Red Velvet Cheesecake Drip Cake

Directions

1. Preheat the oven to 160°C (325°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper and lightly grease the sides.
2. Make the cheesecake layer by beating the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing just until combined.
3. Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the edges are set and the center slightly jiggles. Cool completely, then refrigerate for at least 2 hours or overnight.
4. Increase the oven temperature to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
5. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
6. In a large bowl, mix the sugar and oil until well combined. Add buttermilk, eggs, vanilla, vinegar, and red food coloring, stirring until the color is even and vibrant.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth. The batter should be thick and silky.
8. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
9. For the frosting, beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and vanilla, beating until smooth and spreadable.
10. To assemble, place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top, then carefully place the chilled cheesecake layer over it. Add another thin layer of frosting and top with the second red velvet cake layer.
11. Frost the entire cake with cream cheese frosting and refrigerate for 30 minutes to firm up.
12. Heat the heavy cream until just steaming, then pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth.
13. Spoon the chocolate drip around the edges of the chilled cake, allowing it to drip naturally down the sides. Fill the top center with remaining chocolate and chill briefly before slicing.

Recipe Details

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 3 hours
Total Time: About 5 hours
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use white chocolate for the drip to create a bold color contrast.
• Add a thin layer of raspberry or strawberry jam for a fruity note.
• Substitute gluten-free all-purpose flour to make it gluten-free.
• Swap cream cheese frosting for mascarpone frosting for a lighter finish.

Serving Suggestions