Can you imagine anything more luxurious than this Red Velvet Cheesecake Cake? Cheesecake sandwiched between two layers of red velvet cake, coated in a whipped cream cheese icing, and covered in shaved coconut. So, what are you waiting for?
Prepare the baking pans: Prepare 2 9 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and using the paddle attachment mix everything together until well combined, on low speed.
In a large bowl mix together the buttermilk, coconut oil, eggs, and vanilla extract. Whisk in the coffee and food coloring.
Add the wet ingredients to the mixer bowl and mix everything over medium speed for about 2 minutes, until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Add more red food coloring as needed to get to the desired color. Pour the batter into the 2 prepared pans, equally.
Bake: Place the cake pans in the oven and bake for 30 to 35 minutes. To test if the cake is done, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
Preheat oven to 325 F degrees. Cut out a parchment paper circle that will fit inside a cake pan.
Make the cheesecake batter: Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.
Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter in the prepared cake pan.
Transfer the cake to the oven and bake for 45 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.
Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.
Cream Cheese Frosting
Prepare the cream cheese frosting: In the bowl of your mixer whip the whipping cream until soft peaks form. Remove from mixer bowl and refrigerate until ready to use.
In the bowl of your mixer, beat the cream cheese together with the vanilla extract and icing sugar, until smooth. Fold in the whipping cream gradually until well combined.
Assemble The Cake
Assemble the cake: Cut the top part of the red velvet cake first so that it's nice and flat.
Start by placing a red velvet round on the bottom of a cake platter, followed by the cheesecake, then the last velvet round with the bottom side up.
Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides.
Top with shredded coconut if preferred and/or chocolate.
Refrigerate until ready to serve.
I don't have buttermilk, can I use milk instead: You can actually make your own buttermilk by adding a tbsp of lemon juice. You will notice it start to curdle, so you can use this instead, however, I recommend using buttermilk for best results.
Why are you adding coffee to the red velvet cake and will it taste like coffee: Coffee is added to enhance the flavor of the chocolate and no, you will not taste the coffee in the cake at all.
Can I use liquid food coloring instead of gel: I strongly recommend using red gel food coloring. You need a lot less gel to get the desired color, plus I always find when using liquid food color that it gives the cakes a weird taste.
Store the cake in the refrigerator for up to 3 days, or if you have a cake platter with a lid it can last for up to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
You can see the video on how to make the red velvet cake here.
You can see the video on how to make the cheesecake here.