Description
A decadent layered dessert featuring a moist red velvet cake base topped with a creamy cheesecake layer, finished with a luscious strawberry preserve topping and fresh strawberries for a perfect balance of flavors and textures.
Ingredients
Scale
Red Velvet Cake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry preserves
- Whipped cream for garnish
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth. Combine the wet ingredients with the dry ingredients and mix until just combined.
- Bake the red velvet cake: Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan before removing.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- Bake the cheesecake layer: Grease an 8-inch springform pan. Pour the cheesecake mixture into the pan and bake at 325°F (160°C) for 45 minutes, or until the filling is set. Let it cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Assemble the dessert: Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the red velvet cake.
- Prepare the strawberry topping: In a small saucepan, gently heat the strawberry preserves until melted and slightly thickened. Let the topping cool slightly before spreading it evenly over the cheesecake layer.
- Finish with fresh strawberries and garnish: Arrange the sliced fresh strawberries on top of the strawberry preserves layer. Add a swirl or dollop of whipped cream for garnish. Chill the assembled dessert in the refrigerator for an additional 2 hours before serving to allow flavors to meld.
Notes
- Use gel food coloring for vibrant red color without affecting batter consistency.
- Do not overmix the red velvet batter to keep the cake moist and tender.
- Use room temperature cream cheese for a smooth cheesecake filling, and mix at low speed to prevent cracks.
- Baking the cheesecake with a water bath is recommended for a silky texture but optional if not specified.
- Fresh strawberries are preferred for the topping, but thawed frozen strawberries work if drained well.
- Cook strawberry preserves topping until thickened to prevent runniness.
- Refrigerate the dessert for at least 4 hours or overnight for best texture and flavor.
- Store leftovers covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.
- Use a hot knife, wiped clean between cuts, for neat slices.
- Optional garnishes include chocolate shavings or extra fresh strawberries for a bakery-style finish.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
