Red Velvet Layer Cheesecake

My boyfriend has been wanting to try a red velvet cheesecake for a while now. It would have red velvet cake layers with a New York cheesecake sandwiched in between. Yum! So I thought it would be an awesome baking adventure.

The frosting was a tad sweet for us, next time I won't add as much powdered sugar in the frosting. We're not sugar crazy people. You might actually think it's the perfect sweetness. Taste and test it as you make it!

Red Velvet Cake
2 1/2 cups cake flour, sifted
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

With an electric mixer on med-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

Reduce speed to low. add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

Line two 9 inch spring form pans with parchment paper. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a knife comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Allow to cool completely before assembling with the cheesecake.

New York Cheesecake
I used the same recipe I used in my other cheesecakes, except I cut the recipe in half. So instead of 32 oz of cream cheese, I used 16 oz and so on for all the other ingredients. I did not have a graham cracker crust on the bottom, I instead lined it with a 9 in circular parchment paper. The recipe can be found HERE!

Cream Cheese Frosting
16 oz cream cheese (3 packages), at room temperature1 stick of butter, at room temperature
1 tsp vanilla
4 cups of powdered sugar, plus more to taste

Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Use immediately to frost the cake.


Apron Appeal said... Best Blogger Tips [Reply to comment] Best Blogger Templates
May 19, 2011 at 5:30 PM

I have a friend in mind that will absolutely love this.

Winnie said... Best Blogger Tips [Reply to comment] Best Blogger Templates
May 20, 2011 at 1:28 AM

Beautiful cake!

Baking is my Zen...sweet nibbles for the soul said... Best Blogger Tips [Reply to comment] Best Blogger Templates
September 20, 2011 at 9:27 AM

Love the idea of combining both!


Barbara said... Best Blogger Tips [Reply to comment] Best Blogger Templates
December 22, 2011 at 1:03 PM

If I do not have buttermilk, is it okay to substitute regular?

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