Description

This indulgent Red Velvet Cheesecake Layer combines the classic deep red, cocoa-flavored layers of red velvet cake with a rich, creamy white chocolate cheesecake filling. Topped with a smooth cream cheese frosting and adorned with cake crumbs, this show-stopping dessert is perfect for celebrations or special occasions. The recipe carefully balances the moist red velvet cake and velvety cheesecake for the ultimate layered treat.

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 and 1 cup)
6 ounces white chocolate, chopped
1 pound full-fat cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice

Cream Cheese 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 the oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray containing flour, or grease and flour the pans to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set aside.
Mix Wet Ingredients: In a 2-cup liquid measuring cup, whisk together buttermilk, eggs, distilled white vinegar, and vanilla extract until smooth.
Prepare Cocoa and Food Coloring Paste: In a small bowl, combine the unsweetened cocoa powder and red food coloring, mixing until a smooth, vibrant red paste forms.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.
Combine Ingredients into Batter: Reduce mixer speed to low. Gradually add the flour mixture in thirds, alternating with the buttermilk mixture, scraping the bowl as necessary. Add the cocoa and food coloring paste and beat on medium speed just until incorporated, about 30 seconds. Finish by gently folding by hand to avoid overmixing.
Bake Cakes: Divide the batter evenly into the prepared pans. Smooth the tops using a rubber spatula. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even cooking. Cool the cakes in pans on a wire rack for 10 minutes, then remove from pans and cool completely on the rack for about 2 hours.
Level and Crumble Cake Tops: Use a serrated knife to level the tops of each cake. Crumble the leveled tops into small crumbs with your fingers and reserve them in an airtight container for decorating later.
Prepare Gelatin and White Chocolate Mixture: Sprinkle gelatin over ½ cup heavy cream in a small saucepan and let it sit for 5 minutes to bloom. Heat gently over low heat until edges bubble. Add the chopped white chocolate and stir constantly until melted and smooth. Cool this mixture for 15 minutes.
Whip Heavy Cream: Using a whisk attachment on medium-high speed, whip the remaining 1 cup heavy cream until stiff peaks form. Transfer to a separate bowl and set aside.
Beat Cream Cheese and Sugar: In a clean mixing bowl fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed for 3 minutes until light and fluffy, scraping the sides occasionally.
Incorporate Lemon Juice and White Chocolate Mixture: Reduce mixer speed to medium-low and add lemon juice and the cooled white chocolate-gelatin mixture. Mix until just combined, scraping the bowl as needed.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and fully incorporated, taking care not to deflate the whipped cream.
Assemble Cheesecake Layer: Place one cake round cut side up in a parchment-lined 9-inch springform pan. Spread the cheesecake filling evenly over the cake surface and smooth the top. Top with the second cake round, cut side down. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Prepare Frosting: Beat softened butter and powdered sugar on medium-high speed until fluffy, approximately 2 minutes. Add softened cream cheese, one piece at a time, beating until incorporated. Blend in vanilla extract and a pinch of salt.
Remove Cheesecake from Pan: Run a thin knife around the edge of the springform pan to loosen the cake. Remove the pan sides and transfer the cheesecake carefully to a serving plate or cake pedestal.
Apply Crumb Coat: Reserve about ½ cup of frosting. Using the remainder, apply a thin crumb layer around the sides and top of the cheesecake. Freeze the cake for 30 minutes to set the crumb coat.
Final Frosting and Decoration: Spread the reserved frosting evenly over the top and sides of the cake. Press the reserved cake crumbs gently onto the sides for decoration to add texture and visual appeal.

Notes

Make sure all dairy ingredients are at room temperature for smoother batter and filling.
Blooming gelatin is essential to avoid lumps in the cheesecake filling.
Handle the whipped cream gently when folding to maintain a light texture in the cheesecake layer.
The cake crumbs enhance both the visual appeal and texture of the finished dessert.
Chilling time for the cheesecake layer is important to allow proper setting before frosting.
Use a serrated knife to level cake tops cleanly and avoid tearing.
You can use gel food coloring for a more vibrant red color.
If you do not have a stand mixer, a hand mixer can be used but may require more time and effort.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cheesecake, layered cake, cream cheese frosting, white chocolate cheesecake, red velvet cake, celebration dessert