Description
Indulgent Red Velvet Cheesecake Cake promises a luxurious dessert experience that blends classic Southern charm with creamy cheesecake perfection. Rich layers of crimson cake and smooth cream cheese filling, crowned with a golden caramel drizzle, will make hearts melt with pure deliciousness.
Ingredients
Scale
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
Dry Cake Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake and Caramel Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, room temperature, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F and prepare a 9-inch springform pan with parchment and cooking spray.
- Whip cream cheese until smooth and creamy, gradually incorporating sugar until fully blended.
- Add eggs individually, mixing gently after each addition, then stir in vanilla extract.
- Pour cheesecake mixture into prepared pan, baking for 45-50 minutes until center is set but slightly jiggly.
- Remove from oven and cool completely, then refrigerate for minimum 4 hours.
- Increase oven temperature to 350F and prepare two 9-inch round cake pans with grease and flour.
- Sift together flour, cocoa powder, baking soda, and salt in a mixing bowl.
- In separate bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla, and white vinegar until uniform.
- Gradually fold wet ingredients into dry ingredients, mixing until batter is smooth and consistent.
- Divide batter evenly between prepared cake pans, baking 30-35 minutes until toothpick comes out clean.
- Allow cake layers to cool completely on wire racks.
- Place first red velvet layer on serving plate as foundation.
- Carefully position chilled cheesecake layer atop first cake layer.
- Add second red velvet layer to complete cake structure.
- For caramel, melt sugar in heavy-bottomed pan over medium heat, stirring until golden amber.
- Remove from heat, quickly whisk in butter until fully incorporated.
- Slowly stream in heavy cream and vanilla, stirring constantly until sauce is glossy and smooth.
- Allow caramel to cool slightly, then generously drizzle over cake, allowing elegant streams down sides.
- Refrigerate briefly to set caramel before serving and enjoying decadent creation.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling that blends effortlessly.
- Allow the cheesecake to cool completely and chill overnight for the best texture and easier layering.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and use gluten-free baking powder.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracking and ensure even baking of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 409 kcal
- Sugar: 37 g
- Sodium: 241 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 98 mg