Red Velvet Cheesecake Cake

The perfect sandwich of soft velvety cake and a smooth cheesecake is the very best cake you’ll have. The pairing of the two is just mouthwatering and flavorful. Red velvet cakes are traditional cakes and are loved by many because of their unique flavor.

What is a red velvet Cheesecake?
Red velvet cake is a traditional crimson-colored chocolate cake made with buttermilk, cocoa powder, vinegar, and flour. The original cake doesn’t have red food coloring but gets its color from non-dutch, anthocyanin-rich cocoa.
Cheesecake is a thick, soft creamy sweet-tart with a crust at the bottom made from cookies or sponge cakes. A combination of both cakes is called a red velvet cheesecake.

Facts
Red velvet cakes are originally frosted with ermine frosting.
The chemical reaction between the buttermilk, vinegar, and cocoa powder gives the cake a rich maroon color enhanced with the red food coloring.
The cake has a slightly acidic taste from the buttermilk and vinegar present in the batter. With cheesecake and cream cheese frosting, red velvet cheesecake becomes a haven of perfectly-balanced flavors.

Origin
Red velvet cakes date back to the 20th century when the cocoa powder was to soften the flour in cakes making them more tender, resulting in a velvety texture.
Present-day red velvet cakes rely solely on food colored because of the way the dutch cocoa is processed. Natural cocoa is acidic and reacts with buttermilk in red velvet cakes to give a reddish hue. However, because the natural cocoa is processed, it thus shortens its natural capabilities.

On what occasions can this cake be eaten?
Red velvet cakes are well received in Texan homes and enjoyed on Emancipation day and Juneteenth celebrations. The juneteenth is a gathering of all red foods that symbolizes the bloodshed of slaves during the civil war.
This cake is also attached to love and valentine’s celebrations.
Perfect for birthday cakes, wedding cakes, etc.

What pairs well with it?

Red velvet cakes pair well with cream cheese frosting, white chocolate, and with the combination of the cheesecake, you may pair fresh fruit fillings with it as well.

How do the main ingredients work?
Buttermilk tenderizes the flour and gives it a moist velvety texture. It also helps to enhance the overall color of the cake.
Vinegar provides acid for the protein in the flour to set as the cake bakes. It, however, leaves the fluffy and tender.
Baking soda acts as the leaving agent in the cake that helps the cake to rise.
Cocoa powder mixed with the flour helps break the gluten strands for the cake to have a velvety texture.
Sour cream gives a rich flavor and helps to balance the cheesecake from being too sweet.

How is it done?

Firstly we prepared a cheesecake with cream cheese, sugar, eggs, salt, sour cream, heavy cream, and vanilla. All the ingredients were mixed in an electric mixer for about 10 mins until smooth. We poured the mixture into greased 9 inches springform pan and baked for 45 mins at 350 degrees F.
After baking and cooling for approximately an hour, we chilled it for 2 hours or, you can let it sit overnight.

Secondly, the red velvet cake was a mixture of flour, sugar, red food coloring, buttermilk, vinegar, salt, vegetable oil, eggs, cocoa powder, baking soda, and vanilla. The batter was evenly poured into two 9 inches cake tin and baked at 350 degrees F for 35 mins until a toothpick inserted in the center came out dry.
After cooling completely, the layers were put together and sandwiched with cream cheese frosting. The frosting was smoothly layered onto the cake and decorated with chocolate shavings.

Why should you make this cake?
Did you know that red velvet cakes provide vitamins and minerals that the body needs daily? One serving of the cake provides the body with 8 percent of the recommended daily intake of iron that helps with oxygenated blood. It also provides 3 percent of vitamin A and Calcium.
Cheesecakes, on the other hand, provides the body with antioxidants that fight off the effects of aging and diseases.

Key terms/word

Ermine frosting is a sweet paste made from cooking flour and sugar with milk. The paste is whipped in an electric mixer to form a butter-like consistency that is smooth and fluffy. Salt and vanilla added for enhanced flavor.
Crimson-colored is a vibrant reddish color.
The maroon color is a brownish-red color like burgundy.

