25/08/2024
🍰 Red Velvet Cheesecake Cake 🍰
This stunning dessert features two moist layers of red velvet cake, with a luscious cheesecake layer in the center, all coated in a creamy, tangy cream cheese frosting. It's perfect for special occasions!
Ingredients:
Cheesecake:
Two 8-ounce packages cream cheese, room temperature
⅔ cup granulated white sugar
Pinch of salt
2 large eggs 🥚
⅓ cup sour cream 🥄
⅓ cup heavy whipping cream 🥛
1 tsp vanilla extract 🍦
Red Velvet Cake:
2½ cups all-purpose flour 🌾
1½ cups granulated white sugar 🍬
2 tbsp unsweetened cocoa powder 🍫
1½ tsp baking soda 🧁
1 tsp salt 🧂
2 large eggs 🥚, room temperature
1½ cups vegetable or canola oil 🛢️
1 cup buttermilk 🥛
¼ cup (two 1-ounce bottles) red food coloring ❤️
2 tsp vanilla extract 🍦
2 tsp white vinegar
Cream Cheese Frosting:
2½ cups powdered sugar, sifted 🍬
Two 8-ounce packages cream cheese 🧀, room temperature
½ cup (1 stick) unsalted butter, room temperature 🧈
1 tbsp vanilla extract 🍦
Instructions:
Prepare the Cheesecake Layer:
1️⃣ Preheat the oven to 325°F (163°C). Place a large roasting pan on the lower third rack. Boil a kettle of water.
2️⃣ Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment paper, and wrap the outside with a double layer of foil.
3️⃣ In a large bowl, beat cream cheese until smooth. Add sugar and salt, beating until creamy. Add eggs one at a time, blending after each addition. Stir in sour cream, whipping cream, and vanilla extract until smooth.
4️⃣ Pour the batter into the prepared pan. Place the springform pan into the roasting pan and fill the roasting pan with boiling water until it reaches about 1 inch up the sides of the foil-wrapped springform pan.
5️⃣ Bake for 45 minutes until the cheesecake is set and not jiggly. Cool on a wire rack for 1 hour, then freeze the cheesecake for several hours or overnight.
Prepare the Red Velvet Cake Layers:
1️⃣ Preheat oven to 350°F (177°C). Grease and flour two 9-inch round metal pans.
2️⃣ In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3️⃣ Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix on medium-low speed for 1 minute, scraping down the sides as needed. Beat on high for 2 minutes.
4️⃣ Divide the batter between the two prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Prepare the Cream Cheese Frosting:
1️⃣ In a large bowl, beat together powdered sugar, cream cheese, butter, and vanilla on medium-high speed until smooth and creamy.
Assemble the Cake:
1️⃣ Place one red velvet cake layer on a serving platter. Remove the cheesecake from the freezer and take it out of the pan. If the cheesecake is larger than the cake layers, trim it to size. Place the cheesecake layer on top of the first red velvet layer, followed by the second red velvet layer.
2️⃣ Apply a crumb coat (thin layer of frosting) over the entire cake. Refrigerate for 30 minutes to set the crumb coat.
3️⃣ Apply the final layer of frosting, covering the top and sides of the cake smoothly.
4️⃣ Decorate as desired—white chocolate shavings are recommended!
Tips:
Keep the cake refrigerated until ready to serve.
For an even more decadent touch, garnish with chocolate shavings or berries!
