Name: Cheesecake Layered Red Velvet Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
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, room temperature, lightly beaten -; Cake: -; 1-1/2 cups sugar -; 1-1/2 cups canola oil -; 1 cup buttermilk -; 2 large eggs, room temperature -; 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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecake Layered Red Velvet Cake

1. 2 packages (8 ounces each) cream cheese, softened -

2. 1/2 cup sugar -

3. 1/2 cup sour cream -

4. 4 teaspoons all-purpose flour -

5. 1-1/2 teaspoons vanilla extract -

6. 2 large eggs, room temperature, lightly beaten -

7. Cake: -

8. 1-1/2 cups sugar -

9. 1-1/2 cups canola oil -

10. 1 cup buttermilk -

11. 2 large eggs, room temperature -

12. 1 bottle (1 ounce) red food coloring -

13. 2 teaspoons cider vinegar -

14. 1 teaspoon vanilla extract -

15. 2-1/2 cups cake flour -

16. 2 tablespoons baking cocoa -

17. 1-1/2 teaspoons baking soda -

18. 1 teaspoon salt -

19. Frosting: -

20. 3 packages (8 ounces each) cream cheese, softened -

21. 1-1/2 cups butter, softened -

22. 1 tablespoon vanilla extract -

23. 3 to 3-1/2 cups confectioners' sugar -

How to cook deliciously - Cheesecake Layered Red Velvet Cake

1. Stage

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

2. Stage

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.

3. Stage

Bake until center is set, 40-50 minutes. 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.

4. Stage

For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

5. Stage

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.

6. Stage

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

7. Stage

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 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.

8. Stage

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.