Red Velvet Cheesecake Cake
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My favorite cake is definitely red velvet. Before it was popular, I loved it. I’ll leave it at times, but I always come running back to it. It’s my friend, my fav, and a childhood tradition. Everyone needs a good classic red velvet cake. Love it or hate it, you gotta have it.
As you know, I LOVE cheesecake, and have experimented with other combinations HERE and HERE. I found Erin’s cheesecake on Pinterest and it has literally been my go-to… it may have changed my life a little bit, but don’t tell anyone. Then I’d be embarrassed.
Red Velvet Cheesecake Cake
Ingredients
Cake:
- 2 1/2 c. flour
- 1 1/2 c. sugar
- 1 tsp baking soda
- 1 TB cocoa powder
- 1 tsp salt
- 2 eggs room temp
- 1 1/2 c. vegetable oil
- 1 c. buttermilk
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- 2 oz red food coloring or more. Who measures?
Cheesecake:
- 20 oz cream cheese room temperature
- 3/4 C sugar
- 1/2 TB vanilla extract
- 1/4 tsp coarse salt
- 2 large eggs
- 1/2 C sour cream
Frosting:
- Pastry Pride
Instructions
Cake:
- Mix wet and dry ingredients separately.
- Combine.
- Mix well.
- Bake at 350 until a toothpick comes out clean.
Cheesecake:
- Preheat oven to 325 degrees.
- Set water to boil.
- Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
- Gradually add sugar, beating until fluffy.
- Beat in vanilla extract and salt.
- Beat in eggs, one at a time, scraping down side of bowl after each addition.
- Beat in sour cream.
- Line the bottom of the cheesecake pan (I used Glad Sticky wrap).
- Wrap bottom half of pan in foil.
- Pour in filling; place in a roasting pan.
- Pour in boiling water to come halfway up side of springform.
- Bake until just set in center, about 45 minutes.
- Remove pan from water; let cool 20 minutes.
- Run a paring knife around edge; let cool completely.
- Remove outer ring of cheesecake pan, but leave metal bottom.
- Wrap in plastic wrap and freeze.
Assembly:
- Place one layer of cake on cake stand.
- Frost top with a thin layer of frosting.
- Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off wrapping.
- Place cheesecake layer on top of the cake.
- Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting.
- Top with sprinkles or any decoration of your choosing.
- Refrigerate until ready to serve.
You’ll never guess how long this cake lasted in my fridge…? WEEKS. I’m not kidding. I rationed it off like it was the last red velvet cake on earth! I shared a few slices with neighbors, friends, and of course little T, but for the most part? I ate it. ALL. Sheesh woman! Happy birthday to me – Red velvet + cheesecake = one happy Kaylynn. One year older – bring it.
This looks delicious! What a beautiful cake! I can’t wait to attempt it!
Melanie – let me know how it turns out! Can’t wait for you to try!
Yum! I love red velvet cheesecake, such a blessed combination. Glad you got to enjoy this cake. Eat it all girl, you deserve it!
Blessed Combination – haha you make me laugh! I LOVE you Aimee!
Oooh…. Red Velvet Cheesecake is my favorite at The Cheesecake Factory! I can’t wait to try this recipe. Looks delicious and happy birthday!
Kami – ME TOO! I LOVE Cheesecake Factory’s Red Velvet cheesecake. Their cheesecake is OBVIOUSLY the best there is, but whenever I order it, I’m SORELY disappointed with their CAKE. It’s dry and not a vibrant delicious red. I’m super picky with my desserts… 😀
Can I substitute the buttermilk for regular milk?
Brittany,
I don’t think red velvet cake would be the same without the buttermilk….you could try it though! I just don’t think it would work….
Thank you for linking to my post! I’m SO glad to hear you love the cake. It’s such a showstopper! And yours looks fabulous. I love the camel candle holder!