Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake


This Red Velvet Cheesecake Cake is made with layers of moist purple velvet cake and thick and creamy cheesecake! In the event you’ve ever had the cheesecake by the identical identify at The Cheesecake Manufacturing facility and liked it, that is the right recipe to make at dwelling!



  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all objective flour
  • 1 cup (230g) bitter cream
  • 1 tbsp vanilla extract
  • 4 massive eggs, room temperature


  • 2 1/2 cups (325g) all objective flour
  • 2 cups (414g) sugar
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 4 tsp (9g) pure unsweetened cocoa
  • 1 tsp salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 2 massive eggs
  • 2 tsp white vinegar
  • 4 tsp purple meals coloring
  • 1 cup (240ml) scorching water


  • 16 oz (452g) cream cheese, room temperature
  • 1 1/4 cups (280g) butter, room temperature
  • 12 cups (1380g) powdered sugar
  • 2 tsp vanilla extract
  • 6 oz white chocolate chips


  • 6 oz purple Wilton sweet melts
  • 3 tbsp heavy whipping cream
  • Sprinkles


To make the cheesecake:

1. Preheat oven to 300°F (148°C). Line your entire inside a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you may. You’ll use the aluminum foil to raise the cheesecake out of the pan when it’s baked and cooled.
2. In a big mixer bowl, combine the cream cheese, sugar and flour collectively till mixed. Use low pace to maintain much less air from moving into the batter, which might trigger cracks. Scrape down the edges of the bowl.
3. Add the bitter cream, and vanilla extract and blend on low pace till properly mixed.
4. Add the eggs separately, mixing slowly and scraping the edges of the bowl after every addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside one other bigger pan. I exploit a bigger cake pan, however you should utilize a roasting pan or some other bigger baking pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the cake pan. Bake for 1 hour.
7. Flip off the oven and go away the cheesecake within the oven with the door closed for half-hour. Don’t open the door otherwise you’ll launch the warmth.
8. Crack oven door and go away the cheesecake within the oven for one more half-hour. This cooling course of helps the cheesecake cool slowly to forestall cracks.
9. Take away cheesecake from oven and chill till agency, 5-6 hours.


To make the cake layers:

10. Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the edges.
11. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a big mixer bowl and mix. Put aside.
12. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and purple meals coloring to a medium sized bowl and mix.
13. Add the moist elements to the dry elements and beat till properly mixed.
14. Slowly add the recent water to the batter and blend on low pace till properly mixed. Scrape down the edges of the bowl as wanted to verify every little thing is properly mixed.
15. Divide the batter evenly between the 2 pans and bake for 23-26 minutes, or till a toothpick comes out with just a few moist crumbs.
16. Take away the truffles from the oven and permit to chill for 3-5 minutes, then take away to a cooling rack to complete cooling.

To make the frosting:

17. While you’re able to construct the cake, make the frosting. Add the cream cheese and butter to a big mixer bowl and beat till easy.
18. Slowly add about half of the powdered sugar and beat till properly mixed and easy.
19. Add the vanilla extract and blend till properly mixed.
20. Slowly add the remaining powdered sugar and beat till properly mixed and easy.

To construct the cake:

21. Use a big serrated knife to take away the domes from the highest of the purple velvet truffles.
22. Place the primary layer of cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of frosting evenly on prime of the cake layer.
23. Use the aluminum foil to raise the cheesecake out of the cake pan, take away the foil and place the cheesecake on prime of the cake.
24. Unfold one other cup of frosting evenly on prime of the cheesecake, then add the second layer of cake on prime. If the edges of the cake don’t line up, use a serrated knife to trim off the surplus cake or cheesecake.
25. Frost the surface of the cake. Take a look at my tutorial for frosting a easy cake, should you’d like.

To brighten the cake:

26. Press white chocolate chips into the underside of the cake, across the backside edge. Refrigerate cake for about 20 minutes.
27. To make the purple ganache, place the purple sweet melts in a small bowl
28. Warmth the heavy whipping cream simply till it begins to boil, then pour over the sweet melts. Enable it to sit down for a couple of minute, the whisk to soften. If it isn’t utterly melted (and it most likely gained’t be), warmth it for one more 20-30 seconds, the whisk till easy.
29. Enable the ganache to chill till it thickens up bit, however remains to be pourable, then switch to a squeeze bottle.
30. Drizzle the ganache across the fringe of the cake.
31. Warmth the remaining ganache (you may go away it within the bottle) for about 10 seconds to melt it up once more, then pour it onto the highest of the cake and shortly unfold to the sides.
32. Enable the ganache to chill and agency, then pipe swirls of the frosting across the prime fringe of the cake. I used the Ateco 844 icing tip. Add sprinkles, if desired.
33. Retailer the cake (in an hermetic container, if attainable) within the fridge till able to serve. Cake is greatest for 2-3 days.

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