Description
A stunning dessert that combines the flavors of red velvet cake and creamy cheesecake, topped with fresh strawberries.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 3 large eggs (for cheesecake)
- Fresh strawberries, sliced (for topping)
- Strawberry preserves or sauce (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the oil, buttermilk, eggs, cocoa powder, red food coloring, and vanilla extract until smooth.
- Gradually combine the wet ingredients into the dry ingredients. Mix until fully combined and divide the batter between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes before transferring to wire racks to cool completely.
- Lower the oven temperature to 325°F (160°C). Beat the cream cheese until smooth, then add sugar and vanilla gradually, mixing well.
- Incorporate the eggs one at a time until well blended.
- Pour the cheesecake mixture into a springform pan and bake for 55-60 minutes, until the center is set. Cool and refrigerate for at least 4 hours or overnight.
- Once chilled, place one red velvet layer on a serving plate, add the cheesecake layer on top, and then the second red velvet layer.
- Top with fresh sliced strawberries and a drizzle of strawberry preserves or sauce.
Notes
Use fresh strawberries for the best taste. If you want extra chocolate flavor, add more cocoa powder to the batter.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet cheesecake, strawberry cheesecake, dessert recipes, cake recipes