Rating: Unrated Ratings. Remove the domes from the tops of the cakes, then add the first cake layer to your serving plate. This cake is absolutely gorgeous! Spread cheesecake filling over cake round in pan and smooth top. It’s a hi-level cake and not for novices. I’m so glad you’ve enjoyed it! Place 1 red velvet cake layer onto the bottom of a cake stand (cake plate) and add frozen cheesecake over it. You may be able to find more information about this and similar content on their web site. This Red Velvet Cheesecake Cake recipe has layers of moist red velvet cake and creamy cheesecake, covered in cream cheese frosting! Thank you! So good you won’t want to share. I’ve got other copycats from the Cheesecake Factory (or at least ones inspired by their cheesecakes), including the Banana Cream Cheesecake (my all-time fave), Oreo Dream Extreme Cheesecake, Kahlua Coffee Brownie Cheesecake and the Outrageous Chocolate Coconut Cheesecake Cake. I used the Ateco 844 icing tip. I tried out cake with the above recipe. Or do I leave it uncovered for a while then cover overnight? Pour the cheesecake batter into the lined cake pan. Press it into the pan to get it as flat as you can. Add sour cream, flour, vanilla, and salt and beat until combined. 18. Red velvet cake and chocolate cake are not the same. A soft and moist cake, filled with a creamy cheesecake, and topped with whipped cream. I’ve become a lover of red velvet cake since I started making it myself from scratch, so I personally LOVE the flavor of this cake. Crumble them up and use them to decorate the cake once it's frosted. Can’t wait to make this recipe! When you’re ready to build the cake, make the frosting. . Thank you for the prompt reply Lindsay! I hope you enjoy it! The cake was very soft and tasty. Check out my tutorial for frosting a smooth cake, if you’d like. Hi Lindsay , this red velvet cream cheese cake  is beautiful. I’m sorry, that’s an error. 5" Cheesecake. I will attempt to give this cake a Easter decoration for this weekend. I haven’t tried it to be able to say. this cake looks absolutely amazing and beautiful i’ve been making red velvet cheesecakes for years but i’ve never used hot water before but i really would like to try your recipe im just wondering if i did skip the hot water part would it change drastically with this recipe. Do you have any tips on how to transfer it to the tiers without breaking it? Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition. I feel like I see everywhere that it is, but let’s talk about how it isn’t, ok? 4. Not entirely sure where to buy colored candy melts. will cake flour also work with this recipe thank you for the answer. I assume it goes straight into fridge after the 30 minutes of cooking with oven door open. 11" Cheesecake. First I bought light cream cheese. This red velvet cheesecake is made in four stages: 1) the red velvet cake, 2) the cheesecake filling, 3) chilling the cheesecake, 4) frosting the cheesecake. The key to making the cheesecake for a cheesecake cake is to bake the cheesecake in same pan you’ll use for the cakes. So wish could share pic here. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling. Bake up those layers and let them cool. I enjoy making many of your desserts, so thank you for sharing. 2. You may be able to get by with a little less time, like maybe four hours, but it does need to be completely chilled or you’ll have trouble working with it. 22. Whisk in oil, 2 eggs, vanilla extract, … 31. And yes – chill in the fridge. To make the Red velvet you’ll need simple ingredients: flour, sugar, cocoa powder butter, milk, vanilla, egg and red food coloring. This content is imported from {embed-name}. Soft fluffy cake and a delicious cheesecake … Cover with plastic wrap and refrigerate until set, about 6 hours. I haven’t tried it myself to be able to say for sure. How long do you suppose to mix it? A cheesecake cake is one dessert that gives you both of the best worlds. I had it in the fridge also .. do you have any tips ?? And it combines two amazing things – cake and cheesecake. Please help. Am attempting this cake in a 6 inch… I did the red velvet cake using the Wilton easy layer pan so I have 4 approx 1 inch layers of cake. Slowly add the hot water to the batter and mix on low speed until well combined. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside. https://www.southernliving.com/food/how-to/red-velvet-cheesecake-recipe-video The cheesecake layer is super thick and the top two layers try and slide off the bottom. 27. This cake looks so pretty! Hello, i would love to try this recipe however wanted to know if you can recommend a brand for the vinegar please? As for frosting it, I use the large tip shown in this tutorial for fully frosting the outside, which makes it easier to add it to the sides of the cheesecake. 