Description
Indulge in this decadent Pecan Red Velvet Cheesecake, a stunning layered dessert combining moist red velvet cake with a rich butter pecan cheesecake center. Topped with smooth cream cheese frosting and garnished with toasted pecans and red velvet crumbs, this showstopper cake is perfect for special occasions or any time you crave a luxurious treat.
Ingredients
Scale
Red Velvet Cake Layers
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Butter Pecan Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- ½ cup melted butter
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ½ cup chopped pecans, toasted
- Red velvet crumbs (from trimmed cake layers)
Instructions
- Prepare the Red Velvet Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth and evenly blended.
- Make Cake Batter and Bake: Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth batter forms. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
- Prepare Butter Pecan Cheesecake Layer: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy release.
- Mix Cheesecake Batter: Beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, melted butter, and toasted chopped pecans to evenly incorporate.
- Bake Cheesecake: Pour the cheesecake batter into the prepared springform pan. Bake for 30 to 35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Cool the cheesecake completely, then refrigerate for at least 2 hours to firm up.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth.
- Add Frosting Ingredients: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating continuously until the frosting is light and fluffy.
- Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a thin layer of frosting over the top. Carefully add the chilled cheesecake layer on top, then spread frosting over it. Top with the second red velvet cake layer and frost the entire cake evenly.
- Decorate and Chill: Garnish the cake with toasted pecans and sprinkle the red velvet crumbs from trimmed cake layers on top for a beautiful finish. Chill the assembled cake for at least 1 hour before serving to meld flavors and set the frosting.
Notes
- Ensure all dairy products like cream cheese and butter are at room temperature for smooth mixing.
- Handle cheesecake gently to avoid cracks; cooling gradually helps prevent them.
- To toast pecans, bake them at 350°F (175°C) for about 8-10 minutes or until fragrant, stirring occasionally.
- Use high-quality red food coloring to achieve a vibrant hue in the red velvet layers.
- For best results, prepare the cake a day ahead to allow flavors to develop and layers to set perfectly.
