Ingredients
Method
Cake Preparation
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Prepare red velvet cake batter according to package instructions.
- Divide batter evenly among the prepared cake pans. Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level the tops of the cakes to create flat surfaces.
Cheesecake Layer
- To make the cheesecake layer, line a 9-inch springform pan with parchment paper and spray with cooking spray. In a large bowl, beat cream cheese and sugar for 3 minutes until fluffy and well combined. Add eggs one at a time, mixing until just combined after each addition. Incorporate sour cream, flour, vanilla, and salt, and beat until fully combined.
- Pour the filling into the prepared springform pan. Bake for about 1 hour, or until the center is only slightly jiggly. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembly.
Frosting and Assembly
- To make the cream cheese frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Add powdered sugar and vanilla, and beat until combined.
- To assemble the cake, place one red velvet cake on a cake platter. Top with the cheesecake layer, pressing down firmly. Then, top with the second red velvet cake.
- Using an offset spatula, frost the entire cake with the cream cheese frosting.
- Garnish with red velvet cake crumbs before serving.
Nutrition
Notes
This cake is perfect for special occasions and can be stored in the refrigerator for up to a week.