Description
A decadent Pecan Red Velvet Cheesecake featuring moist red velvet cake layers sandwiching a rich butter pecan cheesecake filling, finished with creamy cream cheese frosting and garnished with toasted pecans and red velvet crumbs. Perfect for special occasions or dessert lovers craving a unique twist on classic flavors.
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 your 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 all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat together buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth and fully blended.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the two prepared cake pans.
- Bake Cake Layers: Place the pans in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Butter Pecan Cheesecake Layer: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
- Make Cheesecake Batter: In a mixing bowl, beat the softened cream cheese, 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: Pour the cheesecake batter into the prepared springform pan. Bake in the oven for 30–35 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and cool. Refrigerate for at least 2 hours to chill and set completely.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and unsalted butter together until light and creamy. Gradually add powdered sugar and vanilla extract while mixing, until the frosting is smooth and fluffy.
- Assemble the Cake: Place one red velvet cake layer on a serving plate and spread a light layer of cream cheese frosting over it. Add the chilled butter pecan cheesecake layer on top, followed by another light frosting layer. Top with the second red velvet cake layer and frost the entire cake evenly with the remaining cream cheese frosting.
- Decorate: Garnish the top and sides of the cake with toasted pecans and red velvet crumbs reserved from trimming the cake layers. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Notes
- Ensure all cream cheese and butter are softened to room temperature for smooth batter and frosting.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Red food coloring is key for the signature red velvet color; gel food coloring can be used for less liquid in the batter.
- For best texture, do not overmix the red velvet batter to keep the cake tender.
- Chilling the cheesecake layer thoroughly before assembly helps prevent frosting from melting and keeps layers intact.
- Trim cake layers carefully to create red velvet crumbs for an attractive garnish.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
