Whoa! There's a Cheesecake in my Red Velvet Cake!

Red Velvet Cake with a Cheesecake Layer!

I hope y'all had a great Christmas! I know I did. We sure stuffed ourselves. James was able to make it for Christmas for the first time ever. That was my one Christmas wish and it was granted. I hope all over yours were granted as well. No E.R. visits this time! Woot!

Christmas is my favorite time of year because you can go decadent without apology. Not that I would EVER apologize for this sumptuous cake! This cake is full of win. I don't claim to be the first person to come up with idea nope. I think this is a proper cake evolution. Kind of like when humans decided to walk....that sort of epic evolution. Heck...we have cream cheese frosting so why don't we just slap a cheesecake in the middle of a red velvet cake? Might as well go whole hog!

I've made Red Velvet Cheesecake before but....this FAR surpasses it. Cupcake Bandit Madeline saw me taking pictures of this and darn near made it over the gate that protects me from my bandits...erm...I mean the gate that prevents them from totally destroying my house....uh...I mean the gate that keeps them out of harms way *wipes of beads of sweat* hehe...yeah.

Red Velvet Cake with a Cheesecake Layer!

There's a Cheese Cake in My Red Velvet Cake!
by Momma Cupcake

For the Cheesecake:

• 3 pkgs of Cream Cheese, room temp
• 1 cup vanilla sugar
• 3 eggs, room temp
• 1 1/2 cups heavy cream
• 1 tbs of pure vanilla extract
• 1/2 cup flour

1. Prep your springform pan with Baker's Joy and preheat oven to 350. 
2. Place a pan of water in the bottom of the oven. 
3. In your stand mixer beat together sugar and cream cheese until light and fluffy. 
4. Add eggs one at a time till incorporated. 
5. Add vanilla and heavy cream until mixture is smooth. 
6. Add flour and beat slowly until incorporated. 
7. Pour batter into your prepared springform pan. 
8. Bake for 70 minutes or until lightly brown (center will still be jiggly). 
9. Cool completely and refrigerate for a few hours. 

For Red Velvet Cake:

• 2 1/2 cups cake flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups canola oil
• 1 cup buttermilk
• 2 eggs, room temp
• 1 tsp pure vanilla
• 1 cup cocoa
• 2 tbs of natural red food coloring
• 2 tbs vinegar

1. Preheat oven to 350. 
2. Prepare cake pans with Baker's Joy. 
3. In a small bowl add cocoa, vinegar and food coloring. 
4. Mix until it becomes a smooth paste. 
5. In a large bowl sift together flour, sugar, baking soda and salt. 
6. In your stand mixer add the paste you prepared, the oil, butter milk and eggs and lightly whisk together. 
7. Slowly add flour until its all incorporated. 
8. Add vanilla and beat till incorporated. 
9. Pour into prepared pans. 
10. Bake for 30 minutes or until done. 
11. Cool Completely. 

For Cream Cheese Frosting:

• 3 pkgs of Cream Cheese, softened
• 2 cups powdered sugar
• 1/2 cup heavy cream
• 1 tbs vanilla

1. Beat cream cheese and sugar for 10 minutes until fluffy and sugar is no longer grainy. 
2. Add cream and beat until fluffy again. 
3. Add vanilla and beat until incorporated. 

To Assemble:

1. Sandwich the cheese cake layer between the two red velvet layers. 
2. Trim off excess cheesecake. 
3. Spread cake with crumb coat first and then refrigerate for an hour. 
4. Put on second layer of frosting or pipe for a more festive feel. 
5. Add sprinkles and edible glitter for a little bling. 
6. Enjoy!