Red Velvet Cheesecake with Buttercream Frosting

This towering red velvet cake with cheesecake layers and buttercream frosting is similar to the one served at The Cheesecake Factory®.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 915 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.

Step 3

Line two 9-inch springform pans with aluminum foil; grease with cooking spray.

Step 4

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.

Step 5

Divide batter between the prepared pans.

Step 6

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.

Step 7

Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.

Step 8

Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.