Description

Craving a dessert that’s as decadent as it is show-stopping? What if you could combine the vibrant, tangy allure of red velvet cake with a creamy butter pecan cheesecake, all topped with luscious cream cheese frosting? Say hello to Butter Pecan Red Velvet Cheesecake! This layered masterpiece features moist red velvet cake, a rich pecan-infused cheesecake center, and a velvety frosting, garnished with toasted pecans and cake crumbs. Perfect for holidays, birthdays, or any special occasion, it’s a dessert that’s sure to impress.

Ingredients

For the Red Velvet Cake Layers

All-Purpose Flour (1½ cups): Provides structure for a tender, moist cake.
Granulated Sugar (1 cup): Sweetens and tenderizes the cake.
Baking Soda (1 tsp): Reacts with buttermilk and vinegar for lift.
Cocoa Powder (1 tsp, unsweetened): Adds the signature red velvet cocoa flavor.
Salt (½ tsp): Enhances flavors and balances sweetness.
Buttermilk (1 cup): Adds tanginess and moisture, aiding in a soft crumb.
Vegetable Oil (½ cup): Keeps the cake moist and tender.
Large Eggs (2): Bind the ingredients and add richness.
Vanilla Extract (1 tsp): Enhances flavor with a warm note.
White Vinegar (1 tsp): Reacts with baking soda for a light texture.
Red Food Coloring (1 tbsp): Creates the iconic red velvet hue.

For the Butter Pecan Cheesecake Layer

Cream Cheese (16 oz, softened): Forms a creamy, tangy cheesecake base.
Granulated Sugar (½ cup): Sweetens the cheesecake subtly.
Brown Sugar (½ cup): Adds a caramel-like depth to complement pecans.
Large Eggs (2): Provide structure and richness.
Vanilla Extract (1 tsp): Balances flavors with a sweet note.
Chopped Pecans (1 cup, toasted): Add nutty crunch and buttery flavor.
Melted Butter (½ cup): Enhances richness and binds the pecans.

For the Cream Cheese Frosting

Cream Cheese (8 oz, softened): Creates a tangy, creamy frosting base.
Unsalted Butter (½ cup, softened): Adds smoothness and richness.
Powdered Sugar (4 cups): Sweetens and thickens for a spreadable texture.
Vanilla Extract (2 tsp): Enhances flavor with a warm, sweet note.

For Topping

Chopped Pecans (½ cup, toasted): Add crunch and a nutty garnish.
Red Velvet Crumbs (from trimmed cake layers): Provide color and texture for decoration.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
Buttermilk: Substitute with 1 cup milk (or non-dairy milk) mixed with 1 tsp lemon juice or vinegar, rested for 5 minutes.
Red Food Coloring: Use natural red food coloring (like beet juice) or omit for a cocoa-colored cake, adjusting flavor slightly.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Butter: Swap with vegan butter or margarine for a dairy-free version.
Pecans: Replace with walnuts, almonds, or omit for a nut-free cheesecake (increase vanilla to 1½ tsp).
Powdered Sugar: Reduce to 3½ cups for a less sweet frosting or use a sugar-free alternative.
Add-Ins: Mix ½ cup white chocolate chips into the cheesecake batter or drizzle caramel over the frosting.
Vegan Option: Use vegan cream cheese, vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), non-dairy buttermilk, and vegan cake ingredients.

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Instructions

For the Red Velvet Cake Layers

Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper. Lightly grease the parchment.
- Tip: Dust with flour or use nonstick spray for easy release.
Mix the Dry Ingredients:
- In a medium bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp cocoa powder, and ½ tsp salt. Set aside.
- Tip: Sift the cocoa powder to avoid clumps for a smooth batter.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 tsp white vinegar, and 1 tbsp red food coloring until well combined.
- Tip: Mix thoroughly to ensure the food coloring is evenly distributed for a vibrant red hue.
Combine and Bake:
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or mixer on low speed until smooth and just combined, about 1–2 minutes.
- Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Tip: Level the cakes with a serrated knife if domed, reserving crumbs for decoration.

For the Butter Pecan Cheesecake Layer

Preheat and Prep:
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan and wrap the outside with foil if using a water bath to prevent leaks.
- Tip: Line the bottom with parchment for easier release.
Toast the Pecans:
- Spread 1 cup chopped pecans on a baking sheet and toast at 325°F for 5–7 minutes, stirring once, until fragrant. Set aside to cool.
- Tip: Watch closely to avoid burning, as toasted pecans enhance flavor.
Make the Cheesecake Batter:
- In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 16 oz softened cream cheese, ½ cup granulated sugar, and ½ cup brown sugar until smooth and creamy, about 2 minutes.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 tsp vanilla extract, ½ cup melted butter, and the toasted pecans until fully combined.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and mix gently to prevent excess air.
Bake the Cheesecake:
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Optional: Place the pan in a larger roasting pan and add hot water (about 1 inch up the sides) for a water bath to prevent cracks.
- Bake for 30–35 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Cool to room temperature (about 1 hour), then refrigerate for at least 2 hours to set.
- Tip: The center should wobble slightly but not be liquid; overbaking can cause a dry texture.

For the Cream Cheese Frosting

Make the Frosting:
- In a large mixing bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter on medium speed until creamy, about 2 minutes.
- Gradually add 4 cups powdered sugar and 2 tsp vanilla extract, beating until smooth and fluffy, about 2–3 minutes.
- Tip: Sift powdered sugar to avoid lumps, and adjust consistency with 1–2 tsp milk if too thick.

Assembly and Decoration

Assemble the Cake:
- Place one cooled red velvet cake layer on a serving plate or cake stand. Spread a thin layer of cream cheese frosting over the top.
- Carefully remove the chilled cheesecake from the springform pan and place it on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake.
- Top with the second red velvet cake layer, pressing gently to secure.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting, smoothing with an offset spatula or creating swirls for texture.
- Tip: Chill the cake briefly (15 minutes) between layers if the frosting softens to ensure clean assembly.
Decorate:
- Sprinkle ½ cup toasted chopped pecans around the top edge or sides of the cake for a nutty garnish.
- Crumble reserved red velvet cake trimmings and sprinkle over the top for a vibrant, textured finish.
- Tip: Press pecans gently into the frosting to secure, and use a piping bag for decorative frosting swirls if desired.
Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour to set the frosting and meld the flavors.
- Slice into 12–14 wedges using a sharp knife dipped in hot water and wiped clean between cuts.
- Serve chilled, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Tip: Keep refrigerated until serving to maintain the cheesecake’s firmness.