This recipe takes red velvet cake a step further by adding a layer of luscious cheesecake between two layers of red velvet cake. It's a dessert that's the best of both worlds!
Ingredients
For the cheesecake layer
2 (8-ounce) packages full-fat cream cheese, softened
1/2 cup (100g) granulated sugar
1 tablespoon flour
2 large eggs, room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
For the red velvet cake layers
2 2/3 cups (320g) cake flour
3 tablespoons (16g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (240ml) buttermilk, room temperature
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 tablespoon red gel food coloring
1/2 cup (113g) unsalted butter, softened
3/4 cup (180ml) vegetable oil
1 1/2 cups (300g) granulated sugar
2 large eggs
For the cream cheese frosting
2 (8-ounce) packages full-fat cream cheese, softened
1/2 cup (113g) unsalted butter, softened
2 1/2 cups (284g) powdered sugar
1 tablespoon vanilla extract
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