RED VELVET CAKE:
2 1/2 cups flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs,
1 1/2 cups vegetable oil
1 cup buttermilk
red food coloring gel, add till right shade of red
2 teaspoons vanilla
2 teaspoons white vinegar
Preheat oven to 350 degrees
Grease and line two 9-inch round metal baking pans with parchment and grease again.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat until blended well. Divide into the pans and bake approx 30 minutes. Cool and then flip out. Freeze until ready to use.
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
I LIGHTLY BUTTERED A 9-INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.
BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla
Beat all in an electric mixer until well combined.
I wanted the red velvet layers thin, so I sliced each one in half. Use the cut parts to crumble and attach to the sides of the cake after frosting is on! Or, keep the layers thick if you prefer! Place one red velvet layer on a plate. Top with cheesecake layer. Place next red velvet on top. Frost entire cake and apply cake crumbs to sides. Chill and slice!