs for garnish, then cool and crumble.
- Let the red velvet cake layers cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting, whip cold heavy cream to medium peaks in a clean bowl and set aside.
- In another bowl beat cold cubed cream cheese with powdered sugar and 0.25 teaspoon salt until smooth and fluffy.
- Gently fold the whipped cream into the sweetened cream cheese in two additions to make a stable cream cheese whipped frosting.
- Place one cooled red velvet layer on a serving board and spread a thick layer of frosting over the top.
- Set the second cake layer on top and frost the top and sides smoothly with the remaining frosting.
- Nestle the cooled cheesecake bites over the top of the cake in a circular pattern, pressing gently to adhere.
- Sprinkle the cheesecake crumble over and between the bites and chill the assembled cake for at least 1 hour to set.
- Slice with a hot, dry knife and serve chilled.
Notes
Use gel food coloring for vibrant color without thinning the batter, and avoid overmixing the cake to keep it tender. If your mini muffin tin is dark, start checking the cheesecake bites at 9 minutes to prevent overbaking. For clean frosting, keep everything cold and whip cream to medium—not stiff—peaks so it folds smoothly. You can bake the cake layers a day ahead, wrap tightly, and chill for easier assembly. If transporting, add a light skewer through a few cheesecake bites to anchor them and remove before serving.
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