Red Velvet Cheesecake Cake

Red Velvet Cake

Adapted from Martha Stewart as seen on Domestic Goddess Adventures


2 1/2 c. cake flour, sifted

2 Tbl. unsweetened cocoa powder

1 tsp. salt

1 1/2 c. sugar

1 1/2 c. vegetable oil

2 large eggs, room temperature

1 oz. red food coloring

1 tsp. pure vanilla extract

1 c. buttermilk

1 1/2 tsp. baking soda

2 tsp. distilled white vinegar


Preheat oven to 350 degrees.  Whisk together cake flour, cocoa and salt.  With an electric mixer on med-high speed, whisk together sugar and oil until combined.  Add eggs, one at at time, beating until each is incorporated, scraping down the sides of the bowl.  Mix in food coloring and vanilla.  Reduce speed to low, add flour mixture in three batches, alternating with two additions of buttermilk and whisk well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam up), add mixture to the batter and mix on medium speed for 10 seconds.  Grease and flour two round 9-inch pans.  Divide batter evenly between the two pans.  Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to cool in pans for 20 minutes.  Then, invert onto wire rack and allow to cool completely before assembling the cake.  


White Chocolate Cheesecake

Adapted from: Williams Sonoma as seen on Domestic Goddess Adventures


2 oz. white chocolate, chopped

16 oz. cream cheese, room temp.

1/2 c. plus 2 Tbl. sugar

1 Tbl. flour

2 eggs, room temperature

1 tsp. vanilla extract

1 Tbl. heavy cream


Preheat oven to 350 degrees.  Melt the white chocolate and set aside to cool slightly.  In a large bowl, using an electric mixer, mix the cream cheese on low speed until creamy.  Add the sugar and mix slowly until smooth.  On low speed, mix in the flour.  Turn off the mixer and scrape down the bowl and beater with a rubber spatula.  Add one egg at a time and mix until smooth.  Scrape down again.  Mix in the vanilla and cream until mixture is smooth.  Using a large spoon, stir in the melted white chocolate until incorporated.  Pour the batter into a parchment paper lined 9-inch spring form pan.  Bake for about 30 minutes or until the center is set when you shake the pan slightly.  Allow to cool before removing from the spring form pan.  Allow to cool completely before assembling with the red velvet cake.  

  

Cream Cheese Frosting

From: Jenn - eatcakefordinner

*Domestic Goddess did 3 sticks cream cheese, 3 sticks butter, 3 cups powdered sugar, 3 tsp. vanilla.  I prefer my cream cheese frosting not so cream-cheesy.  So, I did:


2 1/2 sticks unsalted butter, softened

1 stick cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract 

milk, only if needed


Cream butter and cream cheese until light and fluffy.  Add powdered sugar, one cup at a time.  Add vanilla and beat until combined.  If frosting is too stiff, add a tiny bit of milk until reaches desired consistency.


TO ASSEMBLE THE CAKE:

Place bottom cake layer on platter.  Spread a little cream cheese frosting over cake.  Top with cheesecake layer.  Spread with a little more cream cheese frosting.  Top with second layer of cake.  Frost entire cake with cream cheese frosting and decorate as desired.  When the cake is fully assembled, refrigerate over night.  The cheesecake needs time to set - that's when you will get the best texture and flavor.  This is best when served chilled.      


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