Description
A rich and moist red velvet cake layered with creamy cheesecake, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 1/2 cups white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For cheesecake layer: 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, baking soda, salt, and cocoa powder.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla, vinegar, and food coloring.
- Alternately add flour mixture and buttermilk to the creamed mixture, mixing just until combined.
- Divide batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes.
- For cheesecake: In a bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla; mix until creamy.
- Pour cheesecake batter over one cooled cake layer and bake at 325 degrees F for 40-45 minutes until set.
- Allow to cool completely, then stack the layers and frost as desired.
Notes
Ensure all ingredients are at room temperature for best results. Chill the cake before serving for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 45g
- Fat: 28g
- Carbohydrates: 65g
- Protein: 8g