Day 3: Valentines Day Recipe
Red Velvet Cheesecake Cake
For the Creamy Cheesecake Center:
16 oz cream cheese (room temp)
For That Signature Red Velvet Cake:
½ cup unsalted butter (softened)
1½ cups granulated sugar
ÂĽ cup + 1 tbsp unsweetened cocoa powder
2ÂĽ cups all-purpose flour
For The Cream Cheese Frosting That’ll Steal the Show:
1 cup unsalted butter (room temp)
16 oz cream cheese (cold, cut into chunks)
1. Prepare the Red Velvet Cheesecake Layer
Let’s build the heart of this dessert first: that luscious, creamy cheesecake.
In a large mixing bowl, beat the cream cheese until it’s smooth and dreamy. No lumps allowed.
Add in the sugar, flour, and just a pinch of salt. Beat until fully combined.
Pour in the heavy cream and vanilla extract, then mix again until it all comes together.
Crack in those two room temperature eggs, one at a time. Beat gently after each addition until just mixed—don’t overmix here, or the texture might suffer.
Pour the batter into your greased and parchment-lined springform pan, smoothing the top with a spatula.
Tap the pan gently on the counter to release any sneaky air bubbles.
Bake at 325°F (163°C) between 34 to 42 minutes, or until the center is just slightly wobbly.
When it finish and done, let it cool completely on a wire rack, then cover and chill it in the fridge between four to five hours or overnight.
2. Make the Red Velvet Cake
Start by heating your oven to 350°F (177°C). Lightly grease two 9-inch round cake tins and cover the bottoms with parchment paper.
In a big mixing bowl, beat the butter and sugar until it’s fluffy and creamy. Don’t rush this step — it’s the foundation for a soft, tender cake.
Add in the eggs, one at a time, beating well after each addition.
In a small bowl, mix the cocoa powder, red food coloring, and vanilla extract to make a thick paste. Stir it into the butter mixture. Yes, it looks wild—that’s the point.
In another bowl, combine the flour and salt.
Gradually mix the dry ingredients and buttermilk into the butter mixture, switching between the two a little at a time. Begin and end with flour. Stir just until combined—no overmixing here!
In a small cup, mix the baking soda and vinegar (it’ll bubble like a science project), then quickly fold it into the batter.
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer to a rack to cool completely.
In a large bowl, beat the butter until it’s fluffy and pale.
Slowly add in the powdered sugar, a cup at a time, mixing on low to avoid the sugar cloud of doom.
Add the vanilla extract and a pinch of salt.
Toss in the cold cream cheese pieces one at a time, beating until smooth. You want it thick but spreadable.
If it feels a little soft, pop it in the fridge for 15 minutes before frosting.
If the tops of your red velvet cakes have puffed up, carefully trim them to make each layer flat and even.
Place one red velvet layer on your serving plate.
Carefully lift the cold cheesecake out of the springform pan and slowly take off the parchment paper.
Carefully place the Red Velvet Cheesecake layer on top of the first cake layer.
Top it with the second red velvet cake layer.
Use your offset spatula to frost the top and sides with cream cheese frosting. Smooth it out or go for rustic swirls—it’s delicious either way.
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