Red Velvet Cheesecake Cake with White Chocolate Mousse on top has officially peaked the top of my favorite dessert list. With a layer of cake, a layer of cheesecake and a layer of white chocolate to complete it, this will soon be your favorite, too.
Red Velvet Cheesecake Cake
This such a stunning dessert to serve, and also delicious. This is a bit different from our popular Red Velvet Cheesecake, but both are incredibly good. The mousse is easy to make on this cake, and really makes the cheesecake beautiful.
You make this ahead, and you’ll have it ready when you’re ready to serve it. You can pipe the mousse on just before serving, and the piping tip will make it look fluffy and ruffled.
Ingredients you will need:
- Baking powder
- Half & Half
- Heavy whipping cream
- Cream cheese
- Food coloring
- Powdered sugar
- Almond Bark
Making a Cheesecake Cake
Making this layered cake can seem overwhelming at first. Admittedly, it does take some time to prepare and bake, but it isn’t complicated or difficult.
You will work on each layer individually, so you aren’t rushed to keep multiple things going at once. Just take one piece at a time, starting with the basic red velvet cake.
Once that is baked and cooled, you will begin whipping up the cheesecake layer, which is baked directly on top of the cake.
After your cake is all done, you can make the most delicious white chocolate and cream cheese mousse on top.
Tips & Tricks
Often, we have extra batter leftover from the red velvet cake layer that is perfect for saving and baking a few holiday cupcakes!
If you can’t find Almond Bark then just look for a white chocolate bar on the baking isle. One square is about 2 ounces, so you’ll need a total of 8 ounces of white chocolate to melt.
For the mousse, put your mixing bowl in the freezer for about 10 minutes before whipping the cream, it makes it come together faster and sets up better.
Red Velvet Cheesecake Cake
Red Velvet Cake Layer
- 1 3/4 cups of flour
- 1/2 cup of sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 egg - beaten
- 3/4 cup of half n half
- 1/4 cup of oil
- 1 Tablespoon of dark red food coloring gel
- 3 - 8 ounce packages of cream cheese - softened
- 1/2 cup of heavy cream
- 1 Tablespoon of Vanilla
- 3 eggs
- 1 cup of sugar
- 1 heaping Tablespoon of flour
White Chocolate Mousse Layer
- 2 cups of heavy whipping cream
- 4 squares of White Chocolate Almond Bark
- 8 ounces of cream cheese - softened - Divided - see instructions
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla
- 1/8 teaspoon of salt
Red Velvet Cake Layer
- Preheat the oven to 400 degrees.
- Line a 9 inch Spring-form pan with parchment paper, and set aside.
- In the mixing bowl of a stand mixer, mix the egg, milk, oil, and red food coloring gel until well blended.
- In a separate bowl, combine the flour, sugar, baking powder and salt, and mix well.
- Add the flour mixture to the mixing bowl, all at once, and mix just until blended.
- Pour about half of the red velvet cake batter into the Spring-form pan.
- NOTE: If you think your batter is not dark red, or you'd like it more red, simply add more of the red food coloring gel to the mixing bowl.
- Bake at 400 degrees, for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool.
- Once it is cool to the touch gently press down with the palm of your hand, to make sure the cake is even in the pan. If it has risen a bit during baking, the cheesecake will not bake evenly, so press down on the red velvet to smash it a little, and give the cheesecake an even bottom layer.
- In the mixing bowl of a stand mixer, add the cream cheese and mix on high with the whisk attachment until the cream cheese is light and fluffy.
- Scrape down the sides of the bowl, and blend again.
- Add the heavy cream, vanilla and sugar, and blend well.
- Add the eggs one at a time, blending after adding each one.
- Add the flour, and mix well until all ingredient are completely incorporated.
- Place the mixing bowl in the refrigerator until the Red Velvet bottom is out of the oven, has cooled a bit, and has been pressed down in the pan.
- Wrap the bottom and a bit up the sides of the Spring-form pan with foil to prevent burning.
- Pour the Cheesecake mixture on top of the red velvet bottom, and place it in the oven at 425 for 15 minutes.
- After 15 minutes, turn the temperature down to 325, and bake for 45 - 50 minutes, or until the cheesecake is no longer wobbly in the center.
- When the cheesecake is done, remove it from the oven to a wire rack, and let it cool completely.
- Once cooled, cover the top with parchment paper and then with foil, and refrigerate it until time to pipe the mousse on.
- In the mixing bowl of a stand mixer, mix 2 Tablespoons of cream cheese until light and fluffy.
- Add 1 Tablespoon of powdered sugar, and mix again.
- Add the vanilla, and mix well.
- Add the 2 cups of heavy whipping cream, and mix just a couple of times, then stop the mixer and scrape the bowl, making sure the cream cheese is mixed into the heavy cream, add the remaining powdered sugar, and salt, and whip the cream until stiff peaks form.
- Place the mixing bowl in the refrigerator.
- In a separate LARGE bowl, place the remaining cream cheese, and stir well until the cream cheese is smooth and creamy.
- In a microwave safe bowl, add the 4 squares of White chocolate almond bark, and melt at 10 second intervals, until the chocolate is completely melted.
- Stir until smooth.
- If the chocolate is a little thick, add a few drops of heavy cream and stir until it thins - add more cream if needed - you might need to place it back in the microwave for another 10 seconds and then stir again.
- Stir the melted white chocolate into the cream cheese, until smooth and creamy.
- Remove the whipped cream from the refrigerator, and place about 3 heaping tablespoons of whipped cream into the white chocolate cream cheese mixture - tempering the chocolate.
- Continue to gently fold the whipped cream into the white chocolate/cream cheese mixture, until all the whipped cream has been added; do not over stir.
- Place the Mousse in the refrigerator until time to pipe onto the cheesecake.
To add the mousse
- Remove the cheesecake from the refrigerator and remove the foil, then remove the Spring-form from the pan.
- Remove the bottom of the pan from the cheesecake, and place the Cheesecake on a cake plate or serving platter.
- Take the Mousse from the refrigerator and ice the top of the cheesecake with the Mousse.
- Place the remaining Mousse in a pastry bag with the whipped cream tip.
- Pipe the Mousse on the top edge of the cheesecake, and go around a couple of times, piping on top of the already piped dollops of Mousse, to make a ruffled effect.
- Slice in 2 inch pieces and serve immediately. ENJOY!!!
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- Piping Tip
- extra bowls