Ingredients
Red Velvet Cake Layers:
▢Baking Spray for the pans
▢2 1/2 cups all-purpose flour
▢1 1/2 cups sugar
▢1 teaspoon baking soda
▢1 teaspoon baking powder
▢1/2 teaspoon salt
▢1/3 cup cocoa powder
▢2 large eggs (at room temperature)
▢1 1/2 cups vegetable oil
▢1 cup buttermilk (room temperature)
▢1 teaspoon white distilled vinegar
▢1 teaspoon vanilla extract
▢1 teaspoon red gel food coloring (or 2 tablespoons regular food coloring)
Cheesecake Layers
▢24 ounces cream cheese (softened to room temperature)
▢1 cup granulated sugar
▢2 large eggs (room temperature)
▢1/2 tablespoon vanilla extract
▢1 cup sour cream (room temperature)
▢2 tablespoons all-purpose flour
▢1/2 teaspoons salt
Cream Cheese Frosting
▢Cream Cheese Frosting Recipe (search it on the blog)
US Customary
Metric
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Instructions
Red Velvet Cake Layers:
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Preheat oven to 350 degrees F.
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Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Set aside.
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In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk to combine. Set aside.
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Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract, and red gel food coloring. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
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Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
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Divide the batter equally into the prepared pans.
Bake Cake Layers:
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Bake, rotating the pans halfway through the cooking process until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes.
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Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes. Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.
Cheesecake Layers:
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For this layer, preheat oven to 325 degrees F.
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Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper. Set aside.
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In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
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With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.
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Add salt, vanilla extract, and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
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Divide the cheesecake batter equally into the prepared pans. Level the tops with a spatula.
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Transfer the cake to the preheated oven and bake it for 40-45 minutes. The cheesecakes should be just slightly wobbly in the center, but puffy and settled on the sides.
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Turn off the oven and crack open the door. Cool cheesecakes completely in the open oven.
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Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake.
Assemble the Cake:
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Prepare the Cream Cheese Frosting per recipe directions.
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Start with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup of frosting and spread it.
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Level its layers using a cake leveler or a sharp serrated knife. Place one layer on the cake stand.
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Add 1/3 of the frosting and spread it in an even layer.
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Level the cheesecake layer, using a sharp serrated knife, level the edges. Place it on top of the frosting layer.
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Repeat with the remaining layer and another cheesecake layer.
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Use the remaining frosting to cover the cake entirely.
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Add cake crumbs to the edges of the cake.
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Chill it for two hours before serving, for the frosting to set.
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Serve with a side of whipped cream.
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