Layered Red Velvet Cheesecake: Easy & Moist

Layered red velvet cheesecake has always been my ultimate showstopper dessert, a true celebration in every slice. I remember the first time I attempted a homemade layered red velvet cheesecake, nervous about getting those distinct red velvet cake and cream cheese layers just right. The anticipation of that first bite, the perfect balance of moist cake and creamy filling, was immense! This recipe delivers that decadent experience, creating a truly moist layered red velvet cheesecake that’s surprisingly achievable. It’s the kind of red velvet cream cheese cake that makes everyone ask for the recipe. Let’s get baking!

Why You’ll Love This Layered Red Velvet Cheesecake

This dessert is a guaranteed hit for so many reasons!

• It offers that perfect symphony of rich red velvet and tangy cream cheese that everyone adores.
• You get a truly homemade layered red velvet cheesecake experience without all the fuss.
• The bundt pan shape makes for an incredibly elegant presentation with minimal effort.
• It’s an easy layered red velvet cheesecake that even beginner bakers can master.
• The texture is divine – both moist and creamy, a delightful contrast.
• It’s perfect for any celebration, from birthdays to holidays.
• The vibrant red color makes it visually stunning.

Ingredients for Layered Red Velvet Cheesecake

Gathering these ingredients is the first step to creating a truly memorable dessert. For the cake part, you’ll need 2 cups all-purpose flour, 2 cups granulated sugar for sweetness, and 1 cup butter, softened for richness. We’ll also use 4 large eggs, room temperature, 1 cup buttermilk, room temperature for moisture, 1 tbsp red food coloring to get that signature hue, 1 tbsp cocoa powder for depth, 1 tsp vanilla extract for aroma, 1 tsp baking soda for lift, and 1 tsp salt to balance the flavors. For the luscious red velvet cheesecake filling layers, grab 2 packs cream cheese, softened, 1 cup granulated sugar, 2 large eggs, room temperature, and another 1 tsp vanilla extract. This combination ensures a perfectly moist cake and a creamy, decadent cheesecake layer.

How to Make Layered Red Velvet Cheesecake

Follow these simple steps to create your stunning homemade dessert. This guide will walk you through how to make layered red velvet cheesecake with ease, ensuring those beautiful red velvet cheesecake layers come out perfectly.

1. Step 1: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter, making sure to get into all the nooks and crannies. Then, dust the inside of the pan with flour, tapping out any excess. This prep is crucial for an easy release.
2. Step 2: Let’s start with the creamy cheesecake filling. In a medium bowl, beat the 2 packs cream cheese, softened until it’s completely smooth and lump-free. Gradually beat in the 1 cup granulated sugar until combined. Add the 2 large eggs, room temperature one at a time, mixing well after each. Stir in the 1 tsp vanilla extract. Set this luscious mixture aside for now.
3. Step 3: Now, for the vibrant red velvet cake batter. In a large bowl, cream together the 1 cup butter, softened and 2 cups granulated sugar until light and fluffy. Add the 4 large eggs, room temperature one by one, beating well after each addition. In a separate small bowl, whisk together the 1 cup buttermilk, room temperature, 1 tbsp red food coloring, 1 tbsp cocoa powder, and 1 tsp vanilla extract.
4. Step 4: In another bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few streaks of flour are okay.
6. Step 6: Time to assemble your masterpiece! Pour about half of the red velvet cake batter into the prepared bundt pan. Gently spoon the prepared cheesecake mixture over the cake batter, spreading it evenly to create a distinct layer.
7. Step 7: Carefully pour the remaining red velvet cake batter over the cheesecake layer. The batter should cover most of the cheesecake, creating beautiful red velvet cheesecake layers when baked.
8. Step 8: Bake in the preheated oven for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the cake portion comes out clean. The cheesecake layer should also be set.
9. Step 9: Once baked, let the cake cool in the bundt pan on a wire rack for about 10 minutes. This resting period helps the cake set and makes it easier to remove.
10. Step 10: Carefully invert the bundt pan onto the wire rack to release the cake. Let it cool completely before frosting or serving. The aroma filling your kitchen will be incredible!

Pro Tips for the Best Layered Red Velvet Cheesecake

Want to elevate your dessert game? These tips will help you achieve a truly spectacular result, guaranteeing the best layered red velvet cheesecake every single time.

• Ensure all your dairy and eggs are at room temperature. This is crucial for smooth mixing and preventing curdling in both the cake and cheesecake layers.
• Don’t overmix the red velvet batter once the flour is added. Overmixing develops gluten, leading to a tougher cake texture.
• Allow the cake to cool completely in the bundt pan before attempting to invert it. Patience here prevents breakage and ensures a clean release.
• For an extra touch of elegance, consider a simple glaze. A white chocolate drizzle or a dusting of powdered sugar looks stunning against the red velvet.

What’s the secret to perfect red velvet cheesecake layers?

The key is gentle handling and proper layering. Pouring half the batter, then the cheesecake, then the rest of the batter helps create distinct red velvet cheesecake layers. Some bakers even add a few dollops of cheesecake batter on top and swirl gently for beautiful red velvet cheesecake swirl layers.

Can I make layered red velvet cheesecake ahead of time?

Absolutely! You can prepare the entire cake up to 24 hours in advance. Let it cool completely, then cover it tightly with plastic wrap and store it at room temperature if serving within a day, or refrigerate it.

How do I avoid common mistakes with red velvet cream cheese cake?

A common pitfall is using cold ingredients, which can lead to a lumpy batter. Also, overbaking will dry out both the cake and the cheesecake. Keep a close eye on the bake time to ensure a moist result. For more baking tips, check out this guide.

