red velvet cheesecake cake

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake Cake from Delish.com is the best.

Red Velvet Cheesecake Cake

Butter, for cake pans

All-purpose flour, for cake pans

8-oz. packages cream cheese,

granulated sugar

eggs

sour cream

tbsp. all-purpose flour

pure vanilla extract

kosher salt

c. (1 stick) butter, softened

c. sugar

https://streaming.hearstdigitalstudios.com/c552925d-e47b-49c7-9212-4a29a264a17b/video_rover_16x9_1080p_hd_1545428510_54195.mp4

Talk about a stunner. This layer cake will sleigh your holiday dessert table.

Our Red Velvet Cheesecake Cake Is Three Layers of Amazingness

Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. This one uses a boxed cake mix and an easy cheesecake filling!

RED VELVET CHEESECAKE CAKE

(15 oz) box red velvet cake mix

(ingredients needed to make cake: eggs, oil & water)

block (8 oz) cream cheese, (softened)

sugar

oz cream cheese (1/2 block), (softened to room temp.)

butter, (softened to room temp.)

vanilla

tbsp milk

Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)

Prepare red velvet cake mix according to package directions. Set aside

For the cake:

In a separate bowl, beat together softened cream cheese, 1/2 cup sugar and egg white.

Mix well until smooth (this will take about 2-3 minutes with an electric mixer)

Pour half of the red velvet cake batter into the baking dish. Spread it out as evenly as possible.

Then drop the cream cheese mixture by the spoonful onto the cake batter.

Using a spoon or a butter knife, gently swirl around the cream cheese mixture.

Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible.

Put cake into oven and bake for about 40 minutes. Allow the cake to cool completely.

For the filling:

In a bowl (using an electric mixer or stand mixer) combine 4 oz. (1/2 block) of cream cheese with 1/3 cup softened butter. Add in powdered sugar and mix until smooth.

Then stir in vanilla. And lastly, mix in the milk. Mix until smooth then spread on cooled cake.

For the frosting:

https://www.youtube.com/watch?v=FL_LJ_GsMZ0

Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. Red velvet cake mix and homemade cheesecake filling.
FULL RECIPE HERE: https://www.thecountrycook.net/red-velvet-cheesecake-cake/

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How to make: RED VELVET CHEESECAKE CAKE

Red Velvet Cheesecake Cake is filled with a delicious cream cheese layer in the center and topped with a homemade cream cheese frosting making it a delicious dessert to enjoy all year long.

Red Velvet Cheesecake Cake Recipe

oz cream cheese

butter (softened)

tsp vanilla extract

Preheat oven to 350.

Make Red Velvet Cake Mix as directed on the back of the box. Set aside.

Mix 8 oz. block of cream cheese, sugar and egg white in a separate bowl until well blended.

Pour half of the red velvet cake mix into a greased 9x13. Drop spoonfuls of cream cheese mixture over the red velvet cake mix. Swirl all over the batter.

Pour the other half of the cake batter over this cream cheese layer.

Bake for 35-40 minutes. Once baked, take out and let cool.

For the frosting, mix cream cheese and butter until smooth. Add powdered sugar, vanilla and milk until smooth.

Spread frosting over cake and enjoy!

https://content.jwplatform.com/videos/WuWCFP7w.mp4

Homemade Cream Cheese frosting on a delicious, red velvet cake with a layer of cheesecake in between.

This decadent Red Velvet Cheesecake Cake is as delicious as it is beautiful! A layer of cheesecake is sandwiched between two homemade red velvet cake layers and frosted with cream cheese frosting in this delicious dessert!

unsalted butter

(400 grams) granulated sugar

(108 grams) vegetable oil

eggs, room temperature

(342 g) cake flour

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(340 grams) buttermilk

Tablespoon (14 grams) white vinegar

Tablespoons (19 grams) unsweetened cocoa powder

Tablespoon (12 grams) vanilla extract

Tablespoons Red Liquid Food Coloring

Cream

sugar (200 grams)

salt

Tablespoons (23 grams) All Purpose Flour

(182 grams) Sour Cream

(226 grams) unsalted butter, softened

(8 g) vanilla extract

½ teaspoon (2 grams) salt

Place a 9x13 (or similar size) pan filled...

Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven. (Just under the rack where your cheesecake layer will bake)

Preheat oven to 300 degrees F

Line the bottom of a 9 inch spring...

Line the bottom of a 9 inch spring form pan with a circle of parchment paper.

In a mixing bowl, mix softened cream cheese...

In a mixing bowl, mix softened cream cheese until smooth.

Mixing at low speed, add sugar, salt, flour.

Add vanilla extract and sour cream. Mix at...

Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.

Pour the cheesecake batter into springform pan lined...

Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.

Bake for 45 minutes. The cheesecake should be...

Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.

Turn off the oven and leave cheesecake inside...

Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)

Then, allow the cheesecake to cool on the...

Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

Preheat the oven to 350 degrees, grease and...

Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans. I lined the bottom of my pans with parchment paper also.

In a medium bowl, whisk the flour, baking...

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cocoa powder for 30 seconds. Set aside

In another bowl, add the buttermilk, white vinegar,...

