RED VELVET CHEESECAKE CAKE

RED VELVET CHEESECAKE 

This Red Velvet Cheesecake Cake is made with layers of moist red velvet cake and thick and creamy cheesecake! If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home! 

INGREDIENTS:

VANILLA CHEESECAKE 

1. 24 oz (678g) cream cheese, room temperature 
2. 1 cup (207g) sugar 
3. 3 tbsp (24g) all purpose flour 
4. 1 cup (230g) sour cream 
5. 1 tbsp vanilla extract 
6. 4 large eggs, room temperature 

RED VELVET CAKE LAYERS 

1. 2 1/2 cups (325g) all purpose flour 
2. 2 cups (414g) sugar 
3. 1 1/4 tsp baking soda 
4. 1/2 tsp baking powder 
5. 4 tsp (9g) natural unsweetened cocoa 
6. 1 tsp salt 
7. 1 cup (240ml) buttermilk 
8. 1/2 cup (120ml) vegetable oil 
9. 2 tsp vanilla extract 
10. 2 large eggs 
11. 2 tsp white vinegar 
12. 4 tsp red food coloring 
13. 1 cup (240ml) hot water 

INSTRUCTIONS:

1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled. 
2. • In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl. 
3. Add the sour cream, and vanilla extract and mix on low speed until well combined.

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