Best Ways to Serve Layered Red Velvet Cheesecake

This stunning dessert is a celebration on its own, but a few thoughtful pairings can make it even more special. Imagine serving a slice of this decadent treat with a dollop of fresh whipped cream and a scattering of fresh raspberries. The tartness of the berries perfectly cuts through the richness of the cake and cheesecake. Another wonderful option is to pair it with a simple vanilla bean ice cream; the classic combination is always a winner. For a truly elegant finish, consider these red velvet cheesecake dessert layers alongside a warm, rich chocolate ganache drizzle. It’s a dessert that truly shines!

Nutrition Facts for Layered Red Velvet Cheesecake

Let’s break down what makes this dessert so delightful, serving by serving. Each slice offers a rich experience, balancing indulgence with satisfying components. Here’s an approximate nutritional breakdown per serving:

• Calories: 400
• Fat: 22g
• Saturated Fat: 13g
• Protein: 8g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 35g
• Sodium: 350mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on general baking nutrition, you can consult this resource.

How to Store and Reheat Layered Red Velvet Cheesecake

Once your beautiful layered red velvet cheesecake has cooled completely, it’s time to think about storage. Proper storage ensures that the cake and its delicate red velvet cheesecake frosting layers stay fresh and delicious. For immediate enjoyment or serving within a few days, cover the completely cooled cake tightly with plastic wrap, then place it in an airtight container. It will keep well in the refrigerator for about 3 to 4 days.

Planning to enjoy this treat over a longer period? You’re in luck! This layered red velvet cheesecake freezes beautifully. Wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil, and then place them in a freezer-safe bag or container. It can stay frozen for up to three months. When you’re ready to serve a slice, allow it to thaw overnight in the refrigerator. If you prefer a slightly warmer dessert, you can gently reheat individual slices in the microwave for about 10-15 seconds. For more on food preservation, see this article.

Frequently Asked Questions About Layered Red Velvet Cheesecake

What is layered red velvet cheesecake?

A layered red velvet cheesecake is a decadent dessert that combines the distinct textures and flavors of moist red velvet cake and smooth, creamy cheesecake. It’s typically baked in a way that creates visible strata, showcasing both components. This dessert is a showstopper, offering a delightful contrast in every bite.

Why is red velvet cheesecake layered?

The layering in red velvet cheesecake is done for both visual appeal and flavor complexity. It allows you to experience the rich, slightly tangy red velvet cake alongside the sweet, creamy cheesecake filling. This contrast is what makes this dessert so unique and beloved, providing a more interesting eating experience than a single-component cake.

Can I use a different pan for layered red velvet cheesecake?

While the bundt pan offers a beautiful presentation, you can adapt this recipe. A springform pan is ideal for traditional cheesecakes and would work well here, allowing for easy removal of the delicate layers. Just ensure you grease and flour it well, or line the bottom with parchment paper.

How do I get distinct layers if my batter mixes together?

The key to distinct red velvet cheesecake layers is careful assembly and not overmixing. Pouring about half the red velvet batter first, then gently spooning the cheesecake mixture on top, and finally adding the remaining batter helps keep them separate. Ensure the cheesecake filling isn’t too thin, and avoid stirring vigorously when assembling.

Variations of Layered Red Velvet Cheesecake You Can Try

This classic dessert is wonderfully versatile, and I love experimenting with different twists to keep things exciting. Whether you’re looking for dietary adaptations or new flavor profiles, there are so many ways to enjoy this treat.

• Chocolate Lover’s Dream: For an extra decadent experience, try incorporating cocoa into the cheesecake layer itself, or even adding chocolate chips to the red velvet batter. This creates incredible chocolate red velvet cheesecake layers that are intensely rich and satisfying.
• Mini Bundt Cakes: Instead of one large bundt, bake this recipe in mini bundt pans. They make for adorable individual servings and bake up faster, perfect for parties. You can achieve beautiful red velvet cheesecake with multiple layers in each mini cake.
• Gluten-Free Option: Easily make this dessert gluten-free by substituting a 1:1 gluten-free flour blend for the all-purpose flour in the cake batter. Ensure your cream cheese and other ingredients are also certified gluten-free for a safe and delicious treat.
• White Chocolate Swirl: Melt some white chocolate and drizzle it over the cheesecake layer before topping with the remaining red velvet batter. This adds a subtle sweetness and a beautiful marbled effect to your gorgeous layered red velvet cheesecake.

Layered Red Velvet Cheesecake: Easy & Moist

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• Author: basmer1517
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Layered Red Velvet Cheesecake Bundt Cake combines the rich flavor of red velvet cake with a creamy cheesecake filling, all baked in a bundt pan for a stunning presentation. It’s a moist, crowd-pleasing dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• For the Cheesecake Layer:
• 2 packs cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease bundt pan generously with butter and dust with flour.
2. Make the Cheesecake Layer: Beat cream cheese until smooth. Mix in sugar, eggs, and vanilla until well combined. Set aside.
3. Make the Red Velvet Cake Batter: Cream together softened butter and sugar. Add eggs one at a time, mixing well after each addition. Stir in buttermilk, food coloring, cocoa powder, vanilla, baking soda, and salt. Gradually add flour and mix until just combined.
4. Assemble and Bake: Pour half of the red velvet batter into the prepared bundt pan. Layer the cheesecake mixture on top. Top with the remaining red velvet batter.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

• Dust with powdered sugar or drizzle with white chocolate for an elegant touch.
• Store covered in the refrigerator for up to five days.
• Reheat slices in the microwave for 10 seconds if desired.
• Whole slices can be frozen, wrapped well, for about three months.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400

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