Red Velvet Cake Cheesecake
prep time:
2 HRS
cook time:
1 HR
total time:
3 HRS
Red
Velvet Cake Cheesecake made with layers of creamy cheesecake and red
velvet cake covered in cream cheese frosting, it's perfect for Valentine's Day
or any other special occasion!
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
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
Instructions
Red
Velvet Cake Layers:
1. Preheat
oven to 350 degrees F.
2. 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.
3. In
a medium bowl combine dry ingredients: flour, sugar, baking powder, baking
soda, salt, and cocoa powder. Whisk to combine. Set aside.
4. 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.
5. 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.
6. Divide
the batter equally into the prepared pans.
Bake Cake Layers:
1. 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.
2. 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:
1. For
this layer, preheat oven to 325 degrees F.
2. Spray
2 8-inch cake pans with baking spray, cover the bottom to fit with parchment
paper. Set aside.
3. 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.
4. 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.
5. 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.
6. Divide
the cheesecake batter equally into the prepared pans. Level the tops with a
spatula.
7.
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.
8. Turn
off the oven and crack open the door. Cool cheesecakes completely in the open
oven.
9. 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:
1. Prepare
the Cream Cheese Frosting per recipe directions.
2. Start
with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup of
frosting and spread it.
3.
Level its layers using a cake leveler or a
sharp serrated knife. Place one layer on the cake stand.
4. Add
1/3 of the frosting and spread it in an even layer.
5. Level
the cheesecake layer, using a sharp serrated knife, level the edges. Place it
on top of the frosting layer.
6.
Repeat with the remaining layer and another
cheesecake layer.
7. Use
the remaining frosting to cover the cake entirely.
8. Add
cake crumbs to the edges of the cake.
9.
Chill it for two hours before serving, for the
frosting to set.
10. Serve
with a side of whipped cream.
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