Description
A decadent Pecan Red Velvet Cheesecake combining the classic moist red velvet cake layers with a creamy butter pecan cheesecake center, topped with rich cream cheese frosting and garnished with toasted pecans and red velvet crumbs for added texture and flavor.
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
Decoration
- 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. This ensures the cakes bake evenly and release easily.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well combined to distribute the leavening and flavor evenly.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Mix until the batter is smooth and uniform in color.
- Combine Batter and Bake: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- Make the Butter Pecan Cheesecake Layer: Lower oven temperature to 325°F (163°C). Grease a 9-inch springform pan. In a mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, melted butter, and toasted chopped pecans until fully incorporated.
- Bake Cheesecake Layer: Pour the cheesecake batter into the prepared springform pan. Bake for 30–35 minutes until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow to cool, then refrigerate for 2 hours to firm up.
- Prepare the Cream Cheese Frosting: In a clean bowl, beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating continuously until the frosting is smooth and spreadable.
- Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a light layer of cream cheese frosting on top. Carefully place the chilled butter pecan cheesecake layer over it. Frost the cheesecake layer lightly. Top with the second red velvet cake layer and frost the entire cake evenly with the remaining cream cheese frosting.
- Decorate: Garnish the frosted cake with toasted chopped pecans and red velvet crumbs made from the trimmed edges of the cake layers. This adds a beautiful finishing touch and extra crunch.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the layers and frosting to set for best flavor and texture.
Notes
- Make sure all dairy ingredients are at room temperature for smooth batters and frosting.
- Toast pecans lightly in a dry pan over medium heat for 3-5 minutes to enhance their flavor before adding to the cheesecake and for decoration.
- Be careful not to overmix the batter as that can make the cake dense.
- When baking the cheesecake, avoid overbaking to prevent cracking; it should still have a slight jiggle in the center when done.
- Allow cakes to cool completely before assembling to avoid melting the frosting.
- Trimming the edges of cake layers not only produces crumbs for decoration but also creates neat edges for assembly.
- Store leftover cake refrigerated for up to 4 days. Bring to room temperature before serving for best texture.
