Description
A rich and creamy red velvet cheesecake cake with layers of moist red velvet cake and smooth cheesecake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake)
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Mix wet and dry ingredients until smooth.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- For the cheesecake, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Once cakes are cooled, layer one cake with cheesecake filling.
- Top with the second cake and spread remaining cheesecake on top.
- Chill for at least 4 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Use gel food coloring for better results.
- Adjust sweetness to your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet, cheesecake, cake, dessert