Red Velvet Cheesecake Cake

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Red Velvet Cheesecake Cake – A Show-Stopping Dessert for Any Occasion

If you love red velvet and cheesecake, this Red Velvet Cheesecake Cake is your ultimate dessert! It combines the best of both worlds: the classic, velvety texture of red velvet cake with swirls of creamy, tangy cheesecake. Topped with a luscious cream cheese frosting, this cake is a dream come true.

It’s perfect for holidays, birthdays, or whenever you want to treat yourself to something extraordinary. The flavors and textures melt together beautifully, and the vibrant red color makes it a showstopper.

Make sure to save this recipe—it’s a keeper you’ll want to make over and over again!

Ingredients

For the Red Velvet Cake:

• 1 ½ cups all-purpose flour
• 1 ½ cups cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp cocoa powder
• ½ cup butter, softened
• 2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup milk
• Bright red food coloring gel

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1 egg
• 1 tsp vanilla extract
• ½ cup sugar
• 1 tsp lemon juice
• 2 tbsp heavy cream
• 2 tbsp powdered sugar

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• ½ cup butter, softened
• 1-2 tbsp heavy cream
• 1 tsp vanilla extract
• 4-5 cups powdered sugar

Instructions

Make the Red Velvet Cake:

1. Preheat the oven to 350°F. Grease and flour a 9×13-inch dish.
2. In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, salt, and cocoa powder. Mix well.
3. In a stand mixer, cream the softened butter, vegetable oil, and eggs. Add sugar and mix until creamy.
4. Add vanilla extract and white vinegar, blending for 30 seconds.
5. Alternate adding the flour mixture and milk, mixing until smooth. Add red food coloring until the desired shade of red is achieved.
6. Pour the batter into the prepared dish.

Make the Cheesecake Swirl:

1. In a clean mixing bowl, beat the softened cream cheese, egg, vanilla extract, sugar, lemon juice, heavy cream, and powdered sugar until smooth.
2. Scoop the cheesecake mixture by tablespoons onto the red velvet batter. Swirl gently with a knife, being careful not to overmix or scrape the bottom.
3. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Make the Cream Cheese Frosting:

1. In a stand mixer, beat the cream cheese and softened butter until creamy.
2. Gradually add powdered sugar, mixing on low, and then blend in vanilla extract and heavy cream as needed to achieve a thick, spreadable consistency.

Assemble the Cake:

1. Frost the cooled cake directly in the baking dish with a thick layer of cream cheese frosting.
2. Decorate with red sprinkles or any festive topping of your choice.
3. Refrigerate overnight for the best flavor and texture.

Serve and Enjoy:

Cut into 3×3-inch squares, serve, and watch everyone’s eyes light up at the first bite!

Why You’ll Love This Recipe

• Flavor Explosion: The perfect blend of tangy cheesecake, moist red velvet, and creamy frosting.
• Versatile: Ideal for holidays, birthdays, or just because!
• Easy to Make: Simple steps with stunning results.

Pro Tips:

• Use gel food coloring for a vibrant, even color.
• Let the cake chill overnight for the best texture and flavor.
• If you’re feeling fancy, bake in round cake pans for a layered cake presentation!

This Red Velvet Cheesecake Cake is everything you want in a dessert—decadent, beautiful, and absolutely delicious. Save this recipe and share it with your loved ones. Happy baking!