Description
A decadent layered dessert combining moist red velvet cake, creamy baked cheesecake, and light whipped cream frosting, perfect for special occasions or when you want to impress with a stunning and delicious treat.
Ingredients
Scale
Red Velvet Layer
- Butter for cake pan
- Flour for cake pan
- 1 box red velvet cake mix plus ingredients called for on the box (usually eggs, oil, and water)
Cheesecake Layer
- 2 8-oz. packages cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Whipped Layer
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Red Velvet Cake Layer: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform cake pan to prevent sticking. Prepare the red velvet cake batter according to the instructions on the box, typically combining the cake mix with eggs, oil, and water as directed. Pour the batter evenly into the prepared pan and bake for 30 to 32 minutes until a toothpick inserted comes out clean. Allow the cake to cool slightly in the pan before removing it. Use a cake leveler to trim the top so it is flat and even. Set aside.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer fitted with the paddle attachment until fluffy and well combined, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then add the sour cream, flour, vanilla extract, and kosher salt; beat until fully combined. Line a separate 9-inch springform pan with parchment paper, pour in the cheesecake filling, and bake for about 1 hour, until the center is just slightly jiggly. Cool slightly, then transfer to the freezer to chill completely and firm up. Once firm, use a cake leveler again if needed to ensure an even surface.
- Prepare the Whipped Cream Frosting: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a large balloon whisk, whisk by hand for about five minutes until the cream forms soft peaks that hold on the whisk but are still creamy. Be careful not to overwhip to avoid turning it into butter.
- Assemble the Cake: Place the red velvet cake layer on your serving plate. Carefully top it with the chilled cheesecake layer. Spread the whipped cream evenly over the top layer. Using a decorator’s pastry tip, pipe whipped cream dollops around the edge of the cake for decoration. Garnish with leftover red velvet cake crumbs for a beautiful finish.
- Serve and Enjoy: Slice the layered cake and serve immediately. Store leftovers in the refrigerator to keep the cheesecake and whipped cream fresh.
Notes
- Allow the cheesecake layer to chill completely in the freezer; this makes it easier to level and assemble.
- Use a cake leveler or serrated knife carefully to achieve flat, even layers for a more professional presentation.
- The whipped cream should be soft and smooth; avoid overwhipping which can lead to grainy texture or butter formation.
- Red velvet cake crumbs not only add color but also enhance the flavor on top of the whipped cream.
- This dessert is best served chilled and should be stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Cheesecake, Whipped Cream Frosting, Layered Dessert, Party Dessert, Celebratory Cake
