Red Velvet Cheesecake Layer (Print Format)

Rich red velvet cake rounds layered with silky white chocolate cheesecake and a light cream cheese frosting for a show-stopping dessert.

# Ingredients:

→ Red Velvet Cake

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking soda
03 - Pinch of salt
04 - 1 cup buttermilk
05 - 2 large eggs, room temperature
06 - 1 tablespoon distilled white vinegar
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons unsweetened cocoa powder
09 - 2 tablespoons red food coloring
10 - 12 tablespoons unsalted butter, softened
11 - 1 1/2 cups granulated sugar

→ Cheesecake Filling

12 - 1 1/2 teaspoons unflavored gelatin
13 - 1 1/2 cups heavy cream
14 - 6 ounces white chocolate, chopped
15 - 1 pound full-fat cream cheese, softened
16 - 1/2 cup granulated sugar
17 - 1 tablespoon lemon juice

→ Frosting

18 - 8 tablespoons unsalted butter, softened
19 - 2 cups powdered sugar
20 - 8 ounces full-fat cream cheese, softened and cut into 4 pieces
21 - 3/4 teaspoon vanilla extract
22 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray containing flour, or grease and flour pans.
02 - Whisk together flour, baking soda, and salt in a bowl until combined.
03 - In a 2-cup liquid measuring cup, whisk together buttermilk, eggs, distilled white vinegar, and vanilla extract.
04 - Combine unsweetened cocoa powder and red food coloring in a small bowl until smooth paste forms.
05 - Using a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.
06 - Reduce mixer speed to low and add flour mixture in thirds, alternating with buttermilk mixture, scraping bowl as needed. Add cocoa paste and beat on medium speed just until incorporated, about 30 seconds. Finish by folding gently by hand to avoid overmixing.
07 - Divide batter evenly into prepared pans, smooth tops with a rubber spatula. Bake 25 minutes or until a toothpick inserted in the center comes out clean, rotating pans halfway through baking. Cool in pans on wire rack for 10 minutes, then remove cakes and cool completely on rack for about 2 hours.
08 - Using a serrated knife, level each cake top. Crumble the leveled cake tops with fingers into small crumbs and reserve in an airtight container for garnish.
09 - Sprinkle gelatin over ½ cup heavy cream in a small saucepan; let sit 5 minutes. Heat over low until edges bubble. Add white chocolate and stir constantly until smooth and melted. Cool for 15 minutes.
10 - Whip remaining 1 cup heavy cream on medium-high speed with a whisk attachment until stiff peaks form. Transfer to a separate bowl and set aside.
11 - In a clean bowl fitted with paddle attachment, beat softened cream cheese and granulated sugar on medium-high speed for 3 minutes until light and fluffy, scraping sides occasionally.
12 - Reduce mixer speed to medium-low. Add lemon juice and cooled white chocolate-gelatin mixture, mixing until just combined, scraping bowl as needed.
13 - Using a rubber spatula, gently fold whipped cream into the cream cheese mixture until smooth and incorporated.
14 - Place one cake round cut side up in a parchment lined 9-inch springform pan. Spread cheesecake filling evenly over cake surface and smooth the top. Top with second cake round, cut side down. Cover with plastic wrap and refrigerate until firm, about 6 hours.
15 - Beat softened butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add softened cream cheese one piece at a time, beating until incorporated. Beat in vanilla extract and pinch of salt.
16 - Run a thin knife around the edge to loosen cake from springform pan sides. Remove pan and transfer cheesecake to serving plate or cake pedestal.
17 - Reserve approximately ½ cup frosting. Using the rest, apply a thin crumb layer around the sides and top. Freeze the cake for 30 minutes to set crumb coat.
18 - Apply remaining frosting evenly to top and sides of cake. Press reserved cake crumbs gently onto the sides for decoration.

# Tips:

01 - Use room temperature eggs for better volume and tender crumb. DIY buttermilk by combining 1 ½ tablespoons vinegar or lemon juice with milk to 1 cup and letting it sit for 10 minutes.
02 - Do not overmix batter to avoid dense texture. Stop mixing as soon as flour streaks disappear.
03 - Softened cream cheese for cheesecake filling ensures a smooth, lump-free texture.
04 - Chill cheesecake at least 24 hours before serving for optimal flavor and texture.
05 - Freeze cake layers wrapped tightly in plastic wrap for up to 2 months; freeze assembled cheesecake for up to 1 month for best flavor.

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