Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese
- 1/2 cup granulated sugar (for cheesecake layer)
- 1/2 cup sour cream
- 2 large eggs (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- For the cheesecake layer, preheat the oven to 325°F (163°C). Beat cream cheese until smooth, then mix in sugar, sour cream, eggs, and vanilla. Pour into a greased springform pan and bake for 40–45 minutes. Chill in the fridge.
- For the red velvet cake layers, preheat the oven to 350°F (175°C). Combine dry ingredients in one bowl and wet ingredients in another. Mix together until just combined. Bake for 25–30 minutes and cool completely.
- Prepare cream cheese frosting by beating cream cheese and butter until smooth; gradually add powdered sugar.
- Assemble by layering red velvet cake, cheesecake, and then another cake layer topped with frosting.
- Chill for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg