Ingredients:
RED VELVET LAYER:
Butter, for greasing the cake pan
Flour, for dusting the cake pan
1 box red velvet cake mix, plus the ingredients called for on the box
CHEESECAKE LAYER:
2 8-oz. packages cream cheese, softened
2/3 cup sugar
2 large eggs
1/3 cup sour cream
1 tablespoon flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
WHIPPED LAYER:
2 cups heavy cream
4 tablespoons powdered sugar
2 teaspoons vanilla extract
Instructions:
RED VELVET CAKE LAYER:
Preheat your oven to 350°F (175°C).
Grease a 9-inch springform cake pan with butter and dust it with flour to prevent sticking.
Prepare the red velvet cake batter according to the directions on the box. Pour the batter into the prepared cake pan.
Bake the cake in the preheated oven for 30 to 32 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly in the pan, then remove it. Use a cake leveler to make sure the top is even and flat. Set the cake aside.
CHEESECAKE LAYER:
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar until fluffy and well combined for about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, flour, vanilla extract, and kosher salt, beating until everything is combined.
Pour the cheesecake filling into a SEPARATE 9-inch springform pan lined with parchment paper. Bake in the preheated oven for about 1 hour or until the cheesecake is slightly jiggly in the center.
Let the cheesecake cool slightly, then transfer it to the freezer to cool completely and firm up before assembling it on top of the red velvet cake layer. If desired, use the cake leveler again to achieve even layers.
WHIPPED FROSTING:
In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form. Be careful not to overwhisk.
ASSEMBLING THE CAKE:
Carefully place the cheesecake layer on top of the red velvet cake layer.
Spread the whipped cream over the top of the cheesecake layer.
Use a decorator’s pastry tip to create whipped dollops around the edge of the cake.
Garnish the cake with red velvet cake crumbs for an extra touch of elegance.
Serve & Enjoy!
