Strawberry Red Velvet Cheesecake Cake
A delightful multi-layer dessert combining rich red velvet cake and creamy cheesecake, perfect for special occasions.
Ingredients
Red Velvet Cake Batter
- 2.5 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened for batter
- 1.75 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- 1 oz red food coloring
Cheesecake Layer
- 16 oz cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 1 tsp vanilla extract
Frosting
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Topping
- 1.5 cups strawberry preserves
- 1 tbsp lemon juice
- to taste Fresh strawberries for garnish
- to taste Whipped cream swirls for decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans and one springform pan.
- For the cheesecake layer, beat the cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla. Mix until creamy.
- Pour the cheesecake batter into the springform pan and bake for 35–40 minutes until just set. Cool completely, then chill.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in buttermilk, vanilla, vinegar, and red food coloring.
- Gradually fold in the dry ingredients until combined.
- Divide the red velvet batter evenly between the prepared cake pans and bake for 28–32 minutes. Let cool completely.
Frosting
- Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla until smooth and creamy.
Assembly
- Assemble the Strawberry Red Velvet Cheesecake Cake by placing one red velvet cake layer on a serving plate.
- Add a thin layer of frosting. Carefully place the cheesecake layer on top, then frost lightly again before adding the final red velvet layer.
- Frost the entire cake smoothly with cream cheese frosting.
- Warm the strawberry preserves slightly with lemon juice, then pour over the top center of the cake.
- Pipe whipped cream swirls around the edges and decorate with fresh strawberries.
- Chill the cake for at least 1 hour before slicing for clean layers. Serve cold for the best texture.
Notes
For best results, use room temperature ingredients. Keep an eye on the cheesecake during baking to prevent overcooking. Chill the cake properly for the best presentation.