Cheesecake Velvet Cake (Print Version)
Rich red velvet layers meet tangy cream cheese filling, all drizzled with a vanilla glaze. An ideal dessert for parties or festive dinners.
# Ingredients:
01 -
1/4 cup sugar.
02 -
8 oz cream cheese, softened.
03 -
1 teaspoon vanilla extract.
04 -
1 egg.
05 -
1 1/4 cup granulated sugar.
06 -
3 cups all-purpose flour.
07 -
1 teaspoon baking soda.
08 -
1 tablespoon + 1 teaspoon cocoa powder.
09 -
3/4 cup buttermilk.
10 -
1 cup vegetable oil.
11 -
1 oz red food coloring.
12 -
2 large eggs.
13 -
1 teaspoon vanilla extract.
14 -
2 teaspoons vinegar.
15 -
1 1/2 cups powdered sugar.
16 -
1/2 teaspoon vanilla extract.
17 -
3 tablespoons milk.
18 -
Optional: Sprinkles.
# Directions:
01 -
Whip sugar, cream cheese, vanilla, and egg until creamy.
02 -
Stir together cocoa, sugar, flour, and baking soda until blended.
03 -
Mix eggs, vinegar, vanilla, food coloring, oil, and buttermilk in a bowl.
04 -
Slowly add the wet mix into the dry and stir until combined.
05 -
Start with 1/3 batter in a greased pan, then half the filling. Repeat, finishing with batter on top.
06 -
Bake at 350°F for 38-43 minutes or until done.
07 -
Let sit in the pan for 10 minutes, then transfer to a wire rack.
08 -
Combine all glaze ingredients. Drizzle over the cooled cake, and toss on sprinkles if you'd like.
# Notes:
01 -
Make sure to grease the pan really well.
02 -
You can make this up to 2 days in advance.
03 -
Don't forget the vinegar; it's important.
04 -
Freeze the cake (without glaze) for 3 months max.
05 -
Add the glaze right before serving for best results.