Description

Ever wondered what happens when you combine the rich, velvety charm of red velvet cake with the creamy, nutty decadence of a butter pecan cheesecake? You get a Butter Pecan Red Velvet Cheesecake that’s a showstopper for any occasion! This dessert is a stunning blend of moist red velvet cake layers, a luscious pecan-infused cheesecake, and a silky cream cheese frosting that’ll leave everyone speechless.

Ingredients

For the Red Velvet Cake Layers

All-Purpose Flour (1½ cups): Forms the cake’s structure.
Granulated Sugar (1 cup): Sweetens and tenderizes the cake.
Baking Soda (1 tsp): Helps the cake rise for a light texture.
Cocoa Powder (1 tsp): Adds a subtle chocolate flavor, signature to red velvet.
Salt (½ tsp): Balances sweetness.
Buttermilk (1 cup): Keeps the cake moist and adds a slight tang.
Vegetable Oil (½ cup): Ensures a tender, moist crumb.
Large Eggs (2): Bind the ingredients and add richness.
Vanilla Extract (1 tsp): Enhances the overall flavor.
White Vinegar (1 tsp): Reacts with baking soda for a fluffy texture.
Red Food Coloring (1 tbsp): Creates the iconic red velvet hue.

For the Butter Pecan Cheesecake Layer

Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
Granulated Sugar (½ cup): Sweetens the cheesecake.
Brown Sugar (½ cup): Adds a caramel-like depth.
Large Eggs (2): Provide structure and smoothness.
Vanilla Extract (1 tsp): Adds warmth to the flavor.
Chopped Pecans (1 cup, toasted): Bring a nutty crunch and buttery flavor.
Melted Butter (½ cup): Enhances richness and complements the pecans.

For the Cream Cheese Frosting

Cream Cheese (8 oz, softened): Creates a tangy, creamy frosting.
Unsalted Butter (½ cup, softened): Adds smoothness and structure.
Powdered Sugar (4 cups): Sweetens and thickens the frosting.
Vanilla Extract (2 tsp): Enhances the frosting’s flavor.

For Topping

Chopped Pecans (½ cup, toasted): Add crunch and visual appeal.
Red Velvet Crumbs (from trimmed cake layers): Provide a colorful, textured garnish.

Substitutions and Variations

Buttermilk: Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
Food Coloring: Use natural beet juice for a chemical-free red tint, though the color may be less vibrant.
Cream Cheese: Neufchâtel cheese works for a lighter option in the cheesecake or frosting.
Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “butter pecan”).
Butter: Use margarine or vegan butter for dairy-free (pair with dairy-free cream cheese).
Gluten-Free: Use a 1:1 gluten-free flour blend for the cake layers.

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Instructions

Prepare the Red Velvet Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together 1½ cups flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp cocoa powder, and ½ tsp salt.
- In a large bowl, mix 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 1 tsp vanilla extract, 1 tsp white vinegar, and 1 tbsp red food coloring until combined.
- Gradually add the dry ingredients to the wet, mixing until smooth.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Butter Pecan Cheesecake Layer:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a large bowl, beat 16 oz softened cream cheese, ½ cup granulated sugar, and ½ cup brown sugar until smooth (about 2 minutes).
- Add 2 eggs one at a time, beating well after each. Stir in 1 tsp vanilla extract, ½ cup melted butter, and 1 cup toasted chopped pecans.
- Pour the batter into the springform pan and bake for 30–35 minutes, until the edges are set and the center jiggles slightly.
- Cool in the pan for 1 hour, then refrigerate for at least 2 hours.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter until creamy (about 2 minutes).
- Gradually add 4 cups powdered sugar and 2 tsp vanilla extract, beating until smooth and spreadable.
Assemble the Cake:
- Trim the tops of the red velvet cake layers, if needed, to make them flat, reserving crumbs for topping.
- Place one red velvet cake layer on a serving plate. 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. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
Decorate:
- Sprinkle ½ cup toasted chopped pecans and reserved red velvet crumbs over the top and sides for a stunning finish.
Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour to set the frosting and meld the flavors. Slice and serve chilled.

Cooking Tips

Toast Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, to enhance their flavor.
Room-Temperature Ingredients: Softened cream cheese, butter, and eggs blend smoothly, avoiding lumps in the cheesecake and frosting.
Prevent Cheesecake Cracks: Use a water bath (place the springform pan in a larger pan with hot water) or cool slowly in the oven with the door cracked to prevent cracking.
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.