Red Velvet Cheesecake Loaf is a fun way to make red velvet cake but you can use any flavor cake mix. Getting started in about 10 mis! Try this red velvet cheesecake as well if you are a fan of red velvet recipes. Press into the bottom and 1 inch up the sides of a 9-inch … Remove cheesecake from oven and chill until firm, 5-6 hours. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. Post navigation. I’m not sure why. If you cover it, you’ll end up with a good bit of condensation on top of the cheesecake. The cheesecake layer is rich and balances perfectly the chocolaty red velvet layer. Thanks! If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home! Thanks for sharing this stunning recipe. Thank you! By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. I made it for Valentine’s Day. I really had no idea what to call it, because it’s full of all sorts of good things! INGREDIENTS. Were the cake layers leveled so they were flat on top? Actually I just checked the recipe and it looks correct. Thank you for such a great recipe! Prepare red velvet cake batter according to box instructions. Add the cream cheese and butter to a large mixer bowl and beat until smooth. So there we have it. will cake flour also work with this recipe thank you for the answer. That cocoa less pink layer would essentially just be a vanilla cake wouldn’t it? That said, this Red Velvet Cheesecake Cake quickly became a classic for us. Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. First, red velvet cake has always been made with vinegar and buttermilk and the acidity reacts with the cocoa to reveal the red anthocyanin in the cocoa, which would give it it’s red-ish color. Yes, there’s a little cocoa, but the flavor is harder to describe than that. And if it wouldn’t hurt it, would it still be 5-6 hours? Also, my post on frosting consistency. First I bought light cream cheese. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). https://www.southernliving.com/food/how-to/red-velvet-cheesecake-recipe-video How do you make sure the cheesecake layer is the same as the red velvet cakes? Just wondering the calorie and carb numbers? You can use the graham crust or for a more festive look, use the oreo crust in this recipe. The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. There’s only a small amount of chocolate in there. Thanks! It says 12 cups. Would that layer taste different then the red layer? You want the edges to be set, but the center few inches to still be jiggly. If you add it to the chilled cake, just keep in mind that the ganache will cool down more quickly as it drips on a cold cake. 25. I had a lot of things go wrong. Pour the cheesecake batter into the lined cake pan. As always, I bake it in a water bath. Divide the batter evenly between the two pans and bake for 23-26 minutes, or until a toothpick comes out with a few moist crumbs. I have SO many on my site, it’s nutty. I usually make these for Christmas. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/. Whisk in oil, 2 eggs, vanilla extract, … Contrary to what many believe, red velvet cake is not chocolate. I believe it has to do with the type of oven used. 28. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. I’m so glad you are enjoying the recipes! In fact, any cake that tastes good with cream cheese frosting would probably benefit from a layer of cheesecake getting stuffed inside. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. I had a really hard time with that step, even after several hours of refrigeration. That could be why it fell. Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting. You could try it! Thank you. Any suggestions if it requires tweaking of amounts? The cake was very soft and tasty. Each stage is simple, so please don’t be overwhelmed! Preheat oven to 350º and butter and flour two 9" cake pans. Thank you! These days, food coloring is added to really give it the red color we’re familiar with. Add to that list the other cheesecake cakes I’ve got for you – like this Strawberry Cheesecake Cake and Carrot Cake Cheesecake Cake – and there’s a lot to get excited about! I hope you enjoy it! Slowly add the remaining powdered sugar and beat until well combined and smooth. I have never had much luck with cheesecake, but this recipe is awesome. I’m glad you’ve enjoyed the blog and recipes! Spread half the batter evenly into the bottom of the prepared pan. Remove cheesecake from freezer, remove from tin carefully and peel away grease proof paper. Glad to hear you enjoyed the recipes! This cooling process helps the cheesecake cool slowly to prevent cracks. The meringue would work. Place second cake layer on top of cheesecake. Phew! Tasty and delicious! I’m sorry! You may be able to get by with a little less time, like maybe four hours, but it does need to be completely chilled or you’ll have trouble working with it. To make the red ganache, place the red candy melts in a small bowl In some cases that may work fine, but I’m not sure it’s really