Description
A decadent cheesecake with red velvet cake layers and creamy white chocolate filling, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ounce red food coloring
- 1 teaspoon white vinegar
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted
Instructions
- Preheat oven to 350°F (175°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, beat sugar and oil until combined. Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, vanilla, food coloring, and vinegar.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes. Let cool completely.
- For the cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, then fold in melted white chocolate.
- Pour cheesecake mixture over one cooled cake layer in a springform pan and bake at 325°F for 40-45 minutes. Cool and refrigerate.
- Assemble by stacking the second cake layer on top of the cheesecake and frost as desired.
Notes
Ensure all ingredients are at room temperature for best results. Store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g