Description
A luxurious dessert that merges the nutty richness of butter pecan, the vibrant flair of red velvet cake, and the creamy delight of cheesecake. This stunning layered cake, topped with silky cream cheese frosting and toasted pecans, is perfect for special occasions or indulgent treats.
Ingredients
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
Topping:
½ cup chopped pecans, toasted
Red velvet crumbs (from trimmed cake layers)
Instructions
- Prepare the Red Velvet Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Whisk flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
- Gradually combine the dry and wet ingredients. Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Make the Butter Pecan Cheesecake Layer:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time. Stir in vanilla, melted butter, and toasted pecans.
- Pour batter into the pan and bake for 30–35 minutes until set. Cool and refrigerate for 2 hours.
- Prepare the Cream Cheese Frosting:
- Beat cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla, mixing until smooth.
- Assemble the Cake:
- Place a red velvet layer on a serving plate, frost lightly. Add the cheesecake layer and frost. Top with the second red velvet layer and frost the entire cake.
- Decorate:
- Garnish with toasted pecans and red velvet crumbs. Chill for 1 hour before serving.
Notes
Use gel food coloring for vibrant red velvet hues.
Toast pecans at 350°F (175°C) for 5–7 minutes, stirring halfway through.
For best results, bake layers a day ahead and assemble the next day.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 550 kcal