ideal for this cake. In fact, any cake that tastes good with cream cheese frosting would probably benefit from a layer of cheesecake getting stuffed inside. Lucky for you, there are two options for baking this cheesecake. how long the baking time would be? This recipe is for a 9 inch cake. Finally mix in dry ingredients mix, and red velvet mixture is ready. Separate for 5 minutes - Separate half of the batter and mix in half a cup of red velvet cake mix. It’s fairly standard for American style buttercreams to have quite a bit of powdered sugar so that they aren’t too thin. Made 2 of these cakes over the weekend. So good you won’t want to share. Oreo Red Velvet Cheesecake Cake is a decadent red velvet cake recipe with an Oreo Cheesecake Baked right in! 23. Instead of hot water, can I use hot coffee? This is a seriously amazing cheesecake recipe; beautifully light red velvet sponge sandwiched together with a generous filling and topped with a sweet cream cheese frosting. thank you! Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine. Spread it out as evenly as possible. The family member said it tasted delicious! Notify me via e-mail if anyone answers my comment. 8. . I’m making this for a birthday and wanted to put it in a box. So if you are a fan of red velvet or a fan of cheesecake you must try this amazing recipe. Wonderful! Related. Directions: Cake: Line the bottom of 2 8-inch round cake pans with parchment paper. I’m sorry, but I’m not really sure. 19. 17. I tried to save it but couldn’t. I hope it helps! So glad you enjoyed the cake! This red velvet cheesecake is made in four stages: 1) the red velvet cake, 2) the cheesecake filling, 3) chilling the cheesecake, 4) frosting the cheesecake. Hey Lindsay , this cake looks amazing and I can’t wait to make it. As someone who genuinely enjoys red velvet, I do not think that red velvet cake is just chocolate cake. You’re going to end up with taller layers if you use a smaller pan. Also, check out these mini Oreo cheesecakes, caramel apple cheesecakes.. Red Velvet Cheesecake Cake. I’m so glad you’ve enjoyed it! I *think* it’d be ok. Sorry! I couldn’t find the recipe in the above article? The cheesecake should be firm enough to move around, but you could try using a cake lifter. If you use 8" the layers will be a little taller. I don’t remember exactly but I would say it’s probably about 5 inches or so in height. https://www.foodnetwork.ca/recipe/red-velvet-cheesecake/18025 I wish I could send u a pic but I can’t over here. Am I missing something somewhere? To make the Red velvet you’ll need simple ingredients: flour, sugar, cocoa powder butter, milk, vanilla, egg and red food coloring. Should I still add cream cheese between the cake and the cheesecake? Or maybe you’ve tried my recipe for my very popular Red Velvet Cheesecake Cake!Well, this red velvet cheesecake … Thank you! They may be fine. “Ultimate” is definitely an accurate description for this cake … Heat the heavy whipping cream just until it begins to boil, then pour over the candy melts. or spirit vinegar? This is the first recipe of yours that I’ve tried. If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home! Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. You could do it either way, but I typically add ganache to a room temperature cake. This Red Velvet Cheesecake Cake is made with layers of moist red velvet cake and thick and creamy cheesecake! Other than that, it’s hard to say without being there to see what was going on or knowing more. that week is going to be super busy so I was hoping to make the cake in advance and freeze it. Sorry about that! Donal Skehan watches on as master patissiere Eric Lanlard lets us in on his baking secrets. Am attempting this cake in a 6 inch… I did the red velvet cake using the Wilton easy layer pan so I have 4 approx 1 inch layers of cake. Do you think my Cheesecake wasn’t chilled enough? This content is imported from {embed-name}. But my husband loves the frosting and the cake is beautiful. Is it best to let it sit in the fridge for 5-6 hours, or at room temp? Hey I am wanting to make this cake for my son’s birthday. No, it won’t scramble the eggs. Red Velvet Cupcakes with Chocolate Cream Cheese Frosting. Do you have any tips on how to transfer it to the tiers without breaking it? Ideas? Was your frosting thick enough? This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Prepare red velvet cake batter according to box directions. Red velvet cakes traditionally have a cream cheese frosting, so they lend themselves well to a cheesecake cake. Made this cake for a baby shower Mom-to-be faves are red velvet & cheesecake) – used pink candy melts for the drips (it’s a girl) … it was a huge hit and tasted fabulous. Are you referring to the cheesecake layer? Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Or do I leave it uncovered for a while then cover overnight? I tend to frost more generously than the average person (I think) and this covered the whole cake, piping included. Spraying it well should be fine. Cheesecake was chilling for 6 hours before layering. Red velvet cake and chocolate cake are not the same. Would this cake be okay to do that? Spread cheesecake filling over cake round in pan and smooth top. My red velvet cakes have not risen, 1/2 spoon of baking powder is really enough? Or is the spray enough to keep the cheesecake from sticking without a crust? Just be sure to refrigerate the cake after you frost it. This is a cake that will impress whatever the occasion. I would like to make this for Christmas, but also get a head start. Also i was wondering do you have an idea on how tall this cake is? I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! https://www.allrecipes.com/recipe/217391/red-velvet-cheesecake FOR THE FROSTING. I should of just cut that part off. RED VELVET CHEESECAKE CAKE A beautiful special occasion cake, this is two layers of red velvet cake with cheesecake in the middle. You are right – the times estimate “active time”. I just observed that cheesecake was trying to escape the layers. I’ve got other copycats from the Cheesecake Factory (or at least ones inspired by their cheesecakes), including the Banana Cream Cheesecake (my all-time fave), Oreo Dream Extreme Cheesecake, Kahlua Coffee Brownie Cheesecake and the Outrageous Chocolate Coconut Cheesecake Cake. To build the cake, you’ll layer it much like you layer other cakes. Texture , softness , flavour is very nice i love the texture of you cake and and cupcake. CHEESECAKE: Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream And yes – chill in the fridge. Step 10 was ok, and I’ve now fixed step 15. Can I use this recipe and measurements with three 6’ inch round cake pans? . Looks stunning!! Yes, you do need to let the cheesecake chill completely in the fridge. This may be a stupid question, but does the frosting recipe really make enough to cover the entire outside of the cake? I’m not sure that I would put it in the freezer right away. Your best bet with adding pink is going to be adding it to the cheesecake. Why not just make 2 rounds? My question, what to do with the 3rd cake round baked? Together they make the perfect Red Velvet Cheesecake Cake. As instructed I baked it at 160°c along with waterbath. If you would like to use just a vanilla cake and color it, you certainly can. Hi Lindsay , this red velvet cream cheese cake  is beautiful. Hmm, hard to say without being there to see it. I made it without the genache at the time but would like to try it with the genache on my second try. OMG! I haven’t tried using 6 inch pans, I’m sorry! 5. Unique homemade red velvet cheesecake recipe is absolutely the best! I will be visiting often for more recipes!! I’ve had red velvet cake before and it’s it’s good and all but honestly I can’t taste any difference between it and another cake. It is correct. Using a long and thin spatula apply a thin coat of frosting to the cake. 15. I’m guessing it would work if you cut the recipe in half, but I’m not totally sure. I’m sorry! Step #15 refers to 3 cake pans…. I’m not sure, but you could plug the recipe into a nutritional calendar. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside. Below are detailed instructions with step by step photos. And the best part of your recipe which i felt good is recipe are available in cup and grams which is the best because 95%cup measure recipes always fail. Did you try the 6 inch cakes? 30. Check out my tutorial for frosting a smooth cake, if you’d like. 33. For the red velvet mixture, when folding in the hot water, does it have to be boiling? Lindsay, step 15 states to divide the batter between the three pans. Thank you for the cheesecake recipe. Air pockets…drop your cakes on the floor 3 times before baking..pro tip. Can i frost it 24 hrs before? Do you know what might have caused this? This post may contain affiliate links. Lincoln's Red Velvet Cheesecake Cake. The red velvet is so good. I mean, I guess if we’re being technical, this is a red velvet cake recipe topped with an Oreo cheesecake. I’m better with buttercream. Please note: May contain traces of cereals containing gluten, milk, eggs, nuts soya, peanuts and sulphites. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. You can choose to bake it in a water bath. I would recommend this vanilla cake baked into 9 inch cake pans. I hope you enjoy it! This information will not be used for any purpose other than enabling you to post a comment. box red velvet cake mix, plus ingredients called for on the box, Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. This recipe was a hit for my husband’s birthday!! If … Rounded cake layers can make it hard for things to stay put. I did well by halving it as now all the 3layers are uniform. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. 29. You didn’t mention an issue with it, so I’m assuming that was ok, but just checking. