Red Velvet Cake and Cheesecake with Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 3 tbsp Cocoa, unsweetened
  • 1/2 bottle Gel food coloring, Red
  • 1 1/8 tsp Kosher salt
  • 2 1/2 cups Powdered sugar
  • 6 tsp Vanilla
  • 2 1/4 cup White sugar

• Oils & Vinegars

  • 1 1/2 cups Canola oil
  • 2 tsp White vinegar

• Dairy

  • 8 tbsp Butter, salted
  • 1 cup Buttermilk
  • 32 oz Cream cheese, soft
  • 1/3 cup Heavy cream
  • 1/3 cup Sour cream

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 16 ounces soft cream cheese
• ⅔ cup white sugar
• ⅛ tsp kosher salt
• 2 eggs
• ⅓ cup sour cream
• ⅓ cup heavy cream
• 1 teaspoon vanilla extract
• 2½ cups all purpose flour
• 1½ cups white sugar
• 3 tablespoons unsweetened cocoa
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 2 eggs
• 1½ cups canola oil
• 1 cup buttermilk
• ½ bottle red gel food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar
• 2½ cups powdered sugar, sifted
• 16 ounces soft cream cheese
• 8 Tablespoons salted butter
• 1 Tablespoon vanilla extract

Directions

• Cheesecake layer:
• Preheat oven to 325 degrees F.
• Fill a cheesecake moat with boiling water on outer rim.
• Spray 9 inch springform with pam and line with parchment circle.
• Beat cream cheese smooth.
• Add sugar and salt.
• Add eggs, one at a time.
• Scrape down sides as needed.
• Add sour cream, cream and vanilla.
• Once smooth, pour in pan and bake 45 mins.
• Cool and freeze in pan.
• Preheat oven to 350 degrees.
• Grease/flour 2 9 inch cake pans.
• In mixer, whisk flour, sugar, cocoa powder, baking soda and salt.
• Add eggs, oil, buttermilk, food coloring, vanilla and vinegar.
• Beat until smooth and pour into 2 pans.
• Bake about 30 mins.
• Let cool in pan and then invert onto cooling rack. Once cool, can wrap in saran and freeze.
• Beat powdered sugar, cream cheese, butter and vanilla until smooth.
• Place cake on cake stand, top with cheesecake (remove parchment) and top with next cake.
• Spread thin layer of frosting all lover and chill 30 mins.
• Frost rest of cake.
• Pipe some flowers if desired and add curls if desired.
• Melt Ghirardelli white chocolate in microwave gently.
• Spread thinly on cookie sheet.
• Chill until set and push with spatula to form curls. If they break, let chocolate soften a few moments.