Question and Answer
Question –  how long can this cake be stored?
Answer – its best shelf life is up to 4 days kept in the refrigerator.

Question –  which brand of cocoa is best for the red velvet cake?
Answer –  any brand available to you works just fine. Ensure the cocoa is an unsweetened one. My personal best is Hershey’s and Cadbury. They give a richer flavor and darker appearance.

This recipe is fun to make and offers just the right benefits too. For beginners, the assembling may be slightly tedious but, with practice, you shall ace it. Have a close friend or family make it with you and enjoy the mixture of great traditional flavors.

Yield: 16 slices

Red Velvet Cheesecake Cake

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Rich, smooth cheesecake sandwich by a moist red velvet cake. The perfect pair.

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Ingredients

• Red velvet cake
• 3 tbsp cocoa powder
• 2 1/2 cups flour
• 1 cup buttermilk
• 2 tsp vinegar
• 1 1/2 cup granulated sugar
• 3 tbsp red food coloring
• 1 tsp pure vanilla extract
• 1 tsp salt
• 2 large eggs
• 1 1/2 tsp baking soda
• 1 1/2 cup vegetable oil
• Cheesecake
• 1/2 cup granulated sugar
• 1/3 heavy cream
• 1 3/4lb cream cheese (794g)
• 2 large eggs
• 1/3 cup sour cream
• 1 tbsp pure vanilla extract.
• Cream cheese frosting
• 1/2 lb cream cheese
• 3 cups icing sugar
• 1lb unsalted butter
• 1tbsp pure vanilla extract

Instructions

Cheesecake layer

1. Grease a 9inchs springform pan and line with parchment paper.
2. With a paddle attachment, beat together the cream cheese and sugar until smooth.
3. Add the sour cream, heavy cream, and vanilla
4. Stop to scrape down the sides of the mixing bowls to ensure everything is fully incorporated.
5. Add eggs one at a time until incorporated.
6. Pour the batter into the prepared springform pan.
7. Bake for 45 minutes at 325 degrees F
8. Allow it to cool completely and transfer it to the freezer for at least 2 hours or overnight.

Red Velvet

1. Gather and line two 9 inches round cake tin and grease with cooking spray.
2. In a standing mixer combine the flour, salt, cocoa powder, baking soda, sugar, and mix well
3. Gradually add the wet ingredients which are Buttermilk, eggs, oil, and red food coloring. Mix for approximately 3 minutes.
4. Scrape the sides of the bowl to ensure all the ingredients are evenly incorporated.
5. Preheat the oven to 350 degrees F
6. Pour the batter evenly between the two baking tins and bake for 45 mins or until a toothpick inserted in the middle comes out clean.
7. Remove from the oven and let it cool completely on a cooling rack.

Cream cheese frosting

1. Combine the cream cheese, butter, and vanilla in a mixing bowl.
2. Whip until smooth and gradually add the icing sugar until the desired consistency is achieved.
   
   

Putting the cake together

1. On a 12 inches cake board or plate, add a small squeeze of frosting to the board then add your first layer of red velvet cake so it sticks to the board. using a spatula, apply a thin layer of frosting to the red velvet cake then add the cheesecake layer. Apply another small layer of frosting then add the second layer of red velvet cake. crumb coat the entire cake with cream cheese frosting and set it in the fridge for about 30 mins or in the freezer for 15 mins.
2. After the first coating has set, apply another thick layer of frosting and smooth with a spatula or straight edge scraper.
3. Decorate with shaved chocolate or other decorations of choice.
4. Keep the frosted cake in the fridge until ready to serve.
5. Slice and enjoy.

Notes

All items should be at room temperature before making the frosting. Sift the icing sugar to rid lumps. When the icing sugar is sifted, the texture of the frosting becomes smooth.

For assembling the cake, level each layer of the red velvet cake for a even and straight cake. The first coating of frosting may have plenty crumbs but do not worry, smooth the cake just the same and let it set in the fridge. Your second thick layer of frosting will cover the crumbs.