Decadent Red Velvet Cheesecake Layer Cake Recipe to Impress! Recipe

Introduction

This Decadent Red Velvet Cheesecake Layer Cake is a stunning dessert that combines the rich flavors of red velvet cake with a creamy cheesecake center. Perfect for celebrations or special occasions, it’s sure to impress your family and friends with its beautiful layers and indulgent taste.

Ingredients

• Red Velvet Cake Mix
• Flour
• Cocoa Powder
• Baking Soda
• Buttermilk
• Natural Red Food Coloring or Beet Juice
• Cream Cheese
• Sour Cream
• Greek Yogurt
• Granulated Sugar
• Eggs
• Vanilla Extract
• Butter
• Unsalted Butter or Plant-Based Butter Alternative

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large mixing bowl, combine the red velvet cake ingredients according to your recipe or the box mix instructions. Mix until well combined but avoid overmixing.
3. Step 3: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
4. Step 4: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Step 5: While the cakes are cooling, prepare the cheesecake filling. Beat cream cheese in a medium bowl until smooth and creamy.
6. Step 6: Add granulated sugar and mix until combined. Then add sour cream or Greek yogurt, eggs, and vanilla extract. Beat until fully incorporated.
7. Step 7: Pour cheesecake mixture into a greased 9-inch springform pan. Bake at 325°F (160°C) for 50-60 minutes, until the center is set but slightly jiggly. Turn off oven and leave cheesecake inside to cool slowly for 1 hour.
8. Step 8: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to firm up.
9. Step 9: Once both the cheesecake and cakes are cooled, level the tops of the red velvet cakes with a serrated knife if needed.
10. Step 10: Place one cake layer on a serving plate. Spread a generous layer of cheesecake on top.
11. Step 11: Carefully place the second red velvet cake layer over the cheesecake, pressing down gently to adhere.
12. Step 12: Frost the entire assembled cake with cream cheese frosting or whipped cream for a lighter option.
13. Step 13: Decorate with red velvet cake crumbs or chocolate shavings for a beautiful finish.

Tips & Variations

• For a natural red color, substitute red food coloring with beet juice.
• Ensure the cheesecake cools slowly to prevent cracks by leaving it in the turned-off oven after baking.
• Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.
• Try decorating with fresh berries or edible flowers for an extra special touch.
• If you prefer a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to maintain moisture. Before serving, you can let it sit at room temperature for 20-30 minutes for a softer texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers from scratch instead of using a mix?

Yes, you can use your favorite homemade red velvet cake recipe. Just be sure to maintain the same pan sizes and baking times for the best results.

How do I prevent the cheesecake from cracking?

Slow cooling is key. After baking, leave the cheesecake in the turned-off oven with the door closed for about an hour, then chill in the refrigerator. Avoid overmixing and using a water bath can also help prevent cracks.

Decadent Red Velvet Cheesecake Layer Cake Recipe to Impress! Recipe

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★★★★★

4.7 from 62 reviews

This Decadent Red Velvet Cheesecake Layer Cake combines the rich, moist flavors of classic red velvet cake with a creamy, smooth cheesecake layer, perfect for special occasions or impressing guests. The layers are topped with luscious cream cheese frosting and decorated with cake crumbs or chocolate shavings for a stunning and delicious dessert.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 6 hours (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Red Velvet Cake

• Red Velvet Cake Mix (or homemade mix ingredients)
• Flour – 1 cup (if making from scratch)
• Cocoa Powder – 2 tbsp
• Baking Soda – 1 tsp
• Buttermilk – 1 cup
• Natural Red Food Coloring or Beet Juice – 2 tbsp
• Eggs – 2 large
• Unsalted Butter – 1/2 cup (softened)
• Vanilla Extract – 1 tsp

Cheesecake Filling

• Cream Cheese – 24 oz (softened)
• Granulated Sugar – 1 cup
• Sour Cream – 1/2 cup (or Greek Yogurt)
• Eggs – 3 large
• Vanilla Extract – 1 tsp

Frosting and Decoration

• Cream Cheese Frosting or Whipped Cream – as needed
• Red Velvet Cake Crumbs or Chocolate Shavings – for decorating

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake removal after baking.
2. Mix Red Velvet Cake Batter: In a large mixing bowl, combine the red velvet cake ingredients as per the recipe or box instructions, mixing just until well combined to avoid overworking the batter which can result in a tough cake.
3. Divide Batter: Pour the batter evenly into the prepared pans and smooth the surface with a spatula for even baking.
4. Bake Cakes: Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Let cakes cool 10 minutes in pans before transferring to wire racks to cool completely.
5. Make Cheesecake Filling: Beat cream cheese in a medium bowl until smooth. Add granulated sugar, then sour cream or Greek yogurt, eggs, and vanilla extract. Beat until well combined and creamy.
6. Bake Cheesecake: Pour filling into a greased 9-inch springform pan. Bake at 325°F (160°C) for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and leave cheesecake inside for 1 hour to cool gradually, preventing cracks.
7. Chill Cheesecake: Refrigerate cheesecake at least 4 hours or overnight to firm up completely for easier layering.
8. Level Cakes: Once all components are cooled, level the tops of the red velvet cakes with a serrated knife if needed to ensure flat layers.
9. Assemble Cake Layers: Place one red velvet cake layer on a serving plate. Spread a generous layer of cheesecake over the cake evenly.
10. Top with Second Cake Layer: Carefully place the second red velvet layer on top of the cheesecake, pressing gently to adhere the layers together.
11. Frost Cake: Cover the entire layered cake with cream cheese frosting or whipped cream for a lighter option, smoothing evenly.
12. Decorate: Garnish the cake with red velvet cake crumbs or chocolate shavings to create a beautiful presentation and add texture.

Notes

• Use natural red food coloring or beet juice as a healthier alternative to artificial dyes.
• Ensure cream cheese and butter are softened to room temperature for smooth mixing.
• Do not overmix cake batter to keep the red velvet cake tender and moist.
• Slow cooling of the cheesecake helps prevent cracks and maintains creamy texture.
• Chilling the cheesecake overnight improves firmness and ease of assembly.
• The cake can be made a day ahead and refrigerated to enhance flavor melding.
• Use a serrated knife to level cakes safely and evenly without crumbling.

Keywords: red velvet cheesecake, layered cake, cream cheese frosting, decadent dessert, party cake, holiday dessert