Ingredients
Scale
- For the Red Velvet Cake Layers:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, room temperature
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon red gel food coloring (add more for deeper color)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ½ cup sour cream
- 2 tablespoons heavy cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ cup water
- For the Cream Cheese Frosting (Optional):
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Fresh strawberries for garnish
Instructions
- Prepare the Red Velvet Cake Batter: Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with grease and parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. In a separate measuring cup, mix the buttermilk, vinegar, vanilla, and food coloring until evenly distributed. Using an electric mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes), then add eggs one at a time. Finally, alternate adding the dry ingredients and buttermilk mixture to create a smooth, vibrant batter.
- Bake the Cake Layers: Divide the prepared batter evenly between the two pans, smoothing the tops with a spatula. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely. These layers will provide the signature red velvet flavor and color to your cake.
- Prepare the Cheesecake Layer: Reduce the oven temperature to 325°F (160°C) and prepare an 8-inch springform pan with parchment paper and greased sides. Beat cream cheese and sugar until smooth, then mix in vanilla extract. Add eggs one at a time, scraping down the bowl between additions. Stir in sour cream and heavy cream until the mixture is silky smooth. Pour into the prepared pan and place in a water bath (larger baking dish filled halfway with hot water). Bake for 55-65 minutes until the center is just set but slightly jiggly. Turn off the oven and leave the door slightly open with the cheesecake inside for an hour. Then cool to room temperature before chilling for at least 4 hours.
- Prepare the Strawberry Topping: Combine sliced strawberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the strawberries soften and release their juices. Remove from heat and let cool completely. This bright, fruity topping will add fresh flavor and beautiful color to your finished dessert.
- Assemble the Red Velvet Strawberry Cheesecake: Trim the tops of the red velvet cake layers if needed to create flat surfaces. Place one red velvet cake layer on your serving plate, then carefully place the chilled cheesecake layer on top. Add the second red velvet cake layer. Pour the cooled strawberry topping over the cake, allowing some to artfully drip down the sides. If desired, pipe cream cheese frosting around the edges and garnish with fresh strawberry slices for an elegant finishing touch.
Notes
- For the best texture, ensure all refrigerated ingredients are at room temperature before beginning.
- The cheesecake layer can be made a day ahead to save time.
- A water bath helps prevent the cheesecake from cracking.
- Chill the assembled cake for at least 2 hours before serving for easier slicing.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg