Creamy Cheesecake Layered Red Velvet Cake
Equipment
- 1 9-inch round cake pan
- 1 9-inch round cake pan
- 1 9-inch springform pan
- 3 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 parchment paper sheet
- 1 Serrated knife
- 1 offset spatula
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 large egg egg room temperature
- 2 1/2 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk room temperature
- 2 large egg egg room temperature
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 teaspoon white vinegar
- 16 ounce cream cheese softened, for frosting
- 1/2 cup unsalted butter softened, for frosting
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
- 1-2 tablespoon heavy cream as needed
Instructions
- Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment, then lightly grease the sides.
- Beat 16 ounces cream cheese with 1/2 cup sugar until smooth, then mix in 1/4 cup sour cream, 1 teaspoon vanilla, and 1 egg just until combined.
- Pour cheesecake batter into the springform pan and bake for 30-35 minutes until set at the edges and slightly jiggly in the center.
- Cool the cheesecake in the pan on a rack for 1 hour, then chill until cold, at least 2 hours.
- Increase oven temperature to 350°F and grease two 9-inch round cake pans, lining bottoms with parchment.
- In a large bowl whisk flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt until combined.
- In another bowl whisk buttermilk, 2 eggs, oil, 2 teaspoons vanilla, red gel food coloring, and vinegar until smooth and vibrant.
- Add wet ingredients to dry and whisk just until a smooth red batter forms without overmixing.
- Divide batter evenly between the two pans and bake 24-28 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans 10 minutes, then turn out onto a wire rack and cool completely.
- For frosting, beat 16 ounces cream cheese and 1/2 cup butter until creamy, then gradually add powdered sugar, vanilla, and enough cream for a spreadable texture.
- Level cake layers with a serrated knife if domed, reserving crumbs for garnish if desired.
- Release chilled cheesecake from the springform pan and carefully remove parchment.
- Place one red velvet layer on a serving board, spread a thin layer of frosting, and set the cheesecake layer on top centered.
- Top with the second red velvet layer and apply a thin crumb coat of frosting over the entire cake.
- Chill the crumb-coated cake 20 minutes, then frost generously with the remaining cream cheese frosting.
- Garnish sides with reserved cake crumbs or leave smooth, then chill at least 30 minutes before slicing.
Notes
Use gel food coloring for a vivid hue without thinning the batter, and avoid overbaking the cheesecake so it stays creamy when chilled. If the red velvet layers bake with slight domes, trim them while just warm for cleaner cuts, and save crumbs for decoration. For neat stacking, chill each component thoroughly and use an offset spatula to nudge layers into alignment. If your kitchen is warm, keep the frosting slightly cooler and apply in two passes to prevent sliding. For tender cake, mix batter only until combined, and for cleaner slices, heat a knife in hot water, wipe dry, and cut with gentle sawing motions.
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