Description
A rich and creamy two-layer dessert featuring a moist red velvet cake base topped with a smooth, tangy cheesecake layer. This reliable recipe uses simple pantry staples and a boxed cake mix to create a stunning treat that is perfect for any special occasion.
Ingredients
- 1 box Red Velvet Cake Mix (plus required eggs, oil, and water)
- 24 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 3 large Eggs
- 1/2 cup Sour Cream
- 1 tbsp All-purpose Flour
- 2 tsp Vanilla Extract
- 1 pinch Salt
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and prepare the cake mix according to box directions; bake in a greased 9-inch springform pan for 30-32 minutes, then cool and chill.
- Reduce oven temperature to 325°F (163°C) and beat the softened cream cheese with sugar until smooth.
- Incorporate eggs one at a time, then stir in the sour cream, flour, vanilla, and salt.
- Line the pan sides with parchment paper and pour the cheesecake batter over the chilled red velvet base.
- Bake for 55-60 minutes until the center is just set, then cool and refrigerate for at least 4 hours.
- Beat heavy cream, powdered sugar, and vanilla to soft peaks and spread over the cake before serving.
Notes
To achieve the smoothest texture, ensure all dairy ingredients are at room temperature before mixing. If you level the cake base before adding the cheesecake layer, save those crumbs in a baggie to use as a beautiful, easy garnish on the whipped topping. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every cut.
- Prep Time: 20 mins
- Cook Time: 1 hour 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American