Surprise loved ones by adding a decadent layer of cheese to the classic red velvet cake.
Ingredients
Red Velvet Cake
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 oz red food colouring
2 Tbsp cocoa powder
1 cup buttermilk
2 1/2 cup sifted cake flour
1 tsp salt
1 tsp vanilla
1 Tbsp vinegar
1 tsp baking soda
2 cans of cream cheese frosting
Cream Cheese Filling
4-8 oz packages of cream cheese
1 2/3 cup sugar
1/4 cup cornstarch
1 Tbsp pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream
Method
Red Velvet Cake
1. Preheat oven to 350˚F.
2. In a large bowl, cream shortening, sugar and eggs until fluffy using an electric mixer on medium speed.
3. In a separate small bowl, make a paste by mixing red food colouring and cocoa. Add to first mixture.
4. Alternate between adding buttermilk and cake flour.
5. Add salt and vanilla.
6. Fold vinegar and baking soda into batter.
7. Line two 9″-layer pans with parchment paper. Bake for 25-30 mins.
8. Let cakes cool on wire racks for 15 mins, then turn out onto racks and peel off paper liners.
8. Let cakes cool for 2 hrs.
9. Wrap each layer in plastic wrap and refrigerate for at least 4 hrs.
Cream Cheese Filling
1. Preheat oven to 350˚F.
2. Butter a 9″ springform pan.
3. In a large bowl, add one 8 oz package of cream cheese, 1/3 cup of sugar and cornstarch. Beat with electric mixer on low for 3 mins.
4. Beat in remaining three packages of cream cheese.
5. Increase speed to high and mix in remaining sugar.
6. Beat in vanilla and cream, then blend in eggs one at a time.
7. Spoon cheese mixture into prepared springform pan.
8. Bake cheesecake for 1 hr until centre barely jiggles.
9. Remove from oven and cool on wire rack for 1 hr.
9. Cover pan with plastic wrap and refrigerate overnight.
Assembly
1. Cut 1 red velvet cake layer in half, to form 2 half layers.
2. Place one half on cake plate and spread with cream cheese frosting.
3. Crumble other full layer to decorate finished cake around edges.
4. Place cheesecake top side down on top of frosted red velvet cake layer and spread with cream cheese frosting.
5. Remove pan ring and insert spatula under the cake, moving in a slow circle.
6. Top with the remaining half cake layer, cut side down.
7. Ice the top and sides of cake and decorate with cake crumbs.
8. Refrigerate until ready to serve.
Yield 8 slices