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If you are looking for an extra special dessert to bake for Christmas dinner – or any other occasion during the year, I’ve got you covered. Heck, this is so good though, why just serve it on special occasions?
This is one cake that you just can’t say ‘no’ to. My husband can’t even say ‘no’ to a second (or third) piece. I’m serious ya’ll – delicious doesn’t even begin to describe it. It is out of this world!
It is a composed of a layer of red velvet cake followed by a layer of cream cheese frosting – a layer of cheesecake – more cream cheese frosting – another layer of red velvet cake, then finished off with what else but more cream cheese frosting.
And, it contains vegetable oil, so that makes it good for you, right? Don’t answer that.
Ingredients
- 2 & 1/2 8oz packages of cream cheese (20oz), room temperature
- 3/4 cups sugar
- 2 eggs
- 1/2 cup sour cream
- 2 1/2 cups self-rising flour
- 3 tablespoons cocoa
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 teaspoon vinegar
- 1 (1-ounce) bottle red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- 4 (8oz) packages of cream cheese, softened
- 2 sticks of butter, softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 325 degrees. Beat cream cheese with an electric mixer until fluffy. Gradually add sugar, beating until nice and creamy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Put a large baker with hot water in the bottom rack of your oven. Pour the cheesecake batter into a 9 inch springform pan. Bake on middle rack until just set in center, about 45 minutes – 1 hour. Remove pan from oven; let cool completely. Wrap in plastic wrap and freeze for a few hours, or until frozen.
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans, or spray with Bakers Joy.
Sift flour and cocoa together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25-28 minutes or until a toothpick inserted near the middle comes out clean. Be careful not to over bake or you’ll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Let cool completely before frosting.
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy.
Layer the cake as follows. One red velvet layer, followed by frosting – then add the cheesecake layer. Spread more frosting on the top of the cheesecake, then top with the last layer of red velvet cake. Finish the whole thing off with more frosting. Be generous with the icing! Refrigerate until ready to serve.
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