Description

This Vampire Bite Red Velvet Cheesecake Cake combines two moist red velvet cake layers with a rich cheesecake center, all covered in a luscious cream cheese frosting. Perfect for Halloween, Valentine’s Day, or any special occasion where you want to impress.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp cocoa powder

1/2 tsp salt

1 1/2 cups buttermilk

1 cup vegetable oil

2 large eggs

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

16 oz cream cheese, softened

2/3 cup granulated sugar (for cheesecake)

2 large eggs (for cheesecake)

1 tsp vanilla extract (for cheesecake)

8 oz cream cheese, softened (for frosting)

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract (for frosting)

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Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, vanilla, and vinegar.
Combine wet and dry mixtures until smooth. Divide evenly into pans and bake for 25–30 minutes. Cool for 10 minutes in pans, then transfer to wire racks.
Lower oven to 325°F (160°C). In a medium bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
Pour cheesecake batter into a greased 8-inch springform pan and bake for 40–45 minutes. Cool completely and refrigerate until firm.
To assemble, place one red velvet layer on a plate, add the cheesecake layer, then top with the second red velvet cake layer.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract. Mix until smooth.
Frost the assembled cake generously and evenly. Chill before serving for best results.

Notes

Add raspberry or strawberry jam between layers for a ‘bloody bite’ effect.

Drizzle red gel on top for a spooky, blood-like finish.

Use natural red food coloring or beet powder for a subtler look.

Swap cream cheese frosting for white chocolate ganache for a twist.

Heart-shaped pans make it perfect for Valentine’s Day.

Store covered in the refrigerator for up to 5 days.

Let sit at room temperature for 30 minutes before serving. Do not reheat.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 50g
Sodium: 390mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 1g
Protein: 7g
Cholesterol: 105mg