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How to Make Red Velvet Cheesecake with Buttercream Frosting - A Step-by-Step Guide

Red Velvet Cheesecake with Buttercream Frosting is a decadent and indulgent dessert that combines the rich, creamy flavors of a classic cheesecake with the moist, decadent goodness of a red velvet cake. This show-stopping dessert is perfect for special occasions, holidays, or any time you want to treat yourself to something truly delicious.

Red velvet cake has a distinct deep red color and a subtle cocoa flavor, which is complemented perfectly by the tangy and creamy cheesecake fillin...

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Ingredients

  • cooking spray
  • 4 (8 ounce) packages cream cheese, softened
  • 1 ½ cups white sugar
  • ¼ cup cornstarch
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 egg whites
  • ½ cup heavy whipping cream
  • ¾ cup buttermilk
  • ¾ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups white sugar
  • ¾ cup canola oil
  • 2 eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring
  • 1 cup butter, at room temperature
  • 1 cup shortening
  • ¼ cup marshmallow cream
  • 1 ½ teaspoons vanilla extract
  • 5 cups confectioners' sugar, sifted

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 5 hrs 10 mins
  • Total Time: 7 hrs 25 mins
  • Servings: 16
  • Yield: 1 9-inch layer cake

  • Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
  • Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
  • Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
  • Divide batter between the prepared pans.
  • Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  • Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
  • Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
  • Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
  • Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
  • Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.

    • Nutrition

    915 cal.

    • Total Fat: 59g
    • Saturated Fat: 26g
    • Cholesterol: 149mg
    • Sodium: 421mg
    • Total Carbohydrate: 92g
    • Dietary Fiber: 1g
    • Total Sugars: 75g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 148mg

    Categories

    Cake recipes
    Cheesecake recipes
    Dessert recipes
    Baking recipes
    Buttercream frosting recipes