Cheesecake Layered Red Velvet Cake Recipe

4.5 3 3
Cheesecake Layered Red Velvet Cake Recipe
Cheesecake Layered Red Velvet Cake Recipe photo by Taste of Home
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Cheesecake Layered Red Velvet Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
I love both red velvet cake and cheesecake. So why not combine them into one stunning dessert? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 70 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 70 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 4 teaspoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • CAKE:
  • 1-1/2 cups sugar
  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 bottle (1 ounce) red food coloring
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • FROSTING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups butter, softened
  • 1 tablespoon vanilla extract
  • 3 to 3-1/2 cups confectioners' sugar

Directions

Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving. Yield: 16 servings.
Originally published as Cheesecake Layered Red Velvet Cake in Taste of Home Christmas Annual Annual 2016, p168

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 4 teaspoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • CAKE:
  • 1-1/2 cups sugar
  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 bottle (1 ounce) red food coloring
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • FROSTING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups butter, softened
  • 1 tablespoon vanilla extract
  • 3 to 3-1/2 cups confectioners' sugar
  1. Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
  3. Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
  4. For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  5. In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
  6. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  7. For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
  8. Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving. Yield: 16 servings.
Originally published as Cheesecake Layered Red Velvet Cake in Taste of Home Christmas Annual Annual 2016, p168

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Reviews forCheesecake Layered Red Velvet Cake

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MY REVIEW
DDPLoeches User ID: 1536323 259454
Reviewed Jan. 9, 2017

"I made mine into a chocolate velvet cake with less fat and no food coloring. I changed the coloring for the same amount of water, and one cup of the oil for an additional cup of fat-free buttermilk. I also increased the cocoa to about 1/2 cup and decreased the flour by that much. For the frosting, I used 2 8-oz packages of cream cheese and 1 cup of butter, but I didn't change the amount of powdered sugar. The cake wasn't overwhelmingly sweet even with that amount of sugar. My version is still a really good cake, but it has a lot fewer calories and no fake color. My family liked it; I'd probably do it again the same way."

MY REVIEW
Sherry User ID: 9025703 259423
Reviewed Jan. 8, 2017

"I made this for work yesterday, it was out of this world. Everyone raved over it.

This was my trial run. Since it was as good as the picture looked, I will make it for potluck after church next Sunday."

MY REVIEW
redcottagechronicles User ID: 7297725 255883
Reviewed Oct. 24, 2016

"While this cake takes some significant prep given the three layers, the time it took was completely worth it!! The cheesecake layer is creamy and delicious, and the red velvet cake was moist and full of flavour! A huge it with the family!"

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