Last week was “hurricane Irene week” and I had no electricity or water for 3 days and I had to bake a cake for Friday! Not only that! I still had to buy some cake ingredients and I couldn’t because everything was flooded. Luckily on Thursday everything went back to normal and I still was pondering about what kind of cake to bake. In a heavy craving for cheesecake during the Irene extravaganza I decided to bake a Red Velvet Cheesecake Cake I mean why not? Cheesecake AND one of my favorite cakes to bake Red Velvet..can’t go wrong with BOTH AT THE SAME TIME!
My customer asked me for a 6×4 cake for her husband and she also asked me for edible roses. I’m not the best at decoration and I must admit I truly don’t like decorating that much (I’m all about the flavor not the appearance), but in the end I think the cake came out pretty neat. You be the judge:
I really wanted this cake to look simple and cute and this is what I came up with. It has cream cheese frosting dyed with Wilton’s “Sky Blue” , made four edible roses and on the bottom i crushed some Dark Chocolate molding chocolate chips and dusted them with glitter (reminded me of Robot Unicorn for some reason…)
Without further ado here is the most delicious Red Velvet recipe EVER(I halved the recipe for the 6×4 in cake):
Red Velvet Cheesecake Cake
from Erin’s Food Files (original recipes adapted from Apple a Day and Martha Stewart)
For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar
For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners’ sugar
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly between 2 greased and floured 9″ round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. 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. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve.