Description

This Red Velvet Cheesecake Layer cake is a luscious dessert combining the classic rich red velvet layers with a creamy white chocolate-infused cheesecake filling. Featuring moist red velvet cake layers, a smooth cheesecake center, and a silky cream cheese frosting adorned with cake crumbs, this recipe promises a stunning and delicious treat perfect for special occasions or indulgent gatherings.

Ingredients

Scale

Red Velvet Cake

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch of salt
1 cup buttermilk
2 large eggs, room temperature
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
12 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar

Cheesecake Filling

1 1/2 teaspoons unflavored gelatin
1 1/2 cups heavy cream (divided: ½ cup + 1 cup)
6 ounces white chocolate, chopped
1 pound full-fat cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice

Frosting

8 tablespoons unsalted butter, softened
2 cups powdered sugar
8 ounces full-fat cream cheese, softened and cut into 4 pieces
3/4 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare Cake Pans and Preheat Oven: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with a nonstick cooking spray containing flour, or grease and flour the pans to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and pinch of salt until well combined.
Mix Wet Ingredients: In a separate 2-cup liquid measuring cup, whisk together the buttermilk, eggs, distilled white vinegar, and vanilla extract thoroughly.
Prepare Cocoa and Food Coloring Paste: In a small bowl, combine the unsweetened cocoa powder and red food coloring, mixing until a smooth paste forms.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3–4 minutes until the mixture turns pale and fluffy.
Combine Ingredients into Batter: Reduce mixer speed to low and add the flour mixture in thirds, alternating with the buttermilk mixture. Scrape down the bowl as needed. Add the cocoa and red food coloring paste and beat on medium speed for about 30 seconds just until incorporated. Finish by gently folding the batter by hand to avoid overmixing.
Bake Cakes: Divide the batter evenly between the two prepared pans and smooth the tops with a rubber spatula. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even cooking. Cool cakes in the pans on a wire rack for 10 minutes before removing them from pans and cooling completely on the rack for about 2 hours.
Level and Crumble Cake Tops: Using a serrated knife, level the tops of each cake layer to create an even surface. Crumble the trimmed cake tops into small crumbs using your fingers and set aside in an airtight container for decoration later.
Prepare Gelatin and White Chocolate Mixture: Sprinkle the unflavored gelatin over ½ cup of heavy cream in a small saucepan; let it sit for 5 minutes to bloom. Heat the mixture over low heat until the edges begin to bubble. Add the chopped white chocolate and stir constantly until smooth and fully melted. Allow this mixture to cool for 15 minutes.
Whip Heavy Cream: Using a mixer with a whisk attachment, whip the remaining 1 cup of heavy cream on medium-high speed until stiff peaks form. Transfer to a separate bowl and set aside.
Beat Cream Cheese and Sugar: In a clean bowl with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed for about 3 minutes until light and fluffy, scraping down sides as necessary.
Incorporate Lemon Juice and White Chocolate Mixture: Reduce mixer speed to medium-low and add the lemon juice along with the cooled white chocolate-gelatin mixture. Mix until just combined, scraping the bowl as needed to ensure thorough incorporation.
Fold in Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
Assemble Cheesecake Layer: Place one cake round cut side up into a parchment-lined 9-inch springform pan. Spread the cheesecake filling evenly over the cake surface and smooth the top. Gently place the second cake round cut side down on top of the filling. Cover the pan with plastic wrap and refrigerate until firm, about 6 hours.
Prepare Frosting: Beat the softened butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add the softened cream cheese pieces one at a time, beating until fully incorporated. Mix in the vanilla extract and a pinch of salt until smooth.
Remove Cheesecake from Pan: Run a thin knife around the edge of the springform pan to loosen the cake. Remove the pan sides carefully and transfer the cheesecake onto a serving plate or cake pedestal.
Apply Crumb Coat: Reserve about ½ cup of the frosting. Using the remaining frosting, apply a thin crumb coat layer around the sides and top of the cake to trap crumbs. Freeze the cake for 30 minutes to set this crumb coat.
Final Frosting and Decoration: Evenly apply the remaining frosting over the top and sides of the cake. Press the reserved cake crumbs gently onto the sides for decorative effect, completing the elegant look.

Notes

Allow the cakes to cool completely before assembling to prevent melting of the cheesecake filling.
Blooming the gelatin properly is crucial for the cheesecake layer to set firmly.
Use room temperature eggs and butter to ensure smooth batter and frosting.
Chilling the assembled cake helps the cheesecake layer to fully firm up, making slicing easier.
For more vibrant red velvet color, quality red food coloring should be used.
Store the cake refrigerated and consume within 3-4 days for best freshness.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cake, Cheesecake Layer, White Chocolate Cheesecake, Layer Cake, Dessert, Cream Cheese Frosting