This Red Velvet Cheesecake Cake is the best of both worlds. The base is red velvet cake. The top layer is pure cheesecake.
Keyword: cake, cheesecake, red velvet
Skill Level: Intermediate
For the Red Velvet Cake Layer:
2tbspbutter room temperature
1tbsAll purpose flour for cake pans
1boxred velvet cake mix and ingredients to make
For the Cheesecake Layer:
2pkg8 oz. packages cream cheese, softened
2largeEggs, room temperature
1tbsall purpose flour
1tsppure vanilla extract
Red Velvet Cake Layer:
Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level the top of the one cake so it is flat (save scraps for decorating!). Crumble up second cake for topping.
Make cheesecake layer:
Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with crumbled second red velvet cake.
Drizzle with chocolate or whip cream before serving.