Surprise loved ones by adding a decadent layer of cheese to the classic red velvet cake.
Ingredients
Red Velvet Cake
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 oz red food colouring
2 Tbsp cocoa powder
1 cup buttermilk
2 1/2 cup sifted cake flour
1 tsp salt
1 tsp vanilla
1 Tbsp vinegar
1 tsp baking soda
2 cans of cream cheese frosting
Cream Cheese Filling
4-8 oz packages of cream cheese
1 2/3 cup sugar
1/4 cup cornstarch
1 Tbsp pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream
Method
Red Velvet Cake
- Preheat oven to 350˚F.
- In a large bowl, cream shortening, sugar and eggs until fluffy using an electric mixer on medium speed.
- In a separate small bowl, make a paste by mixing red food colouring and cocoa. Add to first mixture.
- Alternate between adding buttermilk and cake flour.
- Add salt and vanilla.
- Fold vinegar and baking soda into batter.
- Line two 9″-layer pans with parchment paper. Bake for 25-30 mins.
- Let cakes cool on wire racks for 15 mins, then turn out onto racks and peel off paper liners.
- Let cakes cool for 2 hours.
- Wrap each layer in plastic wrap and refrigerate for at least 4 hrs.
Cream Cheese Filling
- Preheat oven to 350˚F.
- Butter a 9″ springform pan.
- In a large bowl, add one 8 oz package of cream cheese, 1/3 cup of sugar and cornstarch. Beat with electric mixer on low for 3 mins.
- Beat in remaining three packages of cream cheese.
- Increase speed to high and mix in remaining sugar.
- Beat in vanilla and cream, then blend in eggs one at a time.
- Spoon cheese mixture into prepared springform pan.
- Bake cheesecake for 1 hour until centre barely jiggles.
- Remove from oven and cool on wire rack for 1 hr.
- Cover pan with plastic wrap and refrigerate overnight.
Assembly
- Cut 1 red velvet cake layer in half, to form 2 half layers.
- Place one half on cake plate and spread with cream cheese frosting.
- Crumble other full layer to decorate finished cake around edges.
- Place cheesecake top side down on top of frosted red velvet cake layer and spread with cream cheese frosting.
- Remove pan ring and insert spatula under the cake, moving in a slow circle.
- Top with the remaining half cake layer, cut side down.
- Ice the top and sides of cake and decorate with cake crumbs.
- Refrigerate until ready to serve.
Yield 8 slices