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Decadent Red Velvet Cheesecake Layer Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Red Velvet Layered Cheesecake Chocolate Raspberry Mousse Cake

This layered red velvet cake recipe is made with moist red velvet cake layers and a layer of decadent, creamy cheesecake with optional raspberry mousse for a fruity twist.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Soup
Cuisine Mexican
Servings 24 people
Calories 594 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Red Velvet Cake Layers

  • 1 cup vegetable or canola oil
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 1 teaspoon white vinegar
  • 2 cups granulated sugar
  • 2 teaspoon unsweetened cocoa powder sifted
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 ½ cups all-purpose flour
  • 2 squirts or 1 tbsp red gel or liquid food coloring

Cream Cheese Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 1 cup full-fat cream cheese room temperature
  • 7 cups powdered sugar
  • ½ teaspoon fine salt
  • 1 tablespoon vanilla extract or vanilla bean paste

Cheesecake Cake Filling

  • 16 oz full fat cream cheese room temperature
  • ⅔ cup sweetened condensed milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions
 

Instructions

  • Preheat oven to 350°F. Grease and line cake pans with parchment.
  • In a large bowl, whisk oil, eggs, buttermilk, vanilla, and vinegar until combined.
  • Add sugar, cocoa powder, salt, baking soda, baking powder and mix well.
  • Add food coloring and flour in two installments, mix until smooth.
  • Divide batter into pans and bake 27-30 minutes. Cool 10 minutes, then turn out onto rack.
  • Beat butter and cream cheese until smooth. Add vanilla, salt, and gradually mix in powdered sugar.
  • Make cheesecake filling by beating cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth.
  • Assemble cake with layers, pipe frosting, fill with cheesecake, frost entire cake, and decorate with crumbs or piping as desired.

Notes

Wrap leftover cake tightly in plastic and refrigerate. Can be frozen in slices for long storage. For best texture, use room temperature ingredients and natural pressure release if steaming via cooker.