Description
A decadent red velvet cake with a creamy cheesecake filling and a smooth chocolate drip.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 2 large eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for drip)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix until smooth.
- Divide batter evenly among pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
- Assemble cake by layering red velvet cake with cheesecake filling. Chill for 1 hour.
- For the drip, heat 1/4 cup heavy cream and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle over chilled cake.
Notes
You can customize the seasonings to taste.