Red Velvet Cheesecake Drip Cake: A Showstopper Dessert

The Red Velvet Cheesecake Drip Cake is a stunning and indulgent dessert that combines the rich, velvety flavors of red velvet cake with the creamy and luxurious texture of cheesecake. Topped off with a glossy chocolate drip and decorated with optional embellishments like fresh berries or sprinkles, this cake is a true showstopper that will impress your guests and elevate any celebration.

Whether you’re planning a birthday, anniversary, or simply want to indulge in a special treat, this Red Velvet Cheesecake Drip Cake will take center stage on your dessert table. Let’s dive into the details of this delectable cake recipe, the origin of its components, and how to make it step-by-step.

What is the Red Velvet Cheesecake Drip Cake?

At its core, the Red Velvet Cheesecake Drip Cake is a layered dessert that combines three main components: a soft and moist red velvet cake, a creamy cheesecake layer, and a decadent chocolate ganache drip. The result is a visually striking dessert that delivers both texture and flavor, offering the best of both worlds. The red velvet cake is rich and flavorful, while the cheesecake layer adds a tangy and creamy balance. The chocolate ganache drip provides a glossy, luscious finishing touch that contrasts beautifully against the bright red of the cake.

Origin of Red Velvet Cake

The origins of Red Velvet Cake are somewhat murky, but it’s widely believed to have been created in the United States in the early 20th century. One popular theory is that the cake’s distinct color comes from the use of red food coloring, which was popularized during the Victorian era. Some culinary historians believe that red velvet cake was initially a result of the reaction between natural cocoa powder and acidic ingredients, like buttermilk and vinegar, which created a reddish hue.

Though red velvet cake has existed for many years, it rose to significant popularity in the 1980s and 1990s, with various iterations of the cake becoming trendy in both restaurants and bakeries. This decadent cake is now a popular choice for many celebrations, and when paired with cheesecake and topped with a chocolate drip, it becomes a luxurious dessert that’s perfect for any occasion.

Ingredients

For the Red Velvet Cake:

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

For the Cheesecake Layer:

• 2 cups cream cheese (softened)
• 1 cup sour cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 large egg

 Cream Cheese Frosting:

• 1 cup butter (softened)
• 8 oz cream cheese (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

And lastly for the Chocolate Drip:

• ½ cup heavy cream
• ½ cup semi-sweet chocolate chips

Step-by-Step Directions and Preparation Method

1. Prepare the Red Velvet Cake

To start making your Red Velvet Cheesecake Drip Cake, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

1. In a large bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder.
2. In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, vanilla extract, red food coloring, buttermilk, and white vinegar.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
4. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
5. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Cheesecake Layer

1. Preheat your oven to 325°F (160°C). Grease a 9-inch round springform pan.
2. In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
3. Add the powdered sugar and vanilla extract, continuing to beat until everything is well-combined.
4. Beat in the egg until the mixture is smooth and well-blended.
5. Pour the cheesecake mixture into the prepared springform pan, smoothing the top.
6. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
7. Turn off the oven and let the cheesecake cool in the oven for 1 hour, then transfer it to the fridge to chill for at least 4 hours, or overnight.

3. Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, continuing to beat until light and fluffy.
3. Set the frosting aside to be used later in the assembly process.

4. Assemble the Cake

1. Once the cakes have cooled completely and the cheesecake is chilled, you can begin assembling the cake.
2. Place the first layer of red velvet cake on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top.
3. Carefully place the chilled cheesecake layer on top of the frosting.
4. Place the second layer of red velvet cake on top and frost the entire cake with the remaining cream cheese frosting.

5. Add the Chocolate Drip

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl. Let it sit for a few minutes, then stir until the ganache is smooth and glossy.
3. Allow the ganache to cool slightly before transferring it to a piping bag or squeeze bottle.
4. Drizzle the ganache over the edges of the cake, letting it drip down the sides. You can also use the ganache to create swirls or patterns on top of the cake.

6. Decorate (Optional)

1. Add your choice of decoration, such as sprinkles, fresh berries, or chocolate shavings, to give the cake an extra touch of elegance and flair.

7. Serve & Enjoy

Once decorated, slice and serve your Red Velvet Cheesecake Drip Cake at your next celebration, and enjoy the reactions as everyone marvels at both its beauty and flavor!

Variations

If you want to customize your Red Velvet Cheesecake Drip Cake or give it a twist, here are some variations you can try:

1. Chocolate Red Velvet Cake: Add a richer chocolate flavor by increasing the amount of cocoa powder in the red velvet cake batter. You can also substitute half of the oil with melted chocolate for a more intense flavor.
2. Fruit Filling: Add a layer of fruit jam or fresh berries between the cake layers for a fruity surprise. Raspberry or strawberry jam pairs beautifully with red velvet.
3. Flavor Enhancements: Experiment with adding a hint of almond extract to the cake or frosting for a unique flavor.
4. Caramel Drip: Instead of a chocolate drip, you can make a smooth caramel sauce for a different and equally delicious look.

