Red Velvet Cheesecake Drip Cake

Introduction

Indulge your senses with the ultimate dessert – the Red Velvet Cheesecake Drip Cake. This show-stopping cake combines the rich flavors of red velvet cake and creamy cheesecake, adorned with a decadent drip of chocolate ganache. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this recipe is sure to impress.

Red Velvet Cheesecake Drip Cake is more than just a dessert; it’s a symbol of love and celebration. With its vibrant red color and velvety texture, this cake has become a favorite for birthdays, anniversaries, and Valentine’s Day. Originating from the southern United States, red velvet cake has a rich history that dates back to the 19th century. Its unique flavor and striking appearance have made it a beloved classic.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Red Velvet Cheesecake Drip Cake recipe. Here are just a few:

1. The Perfect Combination

Red velvet cake and cheesecake are a match made in dessert heaven. The moist and slightly tangy red velvet cake layers complement the creamy and luscious cheesecake filling, creating a harmonious blend of flavors and textures.

2. Impressive Presentation

This cake is a showstopper. With its vibrant red layers, smooth cream cheese frosting, and cascading chocolate ganache drip, it’s guaranteed to impress your guests and make any occasion feel extra special.

3. Versatility

While this recipe is a crowd-pleaser as is, it also allows for endless variations and customization. You can add different fillings, experiment with different flavors of frosting, or even incorporate decorative elements to suit your personal taste and preferences.

4. Easy to Make

Despite its impressive appearance, this Red Velvet Cheesecake Drip Cake is surprisingly easy to make. With clear step-by-step instructions and a few pro tips, even beginner bakers can achieve bakery-worthy results.

Ingredients

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2 large eggs
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ounce red food coloring

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache Drip:

• 4 ounces semisweet chocolate, finely chopped
• ½ cup heavy cream

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, baking soda, cocoa powder, and salt. Mix well.

3. In another bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, and red food coloring until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.

5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

8. While the cakes are cooling, prepare the cheesecake filling. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

9. Add the eggs and vanilla extract, and continue beating until well combined.

10. Pour the cheesecake filling into a greased 8-inch round cake pan. Bake at 325°F (165°C) for 35-40 minutes, or until the center is set.

11. Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 2 hours to firm up.

12. In the meantime, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter until light and fluffy.

13. Gradually add the powdered sugar, one cup at a time, until smooth and creamy. Stir in the vanilla extract.

14. To assemble the cake, place one layer of red velvet cake on a serving plate. Spread a layer of cream cheese frosting on top.

15. Carefully remove the cheesecake from its pan and place it on top of the frosted cake layer. Gently press it down.

16. Spread another layer of cream cheese frosting on top of the cheesecake.

17. Add the second layer of red velvet cake and repeat the process: frosting, cheesecake, frosting.

18. Finally, add the third layer of red velvet cake on top and frost the entire cake with the remaining cream cheese frosting.

19. Prepare the chocolate ganache drip by placing the chopped chocolate in a heatproof bowl.

20. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute.

21. Stir the chocolate and cream together until smooth and glossy. Let the ganache cool for a few minutes.

22. Slowly pour the ganache around the edges of the cake, allowing it to drip down the sides.

23. Use an offset spatula to spread the remaining ganache on top of the cake.

24. Refrigerate the cake for at least 1 hour to allow the ganache to set.

25. Serve the Red Velvet Cheesecake Drip Cake at room temperature and enjoy!

Expert Tips for Success

• Make sure all your ingredients are at room temperature before starting. This will ensure a smoother batter and better texture.

• Use gel food coloring for a more vibrant red color in the red velvet cake.

• When adding the ganache drip, start with a small amount and add more as needed. You can always add more, but it’s difficult to remove excess ganache.

• For a cleaner presentation, place strips of parchment paper around the edges of the cake before pouring the ganache. This will catch any excess drips.

Variations and Substitutions

• For a twist on the classic recipe, add a layer of crushed Oreos between the red velvet cake layers and the cheesecake.

• If you prefer a lighter cheesecake filling, you can substitute Greek yogurt for half of the cream cheese.

• To make the cake gluten-free, use a gluten-free flour blend instead of all-purpose flour.

• For a vegan version, substitute the eggs with flax eggs and use vegan cream cheese and butter for the frosting and filling.

Serving Suggestions

This Red Velvet Cheesecake Drip Cake is a showstopper on its own, but you can take it to the next level with some creative serving suggestions:

• Top the cake with fresh berries, such as strawberries or raspberries, for a burst of freshness.

• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

• Sprinkle some chocolate shavings or crumbled Oreos on top of each slice for added texture.

FAQs

Q: Can I make this cake in advance?

A: Yes! You can make the cake layers and cheesecake filling a day in advance. Just wrap them tightly and store them in the refrigerator. The assembled cake can also be made a day ahead and stored in the refrigerator. Add the ganache drip just before serving.

Q: Can I freeze this cake?

A: Yes, this cake freezes well. Wrap the cooled cake layers and cheesecake filling separately in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before assembling and decorating.

Q: How long will this cake stay fresh?

A: This cake is best enjoyed within 3-4 days when stored in the refrigerator. Make sure to cover it well to prevent it from drying out.

Final Thoughts

The Red Velvet Cheesecake Drip Cake is a true masterpiece that combines the best of both worlds – red velvet cake and creamy cheesecake. With its stunning appearance and irresistible flavors, this cake is guaranteed to be the star of any celebration. So go ahead, put on your apron, and indulge in the magic of this heavenly dessert. Your taste buds will thank you!