Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Chill Time: 8 hrs | Yield: 16 Servings
This cake recipe is a must-try! Oh, man, you are so in for a treat!
Red Velvet Cake
2 ¼ c sifted cake flour, (sifted, then measured)
2 tbsp unsweetened cocoa powder
1 ¼ tsp baking powder
1 tsp baking soda
½ tsp kosher salt
1 c full-fat buttermilk, room temperature
2 tbsp red food colouring, (one bottle)
1 tsp distilled white vinegar
1 tsp vanilla extract
1 ½ c sugar
½ c (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
32 ounces cream cheese
16 ounces sour cream
2 c sugar
2 tsp vanilla
½ c heavy cream
1 tsp white chocolate instant pudding mix
2 tbsp of sugar as needed
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium bowl, sift together the cocoa powder, flour, baking soda, and baking powder.
Step 3: In another mixing bowl, add the buttermilk, vinegar, vanilla, and vinegar. Stir until well blended.
Step 4: In another mixing bowl, add the sugar and butter. Beat until well mixed.
Step 5: Add eggs gradually and beat every addition.
Step 6: Add the dry ingredients and buttermilk into the bowl with the eggs. Beat until well combined.
Step 7: Appy baking spray and sprinkle flour in a 10-inch springform pan.
Step 8: Spread 1/4 of the batter on the bottom of the prepared pan.
Step 9: Spread the remaining batter in a 9-inch cake pan.
Step 10: Place them inside the preheated oven and bake for 20 minutes or until an inserted toothpick in the middle comes out clean.
Step 11: Remove from the oven and let them sit at room temperature to cool.
Step 12: Break the first cake into big chunks.
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: In a large mixing bowl, add all the ingredients for the cheesecake and beat until well mixed.
Step 3: Add 1/2 of the cake chunks into the batter.
Step 4: Transfer it into a pan.
Step 5: Cover with foil the bottom of the pan and place it in a bigger pan with hot water.
Step 6: Bake inside the oven for about 45 minutes.
Step 7: Turn off the heat and let the cake sit inside for 1 hour.
Step 8: Remove from the oven and allow it to cool at room temperature, then put it inside the fridge to chill overnight.
Step 1: In a bowl, add the heavy cream. Whip until thick.
Step 2: Add 1 tablespoon of sugar and 1 teaspoon of instant pudding mix, then whip until well blended.
Step 3: Spread the mixture over the cake.
Step 4: Sprinkle the remaining red velvet cake crumbs on top.
Step 5: Serve and enjoy!
Calories: 590kcal | Carbohydrates: 62g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 442mg | Potassium: 228mg | Fiber: 0g | Sugar: 48g | Vitamin A: 1280IU | Vitamin C: 0.2mg | Calcium: 131mg | Iron: 0.6mg
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