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Red Velvet Cheesecake Cake



Surprise your honey with this sweet treat for Valentine’s Day!

If you don’t like cheesecake, You can totally omit the cheesecake middle and just make a 3 layer red velvet cake with this recipe.

Cheesecake middle

 (I recommend making this first and chilling it)

  • Two 8 oz cream cheese blocks, softened (Philadelphia is best)
  • 1/2 cup plus 2 tbsp granulated sugar
  • 2 eggs, room temp
  • 1/4 cup sour cream
  • 1/4 tsp vanilla 

 Method 

Preheat oven to 325. Beat the cream cheese until fluffy. Add sugar and vanilla and mix. Add eggs one at a time and mix well after each one. Add sour cream and mix. Pour into greased and parchment lined 9 inch pan. If you have a large roasting pan, proceed to the next step below. If you do not have a large roasting pan, go ahead and place your cheesecake in the oven.  

Set cheesecake in the large roasting pan. Pour boiled or very hot water into the pan. Enough to cover about 3/4 to one inch high. Of the sides of the cheesecake pan. Bake until almost set. It’s ok for the center to be jiggly. Start checking for done ness at the 30 min mark. However it make take up to an hour to finish. Let cool at room temp for a few hours and then cover and refrigerate overnight. When you remove it, make sure you loose the sides first with an edge like a smooth knife. 

Ingredients for red velvet cake:

  • 3 cups cake flour
  • 1 ½ teaspoons of baking soda
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons salt
  • 3 tablespoons of unsweetened cocoa powder
  • 3 cups of sugar
  • 1 ½ cups of canola oil
  • 3 eggs, room temperature
  • 1 ½ cups of buttermilk (1%, not whole), room temperature
  • 3 teaspoons of pure vanilla extract
  • 1-2 oz. red floor coloring (2 bottles) or ¼ cup
  • 1 ½ teaspoons of white distilled vinegar
  • ¾ cup of prepared plain hot coffee 

Method

Preheat oven to 325. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine the sugar and the canola oil. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. Grease pans. Pour 3.5 cups of the batter into 2 different 9 inch pans. Bake for 30-40 minutes or until knife comes out clean. Note, you will have leftover batter! Make some cupcakes with it!  Do not over bake as cake will continue to cook as it cools. Once cake is cool, invert in on to a cake plate or you can stack them inside of a cake container until you are ready to assemble the cake. If you do stack them, use parchment to keep them from sticking to each other. 

Ingredients for cream cheese icing:

  • 2 (8 oz.) packs of cream cheese, softened
  • Only add a little milk if its too stiff
  • 1 stick salted sweet cream butter, 
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar (confectioners)

 Cream Cheese Frosting and assembly

Add softened cream cheese into a large bowl. Pour in milk, butter and vanilla extract. Mix until well combined. Pour in half of the powdered sugar. Mix until combined. Add the remaining powdered sugar. Mix until smooth and fluffy. Refrigerate for 1 hour. Start with ensuring red velvet cake is level by slicing off any domed parts from the top of the layers. Take one layer, and place it top side down. Ice that layer. Next, gently place the cheesecake layer on top, top side down. Ice that layer. Lastly, top with the last red velvet layer, top side down. Ice that layer and ice the sides. Make sure cake is refrigerated once the cream cheese frosting is put on.

 

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