Description
A decadent fusion of moist red velvet cake and creamy cheesecake layers, perfect for special occasions.
Ingredients
Scale
- For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- For the red velvet cake: In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Add wet ingredients to dry ingredients and mix until just combined.
- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- For the cheesecake layer: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and mix until combined.
- Pour cheesecake batter into a greased 9-inch springform pan and bake at 325°F (163°C) for 40-45 minutes.
- Allow both cakes and cheesecake to cool completely.
- To assemble: Place one red velvet layer on a plate, top with cheesecake layer, then the second red velvet layer.
- Frost the entire cake with cream cheese frosting and refrigerate for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for best results. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 55g
- Fat: 35g
- Carbohydrates: 75g
- Protein: 10g