32. The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. I made it for Valentine’s Day. Yes, you do need to let the cheesecake chill completely in the fridge. Red Velvet Cheesecake: This cake has a layer of creamy cheesecake sandwiched between two layers of moist red velvet cake. Assemble cake: On a cake platter, place one red velvet cake. I’m not sure what happened, but yes 1/2 tsp is correct. I have been trying to bake red velvet cake a few times but never succeeded. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. I should of just cut that part off. Is there a particular brand of food colouring that you used for the red? Jun 12, 2016 - This is the BEST Red Velvet Cake recipe, and with my tips, it is so easy to make. Hey Lindsay, for some reason when making the frosting it came out rather stiff so I added milk. I will make this for Valentine to bring to a friends house as the dessert. Nothing screams Christmas dessert like red velvet cake. To build the cake, you’ll layer it much like you layer other cakes. Thanks for sharing the recipe without being selfish??? Red Velvet Cheesecake Bundt Cake I will be visiting often for more recipes!! Hmm, hard to say without being there to see it. If cheesecake layer is wider on the sides than red velvet cake, trim sides using a knife to the same size as cheesecake, My red velvet cakes have not risen, 1/2 spoon of baking powder is really enough? , Red Velvet Cheesecake that week is going to be super busy so I was hoping to make the cake in advance and freeze it. I’ve never actually tried red velvet before, and, to be honest, I never even really knew what it was before now! I hope you enjoy it! Getting started in about 10 mis! First, red velvet cake has always been made with vinegar and buttermilk and the acidity reacts with the cocoa to reveal the red anthocyanin in the cocoa, which would give it it’s red-ish color. I have never really had a red velvet cake before. I’ve picked this for my Sweet 16 cake and want it to come out just right. I’m guessing something to do with the leavener. Or was it something else? Suggestions? And the best part of your recipe which i felt good is recipe are available in cup and grams which is the best because 95%cup measure recipes always fail. RED VELVET CHEESECAKE CAKE A beautiful special occasion cake, this is two layers of red velvet cake with cheesecake in the middle. I just finished making this cake. It’s fairly standard for American style buttercreams to have quite a bit of powdered sugar so that they aren’t too thin. Cheesecakes hold up well for several days, so making it a day or so ahead would be fine. I’m sorry! I followed the recipe to the single gram. The recipe needs to sat that you need 3 cake pans. If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home! Thank you. Place one layer of cake, flat side down. Or, you could actually turn the bottom cake layer with the frosting over onto the cheesecake and then turn them both back over so that they are upright. The foil on the inside of the cake pan is really for lifting it out. He loved it! Do you use salted or unsalted butter for icing? The eggs are mixed into the batter before the hot water, so it’s not an issue. If they collapsed, I’d check the baking soda and powder to make sure they’re ok and that you added the correct amount. You could use room temperature water if you wanted. This recipe concept is borrowed from the Cheesecake Factory’s menu, the Ultimate Red Velvet Cake Cheesecake. Hmm, did you by chance reduce the powdered sugar at all? Very nice products . This method just means you wrap foil around the cheesecake pan and set it into a larger pan that has a little bit of water in it. 21. If that’s the case, should I bake it the day before so it can sit overnight? 16 servings CRUST: Oreo sandwich cookies. Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Yes, it should be. It says 12 cups. I’m glad to hear that! Bring on the sugar! Thank you LIndsay. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. Did you pull it out with your fingers, fork, knife? Happy birthday! Finally mix in dry ingredients mix, and red velvet mixture is ready. Thank you. Just hit that button and it brings up the printable version of the recipe. It also came out under baked even after inserting a skewer and it coming out clean. You are right – the times estimate “active time”. I have a question: I would like to cover this cake with fondant (white) can i still use the cheese cake layer? Red Velvet Cheesecake. 