FAQs About Red Velvet Cheesecake Drip Cake

Can I make this cake ahead of time?

Yes, you can make both the red velvet cake and the cheesecake layers a day in advance. Just store them separately in airtight containers and refrigerate them until you’re ready to assemble the cake.

How can I make the cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that can be used in cakes. Be sure to check the other ingredients for hidden gluten.

Can I use store-bought frosting or ganache?

While homemade frosting and ganache are always the best option for flavor and texture, you can use store-bought alternatives if you’re short on time.

How long will the cake last?

The Red Velvet Cheesecake Drip Cake can be stored in the fridge for up to 3 days. Keep it covered to maintain freshness.

How can I prevent the cheesecake from cracking?

To avoid cracking, make sure to bake the cheesecake in a water bath or ensure it’s baked at a low temperature. Allow it to cool gradually in the oven after baking to prevent temperature shock.

Conclusion

The Red Velvet Cheesecake Drip Cake is a luxurious and indulgent dessert that combines the best of red velvet cake, creamy cheesecake, and a rich chocolate ganache drip. Whether you’re celebrating a special occasion or simply treating yourself, this cake will surely impress everyone who tastes it. With its vibrant color, creamy layers, and smooth chocolate finish, it’s a dessert that will become the highlight of any celebration. Follow the detailed steps and variations to create a cake that is as unique as your event. Enjoy this showstopper, and let every bite take you to a world of pure decadence!

Red Velvet Cheesecake Drip Cake: A Showstopper Dessert

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• Author: David Andersson
• Total Time: 90 minutes
• Diet: Vegetarian

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Description

The Red Velvet Cheesecake Drip Cake is a stunning and indulgent dessert that combines the rich, velvety flavors of red velvet cake with the creamy and luxurious texture of cheesecake. Topped off with a glossy chocolate drip and decorated with optional embellishments like fresh berries or sprinkles, this cake is a true showstopper that will impress your guests and elevate any celebration.

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Ingredients

Scale 1x2x3x

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 tablespoon cocoa powder

• 1 ½ cups vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon red food coloring

• 1 cup buttermilk

• 1 teaspoon white vinegar

For the Cheesecake Layer:

• 2 cups cream cheese (softened)

• 1 cup sour cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 large egg

For the Cream Cheese Frosting:

• 1 cup butter (softened)

• 8 oz cream cheese (softened)

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

For the Chocolate Drip:

• ½ cup heavy cream

• ½ cup semi-sweet chocolate chips

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Instructions

1. Prepare the Red Velvet Cake

To start making your Red Velvet Cheesecake Drip Cake, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

1. In a large bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder.

2. In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, vanilla extract, red food coloring, buttermilk, and white vinegar.

3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.

4. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

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

6. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Cheesecake Layer

1. Preheat your oven to 325°F (160°C). Grease a 9-inch round springform pan.

2. In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.

3. Add the powdered sugar and vanilla extract, continuing to beat until everything is well-combined.

4. Beat in the egg until the mixture is smooth and well-blended.

5. Pour the cheesecake mixture into the prepared springform pan, smoothing the top.

6. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.

7. Turn off the oven and let the cheesecake cool in the oven for 1 hour, then transfer it to the fridge to chill for at least 4 hours, or overnight.

3. Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

2. Gradually add the powdered sugar and vanilla extract, continuing to beat until light and fluffy.

3. Set the frosting aside to be used later in the assembly process.

4. Assemble the Cake

1. Once the cakes have cooled completely and the cheesecake is chilled, you can begin assembling the cake.

2. Place the first layer of red velvet cake on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top.

3. Carefully place the chilled cheesecake layer on top of the frosting.

4. Place the second layer of red velvet cake on top and frost the entire cake with the remaining cream cheese frosting.

5. Add the Chocolate Drip

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

2. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl. Let it sit for a few minutes, then stir until the ganache is smooth and glossy.

3. Allow the ganache to cool slightly before transferring it to a piping bag or squeeze bottle.

4. Drizzle the ganache over the edges of the cake, letting it drip down the sides. You can also use the ganache to create swirls or patterns on top of the cake.

6. Decorate (Optional)

1. Add your choice of decoration, such as sprinkles, fresh berries, or chocolate shavings, to give the cake an extra touch of elegance and flair.

7. Serve & Enjoy

Once decorated, slice and serve your Red Velvet Cheesecake Drip Cake at your next celebration, and enjoy the reactions as everyone marvels at both its beauty and flavor!

Notes

I hope you loved making (and tasting!) these Raspberry Lemon Heaven Cupcakes as much as I do. They’re a sweet reminder that simple ingredients can create something truly special. Don’t forget to share them with friends—or keep them all to yourself, I won’t judge!

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cheesecake Drip Cake