This red velvet cheesecake cake is a classic recipe that is sure to impress! It's the perfect combination of two delicious desserts in one. The red velvet cake is moist and fluffy, and the cheesecake layer adds a creamy and tart flavor. This recipe is easy to make and will be a hit with everyone.
Ingredients for the Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons red food coloring
- 1 cup buttermilk
Ingredients for the Cheesecake Layer
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
Making the Cake
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Whisk until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and food coloring and mix until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. With the mixer on low, add the buttermilk and mix until just combined. Divide the batter evenly between the two prepared pans and spread it into an even layer. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.
Making the Cheesecake Layer
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, about 4 minutes. Add the sugar and mix until combined. Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and lemon juice and mix until combined.
- Spread the cheesecake filling over one of the cakes and top with the other cake. Refrigerate for at least 3 hours before serving.
Frequently Asked Questions
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to 3 months in the freezer.
Can I make this cake ahead of time?
Yes, you can make this cake up to 3 days ahead of time. Store it in the refrigerator until ready to serve.
Can I substitute the buttermilk?
Yes, you can substitute the buttermilk with an equal amount of milk. To make it into buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
Can I use a different kind of food coloring?
Yes, you can use a different kind of food coloring, such as gel or paste food coloring. However, these may give the cake a slightly different flavor.
How long will this cake last?
This cake will last up to 5 days in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container.