26. Red Velvet Cheesecake Cake Recipe. It’s possible it wasn’t chilled enough or maybe not cooked long enough. I would recommend this vanilla cake baked into 9 inch cake pans. Place second cake layer on top of cheesecake. When i am making the red velvet cake mixture, does the hot water need to boiling? Post navigation. The original red velvet icing. I have a Cake Business and my niece came across this cake and asked me to make it for her . You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled. To make the Red velvet you’ll need simple ingredients: flour, sugar, cocoa powder butter, milk, vanilla, egg and red food coloring. In a large bowl, combine the sugar, vegetable oil, vanilla, and eggs. You can then put that cheesecake back in the fridge and use the cake pan for the cake layers. But my husband loves the frosting and the cake is beautiful. Thank you so much, Lindsay! It’s tangy, delicious and uniquely “red velvet”. i normally never skip steps on any cakes but i just never used hot water before so i’m a little afraid to try it and it doesn’t come out right for me. It is two cake layers. Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. The total time for the recipe says 4 hours 26 minutes but on the cheesecake portion of this recipe, it says to bake for an hour, turn oven off and let sit for 30 minutes, then crack the over door and let sit for another 30 minutes, and the remove from oven and chill for 5 to 6 hours. If you cover it, you’ll end up with a good bit of condensation on top of the cheesecake. You can use the graham crust or for a more festive look, use the oreo crust in this recipe. Just a few questions for you. Tasty and delicious! Your best bet with adding pink is going to be adding it to the cheesecake. I haven’t worked with fondant that much, so I’m not sure. How do you make sure the layers stack nicely? Lucky for you, there are two options for baking this cheesecake. I would put a thin layer of frosting between the cake and cheesecake layers just to help it all stick together. Add eggs, one a time, until combined. 3rd when I went to assemble the cake and I cut the top off one of the cakes weren’t done in the middle so I put it back in the oven. Can you share or point me in the right direction? Have you tried either beet root powder (instead of the food coloring) or raw cacao (instead of the cocoa powder)? Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. The cheesecake should be pretty firm after refrigerating, making it relatively easy to handle. I decided to use a fun red drip, some sprinkles and some white chocolate chips, but you could also cover the sides entirely in white chocolate chips to keep it simple, but elegant. Im based in the UK and white vinegar is not something that is readily sold here. If your springform pan leaks, it’ll leak even with the cheesecake in it. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. Spraying it well should be fine. The icing is thick enough, so not sure. To make the red ganache, place the red candy melts in a small bowl I am just wondering because I am traveling with it and need a cake carrier, and what to make sure the dimensions are correct. What can i substitute for it please? Red Velvet Cake is something that my Mom always made when we were kids… and it was always my sister’s favorite (while cheesecake was always my favorite!).. Bright red, perfect, velvety sponge with fluffy cream cheese frosting. In fact, any cake that tastes good with cream cheese frosting would probably benefit from a layer of cheesecake getting stuffed inside. Add a layer of cream cheese frosting, then the cheesecake layer. Preheat the oven to 350°F (176°C). I’d probably do something similar to that. Do I cover the cheesecake while it chills in the fridge? Contrary to what many believe, red velvet cake is not chocolate. Can I make the frosting & refrigerate for a few hours till ready to frost? In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Preheat oven to 350º and butter and flour two 9" cake pans. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. I love all your recipe’s that I’ve tried so far. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. No, it won’t scramble the eggs. I’d say probably around 5 inches – give or take. That is way to long. Just be sure to refrigerate the cake after you frost it. Remove cheesecake from oven and chill until firm, 5-6 hours. All your recipes are always really great. Ideas? However, unless your springform pan has a super tight seal on it, the cake batter may not stay in very well while it’s baking, which is why I tend to recommend using actual cake pans for the cake batter part. Not necessarily boiling, just hot. Did the layers collapse, or are they just flat? The layers get sandwiched together and then frosted all over in a cream cheese frosting into an epic cake that will stun your guests. Thank you for such a great recipe! I will definitely make this again. This cake has a cheesecake … … FOR THE FROSTING. Absolutely. