Ingredients
For the Red Velvet Cake Layers:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking soda
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1 tsp cocoa powder
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½ tsp salt
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1 cup buttermilk
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½ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1 tsp white vinegar
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1 tbsp red food coloring
For the Butter Pecan Cheesecake Layer:
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16 oz cream cheese, softened
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½ cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup melted butter
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1 cup chopped pecans (toasted)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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2 tsp vanilla extract
For Garnish:
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½ cup toasted chopped pecans
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Red velvet cake crumbs (from trimmed layers)
Instructions
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Make Red Velvet Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Whisk together flour, sugar, baking soda, cocoa, and salt.
In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and food coloring.
Combine wet and dry ingredients. Divide into pans.
Bake 25–30 minutes. Cool completely. -
Make Butter Pecan Cheesecake Layer:
Lower oven to 325°F (163°C). Grease a 9-inch springform pan.
Beat cream cheese with sugars. Add eggs one at a time, then vanilla, butter, and pecans.
Pour into pan and bake 30–35 minutes. Cool, then refrigerate for at least 2 hours. -
Prepare Cream Cheese Frosting:
Beat cream cheese and butter until creamy.
Add powdered sugar gradually, then vanilla. Beat until smooth and fluffy. -
Assemble Cake:
Place one red velvet layer on a plate. Spread frosting on top.
Add cheesecake layer, then another layer of frosting.
Top with second red velvet layer. Frost entire cake. -
Decorate & Serve:
Garnish with chopped pecans and red velvet crumbs.
Chill for at least 1 hour before slicing.