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.
CHEESECAKE:
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.
Assembly:
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!
Donna says
This cake looks delish I am going to make it for sure. When do you know if the cheesecake is done?
danielle says
It will only wobble a little, not a lot
Kathie says
This looks so delicious! I love red velvet cheesecake! Same like one in Cheesecake Factory! But I hope u have a video so it will be much more appreciated. Thanks for sharing!!! I need to try this! GODBLESS!
danielle says
thank uuuuu
Lori says
how could we adapt it for diabetics that cannot use sugar substitues?
danielle says
Probably not a good choice for diabetics 🙁
Charnee says
I’m not understanding the springform pan prep part. Can you clarify, please?
Tina13 says
Google cake water bath and you will find many explanations. You are putting the cake pan into a a larger pan filled with water that comes up 1″ on the cake pan. This method is used to keep cakes from “splitting”, so you have a nice smooth, even top to frost…not one with a big split or sometimes many little cracks. I hope this helps.
Anna says
What do you put on the bottom of the cheesecake. There’s no graham crackers? Do you just pour it in the pan just like that?
danielle says
yup! it is crustless
Melinda says
Can I make this without doing a water bath?????
danielle says
You do need it for good results. 🙂
PJ says
Melinda
The water bath is nothing to fear.
Google the explanation. It will only make your cake look perfect. It will be worth it considering how much work you put into it.
Mickey says
Getting the cheesecake off of springform bottom tray and onto the cake layer can be very daunting….I have made cakes like this before and can be quite intense putting it together…unless you have an easy way to put it together without the cheesecake cracking…would love to hear your technique…Thank you!!
Dianne says
I usually chill the cheesecake in a pan until it is very firm, remove the springform sides and place an appropriate sized plate on the top of the cheesecake and then flip it over. I remove the bottom of the pan at this point and then flip it back over onto the serving plate. I am going to try to slide the cake layer onto the cheesecake before I flip it onto the serving tray.
Pamela D. says
When i make my new york plain cheesecake.
I make sure i cut out and line the springform pan with parchment paper.
I used two big spatula’s to lift and slide the cake from the bottom of the pan carefully.
And i always use heavy duty aluminum foil wrapped twice up the sides and bottom of springform pan. otherwise it’s soggy on the graham cracker crust.
Laura says
I was curious….can you put the cake layer IN the springform pan BEFORE the cheesecake and bake it that way?
Nancy says
I am a dietetic technician. I would definitely give a SMALL piece to a diabetic. It’s all about portion control, not deprivation.
Sandy says
Looks delicious can’t wait to try it is it possible to send to my e mail?
Hugs & Cookies xoxo says
You can sign up for emails right on my homepage-top right corner. 🙂
Debbie says
What kind of flour do you use self rising or all purpose??
Hugs & Cookies xoxo says
all purpose
Jean says
Do you think you could you substitute AP flour for almond flour?
Wendy Bourdeau says
I have made this cake many times….even increased it to 3 layers of cake and 2 layers of cheesecake for my daughters wedding cake…..making the cheese cake layer a little thinner than this recipe….and to solve the problem with removing/handling the cheesecake I freeze my cheesecake layer for a few hours…makes it much easier to handle and goes together like a dream!! I also use carrot cake too!! Yummy!!