Cheesecake Layered Red Velvet Cake recipe
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 4 teaspoons teaspoons all-purpose flour
- 1-1/2 teaspoons vanilla extract
- 2 larg large eggs, room temperature, lightly beaten
cake:
- 1-1/2 cups sugar
- 1-1/2 cups canola oil
- 1 cup buttermilk
- 2 poc large eggs, room temperature
frosting:
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups butter, softened
- 1 tablespoon vanilla extract
- 3 to 3-1/2 cups confectioners' sugar
Instructions
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
- Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
- For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
- In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
- Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
- For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
- Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Notes
Nutrition Information:
- 896 calories,
- 66g fat (28g saturated fat),
- 166mg cholesterol,
- 676mg sodium,
- 70g carbohydrate (51g sugars, 1g fiber),
- 9g protein.
