Red Velvet Cheesecake Cake Recipes

Steps:

• Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Steps:

• For the cheesecake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Place a large roasting pan on the lower rack. Butter a 9-inch springform pan then line the bottom with parchment. Wrap the outside of the pan (around the bottom and up the sides) with aluminum foil to create a water-tight seal.
• Beat the cream cheese in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) until smooth and creamy, 2 to 3 minutes. Add the sugar and salt and mix for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, 1 at a time, and mix on medium-high speed after each addition until incorporated. Finally, add the whipping cream and vanilla. Mix on medium-high speed until smooth.
• Pour the batter into the prepared pan and place it in the roasting pan in the oven. Carefully pour an inch of hot water into the roasting pan to create a water bath.
• Bake until the cheesecake is set to the touch, about 45 minutes. Let cool on a wire rack for at least 1 hour, then refrigerate until completely cold, up to 1 day in advance.
• For the red velvet cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon and salt.
• In a large jug or liquid measuring cup, whisk together the eggs, oil, buttermilk, food coloring and vanilla. Whisk into the dry ingredients by hand just until incorporated, taking care not to overmix the batter. Divide the batter equally among the prepared pans and jiggle the pans to help level the batter.
• Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans then flip them out onto wire racks, peel off the parchment, and let cool completely.
• For the frosting: Beat the cream cheese with the confectioners' sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until smooth and creamy (do not overbeat). Refrigerate until needed.
• Assemble the cake: Place one red velvet cake layer smooth-side up on a cake stand or platter. Release and remove the springform from the cheesecake then invert it onto the red velvet cake. Remove the pan bottom and peel off the parchment. If the cheesecake layer is slightly larger than your cake, gently shave off the excess with an offset spatula. Place the second red velvet cake on top of the cheesecake, smooth-side up.
• Frost the cake: Spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Wipe off your spatula before dipping it back into the bowl of frosting to avoid transferring any red crumbs. (At this point, don't worry if there are crumbs visible in the crumb coat.) Refrigerate the cake for 30 minutes to set the crumb coat.
• Dollop a large scoop of frosting onto the top of the cake and spread it evenly over the top and sides. (You shouldn't have any red crumbs in this layer but some might sneak in.) If desired, transfer the remaining frosting to a pastry bag with a medium round tip and pipe rosettes around the rim of the cake. Refrigerate the cake until ready to serve, for up to 3 days.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
• Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed. Press in bottom and 1 1/2 inches up side of pan.
• In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar and food color with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Pipe whipped topping around outer edge of cheesecake. Store covered in refrigerator.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Butter the base and sides of two 20cm cake tins (4cm deep) and line with baking parchment. Put the butter and sugar in a stand mixer fitted with the whisk attachment and beat for 2-3 mins until pale, light and fluffy. Alternatively, do this in a bowl using an electric whisk. Add the eggs one at a time, beating well between each addition until fully incorporated.
• Mix the cocoa powder, vanilla extract and red food colouring gel together in a small bowl or jug with 2-3 tbsp hot water until you have a smooth, lump-free paste. Tip this into the bowl with the cake batter and whisk briefly to combine.
• Mix the vinegar and buttermilk together in a jug. Combine the flour, bicarb and 1 tsp salt in a bowl. Pour a third of the buttermilk mixture into the cake batter, then mix in along with a third of the flour mixture until fully incorporated. Alternate between the remaining buttermilk and flour mixtures, mixing these in a third at a time until everything is fully combined, being careful not to overmix.
• Divide the cake batter equally between the prepared tins and bake for 30-35 mins until the sponges spring back when gently pressed with a fingertip and a skewer inserted into the centre of each comes out clean. Do not open the oven before 25 mins have elapsed, as this can cause the sponges to sink in the centre. Leave to cool in the tins for 5 mins, then turn out onto wire racks to cool completely.
• To make the buttercream, clean out the bowl of the stand mixer, then tip in the butter and vanilla bean paste (or do this in a bowl using an electric whisk). Beat on high speed for about 1 min until creamy and smooth. Gradually add the icing sugar, about a quarter at a time, beating between each addition on a low speed until just incorporated. When all the icing sugar has been added, turn the speed up to high and beat for 1 min. Turn the speed back down to low, then tip in the soft cheese and beat until just combined and smooth.
• Split both of the cooled sponges through the middle using a cake leveller or large bread knife so you have four equally sized, thin layers. Spread a little buttercream over the middle of a 20cm round cake board and top with a sponge layer. Spread buttercream generously over the top of the sponge layer so it sticks out over the edge slightly. Top with a second sponge layer and repeat until you've used all the sponges, inverting the final sponge layer so that the top is flat. Spread any buttercream that's sticking out from between the sponge layers all around the side of the cake using a palette knife to seal the stack.
• Next, spread a thin, even layer of buttercream over the whole cake down to the cake board to seal it completely. Once you have covered the whole cake, clean the palette knife and go around the cake again to smooth the sides and remove any excess. This is called a crumb coat, which seals in any crumbs and will make the finished cake look neater. Chill the cake for at least 30 mins until firm and set.
• Spoon 300g of the remaining buttercream into a bowl and keep chilled to pipe with later. Spoon the rest of the buttercream over the top of the chilled cake (reserving a little to secure the cake to a cake stand), then use a palette knife to spread it to the edge and encourage it to drop slightly over the side. Then, hold the palette knife vertically against the side of the cake and smooth over the buttercream, turning the cake as you go so the side is covered in a thick, even layer (a cake turntable can help with this, if you have one, or see our tip, right). Once you've covered the side, you may wish to clean the palette knife and smooth the top and side again to ensure the buttercream is neat, or do this with a side scraper if you have one. Transfer the cake, on its board, to a cake stand using the reserved buttercream to secure it in place.
• Place the cake, on its stand, on a baking tray (this will catch any excess sprinkles). Press most of the sprinkles around the bottom third of the cake in a thick band, sticking a few up the side in places so it looks as though some have floated away from the band. Use a cutlery or palette knife to gently press the sprinkles into the cake to ensure they're secure, then carefully brush any excess from the stand using a pastry brush. Chill for 30 mins.
• Meanwhile, prepare the shimmering chocolate truffles, if using. Tip a few teaspoons of gold lustre dust into a small bowl, then do the same with the pink lustre dust in another bowl. Divide the chocolate truffles between the two bowls and turn with your fingertips or a teaspoon until fully coated in the lustre dust. Set aside on kitchen paper.
• When the cake is chilled and set, stir the 300g reserved buttercream with a spoon to soften and remove any air bubbles. Spoon into a piping bag fitted with a large star nozzle, then pipe a thick, swirled border around the top of the cake (this doesn't need to be exact), then scatter the remaining few sprinkles all over the top of the cake and nestle the shimmering truffles in amongst the piped rosettes. Will keep in the fridge for three days.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
• Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
• Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
• While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
• Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.