Red Velvet Cheesecake Cake

The Red Velvet Cheesecake Cake is a stunning dessert that combines the rich flavors of red velvet cake with the creamy texture of cheesecake. This delightful treat is perfect for celebrations or just to enjoy with family and friends. Its beautiful layers and delicious taste make it a favorite for many.

Why Make This Recipe

This recipe stands out because it offers the best of both worlds. The red velvet cake is moist and soft, while the cheesecake layer adds a creamy richness. It is visually appealing and can impress anyone you serve it to. Plus, it is not too complicated to make, making it great for bakers of all levels!

How to Make Red Velvet Cheesecake Cake

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
4 oz cream cheese (room temperature)
2 tablespoons butter (room temperature)
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup crushed candy canes

Directions:

Cheesecake Layer: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the sides with parchment. Beat the cream cheese until smooth, then add the sugar and flour. Mix in the vanilla and eggs one at a time.
Cake Batter: In a bowl, mix the red velvet cake mix, water, oil, and eggs until smooth.
Assemble the Cake: Divide the cake batter in half. Spread the first half in the pan, add half of the cheesecake batter, then pour the remaining cake batter on top, followed by the rest of the cheesecake.
Bake: Bake for 50-60 minutes until a toothpick comes out clean. Cool and refrigerate overnight.
Frosting: Beat the cream cheese and butter together, then add the powdered sugar, vanilla, and milk until smooth.
Decorate: Frost the cake with the cream cheese mixture and sprinkle crushed candy canes around the edges for a festive touch.

How to Serve Red Velvet Cheesecake Cake

Serve the Red Velvet Cheesecake Cake chilled. Slice it into wedges and plate it. You can add a dollop of whipped cream on top or a drizzle of chocolate sauce for extra sweetness. It’s perfect for parties, holidays, or any special occasion!

How to Store Red Velvet Cheesecake Cake

Store any leftover cake in the refrigerator. Cover it tightly or place it in an airtight container. It will stay fresh for up to 4-5 days. You can also freeze slices. Wrap them in plastic wrap and then place them in a freezer-safe bag. They will last for about a month in the freezer.

Tips to Make Red Velvet Cheesecake Cake

Make sure your cream cheese is at room temperature. This helps create a smooth cheesecake layer.
Follow the baking time carefully. Every oven is different, so keep an eye on the cake to avoid overbaking.
Let the cake cool completely before frosting it to prevent the frosting from melting.

Variation

If you want a different flavor, try adding a layer of chocolate ganache on top of the frosting for an extra chocolatey treat. You can also swap out candy canes for crushed nuts or sprinkles for different occasions.

FAQs

1. Can I use homemade red velvet cake instead of a box mix?
Yes, you can use a homemade recipe for red velvet cake if you prefer. Just ensure the consistency matches that of the box mix.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance to save time on the day you plan to serve it.

3. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan but make sure to line it well with parchment paper to help remove the cake easily after baking.