Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake Recipe. A soft and moist cake, filled with a creamy cheesecake, and topped with whipped cream. Tasty and delicious!

Directions:

Cake:

1. Line the bottom of 2 8-inch round cake pans with parchment paper. Set aside.
2. In a large bowl, combine the sugar, vegetable oil, vanilla, and eggs. Whisk until well combined.
3. Add the food coloring gel, cocoa powder, milk, and vinegar. Whisk to combine.
4. Sift the flour, salt, and baking soda over the mixture. Stir until just combined. Do not overmix the flour.
5. Pour batter into prepared pans.
6. Bake at 350°F (180°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Set aside until completely cooled.

Cheesecake Filling:

1. In the bowl of an electric mixer fitted with the whisk attachment, place the cream cheese (cold) and beat on medium-high speed until smooth.
2. Add the powdered sugar and heavy whipping cream (cold). Beat on medium-high speed until soft peaks form. Set aside.
3. In a small microwave-safe bowl, place water and sprinkle powdered gelatin. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds to melt.
4. With the mixer on low speed, pour the melted gelatin into the cream cheese mixture. Use the filling immediately before the gelatin starts to set.

Assembling:

1. You can assemble the cake inside a cake ring or inside an acetate ring, made with a 31” (78cm) x 4” (10cm) strip.
2. Place the first cake layer, spread the filling evenly, and cover with the second cake layer.
3. Refrigerate for 6 hours or overnight before unmolding.

Whipped Cream frosting:

1. In the bowl of an electric mixer, combine the heavy whipping cream (cold), powdered milk, powdered sugar, and vanilla.
2. Beat on medium-high speed until stiff peaks form, being careful not to overbeat or the cream will turn buttery.
3. Frost the cake using a piping tip (1M) and decorate with cake crumbs or red sprinkles.

Store the cake in the fridge for up to 3 days.

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