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Red Velvet Cheesecake Cake | Delish
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Talk about a stunner. This layer cake will sleigh your holiday dessert table.
DIRECTIONS
1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely.
2. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
3. Pour filling into prepared pan and bake until only slightly jiggly in the center, 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
4. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.
5. Assemble cake: On a cake platter, place one red velvet cake. Using a serrated knife, level out the top of the cake so it's flat (save scraps for decorating!). Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
6. Using an offset spatula, frost cake with cream cheese frosting.
7. Garnish with red velvet cake crumbs and serve.
INGREDIENTS
FOR THE RED VELVET LAYERS
Butter, for cake pans
Flour, for cake pans
1 box red velvet cake mix, plus ingredients called for on the box
FOR THE CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
FOR THE CREAM CHEESE FROSTING
2 8-oz. packages cream cheese, softened
1 stick butter, softened
2 1/4 c. powdered sugar
1 tsp. vanilla extract
FOLLOW for more #DELISH!
DIRECTIONS
1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely.
2. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
3. Pour filling into prepared pan and bake until only slightly jiggly in the center, 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
4. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.
5. Assemble cake: On a cake platter, place one red velvet cake. Using a serrated knife, level out the top of the cake so it's flat (save scraps for decorating!). Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
6. Using an offset spatula, frost cake with cream cheese frosting.
7. Garnish with red velvet cake crumbs and serve.
INGREDIENTS
FOR THE RED VELVET LAYERS
Butter, for cake pans
Flour, for cake pans
1 box red velvet cake mix, plus ingredients called for on the box
FOR THE CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
FOR THE CREAM CHEESE FROSTING
2 8-oz. packages cream cheese, softened
1 stick butter, softened
2 1/4 c. powdered sugar
1 tsp. vanilla extract
FOLLOW for more #DELISH!
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