Description
A delightful blend of rich red velvet cake and creamy cheesecake, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 oz red food coloring
- 1 cup buttermilk
- 1 tsp white vinegar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 3 large eggs (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
- 1/2 cup sour cream
- 1 tbsp all-purpose flour (for cheesecake)
- 1/2 cup strawberry or raspberry sauce
- Fresh strawberries and raspberries for garnish
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, combine the vegetable oil, eggs, vanilla extract, and food coloring. Add in the buttermilk and vinegar, mixing until combined.
- Gradually fold in the dry ingredients, mixing until just incorporated.
- Pour this vibrant red batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- While the cake cools, prepare the cheesecake filling. Beat the softened cream cheese and sugar together until smooth.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and flour until the mixture is creamy and smooth.
- Once your red velvet cake has cooled, pour the cheesecake filling over it in the springform pan.
- Bake the cheesecake layer in the oven for 45-50 minutes at 325°F (163°C). It should be set but still have a slight jiggle in the center.
- When it’s ready, turn off the oven and let the cheesecake cool inside with the oven door slightly open.
- Serve chilled with fresh strawberries, raspberries, and whipped cream.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing to keep the cake light.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: red velvet cheesecake, dessert, special occasions, baking