Directions
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Preheat your oven to 350°F (175°C). This will create the perfect environment for baking your red velvet cake layers.
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Grease and line two 8-inch round cake pans with parchment paper. This is a tremendous step to ensure that your cakes release smoothly after baking.
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In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. This dry mix will form the foundation of your rich cake.
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In a separate bowl, mix the buttermilk, distilled white vinegar, vanilla extract, and red gel food coloring. This mixture adds moisture and that signature red hue to your cake.
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In a large bowl, beat the softened butter and granulated sugar together until fluffy. Then, add the eggs one at a time, ensuring each is fully incorporated before adding the next.
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Starting with the dry ingredients, alternately add the flour mix and buttermilk mixture to the butter mixture. Begin and end with the dry ingredients for optimal blending.
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Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
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Once baked, allow the cakes to cool completely in the pans for about 10 minutes before transferring to a wire rack. This cooling process helps maintain the cakes’ structure.
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Lower the oven temperature to 325°F (160°C) and prepare an 8-inch springform pan by greasing and lining it. This will be used for the cheesecake layer.
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In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. This is the crucial moment for achieving a tremendous cheesecake texture.
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Gradually add in the vanilla extract and eggs, mixing until just combined. Ensure not to over-mix, as this can incorporate too much air and lead to cracks.
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Mix in the sour cream and heavy cream until fully integrated. This adds richness and a wonderful creaminess to your cheesecake.
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Pour the cheesecake batter into the prepared springform pan and bake in the water bath for 55 to 65 minutes. The water bath helps create a tremendous creamy texture by ensuring gentle, even heat.
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After baking, turn off the oven and let the cheesecake cool inside for an hour. This gradual cooling prevents cracking on the surface.
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Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to set properly.
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For the strawberry topping, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and water in a saucepan over medium heat.
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Cook the mixture until it thickens and the strawberries soften, stirring occasionally. Once thickened, let it cool completely.
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To assemble, place one layer of red velvet cake on a serving plate. Gently lift the cheesecake from the springform pan and place it on top of the first cake layer.
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Top with the second layer of red velvet cake. Spoon the strawberry topping generously over the assembled cake.
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Chill the cake for another hour before slicing. This step allows the flavors to meld beautifully.
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