Red Velvet Cheesecake Cake is a show-stopping dessert that combines the rich flavors of red velvet cake with the creamy deliciousness of cheesecake. This delightful treat is perfect for celebrations, holiday gatherings, or simply when you want to indulge in something special. With its striking red hue, velvety texture, and decadent frosting, this cake will surely impress anyone lucky enough to have a slice.
Why Make This Red Velvet Cheesecake Cake
If you’re looking for a dessert that not only looks stunning but also tastes incredible, this Red Velvet Cheesecake Cake is it! The combination of moist red velvet cake layers and a smooth, creamy cheesecake filling creates a flavor profile that is sweet yet slightly tangy. The festive appearance, enhanced with crushed candy canes, makes it an ideal choice for holiday parties or any special occasion. Plus, it’s a crowd-pleaser! Whether you’re serving family or friends, everyone will rave about this beautiful cake.
How to Make Red Velvet Cheesecake Cake
Making this Red Velvet Cheesecake Cake involves some straightforward steps, but the results are absolutely worth it. The recipe combines two beloved desserts into one magnificent creation. Each layer complements the other perfectly, with the cake providing a light texture while the cheesecake layer adds a creamy richness. Follow these simple steps, and you’ll be amazed at how easy it is to create a dessert that looks and tastes like it came from a gourmet bakery.
Ingredients:
- 1 box red velvet cake mix (15.25 oz)
- 1 1/4 cups water
- 1/2 cup canola or vegetable oil
- 3 large eggs
- 16 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 3 large eggs (for cheesecake)
- 4 oz cream cheese (room temperature, for frosting)
- 2 tablespoons butter (room temperature, for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (for frosting)
- 1/2 cup crushed candy canes (for decoration)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the sides with parchment paper to prevent sticking.
- Cheesecake Layer: In a mixing bowl, beat 16 oz of cream cheese until smooth. Gradually add granulated sugar and flour. Mix in 1 teaspoon of vanilla and 3 large eggs, one at a time, until combined.
- Cake Batter: In another bowl, combine the red velvet cake mix, water, canola oil, and the remaining 3 eggs. Mix until well blended and smooth.
- Assemble the Cake: Divide the cake batter in half. Pour the first half into the prepared pan, followed by half of the cheesecake batter. Then pour the remaining cake batter over the cheesecake layer, finishing with the rest of the cheesecake batter on top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool, then refrigerate overnight for the best results.
- Frosting: In a mixing bowl, beat 4 oz of cream cheese with 2 tablespoons of butter until creamy. Gradually add powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk, mixing until smooth and free of lumps.
- Decorate: Once cool, frost the cake with the cream cheese mixture and sprinkle crushed candy canes around the edges for a festive touch.
- Serve chilled, sliced into wedges, and enjoy the delightful combination of flavors and textures!
Nutritional Information
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 350mg
- Total Carbohydrates: 56g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 6g
Nutritional data is approximate and can vary based on specific brands and measurements.
How to Serve Red Velvet Cheesecake Cake
This Red Velvet Cheesecake Cake is best served chilled, providing a refreshing end to any meal. You can slice it into wedges for easy handling. Consider garnishing each slice with a dollop of whipped cream or fresh berries for an extra touch of elegance. It’s perfect for birthdays, anniversaries, or holiday celebrations.
How to Store Red Velvet Cheesecake Cake
To store your leftover Red Velvet Cheesecake Cake, cover it tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 5 days. This cake also freezes well; just slice it and store individual pieces in airtight containers for up to 3 months. To enjoy, simply thaw in the fridge overnight before serving.
Expert Tips for Perfect Red Velvet Cheesecake Cake
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for easier mixing and a smoother texture.
- Don’t Overmix: Mix just until ingredients are combined to avoid a dense cake.
- Chill Before Serving: For the best flavor and texture, refrigerate the cake overnight.
- Parchment Paper: Use parchment paper to line the pan; it makes removal much easier.
Delicious Variations
- Chocolate Chip Addition: Stir in mini chocolate chips to the cheesecake batter for an extra chocolatey surprise.
- Fruity Twist: Swap out the crushed candy canes for crushed raspberries or strawberries for a fruity flavor.
- Gourmet Cheesecake: Experiment with different extracts like almond or lemon instead of vanilla for a unique flavor twist.
Frequently Asked Questions
Can I use homemade red velvet cake instead of a mix?
Absolutely! You can substitute your favorite homemade red velvet cake recipe for a more personal touch. Just make sure the texture is similar.
Can I make this cake ahead of time?
Yes! In fact, it’s even better when made a day in advance as it allows the flavors to meld. Just be sure to store it properly in the refrigerator.
How can I make this recipe gluten-free?
You can use a gluten-free red velvet cake mix and ensure all other ingredients are gluten-free to adapt the recipe for a gluten-free diet.
Conclusion
The Red Velvet Cheesecake Cake is a stunning dessert that combines two beloved treats into one. Its rich flavor, combined with its eye-catching appearance, makes it perfect for any occasion. Don’t hesitate to try this recipe and share your creation with loved ones! Your friends and family will be impressed and asking for seconds. Happy baking!
Red Velvet Cheesecake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the sides with parchment paper to prevent sticking.
- In a mixing bowl, beat 16 oz of cream cheese until smooth. Gradually add granulated sugar and flour. Mix in 1 teaspoon of vanilla and 3 large eggs, one at a time, until combined.
- In another bowl, combine the red velvet cake mix, water, canola oil, and 3 eggs. Mix until well blended and smooth.
- Divide the cake batter in half. Pour the first half into the prepared pan, followed by half of the cheesecake batter. Then pour the remaining cake batter over the cheesecake layer, finishing with the rest of the cheesecake batter on top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool, then refrigerate overnight for the best results.
- In a mixing bowl, beat 4 oz of cream cheese with 2 tablespoons of butter until creamy. Gradually add powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk, mixing until smooth and free of lumps.
- Once cool, frost the cake with the cream cheese mixture and sprinkle crushed candy canes around the edges for a festive touch.