I am in love with this cake!
Red velvet. Yes.
Cheesecake. Yesss.
Cheesecake sandwiched between two layers of red velvet cake topped with cream cheese frosting. Hell Yesss!!
I made this for the first time almost a year back. As an experiment. I had a small 6 inch red velvet cake left from an order, and while thinking of ways to use it for our personal use, I wondered how a cheesecake layer sandwiched in between two red velvet cakes would taste. Turns out, after a quick google search, I had already been beaten to the idea. Thank You Cheesecake Factory! But that didn’t bother me- because I was going to make AND EAT a red velvet cheesecake cake! Who cares who thought of it first!
If you love cheesecake and if you love red velvet, you in all likelihood would love this red velvet cheesecake cake. We loved it. My parents and I enjoyed every bite of it. (I need to come up with a better, shorter name though- any suggestions?)
I had baked a New York cheesecake only once before and that was a while back. I could not find the recipe I used, but after going through several recipes I found this one and I knew I would not be disappointed. I was not.
For the red velvet cake I used a recipe I developed after several trials of a recipe I was already using. Red velvet was one of my most popular flavors when I was running TPC and this recipe was made almost every day. I love the moistness that oil gives to a cake, but I also love the taste that butter brings with it. A combination of the two worked well for me and my customers and thats what I use in this recipe.