Cheesecake Layered Red Velvet Cake Recipe

Cheesecake Layered Red Velvet Cake Recipe

Ingredients

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

4 teaspoons all-purpose flour

1-1/2 teaspoons vanilla extract

2 large eggs, lightly beaten

CAKE:

1-1/2 cups sugar

1-1/2 cups canola oil

1 cup buttermilk

2 large eggs

1 bottle (1 ounce) red food coloring

2 teaspoons cider vinegar

1 teaspoon vanilla extract

2-1/2 cups cake flour

2 tablespoons baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

FROSTING:

3 packages (8 ounces each) cream cheese, softened

1-1/2 cups butter, softened

1 tablespoon vanilla extract

3 to 3-1/2 cups confectioners’ sugar

How to make it

Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.

Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.

For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners’ sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.

Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Yield: 16 servings.