Description
If you’re searching for a dessert that combines rich flavors, stunning colors, and a touch of elegance, the Butter Pecan Red Velvet Cheesecake is the perfect choice. This dessert layers moist red velvet cake with a creamy butter pecan cheesecake, all topped with a smooth cream cheese frosting and garnished with toasted pecans and red velvet crumbs. It’s a showstopper that’s perfect for any special occasion or holiday gathering.
Ingredients
Ingredients for the 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
Ingredients for the 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
Ingredients for the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Ingredients for the Topping
- ½ cup chopped pecans (toasted)
- Red velvet crumbs (from trimmed cake layers)
Instructions
1. Prepare the Red Velvet Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In one bowl, whisk together the dry ingredients—flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the wet ingredients— buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Once the batter is ready, divide it between the prepared cake pans and bake for 25-30 minutes. Allow the cakes to cool completely.
2. Make the Butter Pecan Cheesecake Layer
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Beat the softened cream cheese, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, melted butter, and toasted pecans. Pour the batter into the springform pan and bake for 30–35 minutes, or until the cheesecake layer is set. Allow it to cool completely before refrigerating for at least 2 hours.
3. Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
4. Assemble the Cake
Place the first red velvet cake layer onto your serving plate. Spread a thin layer of cream cheese frosting on top. Add the butter pecan cheesecake layer and top it with another thin layer of frosting. Place the second red velvet cake layer on top and frost the entire cake with the remaining cream cheese frosting.
5. Decorate
Garnish your cake with toasted pecans and red velvet cake crumbs for a beautiful and delicious finish.
6. Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld together.
Notes
Serving Tips:
- This cake is best served slightly chilled, allowing the flavors to meld together. Let it sit at room temperature for about 10-15 minutes before slicing to make cutting easier and ensure the frosting is soft.
- Pair each slice with a hot cup of coffee or a cold glass of milk to enhance the dessert experience.
- Garnish with extra toasted pecans or a drizzle of caramel sauce for added flavor and visual appeal.
Storage Tips:
- Store the Butter Pecan Red Velvet Cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
- Keep it refrigerated to maintain its freshness, as the cream cheese frosting and cheesecake layer should be kept cool.
- This cake can be stored in the refrigerator for up to 4-5 days, making it a great option for making ahead of time.
- If you need to store it for a longer period, you can freeze the cheesecake (without frosting) for up to 3 months. Simply wrap it tightly in plastic wrap and then foil before freezing. When ready to serve, thaw it in the refrigerator overnight and frost before serving.
