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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.

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

Find it online: https://dinewithdylan.com/decadent-red-velvet-cheesecake-layer-cake-recipe-to-impress-recipe/