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. So to me, this sounds like the cheesecake alone will take 7 to 8 hours right? Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes. Thank you so much. Press white chocolate chips into the bottom of the cake, around the bottom edge. I actually attempted to make this cake over the weekend and something went wrong it turned out flat. I know cooking time would vary, but just wanted your opinion before I do a trial run. Cake is best for 2-3 days. Try this red velvet cheesecake as well if you are a fan of red velvet recipes. The meringue would work. How do you make sure the cheesecake layer is the same as the red velvet cakes? Looking into Italian meringue icing fro top and sides (not buttercream…) would this work inside the cake too to keep the layers together? I’m making this for a birthday and wanted to put it in a box. Hey Lindsay, this cake looks amazing and I cannot wait to make it. it was a big hit. It turned out to be a disaster when i prepared the cheesecake. I know it’s a step that many go to great lengths to avoid, but it really does make a creamier cheesecake that doesn’t fall in the middle, brown on the edges or crack. Thanks Lindsay! I also liked the smooth frosting tutorial— I’ll be using that in the future! If it isn’t completely melted (and it probably won’t be), heat it for another 20-30 seconds, the whisk until smooth. https://www.deliciousmagazine.co.uk/the-ultimate-red-velvet-cheesecake Red Velvet Cupcakes with Chocolate Cream Cheese Frosting. Hi Lindsay, 1. You could also use whipped cream, which I’ve done on other cheesecake cakes. Red velvet and cheesecake are delicious even without the topping. This site uses cookies to help provide the best user experience. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Can I use this recipe and measurements with three 6’ inch round cake pans? If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake. Not all 9 inch pans are actually the same size, so line your cake pan with aluminum foil and press it tightly against the sides. 6. Am I missing something somewhere? I love your recipes! The whole cake is covered with cream cheese frosting. These days, food coloring is added to really give it the red color we’re familiar with. Easy, just like when you make a regular layer cake, you can use a serrated knife to carefully shave off the rounded top of the cakes. Set aside. I used 8 in pans and now know that 9 in works better. Prepare red velvet cake batter according to box directions. Do you think my Cheesecake wasn’t chilled enough? “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. If you just bake your Red Velvet Cheesecake in the oven like you’d bake a regular cake, you run the risk of some major cracking. Choose Your Cake. Thank you for sharing your recipe. My question, what to do with the 3rd cake round baked? Cheesecake was chilling for 6 hours before layering. Also, Can i bake the cake layers ahead and freeze? Can I add red food coloring to the candy melts since I don’t have anything but white? If you try to add it to the cake, it will be a weird color because of the cocoa in the red velvet cake. Add 2 eggs and whisk until smooth. Add the cream cheese and butter to a large mixer bowl and beat until smooth. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. My only ask is, would you please share your tips for transferring the cheesecake layer from the foil to the cake? https://www.allrecipes.com/recipe/217391/red-velvet-cheesecake Made this cake for my husbands birthday cake yesterday. Related. Ohh, I see it. It is correct. Topped with delicious cream cheese frosting … Allow the ganache to cool until it thickens up a good bit, but is still pourable, then transfer to a squeeze bottle. First time I tried making red velvet cake. Made 2 of these cakes over the weekend. Exactly what it sounds like: part cheesecake, part red velvet cake. Cream butter and sugar. Delish editors handpick every product we feature. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. I have two questions for you. Hi. Any advice? If the name doesn’t give it away, it’s a cake that’s layered with both cheesecake and cake. I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! Together they make the perfect Red Velvet Cheesecake Cake. Help me ???? or spirit vinegar? I’m sorry, but I’m not really sure. If you look at my Best Moist Chocolate Cake, you’ll see it has three quarters cup of cocoa in it. A cheesecake cake is one dessert that gives you both of the best worlds. . Texture , softness , flavour is very nice i love the texture of you cake and and cupcake. I made this cake for the first time this evening. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. I’m sorry! 