Description
A festive cake that combines rich red velvet and a soft cream cheese layer, perfect for celebrating special occasions.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese (for cheesecake layer)
- 1/2 cup granulated sugar (cheesecake)
- 1/2 cup sour cream
- 2 large eggs (cheesecake)
- 1 tsp vanilla extract (cheesecake)
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 325°F (163°C). Bake the cheesecake mix in a pan for 40–45 minutes until set at the edges and slightly soft in the middle. Let cool and chill.
- Preheat oven to 350°F (177°C). Mix flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar to make the red velvet cake batter. Pour into pans and bake for 25–30 minutes. Cool all layers.
- For the frosting, beat 8 oz cream cheese and 1/2 cup unsalted butter until smooth. Gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
- Layer the first red velvet cake on a plate, followed by the chilled cheesecake layer, then add another red velvet layer. Frost the entire cake with cream cheese frosting and smooth it out.
- Chill the cake for 1 hour. Slice and serve cool.
Notes
Ensure all ingredients are at room temperature for the best results. You can add a light sauce or extra frosting on each slice. For storage, wrap the cake well; it lasts up to 4 days in the fridge or can be frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American