A Kitten at Heart

Happy Birthday to the man!!

The girl told us that the man’s birthday was coming up and we wanted her to make him something really yummy for his party.  M said that she’d heard him say that red velvet was his favorite cake, so we started searching Pinterest for a good recipe.  We finally found THIS recipe and asked the girl to make it.  We also asked that she bring us a piece (since we wern’t invited back to her house for the man’s party!  So rude!)

Megga-Yum!  One warning…. don’t eat red velvet cake and then try to clean your paws…. red paws!

– M&M

Red Velvet Cheesecake

INGREDIENTS:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 c sour cream
1/3 c heavy whipping cream
1 tsp vanilla extract

RED VELVET CAKE:
2 1/2 c all purpose flour
1 1/2 c granulated white sugar
3 TBS unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 c vegetable or canola oil
1 c buttermilk
1/4 c (two 1-ounce bottles) red food coloring
2 tsp vanilla
2 tsp white vinegar

CREAM CHEESE FROSTING:
2 1/2 c powdered sugar, sifted
Two (8-ounce) packages cream cheese, at room temperature
1/2 c unsalted butter, at room temperature
1 tsp vanilla

DIRECTIONS:

Cheesecake layer:

Preheat oven to 325 degrees F.

Place a large roasting pan on the lower rack of the oven.  Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese until it is and smooth and creamy. Mix sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending well after each addition. Finally, mix in sour cream, whipping cream and vanilla. Blend until smooth.

Pour batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour hot water into the roasting pan so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.

Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. (several hours or overnight)

Cake layers:


Preheat oven to 350 degrees F.

Grease and flour two 9-inch round metal baking pans.  Wrap Wilton – Bake Even Strips around pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes.

Spread the batter evenly into the prepared pans, dividing equally.

Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes then remove cakes from pans and allow to cool completely.

Frosting:

In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy.

Assemble the cake:

Stack the cake layers: Red Velvet, Cheesecake, Red Velvet… no need to put icing in between the layers.

Frost:

Frost the cake with the icing and decorate, as desired.