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Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake Recipe

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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 578
Ingredients Method Notes

Ingredients
  

  • 16 oz full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp natural unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp white vinegar
  • 1 oz liquid red food coloring
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Heat oven to 325°F. Beat cream cheese and sugar for cheesecake until smooth. Add eggs, sour cream, vanilla, and flour. Pour into a foil-wrapped 9-inch springform. Bake in a water bath 45 to 50 minutes until edges set. Cool in oven 30 minutes, then chill at least 4 hours.
  2. Heat oven to 350°F. Whisk dry red velvet ingredients. Combine oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Mix wet into dry until just combined. Divide into two 9-inch pans and bake 25 to 30 minutes. Cool completely.
  3. Beat cream cheese and butter for frosting until fluffy. Add vanilla and salt, then gradually beat in powdered sugar until smooth.
  4. Place one cake layer on a plate. Top with chilled cheesecake, a thin spread of frosting, and the second cake layer. Apply a light crumb coat and chill 20 minutes.
  5. Spread the remaining frosting over the top and sides. Slice and serve.

Notes

Chill the cheesecake overnight if you can, it will be much firmer and easier to stack. The assembled cake needs at least an hour in the fridge before slicing to hold its shape. Let it sit at room temperature for 10 minutes before serving.