Red Velvet Cheesecake Cake

Red velvet cake can often be thought of as a compromise between chocolate and vanilla cake, but it has its own characteristic flavor thanks to an extra zing from buttermilk and vinegar. As the name implies, red velvet cake is dyed a beautiful barn red color and has a smooth, soft texture like velvet.

Red velvet cake has historically been covered in ermine frosting, but tangy cream cheese frosting is the new favorite. This recipe takes that one step further by adding a layer of luscious cheesecake in between the two layers of red velvet cake, and it’s still covered with your favorite rich cream cheese frosting.

Sure, there are a few different components involved in making this baking project, but the outcome is an indulgent, striking dessert that’ll be the talk of the party. There are even a few strategies for making this cake ahead of time and spreading out the baking to work for your schedule.

How to Make Red Velvet Cheesecake Cake

To make this cake, start by preparing the cheesecake layer. While the cheesecake chills and sets, you can work on the classic red velvet cake layers. Once the cake has cooled, whip together the cream cheese frosting and assemble the cake. A red velvet cake layer forms the base, followed by the cheesecake layer, then topped with the remaining red velvet cake layer. The whole cake is then frosted with cream cheese frosting.

What's the Best Type of Cream Cheese to Use?

For both the cheesecake layer and the cream cheese frosting, softened blocks of full-fat cream cheese are best. Don't use low-fat cream cheese or the cream cheese that comes in a tub. These types have a higher moisture content than the bricks, which will affect the texture of the cheesecake and make a runny cream cheese frosting.

Tips for a Smooth and Creamy Cheesecake Layer

Cheesecakes seem to have a reputation for being difficult and cracking easily. But this cheesecake layer is lush and comes together quickly, especially if you follow these tips.

• When making the cheesecake layer, mix on medium-low speed. If you whip the batter on too high of a speed, too much air will incorporate into the batter. The air will expand as the cake bakes and deflate as it cools, increasing the chances of the cheesecake cracking.
• Many cheesecakes are baked in water baths for slow, even cooking. Because this cheesecake layer is thinner than most full-sized cheesecake recipes and bakes for a shorter amount of time, it does not need a water bath.
• The cake is done when the edges of the cake have pulled ever-so-slightly from the sides of the pan. The middle two inches of the cake will still wiggle when you give the pan a gentle nudge. The cake shouldn’t crack, but if you do see any cracks at all, it is cooked through and ready to come out of the oven. Luckily, cracks would be hidden by the red velvet cake anyway.

How to Dye Red Velvet Cake?

Gel food coloring tends to have the best color and incorporates smoothly into the batter. The gels available in most grocery stores, such as Betty Crocker Gel Food Color, work well for this kind of cake batter. Liquid food coloring is not as concentrated, so if using, increase the amount to two tablespoons. If you're using professional-grade gel, add the coloring a drop at a time and test the color.

How to Frost a Layer Cake

You can use the straight edge of a large butter knife, a spoon, or even a large rubber spatula to frost a cake, but if you make cakes often, the best tool for the job is a large offset spatula. It gives you the most control, and the flat spatula is apt for spreading while the long edges are excellent at shaping smooth, straight sides.

Frosting this cake is a two-step process: First, a thin layer of frosting called the crumb coat is added, followed by the final layer of frosting. A crumb coat seals the cake and traps any loose crumbs, so the final layer of frosting doesn't have any red specks of crumbs in the white frosting. Then the whole cake chills in the fridge so the crumb coat can set.

After the crumb coat, it’s time for the final, thicker layer of frosting. Start by frosting the top of the cake. Slowly spin the cake stand with one hand while holding the offset spatula in the other hand, smoothing, and leveling the frosting. Some of the frosting will hang over the sides of the cake. Spread frosting along the sides of the cake, again using one hand to spin the cake stand and the other to hold the offset spatula upright, gently against the side of the cake.

You can use the offset spatula or the back of a spoon to decorate the cake with a swirl, swoops, or waves. If you have any cake scraps from trimming the layers, you can sprinkle the cake with crumbs, or use sprinkles, chocolate chips, or colored sanding sugar. This is also a convenient opportunity to decorate away any obvious mistakes and make them look intentional.

How to Make this Cake Ahead of Time

The frosted cake will keep in the refrigerator for several days. If you’re looking for ways to work ahead, many of the components can be made ahead of time and assembled the day of serving.

• You can make the cheesecake layer the day before. Cover and refrigerate it until you’re ready to assemble the cake.
• The red velvet cake layers can also be made the day before. Wrap the layers in plastic wrap and store them at room temperature. Or you can freeze the red velvet layers for longer storage, up to 3 months.
• The cream cheese frosting will keep in an airtight container in the refrigerator for up to 5 days. Take the frosting out of the refrigerator about 10 minutes before you plan to frost the cake. Stir the frosting for a few seconds on low speed or with a rubber spatula before using.
  

Storage Instructions

Store the cake, covered, in the refrigerator for up to 4 days. If it’s already been sliced into, I like to fit a piece of plastic wrap or parchment paper on the exposed cake layers, so they don’t dry out.

Leftover slices can be frozen for up to a month.

More Baked Good Recipes to Try

• White Cake
• Red Velvet Cupcakes with Cream Cheese Frosting
• Chocolate Layer Cake
• Red Velvet Cookies