Red Velvet Cake Cheesecake

This red velvet cake cheesecake has two layers of red velvet cake, with a layer of cheesecake in between. The tangy cream cheese frosting is in between the layers and covers the whole cake.

24 oz cream cheese  ⅔ cup granulated sugar 3 tbsps all purpose flour 1 cup sour cream  1 teaspoon vanilla extract 4 large eggs 2 ½ cups all purpose flour 1 ½ cups granulated sugar 1 ¼ teaspoons baking soda ½ teaspoon baking powder 2 tbsps cocoa powder 1 tsp salt 1 cup buttermilk ½ cup vegetable oil 1 ½ tsps vanilla extract 2 large eggs  2 teaspoons white vinegar 2 tsps red gel food colouring 1 cup water  16 oz cream cheese  ½ cup unsalted butter  6 cups powdered sugar 1 ½ tsps vanilla extract

Preheat oven to 300°F (148°C). Line a 9 inch cake pan with aluminum foil.

Mix cream cheese, sugar and flour together until combined.

Add sour cream and vanilla extract and mix to combine, scraping down the sides of the bowl when needed.

Add eggs, one at a time, and mix until combined after each one

Pour cheesecake in the prepared pan.  Place cake pan into a larger cake can or casserole dish. Fill the outside cake pan or casserole dish with room temperature water, to go half way up the outside of the 9 inch pan.  Bake for 1 hour. Do not open the oven door at any time because the cheesecake could crack.

Preheat oven to 350°F (176°C). Grease and line two 9 inch cake pans on the bottom with parchment paper.  In a medium bowl, combine four, sugar, baking soda, baking powder, cocoa powder and salt. Whisk to combine and then set the bowl aside.

In a large bowl, combine buttermilk, oil, vanilla, eggs, vinegar and food colouring.

Stir in water until combined, Pour the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean.

Add cream cheese and butter to a bowl, and mix until smooth. Add half the powdered sugar and mix until combined.  Add vanilla extract and remaining powdered sugar, and beat until smooth.

Place a spoonful of frosting onto the cake plate. This will help keep the cake from shifting while you decorate. Use a serrated knife to cut the domes off the cakes. Place one cake layer on the cake, then cover the top with about 1 cup of frosting.

Take the cheesecake out of the pan by lifting the aluminum foil. Remove the foil and place it on top of the cake. Spread another 1 cup of frosting on top of the cheesecake.

Add the last cake layer and do a crumb coat over the whole cake.