Directions:

1. Prepare the Red Velvet Cake Layers:

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, mix buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Let cool completely.

2. Make the Butter Pecan Cheesecake Layer:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

Beat cream cheese, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, melted butter, and toasted pecans.

Pour the batter into the pan and bake for 30–35 minutes, or until set. Cool completely and refrigerate for at least 2 hours.

3. Prepare the Cream Cheese Frosting:

Beat cream cheese and butter together until creamy.

Gradually add powdered sugar and vanilla extract, beating until smooth.

4. Assemble the Cake:

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting.

Add the butter pecan cheesecake layer on top. Spread another thin layer of frosting.

Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting.

5. Decorate:

Garnish with toasted pecans and red velvet cake crumbs for a stunning finish.

6. Chill and Serve:

Refrigerate for at least 1 hour before slicing to allow the flavors to meld.