30. Thank you!! Was amazing and worth the effort. I’m sorry, but I’m really not sure why it wouldn’t rise. Thank you for the cheesecake recipe. Hi Gemma, Tried out this mighty Red Velvet cheesecake cake. You’ll add another layer of cream cheese frosting, then the final cake layer. Hi! Super excited to try this for my son’s birthday. First beat butter and sugar, then mix in add egg, milk and vanilla. You should be able to use heavy cream, but it’s possible you might want to reduce it a bit. You want to reheat it in the microwave for a just a few seconds – less than 10. I think maybe that is what she was talking about. The only issue i had is when i transferred the cheesecake for some reason the bottom of it started to crack, so then i had an awful time icing it. Just wondering what the hot water does – won’t it scramble the eggs? This will ensure that the cheesecake layer is the same size as the cake layers and make it much easier to build and frost it later. Thanks. Sorry for making you respond twice. Hi Lindsay, I made the red velvet cake, would like to know how long in advance could I frost it. It may be ok for the cake layers, but you may want to reduce the amount of cheesecake filling so that it doesn’t overflow your pan. The BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Add the sour cream, and vanilla extract and mix on low speed until well combined. I did well by halving it as now all the 3layers are uniform. I hope that helps! All topped with vanilla whipped cream and red velvet cake crumbs to make this dessert more festive and tie all the flavors together. I cam e across your recipe and finally made a good one and love it! I just made this cake for my sister-in-law and everyone in our family loved it. Your email address will not be published. Donal Skehan watches on as master patissiere Eric Lanlard lets us in on his baking secrets. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! I’m not sure that I would put it in the freezer right away. Thanks! Red velvet brownies plain en homemade red velvet cheesecake recipe restless chipotle red velvet cheesecake cake recipe clic red velvet cheesecake cake recipe clic red velvet cheesecake cake recipe. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. You’ll also need to increase the baking times for everything by a little bit. Heat the heavy whipping cream just until it begins to boil, then pour over the candy melts. I’m so glad you enjoyed it! Just wrap them well and thaw in the fridge. Thank you Suzy-q! Cider vinegar would probably be fine. Thanks for sharing them. Spread half the batter evenly into the bottom of the prepared pan. I was just checking about the amount of powdered sugar. Use a large serrated knife to remove the domes from the top of the red velvet cakes. Place … Once the cheesecake is made, it’s time for the cake layers. This recipe was a hit for my husband’s birthday!! Would that layer taste different then the red layer? Can i frost it 24 hrs before? Also, does that include the piping on top? Add to that list the other cheesecake cakes I’ve got for you – like this Strawberry Cheesecake Cake and Carrot Cake Cheesecake Cake – and there’s a lot to get excited about! Air pockets…drop your cakes on the floor 3 times before baking..pro tip. Scrape down the sides of the bowl as needed to make sure everything is well combined. 33. Bake for 1 hour. Everyone loved it! Ingredients: For the cheesecake: 1 1/4 pounds bar cream cheese (20 oz), room temperature 3/4 cups sugar 1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice 1/4 teaspoon coarse salt 2 large eggs … This recipe concept is borrowed from the Cheesecake Factory’s menu, the Ultimate Red Velvet Cake Cheesecake. *. If cheesecake layer is slightly larger, shave off some of the sides of it to make them the same size. It turned out great! Whisk until well combined. Hi how are you ? You’re going to end up with taller layers if you use a smaller pan. thank you! You could do it either way, but I typically add ganache to a room temperature cake. 1hour 45 min Ingredients. Pour your batter in the prepared cake pan. https://englishcheesecake.com/products/red-velvet-cheesecake I pull it out of the cake pan with the aluminum foil. Also, I’m going to try the true traditional southern frosting, made with flour on this! Place the first layer of cake on a serving plate or a cardboard cake round. Whisk until well combined for some reason when making the frosting recipe really enough! Making cream cheese frosting for height, it ’ s a hi-level cake and frosting adapted from Martha.! Kept red velvet cheesecake cake to sit for about a minute, the Ultimate red velvet before. A water bath smooth top an idea on how to make sure everything is well combined and smooth to be. 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