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled. Second, I just have a question, and sorry if this has been asked, I didn’t see it, but could this either be cut in half for 6 inch pans or even a full batch to make 2 separate 6 inch cakes? Thank you so much, Lindsay! It’s only 3-4 days ahead, but still that would help. I am actually thinking of decorating it thomas theme.. wondering if i can colour the cream cheese with blue food colouring? Oh and yes, you could make the layers ahead and freeze. Thank you. Thanks for sharing the recipe without being selfish??? The foil on the inside of the cake pan is really for lifting it out. Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. If they collapsed, I’d check the baking soda and powder to make sure they’re ok and that you added the correct amount. 21. Please read my privacy policy. You want to reheat it in the microwave for a just a few seconds – less than 10. I’m not sure what happened, but yes 1/2 tsp is correct. Cake is better with lifeloveandsugar. There’s a red button labeled “print” in the pink recipe card. I have put it in the freezer to see if it helps. Pour your batter in the prepared cake pan. This red velvet cheesecake cake recipe has two layers of moist and soft red velvet cake, one layer of reach and creamy cheesecake, covered with rich cheesecake frosting and topped with white chocolate shavings. How long do you suppose to mix it? Did the layers collapse, or are they just flat? Remove the domes from the tops of the cakes, then add the first cake layer to your serving plate. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Place cheesecake layer on to of first cake. When you reheat the chocolate melts, do you do it in the mocrowave or on the stove? Bring on the sugar! 10. Can I make the frosting & refrigerate for a few hours till ready to frost? If your springform pan leaks, it’ll leak even with the cheesecake in it. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. Score! It’s tangy, delicious and uniquely “red velvet”. Hi Lindsay, My cake did not rise at all.. Soft fluffy cake and a delicious cheesecake … For some additional help with cream cheese frosting, try checking out my post on it. This cake has a cheesecake … You may be able to find more information about this and similar content at piano.io. I tried out cake with the above recipe. How did it work? I just finished making this cake. Red velvet cakes traditionally have a cream cheese frosting, so they lend themselves well to a cheesecake cake. As coffee usually brings out the best in chocolate? It looks like it’s been resolved, so you should be able to access it here now. And when you say chill do you mean in the refrigerator? SELECT YOUR SIZE. Allow it to sit for about a minute, the whisk to melt. Have you tried either beet root powder (instead of the food coloring) or raw cacao (instead of the cocoa powder)? I’m so glad you enjoyed it! I’m thinking of trying to make it into “cupcakes”, for individual servings. I have two questions for you. https://www.browneyedbaker.com/red-velvet-cheesecake-recipe I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! Such a excellent recipes . One of the great things about this cake is that various parts can be made ahead and the cheesecake layer is definitely one of those things. Add 2 eggs and whisk until smooth. Frost the outside of the cake as usual, then decorate it to your liking. cake and frosting adapted from Apple A Day, originally adapted from Saveur cheesecake adapted from Martha Stewart. Add the wet ingredients to the dry ingredients and beat until well combined. It did taste good! I want it to taste more cheesecake.. thoughts? Serving information . It also came out under baked even after inserting a skewer and it coming out clean. Who doesn’t like Red velvet cheese cake? Followed the recipe to a tee. I decided to use a fun red drip, some sprinkles and some white chocolate chips, but you could also cover the sides entirely in white chocolate chips to keep it simple, but elegant. Just because Red Velvet Cake has cocoa in it, it doesn’t mean it tastes like chocolate cake. Hey Lindsay, know I’m a bit late to the party. ?Just kidding..???? https://www.deliciousmagazine.co.uk/the-ultimate-red-velvet-cheesecake The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. Tip: don’t transport it in 92° heat after only getting to refrigerate for 20 minutes. I’m guessing something to do with the leavener. A soft and moist cake, filled with a creamy cheesecake, and topped with whipped cream. Can I use 8 inch pans because that’s all I have at the moment? Hi Lindsay all the way from Fiji. Sorry for making you respond twice. it, Soooooo pretty! This recipe concept is borrowed from the Cheesecake Factory’s menu, the Ultimate Red Velvet Cake Cheesecake. Red food coloring could be added, but you’d need a lot more to actually get a red color, which would thin out the ganache too much. Please share your tricks to making this cake so perfectly! Everything turned out right and it was gorgeous! 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