CHEESECAKE LAYERED RED VELVET CAKE
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Nutrition Facts :
RED VELVET CHEESECAKE WITH BUTTERCREAM FROSTING
This is similar to the The Cheesecake Factory's® version. It's a little time consuming but totally worth the effort.
Provided by RachelS
Categories Desserts Frostings and Icings Chocolate
Time 7h25m
Yield 16
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
- Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
- Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
- Divide batter between the prepared pans.
- Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
- Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
- Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
- Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
- Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.
Nutrition Facts : Calories 914.6 calories, Carbohydrate 91.5 g, Cholesterol 149.3 mg, Fat 58.8 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 25.8 g, Sodium 420.9 mg, Sugar 74.5 g
RED VELVET CAKE WITH BUTTERCREAM FROSTING
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!
Provided by rlroth
Categories Desserts Frostings and Icings Chocolate
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
- In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
- For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g
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THE BEST RED VELVET CAKE (EASY RECIPE) - PRETTY. SIMPLE.
From prettysimplesweet.com
4.8/5 (60)Total Time 1 hr 5 minsServings 8
- To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
RED VELVET CHEESECAKE CAKE - RECIPE GIRL
From recipegirl.com
Ratings 54Calories 570 per servingCategory Dessert
- Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of wat
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- Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
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