Red Velvet Cheesecake with Cream Cheese Frosting

Introduction

Imagine the rich, tender crumb of red velvet cake meeting the luscious, tangy cream of cheesecake frosting. This dessert combines two beloved classics into one stunning, crowd-pleasing treat. You’ll love how the vibrant red layers contrast beautifully with the snowy white, ultra-creamy frosting.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8

Ingredients

• 3/4 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 3/4 tablespoon red gel food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 3/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 8 ounces cream cheese (room temperature)
• 1 cup butter (room temperature)
• 5 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red gel food coloring, white vinegar, and 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth and uniformly colored.
3. In a separate bowl, sift together the cake flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no lumps remain. Be careful not to overmix.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. While the cakes cool, make the frosting. In a large bowl, beat the room-temperature cream cheese and room-temperature butter together until completely smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
10. Add the milk and the remaining 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat the frosting on medium-high speed for 2-3 minutes until it is very light and fluffy.
11. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.

Variations

• Cupcakes: Divide the batter among lined muffin tins and bake for 18-22 minutes. Frost when completely cool.
• Layered Cheesecake Frosting: For a more pronounced flavor, add a thin layer of frosting between the cakes, then chill for 30 minutes before applying the final exterior coat.
• Naked Cake Style: Apply a very thin “crumb coat” of frosting, chill, then apply a semi-naked finish by scraping most of the frosting off the sides with a bench scraper.
• Single Layer Sheet Cake: Bake the entire batter in a greased 9×13-inch pan for about 30-35 minutes. Frost in the pan for easy serving.

Tips for Success

• Using gel food coloring is key for that vibrant, non-runny red color without altering the batter’s consistency.
• Ensure your cream cheese and butter are truly at room temperature to avoid lumpy frosting.
• To prevent domed cakes, wrap damp bake-even strips around the outside of the pans before baking.
• Cool the cakes completely before frosting; even slightly warm layers will melt the cream cheese frosting.

Storage & Reheating

Store the frosted cake covered in the refrigerator for up to 5 days. The cake is best served at room temperature, so let it sit out for 20-30 minutes before serving. It does not require reheating.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but for a more tender crumb, make a substitute: for every cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift together 3 times before using.

Why did my frosting turn out runny?

This is usually caused by ingredients that are too warm. If your frosting is too soft, simply chill the entire bowl in the refrigerator for 20-30 minutes, then re-whip.

Can I make this cake ahead of time?

Absolutely. You can bake the layers up to 2 days in advance; wrap them tightly in plastic wrap once cool and store at room temperature. Frost the day you plan to serve.

What can I use instead of buttermilk?

Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until slightly curdled before using.

My cake is very dense. What went wrong?

This is typically from overmixing the batter after adding the dry ingredients. Mix only until the flour streaks disappear to avoid developing too much gluten.

Why is vinegar in the recipe?

The vinegar reacts with the baking soda to create lift, ensuring a light texture. It also enhances the red color and adds a subtle tang that is classic to red velvet.