Decadent Red Velvet Cheesecake with Buttercream Frosting

Follow our step-by-step guide on how to make Decadent Red Velvet Cheesecake with Buttercream Frosting.

1. Step 1

   Begin by preheating your oven to 350°F (175°C) and place a pan of hot water at the bottom to infuse the air with steam.

2. Step 2

   Prepare two 9-inch springform pans by lining them with aluminum foil and giving them a generous spritz of cooking spray.

3. Step 3

   In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it reaches a silky smooth consistency, which should take about three minutes.

4. Step 4

   Gradually incorporate 1 1/2 cups of white sugar and cornstarch, mixing until everything is harmoniously blended.

5. Step 5

   Add in 1 tablespoon of vanilla extract, then introduce the eggs and egg whites two at a time, ensuring the batter remains creamy with each addition.

6. Step 6

   Gently fold in the heavy whipping cream, mixing just until the batter is fluffy and free of lumps.

7. Step 7

   Divide this luscious cheesecake batter evenly between the prepared springform pans and slide them into the oven.

8. Step 8

   Bake for approximately 40 minutes, or until the edges are set.

9. Step 9

   Once baked, turn off the oven and let the cheesecakes cool inside for 1 to 2 hours, allowing them to gradually adjust to room temperature.

10. Step 10

    After cooling, transfer the cheesecakes to the refrigerator and chill for at least 4 hours or overnight until they are firm and ready to shine.

11. Step 11

    For the red velvet cake, repeat the preheating process at 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.

12. Step 12

    In a small bowl, whisk together buttermilk and 3/4 teaspoon of vanilla extract.

13. Step 13

    In another bowl, combine flour, cocoa powder, cinnamon, baking soda, and salt.

14. Step 14

    In a large mixing bowl, beat 1 1/4 cups of white sugar and oil with an electric mixer until creamy.

15. Step 15

    Add the eggs one at a time, mixing well after each addition.

16. Step 16

    Stir in vinegar and red food coloring, then alternately add the flour mixture and buttermilk mixture until the batter is smooth and inviting.

17. Step 17

    Pour the vibrant red velvet batter into the prepared cake pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

18. Step 18

    Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack.

19. Step 19

    Once cooled, slice the cake horizontally into two even layers and chill until firm, at least 4 hours or overnight.

20. Step 20

    For the buttercream frosting, combine butter, shortening, and marshmallow cream in a large bowl, beating with an electric mixer on high speed until creamy and delightful.

21. Step 21

    Add 1 1/2 teaspoons of vanilla extract and continue beating until the frosting is light and fluffy.

22. Step 22

    Gradually mix in confectioners' sugar, one cup at a time, until the frosting achieves a smooth and spreadable texture.

23. Step 23

    To assemble your masterpiece, place one layer of red velvet cake on a serving plate and spread a thin layer of frosting on top.

24. Step 24

    Stack one cheesecake layer over the cake, followed by another layer of frosting and cheesecake, finishing with the second layer of red velvet cake on top.

25. Step 25

    Generously spread frosting over the top and sides of the entire cake, smoothing it out to your liking.

26. Step 26

    Enjoy the delightful layers of flavor and texture in every slice!.