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Directions:
1. Bake the Red Velvet Cake Layers:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
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In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
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In another bowl, mix buttermilk, vegetable oil, eggs, vanilla, vinegar, and red food coloring until smooth.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Butter Pecan Cheesecake Layer:
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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
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In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla, melted butter, and toasted pecans.
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Pour batter into the prepared pan and bake for 30–35 minutes, or until set but slightly jiggly in the center.
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Let cool completely, then refrigerate for at least 2 hours to firm up.
3. Prepare the Cream Cheese Frosting:
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In a large bowl, beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar and vanilla, beating until light and fluffy.
4. Assemble the Cake:
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Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top.
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Carefully place the butter pecan cheesecake layer over the frosting.
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Spread another thin layer of frosting over the cheesecake.
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Top with the second red velvet cake layer.
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Frost the entire cake with the remaining cream cheese frosting.
5. Decorate:
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Press toasted pecans onto the sides or top of the cake.
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Sprinkle red velvet crumbs for a beautiful contrast.
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Chill for 30 minutes before slicing for clean layers.
Enjoy this decadent Red Velvet Butter Pecan Cheesecake Cake—a perfect blend of rich flavors and textures! 🍰✨
