Red Velvet Cheesecake Layer Cake Recipe: A Sweet Indulgence

Hey there, cake enthusiasts! Ever dreamed of having a slice of heaven that’s both velvety-red and creamy-cheesy? Well, today’s your lucky day! I’m about to share my ultimate Red Velvet Cheesecake Layer Cake Recipe that’ll knock your socks off and make you the talk of any gathering. Who doesn’t love a dessert that combines the rich flavors of red velvet with the smooth, tangy goodness of cheesecake? Ready to dig in? Let’s roll!

Why Red Velvet Cheesecake?

First things first, why blend these two glorious worlds? Red velvet cake has this delightful, subtle cocoa flavor paired with a distinctive buttermilk tang that just grabs your taste buds. Now, add creamy cheesecake layers into the mix, and you’ve got a dessert that’s all about indulgence. Trust me, once you slice into this bad boy, you’ll be convinced it was created by dessert angels.

What You Need: Ingredients Galore!

For the Red Velvet Cake

Before you channel your inner baking ninja, grab these ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk (or make your own with milk & vinegar)
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Layer

Let’s not forget the luscious cheesecake layer:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream (because why not make it extra creamy?)

For the Frosting

As if it couldn’t get better, here’s what you’ll need for that dreamy frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (for that silky texture)

Getting Started: Baking 101

Alright, let’s get into the nitty-gritty of assembling this masterpiece. Here’s what you need to do:

Step 1: Preheat and Prepare

First things first, preheat that oven to 350°F (175°C). Butter and flour three 9-inch round cake pans. If you’re feeling fancy, throw some parchment paper in the bottom for good measure. (You can thank me later!)

Step 2: Mix Your Cake Batter

In a large bowl:

1. Whisk together flour, sugar, baking soda, salt, and cocoa powder.
2. In another bowl, mix oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
3. Gradually combine the wet and dry ingredients. Be gentle; nobody likes a tough cake.

Step 3: Bake the Cakes

Pour the batter evenly into your prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring them to wire racks. (Trust me, this is the hardest part—waiting!)

Step 4: Cheesecake Time!

While your cakes are cooling, let’s whip up that cheesecake layer:

1. Preheat the oven to 325°F (160°C) (a tiny bake party for your cheesecake).
2. Beat the cream cheese until smooth, then add sugar and vanilla.
3. Add eggs one at a time, mixing just until combined.
4. Stir in the sour cream.
5. Pour the cheesecake mixture into a 9-inch round springform pan and bake for 50-60 minutes. Keep an eye on it—until the edges are set but the center is slightly jiggly.

Let that cheesecake cool, then refrigerate it for at least 4 hours or overnight. Patience is a virtue, my friend!

Assembling the Cake: Let’s Get Creative!

Now comes the fun part—assembling this beauty. Get ready to unleash your inner cake decorator!

Step 1: Level and Layer

1. Once your cakes are cool, level them off with a sharp knife if they’ve domed up (nobody wants a lopsided cake, eh?).
2. Place one layer on a cake stand or plate. Spread a generous layer of cream cheese frosting on top, then add a slice of cheesecake.
3. Repeat with the second layer and cheesecake slice.
4. Top with the final cake layer.

Step 2: Frost It Up

Crumb coat time! Spread a thin layer of frosting all over the cake to lock in those pesky crumbs. Chill for 30 minutes in the fridge, then frost the cake entirely with the remaining frosting.

Step 3: Decorate

Go wild! You can sprinkle some extra crumbs on top, drizzle chocolate or cream cheese frosting, or even throw on some berries for that ‘I’m so fancy’ touch.

Storage: Keeping It Fresh

Now, let’s talk about what happens if you don’t eat the whole thing in one sitting (but let’s be honest, who can resist?). Store the cake in the refrigerator to keep it fresh and creamy—it should last around 4-5 days, but I doubt it’ll stick around that long. 😏

Tips & Tricks for the Best Cake Ever

• Food Coloring Warning: Not all food colors are created equal. I swear by gel food coloring for that vibrant hue—liquid just doesn’t cut it!
• Sifting Fun: Sift your dry ingredients, especially flour and powdered sugar, for a smoother texture.
• Weighing Ingredients: If you have a kitchen scale, consider weighing ingredients for accuracy. It can make a difference, trust me!
• Cooling Cakes: Wanna speed up the cooling process? Stick those cake pans in the fridge! Just don’t forget them. No one likes a frozen cake!

Final Thoughts: Time to Get Baking!

And there you have it—a scrumptious, show-stopping Red Velvet Cheesecake Layer Cake that’ll steal the spotlight at any event. Whether you’re celebrating a birthday, an anniversary, or just the fact that it’s a Tuesday, this cake is a must-try!

So, what are you waiting for? Grab those ingredients and get baking! Don’t forget to snap a pic of your delicious creation and share it with me. I’m dying to see your cake skills in action!

Now go ahead, make this cake, and spread some sweetness. You won’t regret it! 🍰✨