Cheesecake Layered Red Velvet Cake Recipe

Name: Cheesecake Layered Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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 325u00b0. 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
3
.
4
Bake until center is set, 40-50 minutes. 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.
5
For cake, increase oven setting to 350u00b0. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
6
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.
7
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
8
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.
9
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.

2651

kcal

Calories

194

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 packages (8 ounces each) cream cheese, softened, 1/2 cup sugar, 1/2 cup sour cream, 4 teaspoons all-purpose flour, and more.

Yes, Cheesecake Layered Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake Layered Red Velvet Cake

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