In another bowl, add the buttermilk, white vinegar, vegetable oil, vanilla extract, and red food coloring.  Set aside..

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk is blended.

With the mixer on low speed, alternately add...

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until blended.

Divide batter between the two prepared 9 inch...

Divide batter between the two prepared 9 inch cake pans.

Bake at 350 degrees for 25-30 minutes or...

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. They layers should spring back when lightly touched in the center. Let cool 10 minutes and turn out.

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth.

Cut the softened cheese into pieces and add...

Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar,...

Add the vanilla. Gradually add the powdered sugar, mixing on low speed until blended. Cover the bowl with a towel if needed to keep down the cloud of powdered sugar.

Increase mixing speed to medium and mix until...

Increase mixing speed to medium and mix until fluffy. Don't over mix or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while...

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Place the first cooled or chilled red velvet...

Place the first cooled or chilled red velvet cake layer on the cake plate or pedestal. Spread with a thin layer of cream cheese frosting.

For the cheesecake layer, run a thin knife...

For the cheesecake layer, run a thin knife (I like to heat it with hot water) between the cake and side of the springform cake pan to help prevent sticking.

Release the sides of the springform pan.

Carefully, place the cheesecake upside down onto the...

Carefully, place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.

Remove the parchment if you haven't already! ;0)...

Remove the parchment if you haven't already! ;0) -

Spread the cheesecake layer with a thin layer...

Spread the cheesecake layer with a thin layer of frosting. Top with the top red velvet cake layer.

*If your cheesecake layer is slightly wider than...

*If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.

Frost the cake as usual. If at any...

Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)

This cake should be refrigerated.

This Homemade Red Velvet Cheesecake Cake has layers of homemade red velvet cake with a crustless vanilla cheesecake center. It&#39;s rich, decadent, and the perfect dessert to serve for Valentine&#39;s Day.

cream cheese (room temperature)

all-purpose flour

heavy whipping cream

vanilla extract

vegetable oil

buttermilk

red gel food coloring

white vinegar

cake flour

cocoa powder

baking soda

Preheat the oven to 325 degrees F. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. Generously grease the sides of the pan with nonstick baking spray.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth and creamy.

Add in the granulated sugar and flour.  Continue to beat until incorporated

Add in the heavy whipping cream and vanilla extract. Beat until worked into the cheesecake batter.

Add in the eggs one at a time and beat just until combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Once all of the eggs are incorporated, pour the cheesecake batter into the prepared springform pan.

Wrap the springform pan in two layers of heavy duty aluminum foil or save your foil and place the springform pan in a slightly larger pan.

Place the foil wrapped springform pan or two pans (whichever method you’re using) in an even larger pan filled with 1 inch of hot water.

Place the cheesecake into the preheated oven and bake for 55 minutes to 65 minutes or until the edges are set and the center jiggles slightly as set up jell-o would. To test the cheesecake, gently jiggle the pan.

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight or for at least 8 hours before assembling the cheesecake cake.

Cheesecake

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray. Cut two 9-inch parchment paper circles and place in the bottom of each cake pan. Add about 1 tablespoon of flour to coat the sides of the greased pan and tap out any excess flour.

Repeat with the second cake pan.

In a medium mixing bowl, add the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Beat with a hand mixer on medium or whisk until well combined.

In a large bowl, add in the cake flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.

Add the wet ingredients to the dry ingredients and beat or whisk until just combined. Scrape down the sides of the bowl and beat in any remaining flour.

Divide the batter evenly between the two prepared pans.

Place in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick in the center of the cake. If it comes out clean or with moist crumbs, it’s done. Wet batter means it needs to bake longer.

Remove from the oven and let cool in the pan for 30 minutes before turning out onto a cooling rack to cool completely.

Cake

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Add the powdered sugar and beat until the powdered sugar is incorporated and the cream cheese mixture is smooth.

Add in ½ cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Add in another ½ cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting. Turn on high and beat until stiff peaks form.

Cream Cheese Whipped Cream

Level the two layers of cake with a cake leveler or knife. Set the slices you cut off to the side to toast for a garnish.

Add a small amount of whipped cream frosting to the center of the cake plate and thinly spread out.

Add the cake to the center of the cake plate and gently press down.

Add 1 cup of whipped cream frosting to the top of the cake. Evenly spread it out with an angled spatula.

Add the cheesecake layer to the top. Trim the cheesecake with a sharp knife if it sticks out farther than the cake. Use a butter knife to smooth the sides of the cheesecake after it's trimmed. Remove the cheesecake pieces that were cut away and clean off the cake plate.

Add 1 cup of whipped cream frosting to the top of the cheesecake and spread it out evenly with the angled spatula.

Add the final layer of cake.

Add about 2 to 3 cups of whipped cream frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.

Clean off the cake plate and add sprinkles or dried cake crumbs to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall or when I brush them away.

Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles or crumbs to the swirls.

Assemble

Preheat the oven to 325 degrees F.

Dried Cake Crumbs

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Top 6 red velvet cheesecake cake recipes from across the web

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