Cheesecake Layered Red Velvet Cake
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
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
Reviews
Perfect! Everything about this cake is wonderful; and I had no problems with removing the cheesecake from the springform pan, or placing it onto the bottom cake layer. The secret to placing the cheesecake without worry is really quite simple: first, make sure the cheesecake is fully set; then, after ten minutes of cooling, remove the springform but leave the cheesecake on the pan’s bottom. When completely cooled, place the cheesecake in the fridge, still on the pan; chill it overnight; this allows the cheesecake to completely firm up. Turn the cheesecake upside down, supporting it with your fingers spread wide and the palm/heel of your hand; remove the pan bottom and the parchment. Now, support the cheesecake with both hands, with your fingers spread around the rim and set it down onto the frosting. Voilá!
The cake sounded good but this combo just didn't work for us!
Made the cake for my son's 28th B Day today. When I suggested he take some of it to his friends, he replied no way. I did change the frosting to my cooked frosting, loved it.
Although the cheese cake and frosting were delicious, the red velvet cake was not moist at all. I even made the cake 2xs thinking I might have done something wrong the first time. Nope just not a moist cake at all. Will try a different cake next time but still use the recipe for the cheese cake and frosting.
Dalake I think the simplest way would be to carefully invert the bottom cake layer onto the cheesecake while its still in the springform pan. Then put your cake plate on top of that, and flip that whole thing over. Then put the top cake layer on. That's how I'm going to try it for my son's birthday party tomorrow. It should work if you have parchment under everything in the pans.
Dalake it should come off okay using the parchment paper and a large spatula. Try to have the cheesecake over the cake, use the spatula to lift the cheesecake while you slide the spring form pan bottom out from under it. It's tricky for sure.
OK, how do you get the cheesecake off the springform pan and onto the cake without it breaking up?
I made mine into a chocolate velvet cake with less fat and no food coloring. I changed the coloring for the same amount of water, and one cup of the oil for an additional cup of fat-free buttermilk. I also increased the cocoa to about 1/2 cup and decreased the flour by that much. For the frosting, I used 2 8-oz packages of cream cheese and 1 cup of butter, but I didn't change the amount of powdered sugar. The cake wasn't overwhelmingly sweet even with that amount of sugar. My version is still a really good cake, but it has a lot fewer calories and no fake color. My family liked it; I'd probably do it again the same way.
I made this for work yesterday, it was out of this world. Everyone raved over it.This was my trial run. Since it was as good as the picture looked, I will make it for potluck after church next Sunday.
While this cake takes some significant prep given the three layers, the time it took was completely worth it!! The cheesecake layer is creamy and delicious, and the red velvet cake was moist and full of flavour! A huge it with the family!